Pie "Manually without hassle"

It's not the first time I've made a cake, but I forgot to give a report! Here, I even took a photo. True, she crammed so much filling that the cake kept falling apart when cutting, because the photo is without a cut! Very simple, fast and delicious !!! Filling - rice with eggs and green onions

koziv, I am very pleased that the pie is in demand from you!
To health and thanks for the report!

The filling is super!

Deliciously delicious. I did it today with fish and onions. The dough is so tender, with a crispy crust - you will lick your fingers. Impossible to come off. Stella thanks a lot for the recipe.

I'll add a photo in the evening.

[lesik_l]

lesik_l , to health and thanks for the tip!
I'm waiting for the photo!

[Stelochka]

Stelochka, its me again.

Today I baked a pie again. Baked in Kukushechka.

Here's what happened:



Vague doubts plagued. How to put a tall one in your mouth?

I wanted to make half of the portion.

Thanks again.

The cook, the mouth is so happy with a big piece! It is fortunate that the cuckoo's roof has not been blown off!

Good health, dear and thanks for the report!

You teased me, girls, with your pies, and decided to dabble at the weekend.
URL =

I would have known that I was preparing so quickly, I would not have waited for the weekend
Stelochka - Thank you very much !!!

NIZ, good health, dear and thanks for the report!

Pie "in the best traditions" !!!

[Stelochka]

Stelochka, and I could not resist the beauty of your pie. Baked in a slow cooker, stuffing meat with onions and eggs. Thanks for the tasty treat! Really no hassle!

Vitalinka, a pretty pie!
To health and thanks for the report!

[oriana,]

hello people!
I just saw this pie baked in deksiks. I also think to try, until the truth is not decided with the filling. I want salty, but I don't know what salty fillings you can think of, so it's not very difficult.
oriana, sun, help !!! what can you stuff into a salty pie?
and by the way, you yourself can make such a miracle

what can you stuff into a salty pie?

Cottage cheese with dill, meat + fried onions, eggs with green onions and dill, liver, potatoes, and so on.

just saw - a cool pie was baked in deksiks. I also think to try, until the truth is not decided with the filling. I want salty, but I don't know what salty fillings you can think of, so it's not very difficult.

I also noticed it yesterday.Since the author recommends that the baking is not dull (a feature of the dough), the filling is as dry and low-fat as possible, then I decided to follow the recommendations - to make a 2-layer: raw potato filling and rice with eggs and herbs. There will be a "substitute" for bread for the first courses. True, I haven't cooked yet. In the near future.

[oriana,]

oriana, sun, help !!! what can you stuff into a salty pie?

Hello Polinochka, hello everyone!
As for the salted filling ... I like mushrooms. Fry the mushrooms with onion and ground pepper, add a little vinegar (who likes it), it turns out a salty and spicy filling, you can also mix rice and herbs (dill and petruha) there.
I love it very much with cabbage. Also overcook it with an onion, add pepper + greens for spice = super-delicious filling.
Several fillings (layers) are possible:
The first filling (layer) with mushrooms, the second filling (layer) is cabbage. Very much even nothing happens! And spicy and salty!

[Cooking in a Perfezza PR-56 multicooker (without baking mode)]

just saw - a cool pie was baked in deksiks.

Today I will bake ... Polinka, how are you there? Are you writing?
I make with this stuffing: rice, mushrooms, egg and green onions.

=========================

Cooking in a Perfezza PR-56 multicooker (without baking mode)

I put the pie in the cartoon ... I'm waiting for the result

Great !!! We are waiting for the report !!!

It seems that the programmed baking time may not be enough for me ... I urgently need to figure out what to bake on. Has risen to the very lid, the middle is wet .. 15 minutes are left until the end of the program, it is on XP, intensively fried ... until I figure out what to do next ... can I start the program again?

Exactly! Restart so that the crust does not burn out on the last "hot" 20 minutes. Better yet, restart CRISPY RICE and turn over on a double boiler basket - make both the top crust and the middle baked. True, the cake may split into layers when turned over, tender baking was promised.

Do you think to bake from the muzzle? The top of it is very pale, it is so heavy and huge, I'm afraid I won't turn it over, I restart the program

And if, after the end of the program, you leave it in a closed mult for 20 minutes .... I wonder how intensively the temperature drops there after the end of the program? In general, again, some questions ...

Probably so right. So, now I remembered that the author of the recipe (and I am very anxious about her recommendations, very respectful - a lot of cool culinary masterpieces!) Gave advice not to take the finished cake out of the mold right away, to take good care of the top crust. And this is when baking in the oven! And if the top crust is cartoonish and not. And since the cake is heavy, then turning it over is sooooo difficult, if not impossible! I keep my fists !!!

I, of course, do not know for sure, but it seems to me that condensation will drip from above on heating in 10-15 minutes, and the bottom crust will continue to dry and bake. only guesses ...

I have already checked it with condensate many times. If, after the end of the program, you do not open the multi lid for the first 15-20 minutes, then the condensate does not drip, but if you endlessly open it and look in, it immediately starts flowing onto the product. Right now, it's worth another 10 minutes on baking, then I'll leave it to cool down for a while. Why is it so huge ??
I also have three layers of filling there ...

Has been sitting for 60 + 20 minutes, I opened it, I looked, it began to move away from the sides of the pan on the sides, the top was completely white ... what should I turn off and leave? What if the inside is damp?
I poke it with a splinter, it seems dry, the dough does not last ......... oh my God .....!
All. Turned off and left to cool. Let it sit for 15 minutes.

Total: 2 shutdowns before the countdown and then another 60 + 25 minutes. After turning off the program, I left it to sit with the lid closed for another 15 minutes. Let's see what I get. The inside of the cake is dry.

Today I made a pie according to your recipe, it turned out very beautiful, I have not tried it yet. We will try it tomorrow, but I think it will taste excellent. Thanks a lot to the author for the wonderful idea. The photo is not very good quality, was shot in the evening, in low light on the phone, but you can see it, here:
🔗

[oriana]

oriana, the cake is very beautiful!
Bon Appetit and thanks for the report!

[Stella]

Stella , thanks for the recipe. I have been baking according to your recipe for a long time, but how many fillings I don't always put in a little, and the dough is amazing, just cakes are good from it, but with plain water the dough turns out better than with kefir, is it "lighter"


baked in a cuckoo

[Tanyush]

Tanyush, the threshold turned out to be very appetizing.

Please tell me, where do you bake the buns?

Do you add only water to the dough? Instead of kefir?

By the way, girls, I added whey to the dough instead of kefir, and it also seems that the result is not bad ... but here's another question. My dough was like for thick pancakes, that is, when you take it in a spoon, the dough flows down from the spoon like a thick drop, it is not possible to knead it with your hands, right? ...
Right, should it be like this, or thicker?

[Tanyush]

Tanyush, the threshold turned out to be very appetizing.

Please tell me, where do you bake the buns?

Do you add only water to the dough? Instead of kefir?

Thank you very much: flowers: To me on you
I bake buns in AG. The speed is low, the lattice is average, the temperature is 180-205 degrees for about 25 minutes.
Yes, there is only water in the dough. And even if I use margarine in the dough, but the dough is ... kind of loose, and if the vegetable oil, it is more elastic, but tasty and so and so., But with butter I did that that dough did not please me, maybe butter which was not. Once done on strawberry yogurt it smelled sooo delicious.

[oriana]

My dough was like for thick pancakes, that is, when you take it in a spoon, the dough flows down from the spoon like a thick drop, it is not possible to knead it with your hands, right? ...
Right, should it be like this, or thicker?

oriana
Yeah, that's right. I also like how I described this dough Stеrn :

You should not stick your hands into the dough - it's useless, because the consistency of the dough resembles chewed chewing gum (it's just snotty).

girls, tell me, unlucky, HOW do you put this dough into a mold / cartoon ???

I just jumped around the multicooker bowl, did not know how to transfer the dough there. I thought it would be liquid enough to pour over. aha ... how ... I spread it with a spoon, but it is just as it was put. does not spread. You can't smear it with your hands either - everything remains on your hands.

in general, I don't know what I can do there, I really hope for a positive result - you all have such handsome men here ...

if there is any trick for transferring the test - please share !!!

for some reason I realized that the dough would be light, and began to knead it myself. when I saw that I could not turn the spoon, I called my husband for help. next time I will definitely try to knead in HP.

I spread it with a spatula, and then spread it over the bowl with my hands greased with vegetable oil. Of course not once or twice, but ok

[Tanyulya]

Tanyulya, amazingly beautiful cake !!!

To your health and thanks for the report!

And with the filling I have the same story, no matter how much luggage, everything is small. Sucks it in, or something ...

I spread it with a spatula, and then spread it over the bowl with my hands greased with vegetable oil. Of course not once or twice, but ok

thanks for the hint. would not have thought of it myself.

And I baked this pie. Smell-fall off and poke your foot.

Thank you so much for the glorious pie recipe !!!!!
I, a lazy person, did the kneading in KhP, baked in the oven. Great !!! And, the filling is really lost in a tender and fluffy baked dough
Thank you !!!!!!!!!!!!!!!!!!!!!

Viktorii @, TyominaAlyona, health, girls and thanks for the reports!

Well, here I will report on the work done.

the dough was kneaded in sour cream with water.
I jumped with the dough, danced ... next time I will definitely take into account the tips on laying out.
and my household also asked to add more salt to the dough, I hope I won't ruin it ...

I took the following filling: rice + eggs + spinach a bit + shinka + feta. in total, there was a lot of filling, but as many said (I repeat) everything was lost. that is, it was, but the taste was practically not felt.

baked in a Perfezza PR-57 multicooker, on parchment paper.

[Stelochka!]

Well, here we are with the pie. Oh, and the smell came from the oven, the family gathered in the kitchen and 20 minutes before the end of baking they demanded to get it because it SMELLS He was not allowed to cool, of course


The filling went green onions, dill, eggs and a piece of ham had to be attached. The yummy turned out awesome
Stelochka! The recipe is simply wonderful simplicity and deliciousness

Kobeechka, you have golden hands! I have baked such beauty !!!
Good health, dear and thanks for the report!

What a wonderful recipe! Thank you again !!! Obeying the insistent requests of the household, she again baked this cake, wonderful in taste and simplicity of execution! Today we have cabbage.

Tyomina Alyona, good health to you and thanks for the tip!

[Stella, girls!]

Stella, girls! And how do you make the holes at the top for the steam to escape? I understand that you can't cut it with a knife ... I have only one option in my head - to spread it not tightly with a spoon, so that there is a distance between the pieces of dough, right or not?
And one more thing: do you need to put vanilla sugar in the dough if the filling is salty?

Oh! I also looked at it: is it possible without an egg?

Spread out with a spoon not tightly so that there is a distance between the pieces of dough, right or not?

Quite right!

do i need to put vanilla sugar in the dough if the filling is salty?

Of course not.

Can I do without an egg?

Easy!

[Stеrn]

Stеrn
Stelochka, finally I got to this recipe. That's all, I think I'll make a pie like Stelochka's, with thinly sliced ​​potatoes, put the dough already ... then my granddaughter comes into the kitchen, fishes a silicone mold from the shelf in the form of a bear and asks to make her a sweet pie. And the desire of the granddaughter you yourself understand .... I quickly went to the garden (fortunately we are at the dacha), picked the apples, although they were not yet ripe, stewed them with sugar and cinnamon and went, dividing the dough into two parts. One went for a bear, and the other went for a pie with potatoes, as planned. Only with potatoes I had to do it in the cartoon, because the oven was occupied by the bear, and the pearl dough be healthy. Sorry, but I will show the current Mishka, the Internet slows down, the radical barely loaded it

Now we are sitting with our granddaughter and we are waiting for whoever would cut it for us, their hand does not rise (we do not look at the date, the fotik lives in front of me)

Andreevna, dear, this is pie !!!
Thank you granddaughter for such beauty!

Enjoy your meal and thanks for the report!

Thanks again for the great recipe! The filling of the pie is canned fish, onions, potatoes! Simple and light dough,: girl_dough: The family checked out the pie 5+!
,

sea39, the cake is wonderful !!!
To health and thanks for the report!

I also tried it, the salvation was immediately taken with them to nature, they ate it quickly, there were no crumbs left, the filling was making minced meat + stewed cabbage
want more

I'm thinking, if the oven is in a multicooker, maybe the ingredients should be reduced by half?

you must, otherwise it will run away
and will look like a sooo thick fluffy bread with a sooo thin layer of filling

Kasanko, good health to you and thanks for the tip!

[May @]

I'm thinking, if the oven is in a multicooker, maybe the ingredients should be reduced by half?

May @
I baked in a large cartoon without reducing anything, the cake was practically waved under the lid. Perfectly cooked!

[Stelochka!]

Stelochka! And from me THANK YOU VERY MUCH for the recipe! Baked 2 times: on Friday in the oven, on Saturday - in the cartoon. Both times with potatoes and fried onions. She also laid down herbs, dressings for potato dishes and spinach. I tried the one from the oven - very much! And the one from the multi - did not try, because I gave it as a GIFT! In the cartoon, I did the full portion, although all the time there was a temptation to reduce the portion, but since I was in a hurry, I did not bother. The filling really runs away somewhere, how much does it need to be put so that it can be felt in the pie ?! But all the same - VERY TASTY! I didn’t have time to read the answer to my previous questions, but I intuitively did it without vanilla sugar and baked without eggs both times. It seemed to me that for the salty version, you need to put a little more salt.
It didn't work out, mine was taken for the weekend ... I'll put the next pie on display!
And you don't need to smear the top with anything?
Well, the pie itself is just MIRACLE! Thank you!

Natasha, good health and thanks for the tip!
The amount of salt is according to your taste. We eat everything that is not salted, so ...
I never grease the cake with anything, my oven is a "beast", blush and so on. But, of course, you can lubricate if you want.
Fillings, as I warned, really need a lot. The effect is amazing, it "sucks" it.

Thanks for the recipe and technology for the easy-to-make dough



liver pie

Halla, the cake is handsome! To health and thanks for the report!

And I can't get the cake ...So disappointing. I'm new to cooking, and such failures are very frustrating.
Made yesterday, stuffing - minced meat with rice and fried onions. The dough did not rise at all. There was a thin layer of dough on top and bottom, and a huge layer of filling in the middle. Today I decided to repeat the experiment, because despite the failure with the dough, it turned out to be very tasty even in this form, and today my husband took almost the entire pie with him to work. The filling has remained from yesterday, plus I will add to it everything that is in the refrigerator - mashed potatoes, baked chicken, boiled eggs and cheese. I made the dough, but it does not rise again. I think there is an error somewhere here. Yeast put the whole bag 10 gr. Kefir and other ingredients were mixed with a mixer. On the stove it turned out a little warmer than room temperature, I would say quite a bit hotter. For the first time, the dough did not stand much, now it costs 3 hours, but nothing rose ... The dough that did not turn out was very tasty, I can imagine how delicious it would be with a good dough. So what am I doing wrong ???