American pie with double filling (Fagor MG 300 multi-grill)

American pie with double filling (Fagor MG 300 multi-grill)

Category: Bakery products

Ingredients
flour	2 tbsp faceted
butter or margarine	200 g
sour cream	200 gr.
salt	pinch
baking powder	1 tsp or soda 0.5 tsp.
Filling 1
cabbage	500 gr.
bulb onions	1 PC.
boiled egg	1 PC.
green onion	taste
the oil grows. for frying	2 tbsp. l.
filling 2
boiled veal heart	350 gr.
bulb onions	1 PC.
frying oil	2 tbsp. l.
salt pepper	taste

Cooking method

• 
• I can't tell you how much this pie is really American. )))) But it is under this name that he has been in his mother's notebook for many years. Somehow, I did not consider it necessary to expose it earlier, because we have similar pies. But then I bought a multi-grill and decided to test it on a long-familiar recipe.
• So:
• 1. Chop flour, margarine, salt, baking powder, add sour cream and knead the dough. My blender did it for me.
• 
• 2. Put the dough on a floured board, put it in a bun and refrigerate for 0.5 hour.
• 
• 3. Chop the cabbage and stew together with the chopped onion in vegetable oil until soft. Season with salt and pepper. Do not fry! Don't put the tomato! We need tender cabbage with a natural taste.
• 
• 4. Season the cabbage with chopped egg and green onions.
• 
• 5. Pass the boiled heart through a meat grinder or blender. Chop the onion and fry in oil. Put the heart in the onion and fry together for a couple of minutes. Season with salt and pepper.
• 
• So we have 2 fillings ready. (One for me, the other for my husband)))).
• We take the dough out of the refrigerator and divide it into two parts. We do one a little more.
• Roll out most of the shape (multi-grill). We spread it in a form lined with baking paper. In the middle we make a "fold" dividing the pie in half.
• 
• We fill each of the halves of the future cake with our own filling. Cover with the second part of the dough. We pinch the edges, prick the top with a fork ...
• 
• We put to bake.
• I set the multi-grill for 45 minutes, because I did not know the algorithm for its operation yet. However, after 30 minutes, the cake was completely ready and even browned excessively on top.
• 
• Well, a piece:
• 
• I really like the SIZE of the pie. As if the husband in the next two days will not starve.

The dish is designed for

1 large cake

Time for preparing:

1 hour

Cooking program:

multigrill

Note

Previously, this pie in my family was made only with cabbage filling. But my husband can't stand stewed cabbage. So it is yours and ours, so to speak. Him something meat, mushroom, etc. And myself - cabbage.
By the way, the pie is very, very satisfying.

Lena, how well you thought of. We have the same story. The husband does not like cabbage. How is your impression of the device?

Lena, brilliantly 2 fillings !!!

Lyudochka, it's too early to talk about impressions. I just baked it. There was no foreign smell when heated at all. It seems to be assembled normally. Lightweight. If it were a little higher, it would be better. So the height is 3.5 cm. But the lid is movable and if the cake rises strongly, then it will rise by about a centimeter - one and a half maximum. The upper ten is clearly stronger than the lower one. Well, for now. Wait and see.
selena, embarrassed. Nothing brilliant. We have a pie with three fillings on the forum. In!

It seems to heat up unevenly, right? But on the other hand, there is a notch for even cutting

By the way, the cake turned out to be beautiful, marbled, thanks to such uneven heating and notches

Well, not that uneven. Evenly along the plane. It is NOT such that the edges are white and the center is dark or vice versa. The bottom crust is lighter than the top one just turns out.But it seems to me that this may have been done on purpose so that the wet filling in tart and pizza cooks no longer than the bottom of the dough. Why I think so - in the recipe book, all baked goods are open. That is, it is initially adapted to it.

[tuskarora]

tuskarora, OOOOOOOOOOOOOOOOO !!!!! I have a heart just !!! Both frozen and their own, open to such good people and such great recipes !!!!!!!!!!
And I have long thought of four fillings, only sweet !! Super !!

In life, the pie is not so spotty. I just don't know how to photograph. This is not given to me. Yes, and no fotik. I record everything on the phone.

And because of the notches, my husband burned me ..... What does this say for a new form with such even sectors? Well, kolis says she bought it again?

Rada-dms, thanks a lot! The openness of hearts on our forum really attracts. And if esche and frozen somewhere hidden ... Sweet for 4 fillings .... Hmmm, and not get fat?

Hmmm, not get fat?

Why be afraid of wet water ?!
And I was interested in the pie, I ought to try it for myself with different fillings - for myself with cabbage, and for my husband with meat, although he also loves cabbage. I make it white and white for the cake, tender, without onions. I do not stew, but simmer, and at the end I add a little more butter.

Ol, I love with onions, but also rather torment than carcass. But the main thing is a combination of cabbage, eggs and green onions. This is my favorite combination after braised sauerkraut plus raisins. But that's better for yeast cakes.

What a cake !!! Just saw me two pieces on both sides !! On the cabbage side, two, no, three notches. and tea, sweet tea ... mmmmm

[Elena]

Well vascheee! What a current people will not think of! I would be so smart
Elena, bravo!

[Lenochka]

Lenochka, great idea, I love it! Thank you! Splitting into pieces looks very impressive!

Girls, you completely embarrassed me. I thought not to exhibit this cake at all, nothing new. The dough is well, or something like that is here. And the rest is a matter of technology.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[tuskarora]

tuskarora, Lenochka, congratulations on a well-deserved victory!

[tuskarora]

tuskarora, Congratulations!!!!

[tuskarora]

tuskarora, Helen!
Congratulations!

[tuskarora,]

tuskarora, Congratulations on the victory! And thanks for such a convenient idea, put 2 fillings in one pie. This will be useful to us.

Girls and boys, thank you so much !!!!!!! Hurray! This is my first prize on the forum. Thank you thank you thank you!!!

[tuskarora]

tuskarora, super !! And the recipe and the victory !!!

Helen, with victory!

I can smell the aroma right from the pictures ... Enticing pie!
There are cabbage, eggs, sour cream ... We don't eat meat - the rest is just right ...

I came to thank you for the recipe !!! Made with cabbage, now baked in the Fagor grill, the dough turned out to be dense, but pliable, the aroma mmmm for the whole apartment :-) :-) :-) neighbors have already started to run :-) :-) :-) :-) I'll try to expose !!! I have a question, is a glass of sour cream 200 grams ??? or more??? Faceted glasses are different, thanks again for the recipe !!!

Glass 200 ml. The most common Soviet faceted glass. It's just that the recipe got into the family when there was no kitchen scale ...

Thank you, I did just that, the taste is Awesome, Very, Loved the recipe !!!! Did two. big pies, dare I barely had time to take a picture, thanks at least left a small piece :-) :-) And, I divided the finished dough into two parts, rolled it out thinly, put it on the grill, filled it on top, decorated and put it to bake, then looked into the recipe, I look , and the second half of the dough according to the recipe needs to be covered on top, and I'm clever already :-) :-) :-) I was worried that the thin dough was baked beautifully, and it turned out that there were two pies !!! Lenochka thanks for the recipe, I take it for eternal use !!!

[tuskarora]

tuskarora, thanks for the recipe. And the idea is excellent! I'm talking about dividing the inside into two fillings. I take a note. So is the pie dough.

Glass 200 ml. The most common Soviet faceted glass. It's just that the recipe got into the family when there was no kitchen scale ...

an ordinary Soviet faceted glass comes in two sizes: 200ml and 250ml. (
In my house I have the most ordinary Soviet faceted 250ml glasses, and I always knew that they were 250ml,
even now, before writing, I went and measured its volume again, 250 ml!
I think, to make it clearer for everyone, it is better to add to the recipe that a 200 ml glass is used.
And the pie is very appetizing !!! Thanks for the recipe. I took it to the tabs.

Girls, boys - to your health! eat with pleasure. The pie is really high in calories. But tasty. And the products are not confusing. In my hungry student 90s, I often baked it. And instead of sour cream, there was kefir just like that, cabbage was consumed without an egg. the main thing is a lot and satisfying! Now let's sort it out.

valushka-s now I'm going to measure the glass. Although this is not entirely fundamental. sour cream can be thicker - thinner, maybe kefir instead. The flour is also different for everyone. here the point is that there is so much sour cream to knead a sufficiently dense, but elastic dough. Better let it be 200 grams, and if the dough is dry, then add more sour cream.

I beg you pardon I went and measured it - the same 240 ml faceted glass. But this is the volume. And I weighed sour cream when I was making the pie. And the recipe specifies exactly 200 gr. Well, in general, we focus on the consistency of the dough, as I said.

I liked the dough so much that yesterday I kneaded the second batch, baked it today, though not with cabbage, but with cottage cheese and eggs and herbs, again repeated yesterday's mistake, but purposefully, rolled out a thin dough, and given the large size of the grill, for which I am very grateful to Sandy for purchasing the Fagor grill, it turned out like a giants' placinda !!! :-) :-) :-) Delicious!!!! Thanks for the recipe !!! Fast, tasty, and not confusing !!!

Lenochka, a dough mixer will come to me, and I will test it on your dough
that I shouldn't have ordered it! I think it's perfect for such a test!

Helen pie is super !!! Tell me please, how do you like multigrill? We have no princesses, I want such a multi-grill.

While Lenochka is gone, I can answer, I have the same grill, I am very happy !!!!! I bake often, there is a timer, and the pies are baked quickly and very tasty: nothing burns.

I'm happy with the grill. I baked pizza in it, too, well. The only thing, and all users are talking about this, is that his upper ten warms up more. And stronger from one edge. This is not critical, but it has to be taken into account.

Thanks to everyone who appreciated the pie! bake to your health!

[lettohka ttt]

lettohka ttt, tuskarora, thank you very much, I will be glad if you tell me where to buy such a grill?

I was chasing this grill all summer :-) :-) :-) I ordered it paid and silence, though the money was returned in a month, thanks to Sandy, for which I am very grateful to her, she offered me, I think it is necessary. look, they are periodically exposed to. Ukrainian sites.

I bought girls at Epicenter. And at a very good price, cheaper than on the Internet. He stood in the store sad and lonely and we found each other.

He has an analogue in Russia, in my opinion, is called Travola. Differs in current color. Tanyulya has it.

good night, can you bake it in the oven?

Well, naturally! There he was baked all my conscious life! I got a multi-grill that year.

Lenochka is grateful, I baked this recipe many times, this recipe is from the category of favorites! The dough can be prepared in advance, and stored in the refrigerator, for three days for sure, I didn't try it anymore, it's always tasty, and you can with any filling! I always bake with gratitude for the recipe !!! I like to bake it more in Fagor.

Please tell me, but without a grill, how to bake it?

[tanyaabcde]

tanyaabcde, In the oven

How many times have I baked this cake, and each time we thank the author for the dough recipe for this cake
For some reason, I thought that I had already reported on the topic more than once, because I had photographed my pies many times, and even photos were uploaded to the forum gallery more than once. I looked through the reviews and was surprised!
But even belatedly, thanks to him for this wonderful cake.
I always make my own filling, my favorite. And with this stuffing they ask me nothing but to do. She did it for the guests and just for the two of us.
Here is my pie today



I bake in the Princess. And I always have such a filling - champignons fried with onions, I add that there are greens, minced meat, boiled eggs.
I spread this filling on the bottom dough crust, rolled out and laid in the PR. And pour the filling - I knock 3 eggs with 150 - 200 grams of sour cream, and then I rub 2 melted cheese on a fine grater. Beat again and pour over the filling. I cover the second rolled layers of dough and pinch the edges!
The pie turns out to eat mind! I advise everyone!

Helen, I am with another thank you for the recipe, such a super dough!