Puff pastry with lamb in Travola and Princess pizza makers

That's for sure!

Lena, here's my pie. With pork, baked in a mold for 30 minutes. I waited for more blush. The dough is very tender and tasty, it flaked right. Told my husband you had lamb pie. He said he wants to too. Thanks for the pie

Wow! And you baked it in a separate form, right?
Really, she didn't let the bottom overcook in 30 minutes? This is very good news!
And if you really want the cake to be even more ruddy, then try brushing it with an egg in half with water before baking. I didn't dare, I was afraid that it would be sealed to the lid, but he didn't think. Therefore, I did not really like its appearance. And with the egg bude - finally a picture: glossy, ruddy - lovely!
Oh, Lyudochka, I'm so glad that you liked it, I can't tell you straight!
Thanks for the photo report!

Yes, I baked in the form that they bought at Ozone, cheap. I bought it at Pyaterochka for 140 rubles. The bottom was not very reddened, it could have been more. And I slightly smeared the top with an egg, but very slightly, I was afraid that it would burn. Next time I'll grease it right. I made the dough into half a portion, divided the egg, and smeared the rest with my hand. She began to measure flour with a can, but half a can is still no accuracy. As a result, the chatter was too much. Next time I will measure in grams

Elena, what a yummy))) They are drooling! Can you use butter instead of margarine for dough?

[Natalia]

Natalia, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426292.0
here she talked about butter and advised the margarine brand

The bottom did not turn reddish much, it could have been more

Look, I have the impression that your Princess bakes more carefully than mine. In 30 minutes without a silicone mat, but with an egg! Yes, I would have one coal left here nafik.
Just kidding, of course, just, apparently, the concept of "crispy crust" is different for everyone. Someone loves darker, someone lighter. I belong to the latter.

She began to measure flour with a can, but half a can is still no accuracy. As a result, the chatter was too much. Next time I will measure in grams

Damn, I'll just go straight and once again measure how much flour is in a liter jar.

[Natalia]

Elena, what a yummy))) They are drooling! Can you use butter instead of margarine for dough?

Natalia, Thank you!
You can replace it, but it will be sooo fat. After all, there is no butter less than 72.5% fat. And margarine is 55%. The difference is enormous.

[Natalia]

Natalia, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426292.0
here she talked about butter and advised the margarine brand

Oh, Lyudok, I didn't notice your post.
Pruvetic!

I just made a little mistake here

and kiss?

Well, I don’t have any margarine, I bought it the last time 10 years ago, I’ll go from the ready-made, or change the filling to not greasy ??? Potatoes with onions or what ???

Lenochka! Help yourself to my pie too

I have everything as it should be - with lamb and onions! I also baked this first pie in the form for more than 30 minutes, it was from the cold state of the stove, it almost did not brown. And the second one was straight without a substrate in a hot one, put it so quickly, it was so fried, pretty, but I didn't take a picture anymore, because the aromas were such that the bellies were cramping
Helen, this is very tasty, let me kiss you
By the way, my dough was naughty, I think the margarine was still very soft, and the liquid flooded. But I'm not afraid of him (dough) in any form, I coped
Thanks again !!!

[Natalia]

and kiss?

Tiz my tutlik!

Well, I don’t have any margarine, I bought it the last time 10 years ago, I’ll go from the ready-made, or change the filling to not greasy ??? Potatoes with onions or what ???

I apologize, for some reason I didn't receive a notification from this thread last night, and I didn't see your post.
Natalia, but do it with creamy. Yesterday I talked to my mother, she says that once, if you didn't want to run for margarine, she made this dough in butter, and it seemed like nothing terrible happened. But you understand that everyone has different tastes, and it is quite possible that you will like the dough on butter. In any case, until you try it yourself, you will not understand whether it is for you or, well, it is nafik. Just if I were you, I would put a little less butter, say not 400g, but 350g, especially if it is 82% fat.

I have everything as it should be - with lamb and onions!

Oh, well, with lamb, it's just a song, not a pie.
Tanya, I congratulate you, and I am very glad that the pies were a success!

By the way, my dough was naughty, I think the margarine was still very soft, and the liquid flooded. But I'm not afraid of him (dough) in any form, I coped

That is why I suggest choosing hard margarines, they are easier to work with. But you are already a professional, so you don't care what margarine thinks about yourself there!
Thanks for the photo report. I am sooo pleased that you liked it!

[Girls]

Girls, I once again overweighed the flour in the can, it turned out 550g. But since all the same, everyone gets more liquid, then I wrote 550-600 g in the ingredients - just in case, the flour is also different for everyone.
Yes, and also, so that you do not have the false feeling that you have swollen liquids, I, just like a fireman, added in the recipe that after you have poured all the chatterbox into the dough, it turns out to be wet and slightly sticks to your hands. It must NOT be dry! Otherwise, you will not get a tender flaky dough in the pie, but brittle, crumbling brushwood.

Girls, I also do not have vinegar essence, I have neither the strength nor the desire to count. So that's what I found)) Calculator for calculating vinegar. 1h l. 70% vinegar = 0.55 tablespoon (volume 15 ml), while it is necessary to subtract the liquid by 0.484 the volume of a tablespoon)) well, in any case, so the calculator counted)) I understand that it is simply impossible to reduce it so precisely, but at least there is an opportunity to imagine roughly how much 9% vinegar is needed.
🔗

[celfh]

celfh, Tatyana, I understood correctly vinegar 9% is a tablespoon ??? I don’t like the idea :-) :-) :-) I am sitting in thought :-) :-) :-)

I correctly understood vinegar 9% turns out a tablespoon ???

Natasha, 1 tsp. 70% essence = 8 tsp vinegar 9% (i.e. we get 9% if we dilute 1 part of 70% essence in 7 parts of water)

Galinochka thank you very much !!!! And then I was confused! :-)

I decided to wrap the sausages in this dough. do you think it will work?

[Maryana]

Maryanaof course it will do! More kaaak!

[Lenochka]

Lenochka, the cake is fantastic !!!
Something did not grow together with my shape and beautiful design, I did everything simply: I rolled out more of the shape, and connected it in the center, not completely, but so that an unclosed circle would remain)) I baked in the oven for 50 minutes. Now my husband has this favorite cake, regardless of appearance))
Thank you so much for the recipe

And I made sausages and cottage cheese with this dough, very tasty and cool. I won't tell you about sausages, but my husband cracked up in a moment)))

I won't tell you about sausages, but my husband cracked up in a moment)))

I had a doubt that the dough worked out. There was one sausage in the freezer, and I decided to check on it whether it would exfoliate or not. I think if the dough doesn't work out, I'll make it with filo. I wrapped a single dough on a sausage and baked it. My husband really liked it))

[Lenochka]

Lenochka, the cake is fantastic !!!
Something didn't fuse with my shape and beautiful design, I did everything simply: I rolled out more of the shape, and connected it in the center, not completely, but so that an open circle would remain)) I baked in the oven for 50 minutes. Now my husband has this favorite cake, regardless of appearance))
Thank you so much for the recipe

Ha! Big belyash turned out! I wish I could shove it all into my mouth ...
Tanya, I am extremely glad that you liked it!
Incidentally, you can finally not bother with the forms, this cake itself perfectly keeps its shape without any sides. Just as she collected it, he will remain so, and even rise. And if you still bake in the oven, then smear it next time with an egg and sprinkle with sesame seeds - the beauty will be extraordinary, it will become straight glossy!
FSE, I also want this pyrooooooh!

[Maryana]

And I made sausages and cottage cheese with this dough, very tasty and cool. I won't tell you about sausages, but my husband cracked up in a moment)))

Maryana, Thank you! I am very pleased that you also liked the dough.

[Lena]

Lena, thanks for the advice)) I will definitely use it next time))))

Elena thanks for the recipe. I have baked it for the third time, though not with lamb, but with pork, but still very tasty and beautiful! There is no comparison, but my Travola does not fail. Really like. I want the same, but cook with cottage cheese.

[Larissa]

LarissaThank you very much for your feedback!
I am already literally a puppy's delight from the fact that the dough is liked by those who have tried it.
And the filling doesn't matter here. Bake with whatever you want, even with cabbage (with pre-cooked, of course).

Lenochka, thank you very much for another wonderful recipe !!!!!!
I just baked it and cut it right there. It is a masterpiece!!!! It's very, very tasty !!!!
I really liked the dough !!! It turned out to be layered, crispy on top, but tender and juicy inside. The taste is very unusual, goes well with the meat filling. For me this dough is new, but from today I fell in love with it with sincere love and, it seems, for a long time. I feel that this dough will have a wonderful alliance with sweet fillings. This is such a dumb thing !!!! Mmmmm !!! ...
I did everything strictly according to the recipe, the only digression was that instead of lamb, I had ground beef. I wanted, of course, with mutton, but .... it rained so hard today that I didn't want to leave the house at all. I can say that it turned out very tasty with beef too! The presence of onions gave juiciness, and, of course, I want to note that spices are very well chosen for my taste: both their composition and their quantity.
Lenochka, I also want to express my gratitude for indicating in the recipe a very precise amount of its components, and for a detailed description of the technological process itself. Cooking according to such recipes is a real pleasure !!!
Thank you so much not only from me, but also from my family !!!

P.S. I'm already seriously thinking that it's time for me to learn how to insert photos into my messages, because I really want to share with everyone such beauty and deliciousness! Of course, I try to convey my emotions in words, but I think it would be more convincing with photography.

Otta pooost! 🔗
Olga, thank you very much for such a flattering review!
I just sit with goose bumps from pleasure!
I am very glad that you liked it. I also love this dough very much, this is one of my favorite and most successful recipes.
There is one more, but I can't get it all ...
And I'll teach you how to insert pictures, if you want. I'll throw it in a personal in half an hour, okay?
Thanks again for your feedback. Soooo nice!

[Elena Tim]

Elena Tim, and me, I do not know how

Oh, Lord, I was running around here ... I almost forgot nafik!
Shcha, I'll feed and write my watering can.

Lenochka, thanks! I will be very grateful!
To me, please, on "you". OK?

I cannot help but share one more delight of mine. Now that the rest of the cake has cooled down, it turns out to be even tastier! The husband comes up quietly from time to time, cuts off the pieces. I say to him: "Let's heat it up," and he: "This cake is very tasty and cold!"
Flax, that's true, the dough is simply incomparable. And I, an incorrigible sweet tooth, can already imagine how delicious it will be with apples! Thank you dear!

Oh, good health, Olenka! Mine also eats these pies cold. Even after the refrigerator it rarely warms up.True, they rarely reach the refrigerator, except that if I bake a very large pie - on the entire large oven pan, then it has a chance to get into the refrigerator.
That's it, I went to write ...

Lenchik! Hurrah! Happened!
Take the report! Here he is my handsome !!!

I am so pleased that words cannot convey it. Now I can insert pictures. Uraaaaaaaaaaa !!!!
Lenochka, thanks !!!!

Oh hospadya ... I'd rather not teach thee !!!
Damn, I want to eat now.
Olga, thank you, it's a great cake! I had no doubts!
I, looking at you, also soaped up the oven tomorrow. I'll do two at once!

Olga, what a smart girl, she baked such beauty! Such a photo is realistic, right hands itch again to repeat the Lenin master class!

what a smart girl, she baked such beauty!

Eugene, thank you !!!

straight hands itch again to repeat Lenin master class

So I, too, will repeat again. : nyam: It's worth it!

Olga, thank you, it's a great cake! I had no doubts!

Lenochka, thanks! That is why I got it.

Oh hospadya ... I'd rather not teach thee !!!

Oh, and it looks delicious ..... I'll try to do it in the oven.

It will turn out gorgeous in the oven. Only you need to grease with an egg (it will be more beautiful).

well you on fig

... flooded the whole Claudia with saliva ...

I made the same dough, be patient.

And, once again, I don't come here, it's death to the Fascists, not a recipe! !!!
Lenchik, I'm cha Liu !!!

I made the same dough, be patient.

Don't bother too much, I'll accept you anyway.

even without the pie.

it's death to the Fascists, not a recipe

Oh, don't tell me, Ksyusha. Yesterday I saw enough of Olkina's photo, so today I baked myself. I also made the dough and the minced meat is at the ready, but that is Irkino. She is promised a pyroch.

That's how it is all the time, all the best children ... oh, Irkam ...

Don't bother too much, I'll accept you anyway.

even without the pie.

Tois, can I leave the pyroch at home?

Elena, I didn't find something today in the 70% vinegar essence shop. Where can I find her? Can you replace it with something?