Irgata
Fostis... a princess and an oven will work very well. the airfryer is not very good.
Mikhaska
Fostis, I cook, (already regularly), a jellied pie stuffed with raw minced meat and onions in Princess. It turns out great. It is baked wonderfully. So, I think, this kind of pies - pies, moreover, they will bake in it without problems. After all, they are much smaller than that big cake for the whole Princesses that I bake.
Mikhaska
Lagri, Masha! What a delicious charlotte! M-mm-mm-mm! A little dough - a lot of apples - the ideal charlotte!
Mirabel
Fostis, I made both samsa and pie with chicken and potatoes, everything was baked perfectly!
SvetLanaSSh
Fostis, I baked an Ossetian pie stuffed with minced chicken + grated cheese, everything was baked great. It took 17 minutes.
afnsvjul
Quote: Mikhaska
jellied pie stuffed with raw minced meat with onions in Princess.
Irina, and according to what recipe your pie and how long do you bake it in a form or without?
Mikhaska
afnsvjul, Julia! Chesslovo, I don't know where I got this recipe from (maybe I found it here). Slightly overwhelmed ...
Large eggs - 3 pcs.
sour cream 20% - 5 tbsp. l. with a hill
mayonnaise - 3 tbsp. l. with a hill
flour - 8 tbsp. l. with a medium slice
salt - 0.5 tsp.
baking powder - 2 tsp.
minced meat to taste - 0.7 kg
turnip. chopped raw onion - 1 large head
Herbs and spices to taste

I mix raw minced meat with finely chopped raw onions. You can add whatever you like to the filling. And boiled rice, and fried cabbage, and fried grated carrots ... Minced meat should then be taken a little less.

I'm looking for some dough. First, I make it thick. That is, adding a little - a little more flour than in the recipe.
Lightly grease the insert mold with oil. I pour a little more than half of the thick dough into it. I carefully spread the minced meat on it. Then I dilute the remaining dough with kefirchik and pour it onto the minced meat, pouring it completely. Form - into the cold Princess. I close the lid. And 35 - 40 minutes.
Sometimes, if I carelessly put the minced meat on the bottom layer of the dough, the minced meat will push it and, sometimes, the juice will leak out of the filling.
However, the quality of baking does not suffer.
After baking, I take out the form along with the cake on a stand. I wait about 20 minutes and take out the cake from the mold, just turning it over onto a suitable dish.
Oh-oh-oh-oh, how delicious it is!
afnsvjul
IrinaThank you very much for the recipe !!! As a princess, I fell in love with pies so much !!!!! Just with eggs and greens. baked onions. And I'll try the next one with minced meat !!!
Mikhaska
Quote: afnsvjul
I loved the liquid pies so much !!!!!
The same story, Julia! And my men finally realized that, besides yeast, there are other types of dough for raw meat pies. I now have a duty: twice a week, in the morning, I slap this pie with mine. And, the food itself is out of joy under your breath, that you don't have to fool around with a more serious dough.
Song
Quote: Mikhaska

Chesslovo, I don't know where I got this recipe from (maybe I found it here).

Slightly overwhelmed ...
Large eggs - 3 pcs.
sour cream 20% - 5 tbsp. l. with a hill
mayonnaise - 3 tbsp. l. with a hill
flour - 8 tbsp. l. with a medium slice
salt - 0.5 tsp.
baking powder - 2 tsp.
minced meat to taste - 0.7 kg
turnip. chopped raw onion - 1 large head
Herbs and spices to taste

I mix raw minced meat with finely chopped raw onions. You can add whatever you like to the filling. And boiled rice, and fried cabbage, and fried grated carrots ... Minced meat should then be taken a little less.

I'm looking for some dough. First, I make it thick. That is, adding a little - a little more flour than in the recipe.
Lightly grease the insert mold with oil.I pour a little more than half of the thick dough into it. I carefully spread the minced meat on it. Then I dilute the remaining dough with kefirchik and pour it onto the minced meat, pouring it completely. Form - into the cold Princess. I close the lid. And 35 - 40 minutes.
Sometimes, if I carelessly put the minced meat on the bottom layer of the dough, the minced meat will push it and, sometimes, the juice will leak out of the filling.
However, the quality of baking does not suffer.
After baking, I take out the form along with the cake on a stand. I wait about 20 minutes and take out the cake from the mold, just turning it over onto a suitable dish.
Oh-oh-oh-oh, how delicious it is!

Thanks for sharing.
kavmins
Mikhaska, dear, you would have issued such a yummy with a separate recipe .. otherwise it will be lost .. ((
yudinel
Irina, and I also wanted to offer you to issue a separate recipe. A highly sought after recipe. Thank you!
Mikhaska
Okay girls. Tomorrow in the morning I’ll search our place to see if the recipe is local. To, in which case, give him a link in the topic. If the recipe is not local, then I'll open the topic. Because, tomorrow morning is the day of the jellied pie and I, like the law, will cook it.
afnsvjul
Will wait!!!! It seems to me that for jellied pies it is already generally necessary to draw up a separate Temko, otherwise there are many different ones on the forum, and so ONCE I discovered what I needed to quickly chose and immediately ran to do it !!!!
Tashenka
I am also for creating such a theme!
Fofochka
Irisha, I'm also for the topic. Jellied pies.
Olima
Girls, and where can rhubarb with sour cream be attached, so that in Prinzeska this business can be stirred up?
Mikhaska
Ol! I'm sissy ... But maybe an open shortcrust pastry pie? It will be awkward! Rhubarb is generally a grateful filling for shortcrust pastry.
Olga VB
Girls, I'm also in the collective mind: I need to attach 2 packs of purchased cottage cheese (200g each) and a bunch of hard cheese of all sorts. Moreover, all this will not be eaten with heat, but within a few days.
Who will advise what (not necessarily in princesses).
Jenealis
Olga, from cottage cheese cookies kisses: how much cottage cheese and butter, soda, flour like dough, vanillin. We roll the balls, ivy in a circle, dip the half in sugar, fold it again, dip one side in sugar and again. Triangles are obtained. We bake anywhere. Delicious. And from cheese a la khachapuri. The cheese can be grated and frozen and used for pizzas. Very comfortably
Olga VB
Zhenya, thank you!
I also have options for how to attach them separately. Hotzza for me in one recipe
Well, like either a combined filling, or curd dough, and the filling with cheese. But most cheese fillings involve eating right away hot, but I need it to be tasty when cold, and even on the 2-3rd day ...
Olima
Quote: Mikhaska

Ol! I'm sissy ... But maybe an open shortcrust pastry pie? It will be awkward! Rhubarb is generally a grateful filling for shortcrust pastry.

Mikhaska, the problem is that it was necessary to attach 0.5 liters of sour cream. In general, I decided to bake Tsvetaevsky apple (rhubarb) pie with rhubarb.
My husband died almost half, but he did not understand that there were not apples inside
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
Mikhaska
Olima, well, I would make shortbread dough with sour cream! And I also stuck it into her filling, darling!
Ah, the pie is beautiful! Wonderful pie turned out!
lyudmia
Irina, oh what a delicious pie. And with such an interesting filling
Jiri
lyudmia, Luda, thanks!
Mikhaska
Irishka! What a delicious pie she brought! The filling is sour!
==================================

Girls! Who cares: I made a theme with meat aspic piethat was talked about the day before yesterday.
Yesterday my Chrome flew and only today I managed to go to the forum through the Explorer ... So I am reporting only now.
Vinokurova
Quote: Mikhaska
Who is interested
very interesting .... I had to rewrite you from the post .. now at least print the recipe, as a person)))
Mikhaska
Oh, I'm glad Alyonka! And in the morning I already thought that forever eternal amen came to my forum joys!
Not a single browser started at all!
Olga VB
Girls, today I baked a closed pie from this test.
Highly recommend! The dough is tasty, pleasant to work with, rolls out thinly. I baked in a large form for 15 minutes, then another 15 minutes, covered with a Teflon rug on top (also under the lid).
Baked very well, evenly, beautifully. And it turned out very tasty.
She did it with cottage cheese and cabbage - both options are beyond praise. Already there is nothing to phot
irman
Olga, many thanks for the link, we will try.
Fofochka
Girls. For the Dukan diet today she baked cakes in a pizza oven. Fast and convenient. Even my household ate 5 pieces.
Bul
Quote: Olga VB

Girls, today I baked a closed pie from this test.
Highly recommend! The dough is tasty, pleasant to work with, rolls out thinly. I baked in a large form for 15 minutes, then another 15 minutes, covered with a Teflon rug on top (also under the lid).
Baked very well, evenly, beautifully. And it turned out very tasty.
She did it with cottage cheese and cabbage - both options are beyond praise. Already there is nothing to phot
Olya, looked at the recipe, very interested! Thank you! I wanted to ask, but from this amount of dough are two pies? Or did you do a double portion?
Andreevna
Olga VB,
Olya, for 300 g of flour - did you get two pies or did you increase the amount of ingredients?
Olga VB
One portion of dough (according to the recipe) for one closed cake in a 30cm pan.
Fresh cakes come out with a little crispy crust, although the taste is not classic sandy, but simply reminiscent of sandy. On the second day it becomes soft, but no less tasty, probably even tastier.
I think the strudel should also be tasty.
And also waffles, biscuits, pies, cheesecakes.
If the filling is wet, then on the second day the dough is slightly soaked with it, but not soaked.
And I advise you to put a little salt and a little sugar in the dough for both sweet and savory fillings.
So, I realized what it was like: like a classic Jewish strudel, which is not baked, but boiled in boiling oil.
tuskarora
Here is such a vertuta with apricot turned out today in my Fagor. I start to improve and appear on the forum
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

My girlfriend climbed into the photo, deciding to lick the caramelized juice.
kavmins
tuskarora, it turned out just a wonderful girl with a twirl !!)))
ilga
And I baked Sorrel-strawberry, from shortcrust pastry on the principle of "grated", but the top was made of cut out hearts and flowers.
Baked for 18 minutes from a cold state.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300

Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
AnastasiaK
Today I baked in the Princess, juice according to GOST. I put it in preheated, 20 minutes, then 5 minutes off. It turned out great.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300
I took one for trial)). It turned out exactly 6 pieces.
Vinokurova
AnastasiaK, beauty ... I wanted to do it on the weekend, but the mood for the sausage is gone ...
I looked at yours and wanted again ...
AnastasiaK
Vinokurova, coincidence! And I’m just thinking about sausage, I can’t gather my courage))). And juices are made quickly. The dough is pleasant to work with. Kneaded with a bender.
Vinokurova
Quote: AnastasiaK
The dough is pleasant to work with
then I will use this recipe ...
Thank you!
Matilda_81
Olga, you have such a beautiful cake!
Anastasia, Juice and ask in your mouth !!!!!
kavmins
what delicious pie and juicy! .. oh, if only my weight hadn’t been added !! .. ((
AnastasiaK
kavmins, not that word.... . But you can divide one sock into 2-3 times, it will not be so dangerous. But at least try it. And doing something new is interesting. The recipe contained recommendations to increase everything by 2 times (ha-ha), and I just strive to reduce all recipes by 2 times, so that there is no temptation, but only remove the sample).
By the way, the standard portion fit exactly into the Princess. The dough was 66 grams for each, the filling was exactly 50 grams. The size of each turned out to be similar to the Soviet ones.
Vinokurova
Natalia, but the dough does not turn out to be dry ???.
for me this is critical ... and I do not like it when the dough falls apart / crumbles in my hands ...

Anastasia, so detailed in grams everything painted ... thanks
Natalishka
AlenKa, the dough is excellent. Yes, this is understandable from the composition of the products in the recipe. Yes you have, like: girl_haha: and sour cream is
AnastasiaK
Vinokurova, to health)
I ran to the link looked at that recipe is juicier, I completely forgot that it has been in my bookmarks for a long time ... I should have done ...
And about the dough in accordance with GOST - soft, plastic. I always leave some of the flour from the recipe aside and knead the dough, look at the consistency, touch it, and more often I don't add all the flour. And if it's viscous, I'll add a little flour and turn it with a blender. This dough gathers in a soft lump and does not crumble. But of course you need to be guided by your own flour.
Vinokurova
Quote: Natalishka
there is sour cream
KANESHNO ... delicious ... no strength ... I added it to Mikhasin's jellied pie ...

Quote: AnastasiaK
I'll spin it with a blender
I agree, very convenient ... there is also a recipe for dumplings and dumplings - with a blender in 21 seconds)))

persuaded, girls ... how accommodating I am .. I need to buy cottage cheese, because cottage cheese from frozen kefir is eaten immediately ..
Nastya, how many pieces did you get? -9 or 11?

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