Puff pies by Anisoara

[Puff pies from Anisoara from the site]

Puff pies from Anisoara from the site

Girls, the promised explanation on the production of puff pies from Anisoara. 🔗
This is her master class with photographs.

You will get 8 pies (thin and long), which are then cut into pieces along the length (into 2 large baking sheets).

It is necessary to start preparing this test in advance, since it should be kept in the refrigerator for 3-4 hours.

I write in stages, as I do myself:

Divide 1,200 g of high fat margarine (butter) into 4 parts, 50 g each - should be at room temperature, that is, soft so that you can easily grease the dough with it. It is better to put it out of the refrigerator in advance (several hours in advance).

2. Take a container of at least 300 ml and put 1 egg, 1 tsp. salt, 1 tsp. sugar and 1 tbsp. l. refined pod. oils. Mix all. Add 1 tbsp. l 9% vinegar and warm water. The volume of all this should be 270 ml
Then add 3.5 cups (240 ml) flour and knead the dough. Let it rest for 10 minutes.
The dough can, and even need, be kneaded either in the HP, or in the combine.
The dough must be softer than the dumplings - otherwise you will suffer with rolling.
Let it stand for 10-15 minutes.

3. Divide the dough into 4 parts.
Roll out each piece approximately 35 x 55 cm

4. Lubricate the entire layer of dough with the 4th part of margarine (butter) (50 g) - I grease it with my hand, because so quickly, conveniently and the fat melts from the temperature of my hands.

5. Roll the dough onto a rolling pin and cut lengthwise, right in the middle, in half. Fold in half across and keep in the refrigerator (in film) for 3-4 hours. Then remove and warm to room temperature.

6. Roll out again: the length of each part should be 10 cm longer than the length of the baking sheet (approximately 55 cm), since we will lay them out with an "accordion", and the width is 25-30 cm
When rolling, DO NOT PRESS !!!

7. Cut lengthwise and put a NON-LIQUID filling (cottage cheese with egg, feta cheese, pumpkin, cherry in its own juice, etc., so that it is not liquid). Pinch (I make a seam on top so that it doesn't leak out).

8. Grease a baking sheet with rast. butter, lay the placinda with an accordion, slightly squeezed along the length, grease with an egg and cut NOT TO THE END into pieces of about 7 cm

9. Preheat the oven BEFORE.
For the first 7-10 minutes, bake over high heat (approximately 250 degrees). The next 10 minutes - on average (approximately 200-220 degrees) and the final 5-8 minutes, turn the heat back on.
You can, after completing the stage under paragraph 6, fold the dough in half (already in width) and put it in storage (in the refrigerator, for example, for a day or two) or in the freezer, shifting it with paper, film. Then, before cooking, take out and warm up on the table to room temperature, and then form pies.

You can make a one and a half norm for a volume of 405 ml (you get 16 pies and also for 2 baking sheets, but they will lie very tightly to each other and they will not have crispy barrels. Or divide them into 3 baking sheets, then they will lie free and everything will crunch ). You can substitute butter for margarine. But with margarine, they are crisper and tastier. Angela advises to take equal proportions of margarine and inner pork fat.

Conveniently, the dough can be made in advance. And in general, it is relatively fast and really delicious. True, it takes a long time to scrape off this fat from the table