Pie "Manually without hassle"

Pie "Manually without hassle"

Category: Yeast bread

Ingredients:

0.5 liters of liquid (milk, whey, kefir, sour cream with water, just water - everything works)
25 g fresh yeast (7 g dry)
1 incomplete tea. spoon of salt
1 \ 3 glasses of sugar (85 gr, 80 ml)
1 egg
1 bag of vanilla sugar (8 g or 2 teaspoons)
5-6 tablespoons of vegetable oil or 50-70 grams of melted margarine
4 cups (250 ml glass) flour with a slide (650 gr)

Cooking method

• In a large bowl, grind the yeast with sugar + liquid + egg. Warm up to a pleasantly warm temperature (determine the degree of pleasantness with your finger), add flour, stir with a spoon, pour in vegetable or melted butter, stir again. You shouldn't stick your hands in the dough - it's useless, because the consistency of the dough resembles chewed chewing gum (it's just snotty). They covered our bowl and put it in a warm place. We are still doing stuffing ourselves.


• There is only one caveat - there should be a lot of filling and it should not be wet or greasy. For example, I always put apples in a skillet before the juice evaporates. And if the filling is not sweet, then I use a minimum of fat.


• We line the form (I have 26 cm in diameter) with baking paper and spoon half the dough, then the filling and the second part of the dough on top. Leave to stand in the oven. I bake at 180 degrees for about an hour.


• If I'm making a pie with savory filling, then I put 1 table in the dough. a spoonful of sugar.


• It is better not to remove the finished cake immediately from the mold. It is heavy, the upper crust can be damaged (which I did).


• The first photo shows a pie with apples, raisins and cinnamon.


• The second photo shows a pie with onions. The round shape was taken, made in a small rectangular one, and he climbed in all directions - there was not enough space.


• I can't even describe the fluffiness and springiness of this test - you need to try it!


• Z. Y. I almost forgot the main feature! This cake cannot be spoiled!


• A little more or less flour or butter, with or without an egg, whether the dough rises or not (I had such a thing - yeast let down), it will still be delicious!


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Here

Whole flour. On zero kefir instead of stevia sugar. Stuffing Lean minced veal, fried without oil, with onions and hard-boiled eggs (proteins).

[Sternushka]

Sternushka
Did I understand correctly, in the recipe for the pie, there are only two raising of the dough? I wanted to cook the dough in KhP, otherwise the filling was tired of waiting ...

[Crochet]

Crochet,
forgive me for interfering, but there is no need to knead anything. The beauty is that in a bowl, quickly mix with a spoon and that's it. While the filling is being done - the first rise (put it in a warm oven). Then, in the form of the second rise, in half an hour it stretched out to the brim, it was possible to deflect less, and then the roof bowed a little ...

Tiny, do not mix in HP! You will get tired then scrape this dough out of the bucket! In a bowl, spoon and that's it! 1 rise, add the filling, then proof and bake.

Stеrn, this is pie !!! : wow: Thanks a lot! Now I did it with rice, eggs and a can of herring fillets in oil (I didn't pour oil). I am delighted! Very simple, fast, and how delicious! We immediately tried the hot one (we tried half - wait is beyond our strength). Thank you.

[Sternushka]

Tiny, do not mix in HP! You will get tired then scrape this dough out of the bucket! In a bowl, spoon and that's it! 1 rise, add the filling, then proof and bake.

Sternushka late! Already ... I kneaded it in HP, and washed the bucket, and baked a pie in a slow cooker, and even a small fraction of the pie itself remained, mine persuaded most of it for three ...
P.S. By the way, the bucket was washed once or twice ... I poured cold water for 5 minutes and walked over it with a soft sponge.But next time I'll try to knead the dough by hand, it's interesting to try it with handles!

Crochet,
it was possible to melt less, and then the roof bowed a little ...

Alexandra, thanks for the warning! After 20 minutes of proving, the pie waved hoo, and I immediately turned on the "Pastry" (I baked in a slow cooker).

Sternushka
Thank you, dear, for the recipe for a wonderful dough, my husband just got bogged down, lying on the couch, a belly next to him ... recalls the pie with a kind word ...

[Crochet]

Oh, what a tempting pie! WANT! At this rate, I won't get through the door soon

Crochet I also want to bake in a multicooker, so the question is: how much to bake in time and is it possible to bake a full portion in a small cartoon or should it be reduced?

[Crochet]

I made the filling: mashed potatoes + fried onions + fried porcini mushrooms.
I want to try the next one with berries!

Crochet I also want to bake in a multicooker, so the question is: how much to bake in time and is it possible to bake a full portion in a small cartoon or should it be reduced?

Dolli70
I baked in a large slow cooker for 60 + 20 minutes. For a small multi, the portion definitely needs to be reduced, since in my large cake it almost touched the lid (only a few millimeters remained). Thank you Alexandre, if not for her, with a hint about the time of proofing, my pie would have come out of the multi before baking. The time for proving the pie in a slow cooker is 20 minutes, otherwise you will not catch up later!

[Tiny]

Tiny, if you decide to bake with berries, be sure to roll them in starch, otherwise the pie will turn out to be cool !!! This dough does not like wet filling!

And this cake is very tasty with raw potatoes baked!
Cut the potatoes into circles very thinly (almost transparent), put on the dough (no more than three layers !!!), season with salt, pepper, sprinkle with dry fried onions and herbs. Taste !!!

[Stеrn]

And I will report to you: I made this pie today. Filling - mashed potatoes with onions, carrots (fried in a pan) and beef stew, VERY tasty! Yeast took less than 7 grams - exactly 2 tsp. from HP.
The only thing: The filling, apparently, is a bit damp, because the dough around it is tough, but still TASTY!
Stеrn, thanks for the recipe !!!

[ALONK @]

ALONK @ , to your health!
It was probably necessary to dry the filling on a paper towel. I warned you.
And thank you for the wonderful photo! The cake is handsome !!!

And again I am here with thanks !!! Now for a pie "no hassle" !!!
I made a half portion because I baked in a small cartoon. Filling: fried onion in lard (dried on a paper towel) + half-baked potatoes cut into rings (2 pcs. Filled with boiling water for 5 minutes).
Proofing in multo for 20 minutes, baking 65 minutes. then she took the parchment by the edges, pulled out a pie, turned it over and another baking for 20 minutes. , the top was baked without parchment.
Mm-m-m, delicious !!!!!!

tell me. and to mix dry yeast with milk too?

And you look in the instructions on the bag how to do with your dry yeast.
I bake this pie only with fresh yeast.

Here's my cake. I liked it very much! From the series it is tasty, fast without hassle and versatile!
Thank you!
I made a double filling (like kulebyaki) - stewed cabbage (left over from yesterday) and rice with an egg. She put the rice down so as not to get wet. I cut it still lukewarm, because the cut is greased. Well, I really wanted to try! The dough is very tasty!
I will bake this with a different filling.
Stella, is it possible to make an open pie from this dough, like a pizza?
I really love such soft yeast baked goods.
P.S. In the next. I'll try the proofing in the refrigerator once. I really like baking after such a proofing.

[Elenka69]

Elenka69 , for health!
Thank you for your rating!

I think you can make an open pie. Only the filling will sink in the dough anyway. If not all, then a part - definitely.

If you want to put the dough overnight, reduce the amount of yeast to 10 grams and take a larger bowl, otherwise in the morning you will collect the dough from the walls of the refrigerator.

This is how it turns out in the cartoon:


The top is whitish, but that's understandable. It will be prettier in the oven. Delicious

The top is whitish, but that's understandable. It will be prettier in the oven. Delicious

Just turn it over and add another 20 minutes to Bake, and it will be all the same beautiful color. With yeast baked goods in a multit is always the case - you need to twirl.

Stern, the cake recipe is very easy and delicious! Thank you: flowers: We couldn't wait to get baked - they cut it not quite cooled down. Delicious! The filling is fried onions and 2 boiled eggs. I made 1/2 servings, but the softened sl. I put 70 g of butter (I didn't count it by accident), it didn't ruin the cake

[ear]

ear
Thank you, thank you and thank you again! Not a recipe, but a lifesaver! I already baked it in a slow cooker, today from my "dead" oven ... but even my old lady coped with this cake! There is a photo of the whole cake, but I will not brag about it, because as a background, I will show you a piece:

🔗

P.S. Today's pie with meat stewed in its own juice with fried onions and all sorts of different herbs-ants, oh how ...

Crumb, well, it's a pie
We'll have to bake again tomorrow. , we will achieve results close to yours.
At work, she shared a recipe for a pie. And for me, it's enough to brag. Silly ... I wanted everyone to bake such a treat without any hassle.

[Stelochka,]

Stelochka,
I made an entot pie for the stuffing of canned pink salmon and a lot of fried onions, I didn’t try it myself (I don’t like fish), my husband praised both the pie and especially the dough
I didn't take a photo, after Kroshina foty ashamed to show what I did

honestly, honestly, he looked awful, I did not regret the filling, she moved away somewhere in the middle, the middle fell through (overexposed it looks like a proofer), but as she said Stеrn this cake cannot be spoiled - in any case it will be delicious
And the fact that I have - and sloppy - well, every Napoleon has his own Waterloo

[luchok]

luchok , confess! I suppose the onion, along with the oil on which I fried, flopped into the filling ?!
The filling was too greasy, so the appearance suffered.
For a pie with fish, it is better to take canned fish (drain the juice or oil thoroughly), some rice, hard eggs, green onions and kaaaaaa drop of butter. Stir and all the love. Both delicious and beautiful.

[Sternushka]

Sternushka
Well, yes, I poured the canned food, kneaded it and dumped it right into the pan where the onion was fried and mixed everything there
The main thing for me is that the pie ran out in 2 days, and okay
next time I'll be smarter, my husband liked the dough, so I will repeat

Stelochka! Your pie made a splash among my guests! : flowers: And I cooked it in the evening, served it to the table the next day, planned to warm it up in the microwave, but it was not needed, the pie went off with a bang. The filling was made from meat. With the purchase of a ham in the freezer, I gathered several packages of "soup sets" - chicken and pork, I boiled them, separated the meat from the bones, fried with onions, carrots and mushrooms, at the end added a spoon of ghee, it turned out very tasty!
Next time I want to make it with cottage cheese and herbs, but I am at a loss whether the dough inside will not be sticky.
In general, the recipe is really super-duper, and most importantly, without any troubles, hostesses, who have not tried it yet, are losing time!

[NIZA]

NIZA , I am very glad that you liked the cake!

Thank you for your rating!

I wouldn't do it with cottage cheese - the filling is too wet for this dough.
Try it with raw potatoes and herbs. This is my favorite savory filling for this pie.

Cut the potatoes into circles very thinly (almost transparent), put on the dough (no more than three layers !!!), season with salt, pepper, sprinkle with dry fried onions and herbs. Taste !!!

The result is a great cake! The husband is delighted. Thanks for the recipe. I did it with stewed cabbage, the dough is not sticky, everything worked out great.

[Stelochka]

Oh, I forgot to report back
I baked on ryazhenka for about half a portion (two weeks ago).With green onions and eggs. It really couldn't be easier. And what a cake is tender, soft and airy. Only he kept trying to fall apart in half on the filling when slicing

Stelochka, the recipe, as always, is incomparable!

What a wonderful recipe! : wow: Today I baked it (by the way, I baked it in a bread maker, filling in two layers, potatoes with onions, parsley and pieces of ham, and on the "baking" mode). It turned out to be very beautiful, and most importantly, very tasty pie !!! Thank you so much for such a wonderful recipe!

Here !!! I want to show off a little about my work (while it has not been eaten yet)



And this beauty is from a bread machine (just no oven yet)

[Pie "Manually without hassle"]

I don't know where to put the apples, I sat reading and reading recipes, that's what I thought of:



Pie "Manually without hassle", though again I screwed up something with him ... with the dough, I didn't understand it myself, but somehow it is not so well, okay, the cake is delicious, the guests who came in last night got tea, and just moaned with delight - the apple filling + lemon sugar + cinnamon + raisins, sprinkled with lemon sugar on top and sprinkled with yum yum nuts
Stella, Thanks to you, I now know so many apple pies, and each one is better than the other, otherwise all are charlotte and charlotte ...
THANK YOU

[Stelochka]

Our dear Stelochka, I don't have time to thank you for all the recipes, unsubscribe, etc., but I have no words to express my gratitude for your efforts, I baked a yummy pie yesterday, I made the filling according to your advice with raw potatoes (rubbed on a Berner) and nibbled there boiled chicken, how delicious it is, but I generally keep quiet about porosity THANKS TO YOU STELLOCHKA
though I have something "thin" filling, but nothing, we will fix it

[Nelechka]

Nelechka, dear, WHAT PIE !!!

Good luck to you and thanks for the report!

And the filling in this pie is always "thin", no matter how much they pile up! The dough sucks it in, or something ...

[Luchochek]

Luchochek, the cake looks very tasty!
I'm generally silent about the filling!
What's wrong with the test? Let's figure it out!

How nice to hear from you words of approval today I will bake again the same and sweet ... well, it’s very very tasty, I have such a fad if I liked the recipe, I cook it for almost a week in a row, until we eat, now this pie is in number of favorite

Eat to your health! Just look that the filling is dry, otherwise the pie will turn out to be sticky!

Yes, this time I did it completely on kefir, I poured in 550g of flour, I probably needed even less, the dough was not "snotty", like the first time with me (and as you wrote, it must be), and it rose with some kind of mounds , and it turned out roughly (in the pie, due to the filling, it was juicy, it turned out well, but the dough remained separately, I made muffins, some of them are not fluffy

Exactly, the dough is exceptional snotty!
Well, you yourself have already understood, "where the dog rummaged," next time you will gradually add flour.

Finally, hands got around to this recipe. The pie didn't go up high. I think the oven was needed on live yeast. I put a lot of stuffing. I was afraid that the cake would rise strongly and there would be little filling. Stеrn! Thanks for the recipe.
Here is my report:

[Cook]

Cook , for health and thanks for the report!

I am this pie only I bake on fresh yeast. But the girls also baked with dry yeast, the pie rose perfectly. Perhaps the yeast is unsuccessful?

Made with a HUGE amount of sauerkraut stew. Didn't wait until it gets cold, I tried
I was worried that it would not be baked, but in vain. Crispy bottom crust and airy dough.

[Nat_ka]

Nat_ka, cake of indescribable beauty !!!

Good luck to you and thanks for the report!

The holes are great - the steam comes out! This is what I do when I bake this raw mince pie.

Stella, is butter at the end? And then it is not such an easy task to intervene. If yes, then explain, please, the technological expediency (oh how!), Otherwise I just don't remember the "need", I need to understand the process.

The oil seems to interfere with the yeast less when it interferes last.

Scarecrow wrote about butter, in the famous Pies with cabbage
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

The flour must first be mixed with a liquid that wets it well. In our version, it is milk. The gluten (starches) of the flour will swell well, the dough will become elastic, stretching. Fats are added at the very end! If you immediately pour fats or pour them into dry flour, then fat molecules envelop the starch molecules, and then they are very poorly wetted. The dough will turn out to be rough, airy. I read this subtlety in a textbook on professional baking. And so it is! Checked!

[Pogremushka]

Pogremushka,

I sit and think: 2 years ago I and dough were incompatible concepts for me. And now I'm baking pies

Likewise, however, I've only been a year Thanks to the forum and the girls!

This is really a cake without hassle! simple, fast and delicious! Stella please accept the recipe

Have a nice time of the day everyone!
I made this pie this weekend. The task was not easy - to treat the godfather who strictly observes the Nativity Fast. Therefore, water went into the dough, and there was no egg.
And I took cherries with the filling (frozen, boiled with sugar and added Zhelfix for viscosity). I did not smear the top with yolk, I also did not.

And in fact, the recipe is great - even in such a lean version: lush, soft, simply handsome.
And the simplicity of execution is mesmerizing.

Thank you Stella. As always, your recipe did not disappoint, even in such a complicated situation.

Stеrn, thanks for the recipe! : rose: The cake is really "hassle free" and very tasty. Please accept my report. Sorry for the quality of the photo, taken with a mobile phone

I made the dough from half the products.

[Snusmumrik]

Snusmumrik, amazing cake!

To health and thanks for the report!