Ammchiki pies

Ammchiki pies

Category: Bakery products

Ingredients
glass = 250 ml
pressed yeast	50 gr. or 2 tsp. dry
salt	1/2 tsp
milk (you can from the refrigerator)	1 st
sugar without a slide (a little more for sweet baked goods)	1 tbsp. l.
margarine	200 gr.
flour (add 3 cups at once, and then, if necessary, the dough should not be thick and heavy)	about 3.5 st

Cooking method

• I inherited this recipe from my grandmother, and for many years I have been "killing" everyone with amazing puff pastries!
• Melt margarine and mix with milk (the mixture should be pleasantly warm, but not hot!). Grind yeast with sugar, add milk with margarine, salt, flour.
• Pour 3 tbsp immediately, and then, if necessary, the dough should not be thick and heavy
• Knead a soft dough.
• Classic filling option:
• Boil 1 kg of beef, scroll through a meat grinder with raw onions and a couple of cloves of garlic and season with a large amount of fried onions (along with the oil on which the onions were fried).
• Salt and pepper to taste.
• There should not be a lot of filling. This is the optimal number. Pile up more, blame yourself. I give you my honest noble word that the pies are ALWAYS bursting.
• The dough should be quite soft. It is better to dust the working surface and the dough when rolling with flour. So that is all. No lifting, no kneading, no proofing. Knead and roll.
• Divide the dough and filling into 6 parts.
• Roll out one part of the dough thinly. It turns out a rectangle of 50 by 30 cm. The permissible deviation is not more than 5 cm. Even if the dough does not require it, it must be slightly dusted with flour during rolling. If you do not do this, then it is very difficult to cut the dough into pies.
• Put the filling on the long side and roll the dough into a roll, pulling the dough towards you. It will turn out to be such a skinny sausage.
• We dip the edge of the palm in flour and cut this sausage into pies (only, please, saw, not crush!). Each sausage MUST make 10 pieces. Do not be embarrassed that the pies are small.
• Take a look. I'm going to put them in the oven now.
• 
• No proofing, no grease.
• A baking sheet holds 30 pieces.
• They sawed up the pies, laid them on a bare baking sheet (no grease, no paper is needed) and sent them unoiled to the oven. There they will rise and turn red.
• Temperature 180 degrees.
• The pies are delicious and flaky.
• Ready-made pies, until they cool, do not stack one on top of the other - they will wrinkle.

Similar recipes

Pies "Delicate" (Dentist)

Pies "Old Russian" (Yura 72)

Minced meat pies (multicooker Brand 37501) (vernisag)

[Stеrn]

Stеrn, thanks for the recipe, as well as the Imperial buns (I bake 1-2 times a week by 1/4 of the salt reduction) beyond praise. True, I used only dough from this recipe: I made 2 large (thin) cakes, on the thicker one I put the stuffing of chopped meat (1 part lamb, 2 parts pork, 1 part beef) + bell pepper + green leaves + onions + a lot of freshly crushed in a mortar of pepper and salt. I closed it on top with the second half of the dough, pinched it, made a round hole in the middle with my finger. I didn't cover the top with anything. SUPER!!!!!!!!!!!!!!

I wonder if anyone tried to make these wonderful pies stuffed with cabbage? I mean the principle of "sawing" - it turns out? Or will the cabbage come out?

I did it with cabbage. It must be very finely chopped (not noodles, but small cubes). Then it will not get out. Or put the filling not in a continuous roller, but leave small gaps.

And the dough for these pies should be made in cotton, on what mode is the pizza or dough (from basic bread)?

[only]

I have never made this dough in HP. T. to.the dough should not rise, use the program where there is only kneading.

The dough for "Tender Pies" is kneaded on the "Pizza" mode. Maybe here to try "Pizza" or "Pelmeni"? Probably, "Pelmeni" is even better - there really is ONLY a batch.

Well, I baked the pies. True, I didn't have time to take a picture - they flew away like seeds. Delicious, but small ones - just like seeds, practically did not increase from the original size. Kneading was done in pizza mode, not completely, that is, without lifting.

It is a pity that the pies did not rise.
As I already said, I have never made this dough in HP. Always with your hands and only with fresh yeast.
Maybe someone who made the dough in HP will respond.

Yesterday I made these pies. It turned out very tasty. The dough was kneaded in a bread maker.
But I still think that we should let them stand for a little - about 20-30 minutes. when proofing, they are not very suitable, but then they rise better in the oven. My first batch also did not increase much in volume after baking, and the next batch rose stronger.
It is very convenient that you can make them after work for 20 minutes per dough - that's all. And the pies themselves are very quick and easy to make.

Since there was no minced meat, boiled sausage was used as a filling (grated) It was also not enough and salted herring was used - the most interesting thing, people liked the pies more at work with herring))

Well, yes, if I have time! Right now, the dough is "ripening" in the refrigerator - lately, looking at Alexandra, I've been kneading the dough in HP, and baking in the oven - all sorts of trawls!

My mother!!! 🔗 Wow!!! 🔗I would never have thought of doing it with herring! 🔗
Thanks for the idea!!!

... pies with herring ... Probably tasty? I haven't thought of this yet, I only fried cutlets from herring (by the way, everyone liked it).

pies with herring ... Probably tasty?

I liked it although it is, of course, a matter of taste. here are my men, conservatives are terrible and at first they reacted with caution to such a filling.

Well, I didn't read all the messages properly and put the cabbage in a continuous roller, cut it into pieces - the cabbage sticks out brazenly - I closed a few pies with my hands at both ends, and left the rest like that. Well, figs with him, right now it will be disposed of - and in the oven!

... I only fried cutlets from herring (by the way, everyone liked it).

Crumb, and the recipe ?? Write off the words)

[Stеrn]

It turned out great!
But not tubes, but rather donuts.
Kneading the dough in HP, with the usual recipe - 500 gr. flour + 2 scoops of yeast + 320 ml. liquids (water + kefir), the rest of the ingredients - to taste + 1 egg.
Kneading according to the "main" program in the dough mode. Then for about 2 hours in the refrigerator, after an hour of standing, it sharply climbs out of the container, then, after manual kneading, it is already quieter.
Then - as advised. But I "regret" the dough, and therefore I gave him a distance with cabbage.
This is probably why the crumpets turned out.
All the same, delicious!
Thanks for the idea!


As promised - donuts with cabbage from Stеrn!
Hooray!

[Stеrn]

Stеrn AMAZING TASTY !!!
Thanks for the idea. The dough was made in KhP on the "dumplings" mode, filling from liver with fried onions.

and here are my ammchiki:

[Stеrn]

Stеrn, thank you very much for the recipe! Everything turned out just super !!!!! Fast, convenient, and most importantly how delicious
In addition to the meat filling, I also made it with cabbage (with cabbage, everyone really liked it better - perhaps this is just the preference of our family). The pies turned out to be so cute and everyone was very surprised how I made them so "toy"
This recipe will now be a favorite in my cookbook.

Sеrn, Well, you have no conscience or compassion! Late in the evening I baked ammchiks - I couldn't get away from them for a long time. They are like seeds, and they are tasty, the infection I knew a certain amount for the night. But what about figuraaa?
Thank you so much for the recipe and idea.

An hour ago, I pulled out the second baking sheet with ammchiks from the oven.
In the evening I will conduct "field tests" on my family. The taste is excellent. But I would not say that they have risen and increased when baking. Although it already seems unimportant. A very bad recipe! In principle, I cannot eat this (and not because of the figure, which already does not exist), but how can you not try ?! It seems that these ammchiks turn off something in the head, and while one pie disappears in the mouth, the hand itself reaches for the next. When you understand what is happening, some of the pies have already been eaten. And I thought that I really had the willpower!

It's a shame that we didn't get up! : (What yeast did you use? Dry or fresh?

On dry. Now I began to doubt, I'm not sure that I put in as much yeast as necessary. Is there a recipe for 2 tsp? After all, I could put 1 ... The day was very hectic, and I had to do several things at the same time. But the husband and daughter took the pies "with a bang", so this is not my last attempt. By the way, I even liked that they turned out to be so tiny.

Just kill me, but I do not favor dry yeast in this recipe!
on fresh pies like donuts! It's a miracle!

Well, since you climb well with fresh ones, I'll try to do it with fresh ones. How would you use HP in this case? Well, I mean, when and how to add yeast there? For the last year and a half I have become so used to dry yeast that I get lost in front of fresh yeast, like a savage in front of a gramophone. However, probably on the 1st page it is written about it, I will take a look. And again, I still have to do it in the near future, since my daughter said that she “did not taste it” - this is to inspire me to new culinary feats.

Fresh yeast must be ground with sugar and mixed with a warm mixture of milk and margarine.
Try it, you won't regret it. Down and Out trouble started. ;) I've given up dry yeast for a long time and I'm not overjoyed.

And it turned out like this. The yeast was dry. Instead of margarine, I put in odorless sunflower oil.

Delicious pies! And they burst because the fillings are too much.

Due to the large amount of butter (I did not have margarine), I had to add flour, and the dough turned out to be thick, so the pies did not pinch. Well, no one was offended by the meat.
Thank you, Stеrn, for another interesting recipe!

I am also grateful for the recipe!
It turns out very quickly and delicious! I especially liked the "sawing" method. While you are sawing the dough, the filling is distributed as expected, and the pies are automatically sealed so that you do not need to sizzle them later!
Sorry, that without a photo!

Baked pies .......... eaten no! It turned out exactly like Ta_ra!

I also concocted such a miracle. True, it was not easy. One rolling is worth it. Only by the 6th part did the beginning finally work out
And the cut did not work out by hand, apparently, you need to gain some experience
But in general, the company where I made them swept away almost everything, and given the fact that the table was bursting with dishes, each of which was drawn to a small masterpiece, it is worth something.

[reta]

reta , I am very glad that I liked the pies!

Perhaps you needed to add a little flour to the dough. With me, it rolls out and is sawn without a gap, I practically do not dust it with flour.

Tell me, is it possible to adapt these pies for sourdough? Has anyone tried it?

What for?

Well, then, that I, for example, bake absolutely everything without yeast. I translate almost all the baking recipes that interested me into sourdough. I really like the structure and taste of sourdough bread products. And there is no taste of yeast (I can feel it in any quantity, because of this I hate ready-made bread from the store), and the sourdough is the same yeast, only it does not smell like yeast and the proofing is more authentic ...

[LightOdessa]

LightOdessa
Search the forum with a search engine, I remember that MISHA's recipe for sourdough pies flashed somewhere. Probably, by analogy, this recipe can be altered.
It's easier for me, I perceive with equal success both leavened and live yeast-based baked goods. With dry ones, it is already much worse, only if their quantity can be reduced to a minimum.

Perhaps you needed to add a little flour to the dough. With me, it rolls out and is sawn without a gap, I practically do not dust it with flour.

The problem, probably, is that I did not expect that it was necessary to roll it out so thinly, I was worried that the dough would break. And then I realized - you can't just take him

Stern thank you so much for the recipe, our company went off with a bang, considering that the table was full of all sorts of goodies

[Stеrn]

Finally, I got my hands on the "ammchiks" ... That's how they turned out for me ...



Stеrn , how grateful I am to you for this recipe, such a standing ovation on the pie theme, I have not yet ripped off ...
P.S. By the way, I baked my "ammchiki" with dry yeast, the dough rose remarkably! While the first portion of the pies was being baked, the second slowly but surely turned into something ball-like ... I liked working with this dough so much, words simply cannot be conveyed ... The dough is soft, pliable and, importantly, it does not stick to hands or to the working surface ... I highly recommend everyone who has not yet had time to "get acquainted" with the "ammchiks"! The recipe only at first glance may seem complicated (she herself did not dare to take on it for a long time), but in fact everything is very simple and fast enough ... I did the filling one-to-one, as advises Stеrn... My family is absolutely delighted!Stеrn, once again a huge THANK YOU!

We dip the edge of the palm in flour and cut this sausage into pies (only, please, saw, not crush!).

Why can't you cut it with a knife?

Do not get stuck! Try it! When you cut the roll, the pies spontaneously stick (or stick?).

[Stеrn,]

These are not just pies - these are absolutely brilliant pies.
I didn't have time to get the portions out of the oven, they ate like seeds.
Stеrn, - thank you huge - not pies, but a sheer temptation.
That's what I wanted to add, I didn't really try to close up the pies at the ends, you can see this in the photo - and this did not prevent them from rising well, the filling did not fall out during baking
Liked it so much that I did it twice in a row

I did not rise ...
But this is not a hindrance to my family.

Stеrn!
You are just a miracle. I just baked your ammchiki. The recipe is awesome. The filling was made from cabbage and meat. True, I was not very good at sawing the roll, my mother thought that the filling would fall out, BUT ...

Everything is just great. Now I will go with these pies to the hospital to my friend. I promised her yesterday cabbage pies. Oh, she will be delighted
And I will also bake ammchiki in the evening. My sister came, took it to her family, we ate and there was nothing left.

Do you think the cottage cheese will be tasty too? Cottage cheese with sugar and a little sour cream - is that how you need to make the filling?

Of course, it will be delicious with cottage cheese too!
Only I wouldn't add sour cream. If only the cottage cheese is very, very dry, I would add just a little. Cottage cheese, sugar, vanilla sugar, an egg! (y) More raisins can be added.

[Stеrn]

Stеrn , finally I got to your ammchiks. Words cannot describe what a miracle it is. Made with meat and sweet. (y) Thanks for sharing the family recipe.

The second time they made ammchiki, and instead of butter, they put Pyshka's margarine for baking. We decided that it was better with butter.
The dough with margarine turned out to be a little thinner. Therefore, it sometimes broke when we rolled the rolls.

And further. We made a filling from cottage cheese. The cottage cheese pies looked like cottage cheese pancakes. And my mother liked it. Says, taste and color ... And granny says that they are very satisfying.

I bow to my mother's opinion ...

Kolynusha,
please tell me how you make the sweet filling.
Thank you.

[tatulya]

tatulya, the filling was made from canned peaches with apricot jam. Jem needs to be put in quite a bit, otherwise it will flow (tested on kifle).At first I started to do it with meat and the edges rolled up very well, that is, the filling was not visible at all. Therefore, I put the sweet filling. If the edges are closed as in Misha in the photo, the jam will definitely flow out. For reliability, you can do it with dried apricots, they just love me with a juicy filling.

Thank you, kolynusha.
I'll have to try to make sweets

Stеrn. I can't resist telling you about your masterpiece right and left. And they say to me: "You don't talk about dough, you better call me on a visit !!!"

Ha ha ha !!!