Lamb puff pie in Travola and Princess pizza makers

[Dough:]

Lamb puff pie in Travola and Princess pizza makers

Category: Bakery products

Kitchen: uzbek

Ingredients
Dough:
Flour (1 liter jar)	550-600 g
Margarine (simplest)	400 g
Cold water (1.5 cups in 250 ml)	375 ml.
Egg	1 PC
Salt	1 tsp
Acetic essence 70%	1 tsp
Filling:
Minced lamb	600 g
Bulb onions	350 g
Salt	1 tsp
Zira coarse	1h l. b / slides
Ground coriander	0.5 tsp
Dried greens (1 h. L. W / slides)	option
Black pepper	taste

Cooking method

• Both of my pizza makers were bought primarily for baking pies. And, naturally, I wanted to check them on my favorite "oven" recipes. Today it is a lamb puff pie.
• The number of ingredients is calculated respectively for two cakes.
• The dough here, of course, is not completely flaky, but chopped. Once upon a time, and even now, probably, it was very popular in Uzbekistan. When there is no time or just a reluctance to mess around with real puff pastry, chopped dough comes to the rescue. It takes so little time to prepare it that it is not worth mentioning, so labor costs are a minimum. And if you do everything right, then this dough is not inferior in its characteristics to real puff.
• Look, does it not exfoliate properly?
• 
• So, let's begin. As you have already noticed, the amount of ingredients is indicated not only in grams, but also in glasses and cans. In those distant, ancient years, where I come from, it was impossible to find any scales in stores, except for a heavy iron balance wheel for 10 kg (which, if God forbid falls on his foot, will kill the whole person), it was impossible to find in stores. Therefore, what are the grams and milliliters, I beg you! Everyone used glasses, bowls, casseroles and jars. Until yesterday, I did just that, but for your sake, I decided, like a decent one, to translate everything into grams and milliliters. And what do you think? I almost screwed up the whole thing right there! It turned out that my measuring jug, at the 375 ml mark, holds more water than needed. And only my invaluable experience (modestly looking down ...) in working with this dough helped me to stop in time and not to puff all the talker into the dough. And even then it poured a little, I had to add flour. But since I warned you, there shouldn't be any problems. So, if you do not completely trust your yardsticks, arm yourself with the aforementioned container, it will not let you down - it has been tested over the years.
• First, let's make a chatterbox. Pour cold water into a "jug", break an egg into it and add salt. Whisk everything well. Then add the essence and mix well again. The chatterbox immediately turns white and becomes like milk:
• 
• We remove it to the side, let it stand waiting.
• Now we take some shallow, but wide bowl and pour flour into it. Rub the margarine on top (I will add something about it in the note), constantly sprinkling it with flour so that the stripes do not stick together:
• 
• When all the margarine is grated, you need to lightly chop the whole mass with a knife or spatula, but only those parts of it where the margarine is glued together into large pieces. In no case, do not grind the dough with your fingers or in a food processor, then you will get not puff pastry, but shortbread dough. See how large the crumb should be:
• 
• This is the guarantee that you get a well-layered dough.
• Now we pour about a third of the chatterbox and, helping ourselves with a spatula or knife, slightly chop the dough, but not in order to chop it, but simply to evenly distribute the liquid over the dough. As it is distributed, we pour in another third of the talkers. And so on until the end. The dough should turn out in large lumps:
• 
• We do not knead anything, just put it all in a ball (the dough is NOT dry, it turns out to be wet and sticks slightly to your hands), put it in a plastic bag and put it in the refrigerator for at least 2 hours. It is perfectly stored for a couple of days in the refrigerator, and if desired, it also tolerates freezing very well. So you can do a lot at once, divide into portions, and take out as needed. But, as you know, you only need to defrost it in the refrigerator, that is, we take it out of the freezer in advance, on the eve of baking.
• For the filling, combine all the ingredients by chopping the onion in a blender bowl.
• That's it, our dough is ready, we take it out of the bag onto the table, abundantly sprinkled with flour. We divide into two equal parts (we have 2 pies, don't you forget?), Return one part in a bag to the refrigerator, and work with the second.
• Cut off 1 third from it and put it to the side. We roll out most of it in a circle (I just do it with my hands - the dough is soft and listens perfectly), we transfer this dough to the Travolka (it is she who goes first). Previously, I lightly greased both surfaces with vegetable oil and wiped off with a paper towel.
• We distribute the dough all over the bottom with our hands or a small rolling pin:
• 
• We spread half of all minced meat, leaving a small distance from the edge:
• 
• Now, from a small part of the dough, we make a second circle with a slightly smaller diameter than that of meat:
• 
• Crawl under the bottom layer of dough with your finger, lift it up and fasten it to the top layer.
• 
• When the whole cake is molded, constantly dipping our fingers into flour, we go through the entire seam again:
• 
• Now we lay the seam towards the center and make the transverse tucks:
• 
• In this case, it is not at all necessary to try very hard and create beauty, since the Grass will squeeze all the dough anyway, and nothing will remain of that "beauty". So we only need these transverse tucks so that the seams withstand the pressure of the steam inside the cake and do not part, releasing the tasty juice outside.
• Everything, now it remains only with a slight pressure of the palm, starting from the center and going to the edges, "stretch" the cake, increasing it to the diameter of the stove itself. You also need to remember to make a hole in the very center, let the excess steam come out from there, and not through the seams:
• 
• Now we turn on the Travolka, turn the timer to the position - 30 minutes, and wait ...
• In the meantime, we wait, I will say a few more words ... (well, I can't be silent for half an hour!)
• I described everything here in such detail that one might think that the work here is in bulk. In fact, the whole pie forming takes no more than 10 minutes. Check it out!
• So, the grass rang, we open and TA-DAAA !!!
• 
• When I first saw how the juice gurgling in the hole was fried, it confused me a little. But when I tried it, it turned out that it was in this place that the pie tasted like tandoor samsa! Sobsno, the pie itself is - one big samsa:
• 
• But look at what a wonderful ass the pie has - not a single gram burned or overcooked:
• 
• The grasswalker coped with this cake 5+!
• Now, especially for Lenuska ket66, who was too worried that pies might not work in Princesse, I am making another one!
• Everyone knows that the Princess pizza oven gets quite hot and can burn pastries if they have to bake for a long time. Even baking paper used as a backing does not help. A silicone mat came to the rescue (from today I just adore it), from which I cut out a circle 30 cm in diameter and slightly oiled it:
• 
• The cake shaping is exactly the same as for Grass:
• 
• We close the stove, plug it in and timed 25 minutes. Then we turn it off and, without opening it, let it stand for another five minutes.
• That's it, the cake is completely ready.
• I hoped that the curly top of the pie would be preserved in Princesse just like in the oven. No, either due to the fact that I put the rug with the slippery side up, or for some other reason, but the cake decreased in diameter and rose, taking on a not very presentable look (well, or I was expecting too much from it ... it's just that the pie doesn't behave like that in the oven)
• 
• And nevertheless, he was a success - everything turned out as well as possible! The dough is crispy, but not brittle, and at the same time soft:
• 
• See how it flakes beautifully:
• 
• Nothing stuck to the mat, it is absolutely clean, only wet:
• 
• And here is the ass - thanks to the silicone mat, and it turned out to be beyond praise:
• 
• Well, she seems to have written everything.
• Both Travolka and Princesska coped with their tasks perfectly!
• Now I have another favorite cake recipe in line. Let's see if they can do it ...
• Bon appetit to you all!

The dish is designed for

2 cakes

Time for preparing:

Travola - 30 minutes; Princesses - 25 + 5

Cooking program:

Pizzeep.

Note

Margarine choose the simplest, harder. It is easier to work with, and the dough will flake better and be less greasy. Moreover, you should not replace margarine with butter. It will be delicious, of course, but so fat that it is already bad.

And further, if someone wants to bake such a cake in the oven, then keep in mind that the amount of ingredients for the dough is exactly calculated for one large rectangular cake for a large standard baking sheet.
But the filling goes much more than for a pizza maker. You need to take at least a kilogram of meat and almost the same amount of onions. The amount of salt and spices increases accordingly.
For such a pie, both meat and onions are cut into cubes. After molding, the cake itself is greased with a beaten egg and sprinkled with sesame seeds.
Furnace at a temperature of 165-170C, hour-ten hour. But still focus on your oven.
I highly recommend that if you have this in your oven, use the moisture saving mode. With it, the pie turns out to be extremely tasty - crispy and tender at the same time.
He's going to be cool anyway. I baked it in such antediluvian ovens that you never dreamed of. And nothing ... nothing can kill him! Even a fig chef!

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Yummy!
Thank you, Lenchik!

Thanks for the recipe!
I'll try to create it, but I'll take the puff pastry, I don't like toil with the dough ...

Yummy!

Aha, Irish, tasteful!
I sit just bursting.

Thanks for the recipe!
I'll try to create it, but I'll take the puff pastry, I don't like toil with the dough ...

To your health, Pakat.
Yes kanesh, take the purchased one, since such a thing. It's more convenient for me to tinker with this because the purchased one that I like is square, and I will have to cut circles out of it. And where to put the rest? I’m a bastard! So it's easier for me to do it myself.

How vuuuuuuusnenko !!!
It smells right to me!
Lenochka, thanks for the simple (just for me) dough recipe. I will definitely try to bake!

: rose: Lenusya, well, you've done your best! She cut the dough, stuck the pies, baked it in the ovens, and talentedly captured all this "culinary disgrace" for history, wow! I can't take my eyes off, I really want to grab this pie and greedily bite into it with my teeth, feeling the burning delicious juice in my mouth!
In Princesk, if you don’t get sick, you can bake for a long time only on silicone.

Great!
While reading, all saliva came out!
No words, thanks for the detailed description of the preparation.

Lenok, it's delicious. We also made such dough in ancient times. Thanks for reminding me. Tell me, is your silicone mat thick? And then I have nothing to do, but I'm afraid that he will be fat

There minced mutton and cumin, I can imagine the smell

[Lenaaaa]

Lenaaaa! Well come here soon! Let me pat you
Such thresholds you have turned out to be beautiful !!! It's a sight for sore eyes! Good girl!
. 🔗

[Elena Tim]

Elena Tim, Lena, thanks for the recipe. So the silicone mold will handle this cake.

[Elena Tim]

Elena Tim, Lenchik, thank you very much for two pies. Everything worked out great.
I will wait for more recipes.

Lenusya, well, nizzya izdevatstsa over the citizens who have current yogurt left for the evening!
As always, all the most delicious and at night !!!

But seriously, Lenka, gorgeous PIES, how you want to slam a piece!
Thanks for the wonderful recipe !!!!

And tell me, as I understand it, children are PIES and Mona bake in the oven, right?

Lenochka, thanks for the simple (just for me) dough recipe.

Lenusik, thanks!
I would be glad if such a dough is useful to you. Personally, I just love it!

Lenusya, well, you did your best

Oh, you tried hard, Zhen! Literally sticking out my tongue.
So I wanted to share this test, which was already bursting.
Thank you for stopping by and praising! So nice!

No words, thanks for the detailed description of the preparation.

To your health, Lenus! Hope you like it. If you do, of course.

Lenok, it's delicious. We also made such dough in ancient times. Thanks for reminding me. Tell me, is your silicone mat thick? And then I have nothing to do, but I'm afraid that he will be fat

Lyudochka, thanks! My rug is not to say that it is very thin, a little thicker than a millimeter. Compared to him, the regent is like paper. So boldly cut it, since it's still lying around.

There minced mutton and cumin, I can imagine the smell

Want to give me a snatch?

Lenaaaa! Well come here soon! Let me pat you

Oh, let's play! (Manka has no tyrnet at the dacha anyway, he won't see it! He's sitting at me in Votsappa, aret!)
Anya, thank you!

Lena, thanks for the recipe. So the silicone mold will handle this cake.

To your health! Cope, still how to cope! Perfectly protects the cake from burning.

Thank you very much Lenchik for two pies. Everything worked out great.

Well, Lenus, now you don't have to grumble: "So I shouldn't have bought the Princess for the pies!"
Equip yourself with a silicone mat and go ahead with the song! Good luck!

And tell me, as I understand it, children are PIES and Mona bake in the oven, right?

Ksyushenka, thank you dear!
So they were originally ovens. It's just that I was impatient to test them in pizza makers, so as not to drive the oven in the heat.
I will now add in a note everything related to baking in the oven.

Lena, what a yummy, I want, I want, I want!

Thank you, Irish!
Nya for you one more yummy:

Thank you, you respected me, a real friend!

Yes, this is also a puff pastry with meat, only the molding is different, and it was baked in the oven.

Perhaps I’ll get down to business tomorrow, too, otherwise I was all envious of such pies.

Lenka, scoffing again, eh?
What a pie, damn it, you will lose weight here with you !!!

I'll get down to business tomorrow too, otherwise I was all envious of such pies

Come on, come on!
If you are interested in the molding of this cake, I will tell you everything in detail. But then why don't you complain that while you were busy with him, you wanted to shoot yourself three times in different parts of your body!
Personally, I just dreamed about it!

Lenka, scoffing again, eh?

Aha!
That's what I'm sitting here for!

Of course it will interest you, you still ask?

[Elena Tim]

Elena Tim, Lenusya! But comment!

Helen Superrrr !!!!! Pie!!!!!!!! Sightseeing !!!!! : girl_love: And I was very interested in the dough recipe, thank you dear for the recipe and MK !!!! And I also love the grill for the rays, it turns out beautifully, and the most important thing in the grill is delicious pastries, especially in this heat !!!! :-)

Lenus, killed! Absolutely ... It turns out that the dough that I have been making all my life and thought that it was flaky, even chopped? How can I live with this now?
Helen, did I understand correctly that Travola is still better for pies?
And pies - yes !!! - awesome! Bravo!!!
Well done!

[Elena Tim]

Elena Tim, you got your pies already. I have planned for tomorrow a jellied pie with strawberries And now ...: girl_in_dreams: I don't even know what to bake

Of course it will interest you, you still ask?

Shcha, I'll roll it a little later. You are still not "straight urgently", right?

Elena Tim, Lenusya! But comment!

Thank you, Vikus!

And I was very interested in the dough recipe, thank you dear for the recipe and MK !!!!

Oh, Natus, he is so grateful, you can't express it directly! It seems that there is no fuss, but the result is always excellent.
Hope you enjoy it!
And you're right, pizza cutters help out incredibly in the summer.

[Elena Tim]

Elena Tim, Lena, well, just an oil painting! And yet in the princess the upper crust is more layered? What's your opinion?

Shcha, I'll roll it a little later. You are still not "straight urgently", right?

I'm not rushing thee Lenus, as you will be freer, so.

Lenusik, what a beauty ..., but after all, again looking at night ...

Leeyenk, what a beauty! And I’m sitting at work, I’ve already eaten everything up, I’m drinking empty tea. A pie right now ...

If you are interested in the molding of this cake, I will tell you everything in detail. But then why don't you complain that while you were busy with him, you wanted to shoot yourself three times in different parts of your body!
Personally, I just dreamed about it!

Len, you wait, look here first, maybe you won't need to tell. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=153533.0 So? Not?

I'm not rushing thee Lenus, as you will be freer, so.

Yeah, yeah, wait, as I wait with waving some yummy promised

The pies turned out super, beautiful !!!!!

Here it is yeah - two pies with chopped dough in pizza makers, another pie in the oven
Very cool Lenok, but tasty kaaak Super, super, super
Well, all the same, which one is more delicious?

the dough that I have been making all my life

Well, vooot, but I thought that America was discovered aaaaa!
Galyun, I used to often make real puff pastry, but this is really hard labor. Yes, it turns out too bold. Therefore, in my favorites - chopped.

I correctly understood that Travola is still better for pies?

Nope, they're pretty much the same. Well, maybe a bit in the second pie, the layers opened up more. But this is so insignificant that it is not worth choosing. And outwardly, yes, from Travolka I like it more (due to the rays). Although the Princess's Pie, when a little donkey, after about ten minutes, also began to look good. So you can safely bake in what is available.

I don't even know what to bake

Kanesh, with meat! (well, this is me, like a brutal meat eater, I argue)
Natusik, thanks! I'll bake another one the other day in both pizza makers. And if something worthwhile comes out, I'll ride a teaser!

[Elena Tim]

Elena Tim, Helen made beautiful pies. Vkusnooo! The dough is wonderful, I bake it in the oven. I will try!
Waiting for another recipe!

Helen, pie is so easy! I have no travola, I'll bake it in princesca. thanks for the recipe!

[Iriiiish]

Lena, well, just an oil painting! And yet in the princess the upper crust is more layered? What's your opinion?

Irish, thanks!
Objectively, yes, the top layer is slightly fluffier than in Travolka. But, of course, there is no huge difference. If you use a silicone mat, the Princess will also bake chic pies. I like both of them. I'm glad I bought them. Only now I'm thinking which one to choose for my mother .... Buy both chtol?
She will knock me on the head, she has nowhere to put the identity!

I'm not rushing thee Lenus, as you will be freer, so.

Thanks, druhh!

Lenusik, what a beauty ..., but after all, again looking at night ...

Galyusik, thanks!
Honestly, I was not going to exhibit at night! It happened so by accident. I wrote for a very long time, because I was always distracted by Timon and the gophers. Even now, I answer with delays, because my wort is always asking for pens. Especially one, a little shmakodyavisty, and strives to get between me and the laptop and get comfortable on my mother's tits. Such a dog!

Leeyenk, what a beauty!

Galyun, thanks!

Len, you wait, look here first, maybe you won't need to tell. https://Mcooker-enn.tomathouse.com/in...53533.0 So? Not?

Uhtyzh! And I have not seen such a recipe from Lorik. But then I was not on the site.
Bliiin, another "unopened America" ​​ruined me!
Well, yes, everything is so, so there is no need to describe. Thank you!

Iriiiish, blow to Lorik, tama everything is clearly shown!

Yeah, yeah, wait, as I wait with waving some yummy promised

Yes, I will, I will, honestly! True, I have already managed to forget about it again ... But you'll still remind me, won't you?
Irish, thank you for stopping by!

Very cool Lenok, but tasty kaaak

Yulenka, thank you, dear! True, delicious, delicious!

Damn, we are here for the second evening toil because of yesterday's secret, and she doesn't blow her mustache - she bakes pies
From one glance at the pictures, the smell went and the taste of the pie in my mouth

[Iriiiish]

Iriiiish, blow to Lorik, tama everything is clearly shown!

I already ran away, checked it out.

Helen made beautiful pies. Vkusnooo! The dough is wonderful, I bake it in the oven. I will try!

Tonya, thanks! Eh, it's a pity I didn't have pictures of such pies from the oven. This is where the breath is taken! Huge, on the whole big baking sheet, with lamb or giblets in cream, or with fried chicken with spinach and onions ... hmmm ... Damn, I, akazza, used to be so perverted!

Helen, pie is so easy! I have no travola, I'll bake it in princesca. thanks for the recipe!

Thank you, Irishik! And to your health! With a rug the Princess will not let you down! I am sure that everything will turn out in the best possible way.

And why did I just look at this topic for the night? Not only is there no strength to look at the photo, but also the last post is an ode to pies. I didn't think to do pies in the middle of the summer, but I feel that I can't stand it, I will train (I bought the grass for my mother, but apparently she won't get to her soon in such a life).

Damn, we are here for the second evening toil because of yesterday's secret, and she doesn't blow her mustache - she bakes pies

Aaaaaaaaaaaaa! Nimaguuuuu! In give!

From one glance at the pictures, the smell went and the taste of the pie in my mouth

Thank you, Tanyush! And I was worried and complained to Timon that this time my photos turned out to be bespony. He even suggested reshooting. And there was almost no nature left.

I bought the grass for my mother, but apparently, she will not get to her soon with such a life.

And I just put mine on a pizza maker.
True, I don't know yet which one she will choose, but she already wants to.
I’ll throw pictures for her, I’ll think, toil.
Galyun, well done for stopping by! Indeed, when still want to eat, if not at night!

[Elena Tim]

Elena Tim, Flax, that's lovely! Well, respected! What noble pies! Definitely bookmark! Thank you!

Oh, Tanyush, and I was going to whistle for you. You wanted something Uzbek - this is the first thing that came to mind.
Thank you for stopping by! Always glad!

[Elena Tim]

Elena Tim, Lenusik, do you want to write about the pie?

Fuh! I almost missed it !!!!
Lenchik, I've been waiting for your pie since the minute you wrote INTO lay out the recipe!
I walk, look, no, no, I already wanted to run a scolding man, but she almost missed it !!!
Have you already eaten the pies? Have you left me a piece?

Well, not a recipe, but a song!