Pies "Delicate"

IRR, sheep cheese? In Moldovan cuisine, it is constantly used as a filling, and without chemicals, unlike processed cheese. The most useful product, even restores tooth enamel. Such a filling (feta cheese with potatoes) in dumplings is also very good.
But I never tried it with thyme, I only add it to soups, sometimes to meat.

I grease with a beaten egg + a little milk and a pinch of sugar ... And about feta cheese, I love it !!! This is an idea! I think that cottage cheese can also be replaced. After all, there is even mashed potatoes with cottage cheese and potato-curd pies ... Already in the morning I put in a new portion. Yesterday the whole portion just flashed before my eyes ... I left (hid) a couple of things to see what they are like in the morning, soft, lovely ...

IRR, sheep cheese? It is used in Moldovan cuisine

Well, about sheep's milk, I don't know ... In our stores there are ordinary pasteurized cow's milk, feta cheese and feta cheese, salty soft cheese in a cage. (y) Both in Moldovan cuisine and in Bulgarian feta cheese and sweet pepper Forever.

Here is my contribution to the reviews on this test ... The dough is very tasty, very pleasant in the molding process, and bakes very quickly. I don't like margarine, so I replaced it with butter, the filling for the liver, the heart of chickens. + Potatoes. Delicious, thanks a lot for the recipe

I am scattered in gratitude !!!! The recipe is the most wonderful !!!! The patties exceeded all expectations! Pets dared at the very first tea party at the moment. I put a new portion !!!!

Yesterday, after reading the recipe, (not very carefully) baked pies.

Flour poured 600g. I decided so for myself -3 glasses = the same 600g. Then I wondered why the harsh ones came out, whether the flour was too much, or the high temperature
I read the Temko and it finally dawned on me - I needed 400g flour and 200 milk.
Did it get to me

P.S.
After heating the pies in the oven and their involuntary softening, they were still eaten

Work on bugs tomorrow.

Yesterday, after reading the recipe, (not very carefully) baked pies.

I decided so for myself -3 glasses = the same 600g.

In a glass from the recipe 200 ml., Not a gram
You just need to take 200ml. a glass and three such glasses of flour and one milk.
And if you have a measuring cup, then up to the 200 ml mark. and then you will definitely not make a mistake.

Yesterday for the 152nd time I made pies Fly away at once, the dough is extraordinary !! Thank you

Yesterday for the 152nd time I made pies Fly away at once, the dough is extraordinary !! Thank you

And I don't even count, I bake almost all pies with savory filling according to this recipe.

And I made sweet apples with apples - they liked me very much, ate and still ask
So sweet toppings work too - the dough is excellent.

My mother-in-law recently admitted that she now bakes only according to this recipe. girls, for THESE pies, believe me, this is the highest praise

I didn't think that I would have a question about these pies because I baked pies according to this recipe many, many times (I really like them).

And the problem is this: you need a double portion of pies in the morning. In the evening I don't want to bake, because I want fresh ones. And at night I would like to sleep.

Accordingly, the question is, if I make the dough late in the evening, put the dough in the refrigerator, and bake it early in the morning, will the quality not suffer? Or is it better not to do that, otherwise I will suddenly disgrace myself with my pies.

Who kept this dough in the refrigerator for a long time, help with advice !!!

Who kept this dough in the refrigerator for a long time, help with advice !!!

I always make dough for these pies in the evening, and shape and bake in the morning.

I even left this dough for two days, nothing bad happened to it.But after two days on the third, the dough begins to acidify.

I always make dough for these pies in the evening, and shape and bake in the morning.

I even left this dough for two days, nothing bad happened to it. But after two days on the third, the dough begins to acidify.

Lyulek! Thank you very much!

You dispelled my doubts!

I will prepare the dough and the filling and I will sleep well!

Lyulek! Thank you very much!

You dispelled my doubts!

I will prepare the dough and the filling and I will sleep well!

To your health!

This is exactly what I do. And if the filling remains, then it can be frozen until next time.

forgive me please, I read the whole topic and did not understand exactly how much milk and flour you need, I have a Panasonic 255, I have a 300 ml measuring cup, take 200 ml of flour on it - and also up to the 200 mark - 3 glasses of flour, or 480 g of flour - 250ml of milk? pliz understood nothing.

[yllo]

yllo
The recipe contains a glass of 200 ml, attentive people measured 200 ml of milk and 3 * 200 ml of flour. Inattentive, I measured everything with a glass of 250 ml, baked it repeatedly. Kolobok to help you

The other day there was minced meat from moussaka, it differs from the usual one by the addition of grated tomatoes, I decided to try it in my favorite pies "Tender" ... It turned out very, very tasty and juicy ... temperatures with the light on (they advised on the site), and so the pies rise remarkably. I grease with kefir or yogurt and pierce each pie with a bamboo sushi stick ... The result is always pleasing

[yllo]

yllo
The recipe contains a glass of 200 ml, attentive people measured 200 ml of milk and 3 * 200 ml of flour. Inattentive, I measured everything with a glass of 250 ml, baked it repeatedly. Kolobok to help you

Oops ...Lina, I am as "attentive" as you are, I constantly measure out with a cup of 240 ml. (150 grams of flour) - the pies are delicious! Although, by and large, there is no particular difference in which glass / cup you measure the ingredients, the main thing is that the liquid and flour are measured with the same measure.

pies AMAZING !!! I really only made sweet buns so far ... but mine already require pies with meat, mushrooms)))) a question arose about meat ... boil meat or is it better to fry?

[sunny_777]

boil meat or is it better to fry?

sunny_777, it's a matter of taste .
For example, I like minced boiled meat.

But I didn't get the dough, it went up badly and was liquid, I didn't immediately notice the dose of yeast, ONE PACKAGE AND I DROPPED ONE, ONE GRAM, MAYBE FOR THIS, BUT IT WAS ALWAYS FOR A LONG TIME ,,,

I also tried to bake pies today. Dentist, thank you so much for the recipe.

Filling: peas.

[Delicate]

Here they are mine Delicate With heat, with heat! No matter how hard I tried to make them flat, they still turned out to be lush and weightless! Our filling is southern: beans with refried onions!
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Glory to the Master who suggested this recipe!
The next batch from the oven will be! We need to please the tastes of the whole family!
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These delicate buns with potatoes, eggs and green onions

Oh. What photos!!! Thanks for correcting the recipe! I again threw the dough into the oven, only I have a tefal program for 1.25 pizza dough.
Yeast put dry now less, 2.25 teaspoons, we'll see, but last time it was thin, and now the lump is so dense.

tender pies on the way !!!! made with rice, mushrooms and eggs. and the second to try is rice, egg and elk salami. oh how!

[Dentist]

Thank you so much, Dentist, for the pies. I did everything strictly according to the first recipe, just wonderful pies!

These recipe edits are for those who have runny dough.

I read 23 pages of comments and fixed what many do not work out in this recipe:
1. Amount of flour - with a cup of 200 ml it gives a batter and they begin to correct it along the way. To clarify - you need to take 450 grams of sifted flour, this is equal to 3 cups (300 ml). In this case, you need to take 240 ml of milk.With this ratio, the dough is not sticky, the bun is soft and tender, not steep.

2. Some lay an egg, some do not. Put 1 yolk, proteins are not needed, from them the pies quickly stale (if they have time, of course, before being eaten).

3. Butter, sunflower or fatty margarine. Do not use watery margarine!

4. The "Pizza" mode for Panasonic-254/255 is as follows: TOTAL 45 minutes: 10-15 minutes kneading, 10-15 minutes raising, 10 minutes kneading, 10 minutes lifting and that's it !!! Many people put on the "Dough" mode, if there is no "Pizza" mode - 1 hour 30 minutes, this is clearly unnecessary. The dough after the "Pizza" mode in 45 minutes increases by 1/3, that's enough. Put the bag on the bucket of the bread machine and turn it over, the dough easily falls out into the bag. It is not at all hot, as some here write, the dough is lukewarm and it must be put in the refrigerator IMMEDIATELY.
EXACTLY AFTER 1 hour it doubles and it can be cut. That is, it takes only 1 hour and 45 minutes to prepare the dough.

5. Do not roll the cakes with a rolling pin, press down on the dough, it will not rise. You just need to flatten the cut circles with your hands into a rather lush cake. It is easy to take by hand, does not stick, flour on a cutting sheet is not required at all. Put the pies with the seam down so that they do not burst during baking.

6. Proofing for 30 minutes, after proofing the pies will increase by 1/5, while baking will increase by 1/5. So the distance between the pies is at least 3 cm, otherwise you will get one large pie, as some people here write.

7. Before baking, preheat the oven to 220 ⁰C, put to bake and after 5 reduce to 200 degrees, bake for 12-15 minutes in total.

8. You can also fry pies, it turns out great.

SO this is what happened:

Pies "Delicate" for 20 pieces.
Ingredients in order bookmark for Panasonic-254/255
2 + 1/4 tsp = 6 g Saf-Moment yeast (Instant) dry
3 cups = 450g flour
1 tbsp. l. = 12 grams of sugar
1 tsp = 4 g coarse salt
1 egg - only the yolk!
100 grams of creamy margarine - ("Hot stove", it is very soft and has a pleasant smell)
240 ml milk
Art. l, tsp, and a glass from Panasonic-254/255. If you have another bread maker, take it in grams, all measurements are weighed on an electronic scale.

Preparation:

Grate margarine on a coarse grater (if it is very frozen in the freezer) or cut into small pieces. Place the ingredients in the bucket in the order recommended by the manufacturer of your bread maker. In Panasonic the "pizza dough" mode = 45 minutes !!! (10-15 minutes kneading, 10 = 15 minutes lifting, 10 minutes kneading, 10 minutes lifting). The dough increases in volume by no more than 1/3, the rest of the rise is in the refrigerator. Put the finished dough in a plastic bag and place in the refrigerator for 1 hour. After 1 hour in the refrigerator, it doubles in size, the bag must be large enough to allow the dough to expand.
After 1 hour, put on a cutting sheet, no flour is needed, the dough is soft and tender, but does not stick. Cut into 20 pieces, do not roll into balls.
Use your hands to flatten rather thick cakes and add the filling.
Preheat the oven to 220 degrees.
Put the pies on a greased baking sheet, or better covered with parchment paper. Cover with a towel and allow to rise - proofing for 30 min. Brush with beaten egg and bake in the oven. Before baking, preheat the oven to 220 degrees, set to bake and after 5 reduce to 200 degrees, bake for 12-15 minutes in total. See photo.

You can fry: In a deep fryer for 180 ⁰C, 2 minutes on one side, open the deep fryer, turn the pies over and fry for another 2 minutes. See photo.

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Margarine cut into pieces

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The dough after the bread machine in the "Pizza" mode - 45 min. Ready to bookmark
in the refrigerator.

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The dough from the refrigerator after 1 hour, doubled, ready for cutting.

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The dough was laid out on a cutting sheet, it is soft, but does not stick, no flour is needed.

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Cut the dough into pieces.

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We cut 20 pieces, you don't need to roll them into balls.

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We flatten the pieces into flat cakes by hand, no flour is needed, the dough does not stick.

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The cakes are quite fluffy, do not roll them out with a rolling pin, the pies will not rise well when baking.

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The cakes do not stick, they are easy to grab with your hand, but the dough is tender.

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Putting the filling (in this photo, potatoes with fried onions)

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We make pies

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Place the pies on a baking sheet with the seam down, at a distance of 3 cm from each other. We put in a warm place, covered with a towel, for 30 minutes for proofing.

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After proofing, the pies increased by 1/5 of their volume, the gaps between the pies have almost disappeared. When baking, the pies will still rise.

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Can be deep-fried rather than baked.

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Fry at 180 degrees for 2 minutes on each side.

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Ready fried while the rest are baked.

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Baked ready

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They have already been eaten, and this is a photo for memory.

Hello everyone! I saw enough of the photo of tender pies and also wanted to make, only one problem ... how to start this dough without a bread machine?

As our and your mothers and grandmothers did - with pens! Go to the beginning of the topic - everything is written there! Just do it all with your hands!

As our and your mothers and grandmothers did - with pens!

At the same time, I understand the poll as to whether it is necessary to observe some sequence (for example, heat the milk there with yeast and then everything else), or is it possible to put everything together and then interfere? and another question with margarine to melt as far as I understand is not necessary? and another question is how long to keep it warm if there is no miracle device?

Warm (slightly) milk, dilute yeast. Mix all dry components, put in milk with yeast. Knead the dough; oil is the last thing. Margarine can be slightly melted, or finely chopped. Stir in, knead the dough until it stops sticking to your hands. They put it in a polyethylene bag - and for 2 hours in the refrigerator, you can store it for up to a day. If you leave it on the kitchen table, cover it on top so that it does not get windy; leave up to 1 hour. And you can do it!

[MariV]

MariV Thank you very much for the clarification !!!! Now everything is clear Tomorrow I will bake

I think that you will succeed 100% - this is one of the most win-win options for yeast dough.

Friends, take a look at this topic https://Mcooker-enn.tomathouse.com/in..._smf&topic=120981.new#new support your members of the forum!

Thank you so much for the recipe! The pies are wonderful! I am a beginner, tried 3 different recipes for yeast dough, your fourth is the most successful.

And I wonder if I'll make a pie out of this glorious dough? I've already baked pies, they turned out well. And here they ordered me a pie with meat. Do you think it will work?

[Zarina]

And I wonder if I'll make a pie out of this glorious dough? Do you think it will work?

Zarina
Why not ? What does it matter what to sculpt, small cakes or a big cake? Do not even hesitate, sculpt whatever your darling wants, everything will turn out great! Good luck!

Wonderful. Can you tell me how much, in your opinion, to keep in the proofer and at what T to bake?

[Zarina]

Zarina
It's hard to say about the proving time, much depends on the temperature in the kitchen ... The warmer it is, the proving time, respectively, less ... I would focus on raising the dough, as soon as it doubles, so we put it in the oven. About baking temperature ... ovens are also different for everyone ... focus on 180-200 gr.

You understand what the matter is: I was ordered a meat pie by very close people for the celebration. I just have no right to be wrong or not to please. Everything should be really tasty. So I think, maybe, after all, the dough is easy to make on dough, without refrigeration, and so on ...

I kneaded a Tender dough. 2nd serving.
After an hour in the warmth, it spread out over the whole not a small basin with large holes,
I tried to knead it, it turned out to be sticky and liquid.
I added flour, kneaded it and put it on, and I left for training with my son.
We returned only after 3 hours.
The dough strove to pass over the sides.

Pts. I liked the work.
I made pies with potatoes and fried onions
and rice with meat.

There was so much dough that in Okintsovo, already tired of making small cakes,
I turned the remaining dough into mini pies.

Hello! Surely someone has already asked this question, but if it's not difficult to give someone an answer.Why are the pies empty? And there is not a lot of filling and dough, it is barely enough to pinch. And baked - empty
: bravo: the dough is super!

Delicious dough! Thank you!
I did it with cottage cheese, berries, cabbage. I gave my mom the recipe, and she is delighted, the next day the pies are soft, as if they had just come from the oven

About the emptiness in the pies, the same is interesting, so it was with cottage cheese
I'd love to know

I asked this question. I'm empty with berries (with rice, cabbage - ok). I haven't found an answer yet.

Good day! This is not dough, this is a miracle! I was staying with my mother in the country, where this year there was some wild harvest of irgi and honeysuckle, I decided that it was necessary to make pies, especially since I took these berries in a 50/50 proportion, added a little sugar to the blender, from the blender bowl I poured out the mass, after 5 minutes there was a mass in the plate - at least cut it with a knife ... So why am I ... There were no bread makers with me, of course, I got confused, I made the dough with my hands (mixed flour with sugar, salt, yeast, separately beat the milk with the egg, made a depression in the flour, rubbed the butter there, poured the milk and egg mixture, kneaded it gently with my hands, did not add more flour). it turned out 20 GENTLE pies stuffed with irgi with honeysuckle .... mmmmmmmmmm mm. They flew away, I didn't even have time to take a picture, the next day I did a double batch, made pies with cabbage, jam and again with berries. There was a portion of 10 pies left, in the morning I just made buns - sprinkled with sugar on top)))) Needless to say, I already wrote this recipe several times ... to my mother, my mother's friend))))) Today I'm doing it at home! In a bread maker! it turned out wonderful! Thanks for the recipe. I think that in the future it will turn into a family one))))

I managed to take a picture ...

I asked this question. I'm empty with berries (with rice, cabbage - okay). I haven't found an answer yet.

And I have with potatoes I suspect, rolled too thin

Thank you very much for the recipe for this delicious dough! baked apple pie and chicken pies! delicious!

Dentist! Thanks for the recipe! The dough, well, just YYM-YYM, just like that in big letters! I used to make the same recipe, delicious, but the next day the pies were oak! I compared the recipe, found the differences: in your recipe there is less flour, an hour in the refrigerator and, what is important, it seems to me, to sprinkle the finished pies with water, the result is today the third day, and the pies are still tender !!! I just gave a treat to a neighbor, she really liked it, was surprised that they were three days old!