Pies "Five minutes"

Category: Bakery products
Five Minute Pies

Ingredients

eggs 1 PC
yeast (pressed) 1/2 pack (50 gr.)
margarine (sl. butter) 200 gr.
salt 1/2 tsp
soda (baking powder) 1 tsp
flour 2 cups (or more)
water a little (gr. 100, to dilute the yeast)

Cooking method

  • First, a little history.
  • The recipe for these pies was brought to our family by my aunt. She worked all her life as a cook in the Kremlin Palace of Congresses. There, these pies were baked every day. They were fast, tasty and inexpensive. They were served with broth (ideally filled with meat). I wanted to name the recipe "Kremlin Pies", but still decided to keep my native name "Pyatiminutki". They really cook in 5 minutes and even a child can cope with cooking. I started to bake them (my mother showed), probably from the third grade. Girlfriends came and I quickly baked them. When guests (especially unexpected ones) come to our family, this is the most helpful recipe. All the ingredients are available, quickly and all at once full.
  • So, let's begin.
  • Five Minute Pies
  • Dissolve the yeast in lukewarm water.
  • (I think it can be replaced with dry yeast. It's just that when this recipe appeared in our family, dry yeast did not exist yet, so the original recipe uses fresh ones).
  • Pour flour, salt, soda into a container, put margarine, break an egg and pour in yeast.
  • Knead the dough. I always did it and do it with my hands. I have no HP. But, I think, for the sake of simplicity, you can knead in any (suitable for this) modern device. But the dough is kneaded so quickly that it makes no sense to take it out, collect it, then wash it with something. But it's up to you.
  • The dough is ready.
  • Five Minute Pies
  • He does not need to be given time to get up, you can immediately start cutting the pies.
  • Divide the dough into parts. Then each portion per serving. It is better to make small pies (in the original, these are pies for one bite, since they went to a cup of broth, 3 pieces were relied on per serving). I got 40 pieces out of this portion (2 opposing 20 pieces each)
  • Five Minute Pies
  • Roll out the dough a little thicker than on pasties, put the filling
  • Five Minute Pies
  • and make a pie. Better (and more beautiful it turns out) to close up on top, and then walk through the second "seam" - braid.
  • About the filling. I said that in the original, these are pies with meat and onions, but we make them with cabbage and apples (I have apples + sugar + cinnamon in my photo), and with eggs, and with rice, and even with cottage cheese ( closed). In general, with any filling.
  • We spread it on a greased baking sheet, grease it with an egg (yolk + water) and bake for 25-30 minutes at a temperature of 200-220 o. (The time and temperature depend on the capabilities of your oven). Pies do not need time for proving, they can be baked immediately.
  • But, if you want (or you have extra time before the arrival of guests), you can give them a distance. You will see them rise and increase in volume.

The dish is designed for

40 pcs (small)

Time for preparing:

Approximately 10+ 30 min (depends on oven capability 0

Cooking program:

handles, oven

Note

The dough is very pliable, soft and elastic. Something in between the usual yeast and sandy. It is very easy to work with him. The patties are molded quickly and without problems. Products will NOT be porous, tall, or fluffy. After all, in shortcrust pastry they are not like that? Do not think that something did not work out for you! It should be so! But this does not make the pies less tasty. They are soft, but they crumble in the mouth like cookies. At the same time, they do not stale and retain their freshness and softness for several days.
Try it! Maybe you will like our family cakes too. Fast, delicious.

Rada-dms
With the first recipe dear !! And thanks for the pies !!
Anatolyevna
Guzel62, Interesting pies! Need to try!
Well done Guzelka! With the first recipe!
Guzel62
Oh,Rada-dms, Thank you for your congratulations! I didn't even have time to send, and you already! Thanks again! This is my first recipe, maybe not everything worked out well, but I tried. And the pies, however, are tasty and quick. There will be a desire, try it! Hope you like it!
Elena Kadiewa
Congratulations to our Guzelyushka with the first recipe!
Indicate yeast in grams, otherwise we only sell kilogram packs!
Guzel62
Anatolyevna, elena kadiewaThank you girls! Try it, bake, maybe you will like it! And thank you very much, Tonechka, for your help with the recipe!
Anatolyevna
Guzel62, I will try, the current is not today. Maybe I'll bake for days.
Guzelka is happy to help! Contact if cho!
kalina11
Guzel62, How much is 1/2 pack of yeast in grams? (otherwise now all the packs are different)
Guzel62
kalina11, Pack of 100 gr. Means 50 gr. yeast. Thanks for the question, I made some clarifications.
Bridge
An interesting recipe. Sometimes you want something quick. I will definitely use it.
Guzel62
Bridge, Try to bake, I hope you enjoy it!
Linadoc
Guzel62, congratulations on a successful start!
grinaty
guzel, an interesting recipe - I will definitely try it! I love everything "five minutes"
Quote: Guzel62
Dissolve yeast in lukewarm water
- just didn't find the amount of water.
Kizya
Thank you! Bookmarked!
Natalia-NN
Guzel62, congratulations on the first recipe. I have already taken it to the bookmarks, I will definitely try it out.
francevna
Guzel, congratulations on the first recipe.
That's just confusing me with the amount of yeast for a given amount of flour, and even baking powder here.
I bake bread from kg of flour and fresh yeast, I have 11g, the dough fits perfectly.
Guzel62
francevna, I don't know, Alla. This is the recipe I got. As they taught me, so I told you! Maybe because the dough shouldn't fit (at least they don't expect it), so they put in the yeast. Or maybe because the recipe is old, the quality of the components used to be different, therefore the proportions are the same. Maybe from modern ones and need to change, but I bake as taught.
Thanks for stopping by.
Anatolyevna
Guzel62, Do not hold back! What recipe got it, then it is correct!
ir
I love everything simple and high quality at the same time! I'll bake tomorrow .......
Ikra
Guzel62, thanks for the recipe! And for history. It is very interesting to make the pies that were served at the KDS. This is our culinary history after all. We will keep traditions.
... And we at KDS, when we went to the performances, ate three of the most desirable and inaccessible things in other places: whipped cream, Lesenka cake and julienne.
Guzel62
Ikra, Ira, about julienne! I didn't know such a word until Comrade Masha told me about it and taught me how to do it. Everything turned out to be simple and tasty. And how mysterious it sounded - F U L E N !!!!! Thanks for the nostalgic memories.
Anatolyevna
Guzel62, Guzelka can you look and
Quote: Guzel62
F U L L E N !!!!!
concocting. If it's so delicious!
Guzel62
Anatolyevna, Yes I can! And often I do! She taught me both mushroom (classic) and chicken. I have cocotte makers, and I know the recipes.
paramed1
guzel, you see what communication on the forum has brought you! So the recipes went to give all the best! Hurrah! Congratulations!

And about the amount of yeast and soda - in many yeast dough recipes, soda is also used. It weakens the gluten, which means it is easier to roll the dough thinly. Soda binds fat and water if there is a lot of fat in the dough. And it also slows down the fermentation process with a large amount of yeast.
Tumanchik
Quote: paramed1
And it also slows down the fermentation process with a large amount of yeast.
so maybe it makes sense to just reduce yeast? how it alarms me such a set of cool ...
Guzel62
paramed1, Veranika, thanks for the clarification. I never thought about it. I just put it on the recipe and baked it. Now I know.
Guzel62
Tumanchik, Irina, I don't know. For 35 years I have been baking pies according to this recipe in such proportions. All good.Try to change the number as you think. Bake and share with me the result. I will only be glad, maybe you are right! Thanks for stopping by.
Ikra
Guzel62, then we are waiting for the recipes of "Kremlin" julienne!
paramed1
Tumanchik, Irish, don't be afraid, try it. Yeast is neutralized by temperature, does not have time to ferment, namely, a large amount of them gives a porous-layered structure of the dough and fat, which is abundant, is broken down by soda.
francevna
Veronica, reassured.

But my nose is reacting to a lot of yeast.

Rusalca
Intrigued by the recipe! I didn't bake anything like that. I will definitely try. Guzel, thanks for the recipe!
paramed1
Alla, and you try with dry Saf moment, the smell is much less. But it seems to me that the smell of yeast goes away, precisely because of the presence of soda. I made a close dough, but for a long time. It is necessary to cook according to Guzeli's recipe, then I will definitely tell you about the smell.
Lind @
the dough is very similar to my usual lemon pie. There, too, half a pack of yeast goes into the dough and does not wait for the rise.
But here for some reason it was called "Tatar pie".
* Anyuta *
guzel, thanks for the recipe! I will definitely try ...
Anatolyevna
* Anyuta *, Anya, you bake and treat me!
Rusalca
Quote: kil
Even if you just bake a charlotte, but separately beat the whites and yolks, and with the same products, beat them (without separating the protein) together, you get a completely different taste of a charlotte, so why argue that the presence of an egg and a different consistency of margarine will change the taste of the dough.
Irina, absolutely agree with you! I was convinced, and more than once, that similar recipes give different results (although at first glance nearly same).
* Anyuta *
Quote: Anatolyevna
* Anyuta *, Anya, you will bake and treat me!
.. just do not forget to give me magic by Friday / weekend - then, honestly, I will bake ...
Anatolyevna
* Anyuta *, Recall. We can do it!
francevna
Quote: Rusalca

Irina, absolutely agree with you! I was convinced, and more than once, that similar recipes give different results (although at first glance nearly same).
Any dish, let alone dough, reacts to human energy. If one makes with love, and the other without mood, then the pies will be completely different.
* Anyuta *
Quote: francevna
If one makes with love, and the other without mood, then the pies will be completely different .
Gold words! Let me kiss you ...
francevna
Anyuta, I allow
Anatolyevna
francevnaWait and I'll come
Quote: * Annie *
Let me kiss you ...
Behold at the root!
paramed1
So, they pulled me in ... Today we will finish the cake, and tomorrow, in parallel with the bread, I will take and bake pies with cabbage. And I'll tell you - from the outside - about the result.
YaTatiana
Guzel, with the first recipe for you! I hope there will be many more different ones to follow! I know you have a lot of them in your storehouse ...
BabaGalya
Guzel62, Guzelichka, I congratulate you on your initiative, thank you for sharing your favorite recipe, because the best thing is time-tested. And it doesn't matter if there is a similar one or not, I think everyone has the right to share what he loves.
iriska3420
Guzel, I look at your pies and it seems that they are smiling. They are so delicious. It can be seen that they were baked by kind people with golden hands. I'll carry off one.
Guzel62
iriska3420, To your health! I'll bake some more, with pleasure. Maybe you will like it?
Gaby
Guzel, congratulations on the firstborn on the forum, I liked the story and, most importantly, that the recipe is family-owned. I will definitely try someday.
Valyushka
Guzel, what delicious pies! I just want to eat .... I took the recipe into the bookmarks. But in our village there is no pressed yeast, I will try with dry yeast.
Bul
Guzel, what delicious and appetizing pies! And also done in five minutes! 👍Class! We will bake - definitely!
Only here is a question. Do you need to melt the margarine? Or grate?

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