Pies with any filling

[Dough:]

Pies with any filling

Category: Bakery products

Kitchen: Russian

Ingredients
Dough:
Warm milk	250 ml
Dry yeast (fast Saf-moment)	7 g
Sugar	1 tbsp. l
Dough:
Flour (I have Makfa)	600 g
Eggs	2 pcs.
Sugar	1.5 tsp.
Salt	1 tsp
Butter 82%	175 g

Cooking method

• This recipe is the result of an accidental mistake. I won't say which one, otherwise you will laugh ...
• Nevertheless, thanks to this mistake, the old, proven recipe for decades has gone into the past. The new one was tested by five eaters at once and was so highly appreciated that I immediately jumped to share with you!
• So, about an hour before cooking, take the butter out of the refrigerator and leave it on the table, we need it soft. Do not melt it in the microwave or anything else, then you will want to add more flour than necessary, and this will make our pies not so tender.
• We mix everything for the dough and leave it aside - to collect bubbles (for 15 minutes). Pour flour into the mixer bowl, add slightly beaten eggs, salt-sugar, butter and dough. We knead the dough. If you use Macfoy, then do not add flour any more, but if you have something like Sokolnicheskaya, then you can add 1 tbsp. spoon. Now we cover the mixer bowl with a plate and send it to the refrigerator for at least 1 hour.
• Cooking the filling. I must say that any ready-made filling is suitable for this dough (with the only difference that for a sweet filling, not 1.5 tsp of sugar is added to the dough, but three). The raw filling can give too much juice and the pies can open.
• This time I baked pies with fried cabbage and meat-potatoes.
• I won't talk about cabbage for a long time, and so everyone knows how to fry it. I can only say that our mistletoe hates pies with cabbage, and eats mine with pleasure (I tested them on it twice), because, I quote: "Your cabbage is fried, not stewed, like in the cafeteria ..." ... Niceaaaaa!
• Actually ... the current is quiet ... Don't tell Melka ... ... my cabbage is stewed, and only fried has a taste.
• And why? And all because I once also made a mistake, for which I am terribly grateful to myself. In short, my cabbage somehow burned slightly while I was still chopping something there. Not to the point of blackness, of course, but the brownish one was decent, and the top was damp. Well, what to do, you can't fry any further ... she splashed some water, covered it with a lid and extinguished it, and then, when ready, evaporated the excess moisture. What is overcooked - dissolved and mixed with all the rest of the cabbage. Listen, it turned out to be such a cabbage, um ... with a natural fried taste, as if I were sweating over a frying pan creating this masterpiece. Now you do not need to stick around the stove, all the time using a spatula in the pan, trying to achieve uniform frying. Look.
• I don't know why I also added boiled eggs to cabbage this time, but it still turned out deliciously.
• 
• The second filling is also the result of a "force majeure" that happened once ... which was immediately registered in our pies.
• Fry the minced meat in equal proportions with onions in a pan, and then mix it with "dry" (drain all the water from the potatoes and add nothing else) mashed potatoes. It turns out approximately 500 grams of each product.
• This is a very tasty filling, believe me!
• 
• There is another, very good option: fry the onion, add the chicken liver and bring everything to readiness, and then knead it with a fork and mix with mashed potatoes. It turns out very tender and tasty. I also add carrots to the fry.
• So, while we were fiddling with the fillings, our dough had already tried to flush out of the refrigerator, but we caught it, kneaded it and deported it back in disgrace.
• Now that our fillings have cooled down, we take out the dough, mix it a little (without flour and without butter), divide it in half, leave one part right on the table, covering it with a bowl, and return the other to the refrigerator. We give the dough to warm up for about five minutes and start cutting. As I mentioned, we don't need flour or oil, just a clean, dry table. The dough is very docile and pleasant to work with. Only if the dough seems too soft or sticky to you, then you can cut it with flour.
• We divide this part of the dough into 15 equal parts, 40 grams each, having rolled balls from them (that is how many pies I have on a baking sheet). We cover them with a towel and begin to shape the pies. Laying them on a baking sheet, grease with a beaten egg. And so as not to be confused later - "hu from hu", I sprinkled pies with cabbage with sesame seeds, and meat and potatoes - with cumin.
• 
• Bake at 180C for about 25 minutes. But it all depends on the capabilities of your oven. Timed first 20 minutes, and then see: how brown it is - done! I highly recommend a steam oven or one with a moisture retention function, like mine. Or just put a bowl of water in the oven. The dough will be tender and tender.
• See what pigs you get:
• 
• The dough to taste is something between yeast and shortbread. Skusnaaa! Well, pure flour for losing weight!
• I don’t care, I’m so worried about you.
• Well, that's all. Please go to the table!
• 
• Enjoy your meal!
• 
• Here, I just baked a pie with Man'ka's apple confiture. Only in the confiture I added zhelfix, for thickness, and sprinkled the cake with sugar on top. I ate a huge piece very mentally! Whisper!
• 
• I will only add that both the pies and the pie have to be sealed literally tightly, in the most careful way. Otherwise, the dough may open. Moreover, in a large pie, it is better to fasten the dough by dipping your fingers in flour, and in the middle you need to cut a hole for steam to escape, otherwise it can break the seams. And of course, the cake takes a little longer to bake than the cakes, but you yourself will notice this.

The dish is designed for

30 pieces

Yelenka, you describe it so reliably that even now run to the kitchen to start the dough!
True, I have another cabbage filling in my favorites, but I have never made such a potato filling - I will definitely try it!

[Leeyen!]

Leeyen! In the middle of the night, you still have the strength to show such beauty!
You have impressive pies!
I would never have thought that sponge dough can be put in the refrigerator for proofing! Now I know ...
I really liked the stuffing of minced meat and cards. puree! Special thanks for her! (The scarcity of fillings in my arsenal is depressing, of course ...)
I took the topic to the bookmarks with gratitude!

Yelenka, you describe it so reliably that even now run to the kitchen to start the dough!

Thank you, Olchik! Kanesh, try it! I accidentally made this second filling. One night, as always, I was impatient to fry the pies. Well, I often have cabbage, but there is nothing else for stuffing. In the freezer dangled one unfortunate bag of minced meat in half a kilo, so how can you cook it! I dug up potatoes with onions and mixed everything. Now, this filling is often in our pies.

Listen, you put on your furs with brillants, it’s straight with you, and it didn’t interest the fight - she is so polite ... Yelenka, they say, thanks, yes, please, merci ...
Turn, gru, your irises vzaaaaad! And that is unusual!

Leeyen! In the middle of the night, you still have the strength to show such beauty!
You have impressive pies!
I would never have thought that sponge dough can be put in the refrigerator for proofing! Now I know ...

Irish, thanks!
I, too, once, being still very young and poorly versed in all kinds of dough, was very surprised at the rise of dough in the refrigerator. Now I'm used to it. It turned out that there are a lot of such recipes! Take "Mankin (Sanadorkin) fenders", for example.
How do you make such a filling, whistle later - you liked it, okay?

Turn, gru, your irises vzaaaaad!

By the spring I will bloom in double color - I promise!
In the meantime, at least I remember how I was once like a person
So, coachman, don't drive the horses ...

"Wait a minute, your mother ..."

being still very young and poorly versed in all kinds of dough there,

No, well, of course, I am far from young and have come across this method of keeping the dough more than once. But so that the sponge-ee could be tortured there ... This, of course, is a revelation for me.
Oh, I'll whistle about the filling. Here, I am a master at whistling, especially in a figurative sense.

Here, I am a master of whistling, especially in a figurative sense.

Sisraaaaa!

[Leeyen!]

Sisraaaaa!

Oh, then!
Leeyen! Until you set off in the tenacious paws of Morpheus ... How do you look at how to fry your pies? S-s-s? My baked ones do not recognize, alas. Here, just now started a conversation - no, not in any. Better, - gundyat, - don't do it at all. So talk to those!

Ir, so I just love fried pies myself, and for the first time I put this potato-meat filling in them. Only the dough recipe is different there. And I didn't fry this dough. It seems to me that it is already too fat for frying. There needs to be something simpler.

[Mikhaska]

Mikhaska, two options. Or get with this topic or bake one big pie, like a chicken.

The red morning has come, our pava is floating out, and with such pies that it's time to get up sooner, to repeat this. Bravo.

[Lenchik]

I sit, drink coffee with a sandwich and read a pie epic. Lenchik, the pies are gorgeous! I am not spoiled by canteens, like some, so I love cabbage pies! A small question - how much dough should you keep in the refrigerator? Suddenly, I, too, will be impatient to bake them with confiture, it is always in the refrigerator. I dragged it to bookmarks for now, thanks for the recipe

Oh, well, super pies! Want!

[iris. ka]

iris. ka, eh, who - that, get? What is it? Or maybe I'm going to the stove and adjusting?
Leeyen! I did not understand, Western Siberia Eastern will be offended in your house ...

[Elena Tim]

Elena Tim, Helen, you know how to write so deliciously!
And the pies are simply gorgeous, handsome, as for selection!

[Elena Tim]

Elena Tim, Pies are lovely sight! And the pie too!
Flax, especially gifted, so don't stir the cabbage for the filling? let it fry? and if it completely burns out? Didn't understand how to achieve this state of "untouched"?

Virgin! Do you ever sleep? At this early, they already have pies. And what!!!
Len, well, you're a hostess ... The pies came out just a feast for the eyes!

[Mikhaska]

Mikhaska, namesake! : sorry: I didn't even look that we are with you one blood fellow countrymen. Mustache. If where they offend, call, and I will rush.
Irish, how did you decide to bake? One big one?

[iris. ka]

iris. ka, you and I are even bigger fellow countrymen than you think! I just recently moved here from Mezhdurechensk. She lived there for 32 years. Terribly longing.
I decided, nevertheless, to bake with one pie. This will be eaten with pleasure. I want to bake with potato filling. Tomorrow parents will arrive from the dacha. So I will meet them with delicious food.
I'm just waiting for Lenchik will tell you if you can put the dough in the refrigerator overnight. Well, until the evening, go, she will appear in her topic. Making dough is not a problem.

Mezhdurechensk is 1.5-2 hours from me. Nearby.
And I have a question: is it possible to start with fresh yeast?

Many people prefer fresh yeast. But here, in Irkutsk, fresh yeast has let me down many times, sobakii! Last time for Easter with Easter cakes. So I pass. I will do it dry.

Lenkaaaa! yeah, delicious fillings, and we often make these, and we also mix fried liver with onions with tasty potatoes. and for the dough recipe you are very grateful

I am the same mulberry, I am the same mulberry! Good morning!
Girls, thank you very much for the flattering reviews! In the early morning, the mood was lifted!

A small question - how much dough should you keep in the refrigerator?

Lenus, the dough should stand in the cold for at least an hour. Make sure it has time to rise.Here, for example, in an hour and a half it ran away twice (but I made a large portion, so it climbed out of the bowl), and my mother (I didn’t let her live yesterday - I threw this “wrong” recipe for testing , before posting it here) did not rise so quickly, probably depends on the yeast.

so don't stir the cabbage for the filling? let it fry? and if it completely burns out? Didn't understand how to achieve this state of "untouched"?

Vicus, chop onions and cabbage (well, or just cabbage, as you like), put them in a pan with butter, stir and bring the bottom layer to a dark brown color over high heat, but did not sleep at all, otherwise you have fried instead, there will be a burnt taste. Then pour a little water, salt and mascara under the lid until tender. The cabbage itself will take on a dark golden color and roasted flavor.

Don't tell Melka ...

So this is how it is!!!! Sheer deception and swindle !!!!! Only one thing saves you, that the pies are really delicious !!!!

Don't tell Melka ...

So this is how it is!!!! Sheer deception and swindle !!!!! Only one thing saves you, that the pies are really delicious !!!!

I decided, nevertheless, to bake with one pie.

I will now add more details to the recipe on this matter.

And I have a question: is it possible to start with fresh yeast?

Of course it is possible. When I got this recipe, imported dry yeast was a curiosity and was treated with great care. Therefore, all the recipes were "mixed" with fresh yeast. But why do you need to bathe with fresh ones, if you can use fast-acting Saf moment? In my recipe with fresh ones it is written that the dough should ferment for 1.5 hours! Do you feel the difference? 15 minutes and 1.5 hours!

and we often do this

Aaaaa! I thought I was the only one so smart!

and also mix fried liver with onions with yummy potatoes

Even at night I wanted to write about it in the recipe, but I already wanted to sleep until it was impossible. It's really sooo delicious! I’ll go nakalyak ...

So this is how it is!!!! Sheer deception and swindle !!!!!

Neary, do you want a pie?
But no, you won't get out of this dough ... ... so I'll bake those puff again!

No, I revel in this fact! Where do you always know from where I trade ?! As soon as I mention you somewhere, it’s like a bell is ringing in one place! You appear right there! It’s necessary to have such a feeling!
Blinsky, he doesn’t let me talk about anything ... eh ...
About Manka then, chtol, how-nt disgusting to come up with, but it's boring ...

[Elenchik]

Elenchik, beautiful pies, they are so cute! I turned on the computer and wonder where it smells so delicious! AkazzaeTsTSA at your pies with different fillings through the maker they smell so! Delicious!

Svetik, thanks!
I tried half the night mulberries with my tongue out.
Today I will still bake.

Oh, what delicious cakes! Bravo!

Thank you, Anyut!

I'm lazy, the dough should stand in the cold for at least an hour

FSE, I understand! I will definitely try

Come on, Lenusk! I'm going to worry ...

[Elena Tim]

Elena Tim, oh! And I came to the smell !!!! Like a rabbit to a boa constrictor !!! I understand that it is no longer necessary !!! But the legs do not obey .... Pulling !!!! .....
Definitely bookmark, so as not to lose !!!
But ... Lena !!! ... I won't sleep !!! .... What was the mistake? !!!
Don't let die of lack of sleep !!!

[Elena Tim]

Elena Tim, oh! And I came to the smell !!!! Like a rabbit to a boa constrictor !!! I understand that it is no longer necessary !!! But the legs do not obey .... Pulling !!!! .....
Definitely bookmark so as not to lose !!!
But ... Lena !!! ... I won't sleep !!! .... What was the mistake? !!!
Don't let die of lack of sleep !!!

So I'm thinking about entom! How curious, what a mistake?

This recipe is the result of an accidental mistake. I won't say which one, otherwise you will laugh ...

So we don't mind laughing!

Having finished the last donut, by the way, from the dough that had been aged in the refrigerator, my sir grit: why have we (sir) not eaten pies for a long time? And they didn't eat for only three weeks, so many things after Christmas, that also pies, then you can burst.
And here you are, Elenochka drove up with a new recipe, thank you drukh.
You know, there, in the far, far away, or rather, in 1989, while working in the territorial committee of trade unions, there was not much money, but two students, in Moscow and in Lugansk, had to leave my job and specifically go into the modeling business, bringing good income. For tomorrow I promised my son to come to visit and bring fresh pies, prepared the dough, but did not have time to bake the pies in the evening, so I decided to put the dough in the refrigerator, and early in the morning before the trip I prepared hot ones and brought it to him. And so I liked this pie method that I only use the dough from the refrigerator. True, one of the clients called me lazy for such a mockery of the dough, well, okay, gru, lazy, but convenient.
And a couple of years ago I already read on the bread maker that not only I am so "lazy", but how convenient it is ...
One of these days Lenochka, I will definitely cook your wonderful pies for the starving sirs. Yes, but I don’t recognize cabbage filling without eggs, I even add more sugar, like that.

Pies, pies ... And today I have jellied meat and pies with apples from Anis (delicious). Len, and then your pies have appeared. And even with such delicious fillings. Run straight and knead the dough again

And I also baked pies. I'll show you.

I won't sleep !!! .... What mistake was that? !!! Don't let die of lack of sleep !!!

My heart senses (by the composition of the products) that Yelenka wanted to make puff yeast dough, and something went wrong ...

: elka: Helen, the pies are so nice, pretty, mm mm delicious !!! And the description of the recipe in general, I would read and read :-) :-) :-) Thanks for the recipe !!! I will try!!!

[Olga VB]

Olga VB, Ol, but she herself is not recognized !!!
As soon as I asked her, she immediately disappeared and does not appear !!!
Doesn't want to give out a secret !!! And suffer here !!!

[Lenus]

In my recipe with fresh ones it is written that the dough should ferment for 1.5 hours! Do you feel the difference? 15 minutes and 1.5 hours!

Lenus, most likely a recipe from those distant times, right?

Accordingly, it was designed for the yeast of those times ...

They were still not so thermonuclear _IMHO, like the current ones), and in terms of their number, much more was required than the current ones) ...

What I mean, but to the fact that with the current fresh yeast, according to my observations, everything is somewhat different than with the previous ones, that is, I do the fresh yeast in the same way as in the description for the Saf-moment, the result is !! !

Often I make dough on a brisk dough, where it, dough, rises in just 15-20 minutes ...

I will definitely try to make the dough according to your recipe, and it is with fresh yeast ...

Lenus, but what if the dough after kneading is allowed to rise as usual at room temperature?

Or will it be the wrong coat?

P.S. In general, I have already baked !!!

I don’t give it to anyone yet, I’m greedy ... they are still cooling down ...

This is how my hamsters will try, then I will leave a full review, there is no need to scatter castrated reports on the work done ...

I started the dough with fresh yeast !!!

It seems to me be wrong although I can too, yeswhat are these pies to taste these ones will remind ...

It smells like, very much ...

And, what else I’ll ask, Lenus, and you do not break the cobbled pies at all, at all?

And also, and I also baked mine starting from cold oven, I love this thing, at 160 gr. (convection), baking time is exactly 10 minutes ... these are pretty ... I'll show you later ...

[Natalishka]

What was the mistake?

How curious, what a mistake?

Aha, schaz! I'll just take it and tell all honest people what a fool I am, huh?
Yes, I will not split into zhist!

I read that not only I am so lazy, but how convenient ...

Oh, Lyud, it's not about laziness! It's just that cold fermentation dough, for example, I like more than the one that suits warm. But I confess that I generally don't like yeast dough, and I cook it only according to several recipes, and half of them are cold!
Natalishka, druh, thanks!

[Tiny]

Tiny, my friend, I haven’t come here for so long that there’s probably no point in answering, right?
You at least write down what happened there, did you like it or how?
And I did the same yesterday, and now I'm going to bake some more, we can't get enough of it.

Well!!!! I waited all day !!!!! I ran to the computer, looked in!
Suddenly I see-ANSWER !!!!
And then such a bummer ..........

[Lenuska]

already, probably, it makes no sense to answer, right?

Well lana, you don't have to answer ...

Although, wait ... answer this all the same:

Lenus, and you do not distress the cobbled pies at all?

At least write down what happened there

I'd rather show you, okay?



And then again:

I didn't grease it with an egg, no need to pamper they don't need it, she sprinkled it with water and woke up ...

liked?

Yesaaaaaa !!! And how !!!



By the way, I was right in saying that:

It seems to me that I can be wrong, although I can also, yes, that these pies will taste like these ...

Mine, after the first bite, recognized in them those pies that are on the link above ...

Lenuskathank you drux , dough, today (or even tomorrow) from the second half of the test, I’m still cha-threading ...

[Crochet]

Crochetwhat pies! Simply chic! Did you bake them at night?

[Anya]

Yes, you are full ... pies like pies ...

Thank you, Anya ...

Did you bake them at night?

No), yesterday afternoon ...

Baked with live yeast (20 gr.), The result !!!