Ammchiki pies

Hello everyone Again with "ammchiks", but also with a case from the series "can someone come in handy"
I baked Ammchiks for breakfast in a mini oven.

I try to lay out the filling in accordance with the recommendations of the author:

I put the minced meat with a roller about 3 cm in diameter.

But there are still such cases.

From little DeLonghi:

The barrel is closer. The filling on the side "overflowed":

Let the cakes stand for a couple of minutes. Then we return to the limits using a spatula. Correcting the barrel:

* You can just gently turn (put) the pie on the "escaped" barrel. And the "escaped" filling will return to its place:

And to minimize the "escape", you can use the advice of the author of the recipe and lay out the filling with a "dotted line":

... will not crawl out ... do not put the filling in a continuous roller, but leave small gaps.

[Marysya27]

Marysya27, why do you have all the pies with open barrels? You cut them, don't you saw with your hand?

[Svetochka,]

Svetochka, saw Here after the "cut":

I think the barrel is opening because:
M. b. a bit too much the same fillings and / or tightly laid.
And also slicing apples. Long stripes fall partially on the seam line (you can see a little in the photo).
Fruit (sweet) filling is more active when baking. With potatoes "ammchiki" are more pies than rolls.

A strange shape after "sawing" by hand, my edges are completely different, almost completely closed, look at my photo before baking. I make them look exactly like Stella.
And you put a lot of fillings, even a lot. Well, if you like to bake this way, then it's good.

There should not be a lot of filling. This is the optimal number. Pile up more, blame yourself. I give you my honest noble word that the pies MUST burst.

Boil 1 kg of beef, scroll through a meat grinder with raw onions and a couple of cloves of garlic and season with a large amount of fried onions (along with the oil on which the onions were fried).

From 1 kg of beef after cooking, approx. 600-650 g of meat (storaz tested), plus approx. 150-200 g of onions, a total of 800 g of filling for SIX rolls! 800: 6 = 130 g.
I put the fillings on 1 roll 150g, in my opinion this is the optimal quantity for cutting the pies and the filling does not come out when baking.

[svetta, Svetochka]

svetta, SvetochkaThank you for your responsiveness and participation. I will definitely try and "heap" less. We asked for more fillings. So I was glad to try. Therefore, rolls
I also boast about pies

[Marysya27]

Marysya27, and still a mystery to me, how are you so sawing pies. Uncover the secret.

[Svetochka,]

Svetochka, as understood, and "saw" I dip the edge of my palm in flour and saw "up and down" (relative to the roll) slightly pressing

[Marysya27]

Marysya27,
Well, "up and down" is not a "saw" at all, for me the "saw" should be "back and forth"
I'm all going to make these pies - I'm studying technology Therefore, I have a stupor

[Antonovka, Lenochka]

Antonovka, Lenochka, "up-down" is:

"back and forth"

along the cutting line (perpendicular)
According to the precepts of Ostap Bender: "Saw, Shura, saw ..."

[Marysya27]

Well, that's the answer. Marysya27 does not cut the roll, but crushes it in height, therefore this is the shape of the pie and such open sides. I just saw how he thinks correctly Antonovka - with the edge of the palm (more precisely, with the edge of the little finger), I make sawing movements back and forth with simultaneous punching in height.
Marysya27, have you ever seen how they saw them with a saw? so I do it with my hand and Stella describes it exactly like that.

see from 3 minutes, saw with hand parallel to the table

[svetta, Svetochka]

svetta, Svetochka, namely "saw" "Up" along the perpendicular line (ie "forward") and "down" ("back") along the same line, and not "from table to table"). The cut is parallel to the table surface with light pressure.
And she sawed the logs with a real saw, helped my grandmother.
Svetochka, thanks for the details. It's so nice to feel the friendly support and care. And always be sure that they will help, prompt, direct and correct in all possible ways This is worth a lot Thank you

[Marysya27]

Marysya27, but if you saw correctly, then I will not eat in any way, why do we get absolutely different results ???

[svetta, Svetochka]

svetta, Svetochka, I will not abuse the filling next time, we will see and compare even then. I think it's her

And I can't cut .. well, I can't .. I really did it 2 times .. I'll try again, of course. but I want beauty

Hello everyone
"Ammchiki" today

"Ammchiki" with potatoes, spread:

Smaller fillings this time:


No smear:

With meat (dough piece 20g):

[Marysya27]

Marysya27, well, already closer to the photo of the original! I do not want to say that this is better, I just personally like it better. They turn out to be closed and so pretty!
And another secret from me: immediately after baking I spray the pies with plain water from a fine spray. Flour is then not visible, the surface is beautiful, almost glossy. Well, I hardly use flour when cutting, so I don't have flour on pies.

And I don't understand the molding method.

[svetta, Svetochka]

svetta, Svetochka, thanks for the secret and words of approval
Lenusya, and what exactly is not clear? At first, when I was going to do it for the first time, it was not clear how to arrange the filling. Spread immediately with a "roll-cylinder" or evenly distribute over the dough (as for a roll). On page 6 I found the author's answer:

I put the minced meat with a roller about 3 cm in diameter.

... I can't cut ...

What doesn't work? The process itself is not clear, or the result is not happy. If the result, then you can try with the dotted spreading of the filling.

I still can't make up my mind on pies. I cook such a meat filling, but not for pies.
There is no one.
And who cooked amchiki with cottage cheese? The husband only recognizes cheesecakes or with jam. And then, 2 pieces will eat hot, and the rest ...

[the cutting line is the narrow side]

Marysya27, but if you saw correctly, then I won't taste it, why we get absolutely different results

Because the proportions of the layer of dough are different.)) As a result, your roll is long and thin, the pies are divided so that the cutting line is the narrow side rectangle / patty. And at Marysya - on the contrary, the cut is a wide side.

Therefore, your filling will expand there (inside the dough), plus the "wound" from the cut is small, and it is easier for the Marysine filling to fall out, because the operating seam turns out to be large, and the length of the pie is tiny. But plump. Mm?)

[OlgaGera]

OlgaGera, Lelka, just for days I'm going to try it with cottage cheese. The author wrote that you can do with almost any filling. I almost write, because there was no mention of jam and berries.

I never do it with a wet filling.

[Marysya27]

Marysya27, With this cutting, these pies are best cooked with a thick (dryish) filling, so that there are no leaks in the side seams, where we do "sawing"

[Bijou]

Sveta, I didn't understand your smiley.

Yes, I am interested in reading you and I dashed off the answer here Bijou, like I also understand something
Then I looked at the photo again and politely deleted the message,
I also found out that I saw the wrong way

I recently took a picture of half a roll, which I divide into 5 pies.


Sveta, I didn't understand your smiley.

[Zeamays]

With this cutting it is better to cook these pies with a thick (dryish) filling,

Zeamays, Svetlanka, here is the option without ""

Here everything is about pies, and I took Stella and made a roll with poppy seeds out of your dough:

We liked it very much, FEEL

and the second half was made in the form of 3 rolls not sawn with an apple - endakie strudel. The dough is soft, pleasant to work with and very tasty when baked, goes well with the taste of apples.

And here's another answer from the author about the reason for the open barrels:

And it turned out like this.

Delicious pies! And they burst because the fillings are too much.

Girls, do you have heartburn from these pies? Do you prepare dough according to the recipe? I did it twice strictly according to the recipe - horror, what heartburn was (((.
Sawed, by the way, with the palm of her hand and the pies were perfectly glued up.

[Rita]

Rita, I have been baking these pies to different people for several years and have never heard of such a problem. Probably, these are your individual stomach problems. Although I have a husband with an ulcer and pancreatitis, he never complained.

[OlgaGera]

OlgaGera, Lelka, I also found the author's answer about the curd filling:

Do you think the cottage cheese will be tasty too? Cottage cheese with sugar and a little sour cream - is that how you need to make the filling?

Of course, it will be delicious with cottage cheese too!
Only I wouldn't add sour cream. If only the cottage cheese is very, very dry, I would add just a little. Cottage cheese, sugar, vanilla sugar, an egg! More raisins can be added.

We made a filling from cottage cheese. The cottage cheese pies looked like cottage cheese pancakes. And my mother liked it. Says, taste and color ... And granny says that they are very satisfying.

Another opinion:

The pies are awesome! I did it with potatoes, it turned out to be beautiful. But with cottage cheese flowed ((((as well as with frozen cherries ((But the dough was soaked in juice, so one inconvenience - I had to lick my fingers)))

Ritochka, the pies were tasted by relatives and acquaintances with different "bouquets" of digestion features. No complaints were received. Only requests for "continuation of the banquet"
Can I change the oil? Or halved with vegetable?
There was also such a variant of execution:

And it turned out like this. The yeast was dry. Instead of margarine, I put in odorless sunflower oil.

I haven't tried it myself yet. The time will come for him - fasting is coming soon.
Or maybe it's the stuffing, not the dough?
Well, there is such a way out:

And interestingly, the "sawing" method of molding is suitable for pies according to other recipes?

The method of cutting pies can be applied to any dough, of course.

[Marysya27]

Marysya27Thank you very much That's why I was interested. I think with cottage cheese - then roll

[OlgaGera]

OlgaGera, Lelka, "the poet's soul could not bear" "Ammchiki" with cottage cheese:

Everything turns out fine with the curd filling And delicious And nothing flowed and did not flow out

Homemade cottage cheese, not wet. I added it in parts, blunt it - did not weigh it. I think you can focus on the required weight in the author's version. + 150g raisins (just washed and dried with a towel). + 2 bags of vanilla sugar and tbsp. l. sugar (to taste: you can do more, and not add at all). + 2 eggs (medium). + 1 tbsp. l. decoys.
For some reason, the photo darkened a lot, but the consistency is visible:

Even if the dough does not require this, it is necessary to dust it a little with flour when rolling. If this is not done, then it is very difficult to cut the dough into pies.

When rolling, the dough was dusted with flour. It was impossible to do without flour at all.
Barrels after "cutting" dipped in flour and then greased before baking, along with the top of the pie, with an egg.
On the "cut". I liked the result more when I "sawed" the roll, first in half, and then from the line of the middle "cut" to the edge. It turns out more evenly both in shape and in the distribution of the filling.
The result is slightly different if you "saw" from edge to edge.
Yet. It is possible to "saw" (with the right hand): holding (fixing) the sides of the roll with the fingers of the left hand near the "cut"; or just "saw" (no support). Some excellent cuts are obtained.
That's the total. 2-part:

And one more:

The resulting sidewalls:


Most open:

Cutouts:


Something like this

"Ammchiki" with cottage cheese:

Awesome!
Yeah, there is cottage cheese, it's up to little ...)))




I baked, but I will not show
The curd became liquid liquid. Added decoys. I wound it with a roll and baked two bast shoes)))))) And the cottage cheese has gone somewhere ... you can't even see ...

[OlgaGera]

OlgaGera, Lelka, do not worry. Cottage cheese, I suppose, from the store? Although now the "craftswomen" have appeared

Homemade cottage cheese:

Store cottage cheese:

* Both options with egg only. No semolina or starch

And the cottage cheese has gone somewhere ... you can't even see it ...

There were also such options. If anything, then this pita with cottage cheese Was ...

Yes, yes, and not with a curd mass, but with good store-bought curd (from a magician or a magician, probably)

Shop, although once I baked pitu with the owner, and the result is the same.
Layers of cottage cheese are designated raisins)))))))))))))))))))

Greetings
Double with cottage cheese

Cottage cheese with cherries + vanilla sugar + eggs:

Laid out "dotted line":

[Marysya27]

Marysya27, baked in the oven or in the Princess?

[Lenusya]

Lenusya, these are in the oven. From the Princess, the next "brags" will be

Uff, did. One pie is just sawn, the second is also pinched, it is more beautiful
Linadoc filling

Vegetable jam "Healthy yummy" (Linadoc)

Cottage cheese, I suppose, from the store?

It happened to me too, the cottage cheese dissolved almost completely.
And I noticed that the cottage cheese "disappeared", in the composition of which, along with the fermented milk, there was still a "bacterial" leaven, that is, in fact, cheese.
And if in the composition only "the leaven of pure cultures of lactic acid microorganisms", then the cottage cheese was perfectly preserved, something like this ...

[Lereleyushka]

Lereleyushka, I haven’t experienced this filling yet. Thank you "Ammchiki" are good! According to the canon
Zeamays, Svetlanka, thanks for watching, you have to take a closer look and try.

Hello everyone
What I wanted to write. Half of the norm of the dough for "ammchik" was transferred from the freezer to the refrigerator. Hands reached him only a day later. With the dough, everything With "ammchiks" too:

[Ira]

Hello everyone
We've got a shy girl here with outstanding results
We tried their best as a hostess Ira and Gemlux tabletop oven

Today I baked ammchiki with cottage cheese. The part turned out badly - they "exploded" with cottage cheese

And these turned out to be pretty

I really liked the layering of the yeast dough

the pies are very tender and a little crispy! Help yourself!

[Dough for lean "ammchiks" with sourdough]

Hello everyone. Today I am for a long time "Ostap suffered ..." "Hovaysya !!!"
When I read the topic of the recipe for the first time, two splinters of non-standard versions caught and sat down:

Here are my pies! Very tasty, although I did it in a lean version.
I replaced milk with water (Christmas Lent).

Tell me, is it possible to adapt these pies for sourdough? Has anyone tried it?

Since now, among loved ones, some have fasting, others have a diet, and still others enjoy life in all its tastes, then a field for experiments has opened up.
therefore

Dough for lean "ammchiks" with sourdough
Leaven:

Sourdough "The Simplest" (Marysya27)

We take:
210g sourdough
100g water
100g flour
We mix. Cover it tightly with a bag. We leave for 6-8 hours.
Add:
80g water
1-3st. l. sugar (or fructose) + 10g vanilla sugar
0.5h l. salt
200g plant oils
Flour according to the recipe 510g. I have in this version of the test - plus 100g.
Kneaded on the program HP "Yeast dough". I covered it with a bag. I put it in the refrigerator overnight.
In the morning, this is the picture:

It came up quite a bit.
I covered it and left it at room temperature (24 °) for 4 hours (maybe a little more), until it doubled:
.
A small amount (stripe) of rast was observed along the dough contour. oils.
* As in the biscuit from Irochki-vernisag after the refrigerator.
Once again, a short batch. And then everything is as usual. She rolled it out on flour. "Sawing" in this version is more convenient and accurate without flour.
* It is most convenient for me to cut with that part of the edge of the palm, where the junction of the palm with the little finger is.
I didn't lubricate it with anything. (You can, of course, with sweet tea leaves.)
The dough turned out after baking closer to sandy, very tender and tasty.Distantly similar to the original. Mine was perceived as different, but everyone also liked it very much.

A variant of lean ammchiks, leavened with sourdough and with a dietary filling (for diabetics) performed by the Gemlux tabletop oven:


Lean sourdough dough + liver pate:


Prescription dough + dietary filling, made from Samsushenka, Dear and beloved Smuglyanochka


This time
A variant of the dough according to the recipe, but butter (or margarine) 50 × 50 with vegetable oil. Flour went 50g more than in the recipe. The finished dough is similar in taste to the original, but still a little different. Also tasty. The elder Princess has already tried here.
Sausages in dough. The top is oiled with an egg:

Baked: 15'On + 10'Off + 5'On + 5'Off

The double is no longer in full force

And "ammchiki" with apples (dietary option). The top is oiled with an egg:

Layer size +/- 40cm by 20cm. A full teaspoon of fillings. Unfold, stepping back from the edge cm 3:

Then to wrap (fix, "gather in a heap" stuffing).

If the filling is not crumbly, then you can step back from the edge less.

* I have Golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500g apples + 10g vanilla sugar)
As in this recipe, I just tried it without sugar:

Fruit filling for pies (ang-kay)

I have golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500 g of apples + 10 g of vanilla sugar).
From two pieces of dough:

* According to the recipe, the prepared dough is divided into 6 parts.
After baking: 15'on + ​​10'off + 5'on + ​​5'off

For now I'm sorry, if anything

"Osya and Kisa were here."
Marys, tell me a few words about the filling for diabetics, please! Looks very enticing!

[Marysya27]

Marysya27, wow !!!

Dough for lean "ammchiks" with sourdough

and

A variant of lean ammchiks, with sourdough and with a dietary filling (for diabetics)

You need a recipe!
Please

[OlgaGera, Lyolka]

OlgaGera, Lyolka,
Kise, Lenochka,

Lenochka, in the last 2 paragraphs of the previous message:

I have golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500 g of apples + 10 g of vanilla sugar).

Maybe: apples + fructose; apples + fructose + 1 tbsp. l. starch + vanilla sugar. You can also just apples + vanilla sugar, but then the filling will look like welded:

You can also apples "Semerenko", but not hard green and not sour. In general, I cook with different varieties +/- suitable, except for "loose" ones. When consumed in moderation, sugar is not affected. Though not 100℅ of what is allowed. The filling fits more in a samshushy pie. Although this version of the brownie is very, very little There is a lot of filling. Sometimes I add, just a little, c / s flour to the dough. Spelled is added in the version with sourdough.

[Forming "extreme" cakes]

Hello everyone. Trial of the recipe in the little Princess (Tortilla)

A variant of the test, in which butter (margarine) × rast. oil / 50 × 50.
Filling: stewed cabbage, egg, herbs, fish. The top is oiled with an egg:


More in the topic about Tortilla
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0
Forming "extreme" cakes

Here is an "ammchik" with one side open:

Raise the top layer:

We pinch the bottom:


We fill the seam under the bottom of the barrel:

Pull up slightly and lower the top layer:

We turn it under the bottom:

Turns the bottom up and pick up (plant) the edge:

We pinch gently, smoothing out irregularities:

Turn over. And we get a "not extreme" pie:

The sausage in the dough is the same. Turn the "belly" up:

We pinch the edge. And we lay it in folds:

Turn over
If the open flank of the extreme pie is more or less even, then just pinch it and turn the seam under the bottom. Or "file it down" and hide the "tail".

[Allusechka]

Allusechka! Thank you very much for the master class on forming "extreme" pies! Whatever you undertake, you bring everything to perfection! Well, the partisan is still the same: I just saw that you boasted for me here! You have the right - you are my teacher, and a good teacher always shows the success of his students!
Well, if such a booze has already gone, - I'm sorry, I really was modest, this is my first experience with Ammchiks (I call them yum-yummies). And huge salvation to the author of these yum-yummies! in our family - a stunning success!

[Ira]

Hello everyone
Today with mini-ammchiks:

I needed something quick for a snack at work
u figure it out. One piece (1/6 part) of dough lay in the freezer. Thawed it in a micra. + there was about 270g of cottage cheese. From 1 part, 8-10 brownies are obtained. It will not be enough. Divided a piece of dough in half. She rolled each one:

And the "ammchiks" are already 18 In Princess of them, with a greased top:

Distances 10 'and 20' for baking from cold.
While I was shifting, I didn't see two things

And a huge thank you to the author of these yum-yummies! in our family - a stunning success!

Ira, thanks for the stunning support of the "partisan movement" Your modesty is not inferior to the skill of "Ammchiki"