Pickle pies (lean)

Category: Bakery products
Pickle pies (lean)

Ingredients

Lean dough with cucumber pickle:
Flour
(I had wheat wallpaper)
500 g
Sugar 1 tbsp. l.
Brine
(the brine was strong,
diluted it a little with water)
240 ml
Margarine or Rust. oil 50 g
Dry yeast 1.5 tsp.
Filling:
Champignon 300 g
Salted cucumbers 3 pcs.
Bulbs 2 pcs.
Buckwheat 0.5 tbsp.
Sliced ​​tomatoes in s / juice
(I have it instead of tomato paste)
2-3 st. l.

Cooking method

  • Knead the dough in the "pizza" mode
  • Fry mushrooms, onions, cucumbers and stew with the addition of tomato.
  • Boil porridge from cereals in water, mix with frying, let cool.
  • Stick the pies, let rise for about 20 minutes.

Time for preparing:

about 25 minutes.

Cooking program:

bake at 200 * С

Note

I already wrote somewhere, the post is good for using brine for kneading dough (cucumber, from sauerkraut) - it works like whey, the dough turns out to be tender, well suited. Fried pies are very good. But today I brought you some cookies.

I actually don't eat pies now (temporarily) but the homemade ones just swept them away !! Not in the post in the filling, you can add a thread of liver instead of mushrooms.

-Elena-
Hello everyone! I really liked the recipe for the pie dough. Did it twice already. True, I made it from premium wheat flour, but in one batch I replaced 50 g with 4 Nordic cereals, so the color of the pies turned out to be brownish. Very flexible dough. Made with cabbage, potatoes and mushrooms, and applesauce. I also made buns with poppy seeds (I did not take a picture) and with sugar.
🔗 🔗 🔗
Thank you Cubic per recipe
NIZA
The recipe is interesting, but I'm interested in: you can't smell cucumber? The other day I made pancakes on a pomodorny marinade, the pancakes turned out to be excellent, the dough is very tender, but the tomato taste is very pronounced.
-Elena-
NIZA! No, neither the smell nor the taste of the brine is felt. Moreover, I took from jars with different salting recipes (I have solo cucumbers and mixed with zucchini and squash). The second time, out of habit, I poured salt and remembered about it when the pies were already in the oven. Either my brine is not very salty, or they just turned out very tasty, but the excess salt was not felt at all.
Cubic
It is important here: you need to take not the marinade, but the brine (without vinegar). The dough is also made with marinade, but I'm not sure if it will work, yet vinegar can kill the yeast.

About the smell - I'm very sensitive to any, even faint smells and tastes, that's why I chose the filling, just in case, the appropriate, mushrooms, pickled cucumbers, cabbage.
It smells a little during baking, then, while warm, there is still a faint smell. How they cool down - you don't feel at all. Well, unless you have a lot of garlic in your brine ...
-Elena-
CubicBelieve it or not, I did it on the marinade! And even sweet ones.
Cubic
Yes? Thank you for saying - I will know that this is possible
-Elena-
Cubic? I am again grateful for the recipe! Never before have I received so much praise from my family for pies as I do today. Made for my son with minced meat. Thank you thank you thank you!!!
mowgli
made with potatoes and cabbage - they dared my pies "at the expense of times", thanks for this airy dough

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