Ammchiki pies

Thanks a lot for the recipe. Everyone really liked it, even my husband, the chef, rated my pies by 5 points. Thank you!!!
🔗

I just finished baking these pies. Considering my deplorable experience with pies, these turned out to be very cute, and not difficult to prepare. But the taste seemed a little dry to me. Maybe I overexposed them in the oven. Baked at 180-200 degrees Celsius for 25 minutes. Or maybe a little less flour was needed?

[Stеrn]

And I am with pies today.
Today, for the first time, I made them not with dry yeast, but with fresh yeast (I put 40 g). Stеrn, You were right!! So they are MUCH more magnificent and airy !!

Mouli, actually, I bake these pies quite often, they shouldn't be dry ... I think it's really easy to dry them out.
Do you cover them with a towel straight out of the oven, so that they cool under it? Usually any pies after this become softer.

[Mouli]

Mouli , I am very glad that the pies turned out!
And what is dry, so you yourself answered, try to put less flour next time.

Cubic thanks for the advice!

Sеrn I did everything according to the recipe and added flour as indicated in it And next time I will add less flour

Over the night, the pies became softer.

[Stеrn!]

Stеrn!Thanks a lot for the detailed recipe. Delicious and very tender pies are obtained. I have done them three times already. Usually I cook Ukrainian borscht in meat broth, and I use boiled meat in pies. Very tasty and satisfying. Ammchiki are unmatched. The filling is very spicy. Liked the combination of raw, fried onions and garlic. Thanks for the advice. Previously used only fried onions. The recipe is very successful.

[Stеrn!]

Stеrn! I cooked it again and once again they just fly away! Yummy. The dough was made in HP on the dumplings mode. Flour put 480g. Thanks again from the household!

[Stеrn I am grateful to you again. I collected it for a long time, and finally baked your pies. What can I say, as always a great recipe. The filling, though I had a cabbage with an egg. But still very, very tasty!]

Stеrn
I am grateful to you again. I collected it for a long time, and finally baked your pies. What can I say, as always a great recipe. The filling, though I had a cabbage with an egg. But still very, very tasty!

Good afternoon, Stеrn!
Yesterday I baked your amchiki (I finally decided). The piles dared in one sitting under the oohs and oohs. But I am plagued by vague doubts, they have not grown very much and turned out to be harsh and dry. What do I want to ask, are they soft in your performance?
The flour, like, put the rate. Maybe you needed fresh yeast, not dry? Maybe you need to cover them for a while after baking?

But pies, even in my version, are something. I will definitely bake some more.

[artichoke]

artichoke , I never bake these pies on dry yeast, only on fresh ones.
As for the flour, it is not without reason that the recipe says "about 3.5 cups of flour." This may be a bit too much for your products. Try next time with fresh yeast and flour, add three glasses to start. It is better to add it later if necessary.
I never cover these pies, they are very tender, I'm afraid to wrinkle.

Oh, and I got meat croutons, but still very tasty.
Thanks for the yeast tip. I will definitely report

[artichoke]

artichoke
And I bake "amchiki" only on dry yeast (in our area it is a whole problem to buy fresh yeast), I pour 560 grams of flour, as a result the softest, lush pies! After baking, I let them cool completely (without covering them with anything) and only then put them in the bread bin for storage.

Thank you for your feedback, Krosh. And I made 3 glasses of flour with a slide. This is probably why everything is so. What yeast do you have? I tried it at the SAF moment.

[artichoke]

artichoke
So you measured the flour with glasses or weighed it on a scale? If in glasses, then most likely the problem is this! Because 3.5 cups of flour on the scales will be 560 grams (based on the fact that there is 160 grams of flour in a 250 ml glass). I just like you use "Saf-moment". But with "amchiks" problems never arose, on the contrary, they were always pleased with their softness and airiness! Can't it be that you simply have "not working" yeast? You have not tested them for "performance"?

To be honest, I didn't specifically check it. But I always bake bread with them in a bread maker. We didn’t let you down. I'll go check it out.
And I always measure flour with glasses. I will not buy kitchen scales

Thanks for the recipe. The recipe is great - everything is clear and clear. Here is my report:



Yesterday my daughter otkushamshi amchikov said: "Mom - you will soon become a real cook!", Which was both funny and flattering to me to hear. So thank you. I apologize for the photo taken with the mobile phone, yesterday the camera was discharged.

And I tried! The last batch is in the oven now. Either I haven't baked them for a long time, or the truth is better with fresh yeast, but these are not pies, but POEMA! Of course, in appearance they are far from the Stern pies, but it's still better. And the taste is ... a miracle! And I don't seem to be particularly hungry, I had breakfast late. Only this is the question. I know how to make this dough with dry yeast. And what to do with fresh ones - I diluted them with warm milk, then mixed with margarine + milk, and then - as usual. Right?
........................

Today my mother (83 years old) came to see me, I treated her to ammchiks (what was left of yesterday). This was the first time I saw her eating pies with such obvious pleasure. It means something! And how pleasant it was to look at her!

[Lydia]

Lydia , well, how glad I am that the pies turned out !!!

I usually do this with dough. I grind fresh yeast with sugar until it "flows", and then add milk with margarine and everything else.

[Gaby]

at least paint an oil painting with your photo - I still have to learn and learn to saw correctly, so that they do not open up to the sides. Beauty!

Gaby, your phrase to me is your pondra ... Immediately I remember: "Saw, Shura, saw ..." And the pies you probably also turned out to be delicious.

I, too, have such a beauty as I never succeed, but I do not worry. I just skimmed 1 with canned food and 3 with cabbage ... And that's it, and my head hurting in the morning doesn't ache anymore. From this we can conclude: maybe baking is harmful to the figure, but for health it is useful (if, of course, there is within reasonable limits)

What I like about these pies besides the taste is the speed of preparation. The double norm was given to us well sooooo quickly.

And our Panasonic coped with a double rate of flour during kneading (and this is 900 g, it's not a joke)

My admiration is for you, and for our PanaSooooonyushka.

I cooked the pies again, half with meat, and made the other half in the form of 3 rolls not sawn with an apple - endakie strudel. The dough is soft, pleasant to work with and very tasty when baked, goes well with the taste of apples. I do not attach a photo because there are crumbs left.

Gabi, the dough is classic, you can create anything with it. So it's no surprise that apples are also delicious.
But please share your impression. How did you cook apples in the filling? Is the filling wet the dough?

Gabi, the dough is classic, you can create anything with it. So it's no surprise that apples are also delicious.
But please share your impression. How did you cook apples in the filling? Is the filling wet the dough?

I cooked impromptu - I took about as many apples as meat - not very much, lightly sprinkled with sugar, and in one roll I slightly tied apples with cinnamon. Baked on convection at 180 degrees. When I was wrapping it, I remembered various tips for preventing apples from flowing, but I did not add anything, neither semolina nor starch. The dough is not wet. Still, it would be classy to have powdered sugar on top, but I didn’t have it.I made a conclusion - I will cook. In general, such a roll reminded me of Bulin apple from Cradle.

Delicious recipe. I baked pies with meat and mushrooms for my husband on the road, on a business trip.
Yummy! Everyone who was treated liked it!
Thanks for such a nice recipe!

People))) maybe I missed something, but you can read more about the filling with herring (salted, boiled, raw ???)

The pies are awesome! I did it with potatoes, it turned out to be beautiful. But with cottage cheese flowed ((((as well as with frozen cherries ((But the dough was soaked in juice, so one inconvenience - I had to lick my fingers)))

[donpedro-1]

donpedro-1 , welcome to our forum!
I'm glad you liked the pies. I never do it with a wet filling.

Hello.
Can you please tell me if this dough can be kneaded in the evening and baked in the morning? And interestingly, the "sawing" method of molding is suitable for pies according to other recipes?

[Darik]

Darik , Hello!
I have never tried leaving this dough overnight. I am afraid that in the morning you will collect it in the refrigerator. Painfully it is active.
The method of cutting pies can be applied to any dough, of course.

Here are my pies! Soft and airy.
The husband said: "a masterpiece!" For the last week and a half I baked for the third time today! They are larger than those of Stern, since I changed the technology of their rolling (wrapping) and put a lot of filling. The taste was not affected by this. I think they could be renamed from Ammchiki to YMmchik. Delicious!
Sternochka, thank you very much for the recipe!



This is how I cut ammchiki



Tomorrow I will bake again.
There are two pies left, and there are three of us in the family. We look askance at each other - who will get it. My son won.

Thank you very much for the ammchiki! And I sawed them, and sawed them with potatoes, cabbage ... delicious This is the second baking sheet I photographed, the first one did not have time ...

[LLika_7]

LLika_7 , a huge thank you !!!
Your pies look amazing!
I don’t take it, but just grab it for armament!
I will cut these pies according to the old method, but for other pies I will definitely use them!

I, as always, with words of gratitude. It turned out wonderful pies the first time! And the way of singing made an indelible impression on my mother, from her a separate bow. There is a serious threat to the waist. I hid some pies for my husband, otherwise the cub frolics and by the evening only the smell will remain for dad

[Ammchiki pies.]

Ammchiki pies.
Remove one spoonful of sugar from the dough recipe. Melt margarine and mix with milk (the mixture should be pleasantly warm).
The classic version of the filling is to 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 (together with the oil on which the onions were fried). Salt and pepper to taste.

How much is a large amount of onion per 1 kg of beef? For those in the tank?

And in catching up. Which meat is better, raw or cooked (from soup)?

[Hairpin]

Hairpin, Boil 1 kg of meat (raw is not good!), 4-5 medium onion pieces for frying and 1 small raw onion we scroll along with the meat.

Just baked, smell. The filling is a heart with spices. Cool down. The only negative is the light crust (my oven does not blush the baked goods too much) next time I will grease it with an egg. It took a long time to get to these pies, now they will take a place next to the onion pie.

[Stеrn]

What can I say .... masterpiece pies
The dough is soft, not sticky at all, rolls out perfectly to transparency, then wraps into a roll without any problems (I have an eternal zaperdoch with this)
did everything like Stеrn ordered - sawed and into the oven right away, everything turned out great - the dough is flaky, tasteful

Stella, thanks for the pie recipe. I made a double portion today early in the morning ... my husband "dragged" half to work ... after having eaten 7 pieces at breakfast .... this is delicious !!!! The filling was: boiled eggs, processed cheese, Adyghe cheese and green leeks with green garlic ...
The only thing that changed - put the margarine on 60g. less, and whey instead of milk ...

Finally, I got to this recipe. An indelible impression ... The most delicate puff pastry, which we have never tasted! The filling is classic - meat Milk was not in the house, she mixed sour cream with water. The missing 40 grams of margarine was replaced with vegetable oil. I didn't melt the margarine, I cut it into cubes. Dough in HP. It was not always possible to roll out 30 to 50, but I tried ... The dough in the work is pleasant. In general, this is my first experience with puff pastry. Thank you very much, Stellochka, for the recipe, I will bake it for sure. : flowers: We are all delighted! We must try now with sweet!

[Tanechka]

Tanechka, to your health!

I am very glad that I liked the pies!

If you do it with a sweet filling, take measures against moisture, otherwise the dough will get wet and there will be no flakiness.

made half a portion, ate everything, but they did not rise, maybe all the same, the proofing should be done? made with fresh yeast, bought in the store today

[lenok2_zp]

lenok2_zp , try with proofing.

Maybe overheated milk with margarine?

Here everything is about pies, and I took Stella and made a roll with poppy seeds out of your dough






We liked it very much, FEEL

[Stеrn]

Stеrn, and again THANKS !!!! I made pies with stewed cabbage, so not a single pastry has yet flown away from me, and this despite the fact that the child eats stewed cabbage reluctantly))) It's just a BOMB !!! DOUGH is soft, tasty ..... in general, a low bow to you !!!

[to nag]

And do not chop figs ammchiki! Them to nag you need to be careful!

That was it the key word is SAW. Next time (and I liked chopping too) with liver and onions.



summary according to shtermannchikam - fast, tasty, fun to cut, a lot, but not enough
When asked what to give to Aunt Stella, my son replied - write that the pies are BOMB! And that's just after eating some 20 things. : -X I chopped 5 more pieces with poppy seeds, butter and sugar. Stella, , thank you, dear, you are our person

gave a link, called
shortly before dinner I discovered that the bread was a couple of dried pieces. well, okay, I think - those who really need to eat with bread will have enough, and the rest usually eat without bread (yeah, only my freshly baked devour eat well). I marinated the bird, sat down to drink tea in front of the computer. Here Mistletoe ... I gave a link, I thought that I didn’t bake ammchiki either. I read the recipe and went to the kitchen !!! Half a portion, 2 rolls with green onions and an egg (I managed to wash the onion, cut it, cook the eggs, the eggs were boiled in the refrigerator) and 1 roll of mashed potatoes (I managed to cook it, well, it will be a side dish at the same time). The pillow pies are already cooling down, the bird is baking ...



thanks for the recipe, Stellochka! I'll take a picture tomorrow, really, really! well, if it stays

[Stelochka]

Stelochka , here, I brought a photo of Ammchiks! Only with me they look like pillows, and I named them pillows, serving them on the table - pillows with onions and pillows with potatoes! Green onions are still real, from the market! (Gee, this is me for that - we still have autumn, the leaves have just begun to turn yellow)

I'll go to the topic with the photo recipe I'll take it

I carry a report
Mixed half a portion, filling - 2 pcs with green onions and eggs and 1 pc with mashed potatoes. It is good to roll out on a silicone mat - I took one that is 40 * 50, then it is convenient to saw it according to the markings. I began to saw - it is not cut to the end, it turns out such a strip - well, like an industrial packaging with perforation for tearing, I cut it with a scraper along the cutting lines. My ammchiks look well, not at all like theirs, for some reason. My pillows are baked! delicious and oooooo very fast
Thanks for the recipe, Stellochka!

[Stelochka]

Stelochka, I am with the next thank you. In fact, to be honest, not only me, but my family, work colleagues, the family of my cousin ... And this list, I hope, can be continued, since literally everyone who tried it has acquired the recipe. Yes, what am I talking about? Yeah oh


I always want to say thank you to a good person for excellent recipes.I really liked that all your recipes were verified. Believe it or not, I never added or subtract anything. It's so nice when the bun was formed right away!
Only at the computer I can either sit quietly at work (but sometimes I’m reluctant to drag a fotik there, or I’ll even forget), or when my husband is at work at night and no one grumbles, and no one needs to be humored. Little one kicked out from behind a computer (it's good to spoil your eyes!) And - let's go!
I especially love the oven. I recently calculated that with regular baking and sweet pastries (mine and a mug of tea will not be taken in hand without baking - spoiled!) I spend about 250 kg of flour a year !!! I'm quietly shocked! And I also cry that the weight goes back and forth.

ABOUT! HP beeps! Calls your buns, pumpkin-curd ... or curd-pumpkin? ... I left ...

[Stеrn]

Finally, I also decided on these wonderful pies. I baked a double rate at once, stuffed mashed potatoes, it turned out Delicious! Stеrn , thank you so much! Here is a photo of the pies:

Here are my poppy seed pies:

Curiosity got the better - I still tried to crush the dough and cut with a knife, but ... you, Sеrn, were right: it's better to cut)).