Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

Oh, pasiiiba! Well, I mean, health!
Marinochka, I am very glad that you liked the pie.
You can cook it with sweet fillings, only the salt in the dough needs to be halved, and sugar should be taken with a slide.
Oh, and if you suddenly want to make apples with apples, you can cook up a sweet and sour filling with the addition of lemon with a finely chopped crust, and pour a pinch of cinnamon and a tiny pinch of nutmeg into the dough itself - it will finally fly away.

Helen, I will definitely try sweet ones now, I can imagine how delicious it is) and most importantly - I didn’t feel this yeast dough in any way, I never succeeded, and your recipe was so easy to make, and it was so delicious ... thanks again!

Good health, my dear!

Women's logic is inscrutable. I specifically went to the store for broccoli, thinking to combine it with onions and smoked turkey. I returned home, I saw that first it was necessary to defrost it, and then cut it and it became soooo lazy!
And the dough is already in the refrigerator. She fried the "homemade" minced meat on a fat tail, sprinkled from the breadth of the soul of everyone (pepper, cumin, fenugreek) so that it became impossible to identify whose meat it was in principle.
I don't like the dough at all, it is sticky and in no hurry to run. And how it can be rolled out at all is not clear.
Maybe the flour is like that, or maybe somewhere with the volume of liquid I overdid it when I divided it all into two separately for dough and dough ... I will wait a little longer until the minced meat cools and add something. It is possible that flour with yeast, because if they coped 100% with less rich dough, then the age is not the same
Tu bi continued so to speak.

[Anna]

Anna, so it doesn't really rush, calm dough. It will fluff up later when baking. I would just sprinkle it with flour when cutting / molding.

I don't like the dough at all, it is sticky and in no hurry to run. And how it can be rolled out at all is not clear.

YES !!! It is! BUT !!! Anna, try to step over this "dislike" for the first time

I don't like this sticky soiled dough either, at all
But I'm fighting ... with myself
I SPOON how much dough is needed per layer on the floured silicone mat. It's just such a terrible / crooked / shaggy lump I sprinkle with flour on top, my hands are a little in flour, and I crush / trim. And then I roll it out with a rolling pin into a layer of the required diameter, all the time I watch to powder the places that will stick and ruin the mood. But just so that it doesn't stick.
Carry over only on the rug, turn over and flop into a mold / pizza maker. So it is with the upper layer.

Sometimes I don't roll it out, but just knead it with my hands, because the dough is soft. Even just flat cakes are delicious. Just a little distance.

Believe me, what a wonderful dough is obtained after baking, that I will overpower myself a million more times to repeat

so it doesn't really rush, calm dough. It will fluff up later when baking.

It looks like it doesn't fluff when baking. I pretty much powdered it from an incomplete small strainer and did without a rolling pin.
But there were problems with the stove: since the pie did not rise at all, the top remained absolutely white, and the bottom had time to turn very brown despite the silicone until I thought of such a brake to turn the pizza maker.
It would be better if I baked in the oven by God, since I bought it and never fried anything beyond measure
Well, okay, maybe it will still be tasty, I don't eat hotter, we have to wait until it gets cold. Moreover, meat.
In any case, I will repeat the experiment with cabbage and then decide to work with the dough through "dislike" or choose something more pleasant for hands



Delicious. If only I had guessed to turn it over earlier, and not when it was too late ... And it seems to me that the dough is not enough in appearance? The weight was 600 grams.

Girls, dear ones, do not need to suffer so much with the dough! Perhaps they took me too literally, but the dough, although very soft and even slightly sticky, is LIGHT, but certainly not like porridge. There is no need for such suffering, just now, knowing your flour in this dough, add more of it when kneading (the main thing is not to overdo it), nothing bad will happen to it, believe me. This dough is more pleasant to work with than unpleasant. I myself would not bother with such a recipe, but nafik is so necessary.
I never had any problems with it, I use Makfa flour, but if I noticed that the dough initially turns out to be porridge, I would just add a little flour and not steamed. Experiment bolder! Don't bother with the dough, it doesn't have to be!

[Elena Tim]

Elena Tim, well, not porridge, of course, but it didn't look like dough either until I sprinkled it with flour. I tried to stick to everything, barely tore off the silicone lid from the top of the future cake.
I will definitely do it with cabbage, because the meat turned out to be so tasty that the dough overshadowed the yak in the cheburek. So for the fat tail fat, Len, thanks now, although I myself guessed to do this a long time ago, but an extra confirmation and reminder is useful: I forgot about this notion.
And I’ll wait a bit with the dough, I don’t understand it yet: I’ll replace the flour, yeast and margarine - he offended me first in this dough, rubbed with difficulty it seems to me too small shavings and the grater crushed on the side that was slices Well, not a crap, eh?

Definitely, bastard!
Anya, don't be upset, experiment with the addition of flour and everything will turn out in the best possible way.

So for the fat tail, Len, thanks

Chot I missed, right?
I have this fat tail a whole box in the freezer

[katko]

katko, frying ground beef on fat tail fat gives me a complete imitation of lamb. Helen gave a recipe somewhere (like a pie with turkey meat on jum) and in this topic, it seems, she also advised someone to do this instead of fruitless searches for good lamb.
I used to make "pilaf" without any meat at all - on one such frying of onions and carrots.

[Anna]

Anna, Thank you)
I have a lamb from Astrakhan, good, great fat tail
Yes, when his meat is eaten, then I make pilaf on fat with beef

[katko]

katko, that's what a good thought comes to mind for many

Something I thought was a good thing, a pie with meat, but not at all profitable - I would have had to eat cutlets for a week, and half of the pie is gone ...

[katko]

katko, Katya, damn it! Send me that fat tail without defrosting, but more! We just don't have it

[Nata]

Nata, yes, come, take a lope nada, I'll go get some more soon

[Kuksi-chumi 1]

Girls, try another Korean-style filling for a change.
This recipe contains Kuksi-chumi 1, make it plumI according to the recipe and, after cooling, stuff it into the pie. It turns out very tasty.

Kuksi (Kuksu) (Elena Tim)

I also made samsa with such a filling, but the meat was minced and raw:

Puff pastries with meat and cabbage in a Steba SG40 sandwich maker (Elena Tim)

replace flour, yeast and margarine -

The last time I did it with pork fat, the pie was burnt to me to make, but there was no margarine at home to rub. But there was a packet of fat.
So I'll tell you that it was much better than the margarine and butter.
Firstly, it rubs right, secondly, the dough turned out to be simply indescribable, much better than all my previous ones. So I bought more fat.

Oh, Lenaaaaaa ... Thank you, Len
Awesome pie The dough is the most tender, and really the best


In the oven. With minced meat and potatoes. And a lot of onions)))

[Swetie]

Swetiehow cool they were! I understand that this is not the most decorated version, but I can't even do that.And it does not come out beautifully to blind, and what is molded does not hold its shape during proofing and / or baking. I'm already sculpting with the seam down and pies and pies.

[Swetie]

Swetie,
Fall away, Light! Just awful!
You got such a chubby, lovely!
To your health, dear! I am very pleased that you liked it!

Anna67, Anyuta, add more flour and do not suffer. Then you yourself will determine how much of it you need so that you like the result.
By the way, why are you making the pie?
It seems to me that extra proofing for this particular cake will rather harm than help (well, perhaps by accidentally making the dough too dense), because the local amount of yeast can loosen the dough unnecessarily and change its structure not for the better. But I think so, and you, of course, do as you see fit.

[pies]

I'm already sculpting with the seam down and pies and pies.

And for pies, try this dough better:

Pies with any filling (Elena Tim)

It is very tasty and it is a pleasure to work with it, the girls will not let you lie

[Elena Tim]

Elena Tim, Flax, yes, I don't hold any dough or a form of curly molding, or if I add flour, then this molding can break a tooth

For the cabbage pie according to the original recipe, only margarine remains to be obtained, Makfu bought flour, and half of the cabbage is gone. (A very cool filling from it according to your method turned out, not a mess, not raw - the pie of the day did not live, I ate 3/4 personally. And I still make the usual dough, as usual, neither creamy, nor margarine, nor eggs). Tasty, but I smell either it was necessary to make the dough from this topic, or chopped sour cream-butter without yeast.

only margarine is left to get,

What about you, "Pyshka" in short supply? If you do get it, take several packs at once and freeze them - at any time you took out and three for yourself on the grater right away. And you can finally take the butter, it certainly will be no worse than margarine.
Well, good luck to you, Anya! I'm sure everything will turn out great.

[about]

this is not the most decorated option

An, not decorated at all I sincerely admire the girls and boys who sculpt curly pies, and especially all these leaves and flowers ... my god, but I've already come to terms with the fact that I will never succeed))) Moreover, I it seems that a homemade cake that is not ideal in appearance is just perfect. And this cake has a damp dough, but it will be softer and more tender. The main thing is to fasten it tightly, I just smear it with my finger and that's it, I'm not worried at all how it looks. Sweataboutm, you will grease with an egg, sprinkle with sesame seeds, and even when baking, the appearance will be corrected, so there will be a beauty

I am very pleased that you liked it!

I didn't just like it, Len)) I'm amazed

Thank you!

What is it, don’t exist anywhere. In one store Solnechny, in another Saratov. And since I just remembered Saratov today (my mother and grandmother lived there in evacuation) and what an amazing buttermilk there was in the mid-80s of the last century, equal to our milk, you can say that it took it. For the weekend and cabbage cannot wait.
I will create the second take, I feel that the dough is just what the cabbage needs, if only it turns out as I think about it ...

Good luck to you!

In

this time it clearly came out closer to puff in finished form. Not otherwise, I measure half of 3.5 glasses differently each time, but I didn't have to add anything except a rolling pin and a rug for the upper part. I even tried to decorate. Curve, of course, but not for an exhibition ...
It smells stupefying even if you eat it in the middle of the night.

Well, glory to those! It's finished!
Anya, congratulations! A couple more workouts and you will surpass all of us.

[Elena Tim]

Elena Tim, an incomparable dough turned out: both tasty and soft, and with a very light crunch on the edges. Now that's the only way I'll do cabbage.
And the Saratov margarine turned out to be not bad at all, it was rubbed without difficulty, the grater did not torment me - especially rolled in flour - that ... But where did I remove the other half of the yeast this question ... maybe it really was because of the saff the cap was twice as large as with the previous powder.
Thank you, Denus for the recipe!

Good health, my dear! I am very glad that you liked it.

[Elena Tim]

Elena Tim, Helen, thank you very much for the recipe! Lay in the bookmarks for a long time, finally everything coincided - baked !!! Well, it's just Ooooo delicious dough! Baked with potatoes and mushrooms with sour cream, and the second, at the request of the workers, with apples and cinnamon. Fall away! I will repeat it many, many times! Thank you !!!

Tanya, good health, dear! I am very, very pleased that the pies were to my liking.

[Elena Tim]

Elena Tim, I came to visit you with pies again!
First with Adyghe cheese and pumpkin stewed in butter


And the second one with your chicken ventricle filling. But the stomachs were not enough, but the mushrooms got lost in the refrigerator. I rubbed a slice of Russian cheese that I had walked around with, and diluted it with egg sour cream filling. Here's a filling turned out

Baked both pies at the princess. This time I was kneading the dough on a creamy spread of 72%, there was no margarine at home, the dough turned out to be straight puff-elephant!
The pies, together with Zvezdulinai pancakes, went to their daughter. So, from us and from the family of our daughter, thanks for another

[Nelya]

Nelya, delicious pies !!!

With pumpkin khachuuu!

Nonechka, what a beauty! I sit and lick my lips.
Good health, my dear!

pumpkin hachuuu!

Helen, he flew away with the pumpkin! The filling is amazing; Scrapped everything angry leftovers to the heap and got a masterpiece
It was necessary to attach a half of the pumpkin, added Adyghe cheese, bought at a discount, to it. Then I found the remnants of cottage cheese in the refrigerator, intervened. Then I rubbed half a mug of apple cheese and got a gorgeous filling. Made buns with her, and the next day your pie. Your puff pastry turned out great. My husband, while she came home from work, posted half of the pie. And my daughter took the second half

Lenusya, and thanks again! I'm baking your pies in Tortika again! One chubby is already on the way, the second is now rolling out. From this portion of the dough, I get exactly 2 chubby beautiful pies. Actually, pies today according to the plan was not: crazy: Was minced meat for lazy cabbage rolls (chicken with finely chopped cabbage in a combine). I thought about making stuffed cabbage rolls for the second time in a week, I remembered about these miracle pies! I stewed the filling in Elik, added spices. The rest is by prescription. Nelechka also threw a good idea with a pumpkin. We'll have to put the second portion of the dough
Here you are
Spun 4 pies at night. One already devour ate. On a platter 2 whole and opened on top. Anti-diet Timkinskaya!

[Alyonchik]

Anti-diet Timkinskaya!

Serves you right! FSEM!
I am sitting on a pie-free ration of mulberries, and they are still eating and eating ...
I go envious and dislike you all on the sly.
And de et you just sat down to bake such beautiful pies - one more beautiful than the other. I generally keep quiet about the fillings, one has a pumpkin with cheese, the other has a chicken with a caplet ... Oooooo! You are the seducers of my peace!
Alyonchik, what a beauty!
I am very pleased that you like it!

and they are still eating and eating ...

No, it's you naughty! I've been grazing in the trolley theme for the third day in a row! : girl_cray: I've mastered half of it! In short, with a cart, as I decide, I will also come to you to fast. Look!

Oh, Alyon, he grazed on a very correct topic. I don't know how I used to live without this bag. Almost all this summer, I moved around like a disabled person, and besides me, there was no one else to go to the store, so I used it instead of a crutch or as a walker when it was really hard. This hard worker, herself chock-full, also perked me, to the envy of all the local old ladies.
In winter, of course, such a number will not work, more four wheels get stuck in a snowy mess, and I put it into two-wheeled mode, but along the cleared road on four wheels it rushes like a tank, and no load of 25-30 kg plus me.
Be sure to buy - take care of your health!

I am sitting on a pie-free ration of mulberries, and they are still eating and eating ...
I go envy and dislike you all on the sly.

Go to my pies, how many times you have already invited))).

I baked a cake according to the theme recipe. I baked in the oven, made in butter. She stretched half of the dough on a baking sheet, put the filling on one half of the cabbage and egg + butter, on the second apple, sugar and cinnamon, on top of the pancake, drew a groove between them. I smeared it with proteins, since there is nowhere to put them) I baked it in the oven, pulled it out as it was ready. Handsome frankly left. The filling did not mix anywhere, neither during baking, nor later, when cracked. On the one hand, it is not sweet, on the other, for a seagull. The name gave him a very special figure. Delicious, but for now I will not repeat, well, sooo high-calorie, on the second day I realized when morning came, and hunger had not come since yesterday)
I will definitely give this recipe to my friends whose clothing size is smaller than mine)
Thanks to the author!))

[Mindalka]

Go to my pies, how many times you have already invited))).

So I want "harmful" ones, but from yours the benefit is not rushing detski - I bajus them.

Mindalka, Tatiana, to your health! I am very glad that you liked it!

[Timochkina]

Go to my pies, how many times you have already invited))).

Timochkina, don't be fooled! You won't be if you don’t nafulyugani.

Stopudovo nafulyuganu.
How will I then, through vatsap, be gray in Anya's eyes? She will poke her finger in my eye.

Lenk, here's today's fresh

Diet apple custard cream without milk, sugar, starch and oil (Anna1957)

From the holy spirit, as usual))

I went, I was lying around.

Well, what are the correct conclusions?