Yeast-free pies with sour cream (master class)

[Pies from Talochka]

Yeast-free pies with sour cream (master class)

Category: Bakery products

Ingredients
Flour	2.5 tbsp.
Margarine	1 pack - 250 g
Sour cream	1 tbsp.

Cooking method

• Grate a frozen pack of margarine on a coarse grater, add flour. Chopped dough. First chop with a knife, then rub gently with your hands. Then add a glass of sour cream to the dough and continue chopping it, but not for very long. Pick up the dough with your hands and roll the ball.
• Carefully roll the ball into a "sausage" and divide it into 8 parts. Powder each ball with flour, put everything in a bag and in the freezer.
• After the dough is frozen, transfer the required number of balls and let the dough melt in the refrigerator.
• Then roll out the dough on the table, sprinkled with flour into very thin sheets. Cut each sheet into 5 strips. Put the filling on the edge of the strip and fold it into a triangle.
• That is, 40 pies should be made from the whole dough.
• Grease with egg, beaten with milk and bake on a dry baking sheet at 160-170 degrees until golden brown.
• Here are the details
• We chop the dough first with a knife, and then rub it with our hands to this state
• 
• We put the balls in a bag and in the freezer. After freezing, defrost them in the refrigerator.
• We take 1 ball each, knead it with our hands until it is flat and roll it out into a thin sheet. We cut each sheet into 5 strips.
• Put 1 tsp of filling on the edge of the strip (any! I have apples with cinnamon and sugar)
• 
• We fix the filling
• 
• Then corner right down
• 
• And we continue
• 
• With each turn, the triangle becomes smoother and more beautiful. We twist to the end of the tape. Squeeze the corners at the end with your fingers.
• Brush the triangles with an egg, lightly beaten with milk.
• If the filling is sweet, you can sprinkle with sugar, if not sweet - sesame seeds. I did not have time to capture this moment and the moment of laying out on a baking sheet, because my husband came home from work, he urgently needed to give him something to quickly satisfy his hunger and we took the dog to the forest for a walk. And when we arrived, I quickly threw everything into the oven.
• Bake at 160-170 degrees and long enough, 40 minutes until a nice golden brown. And maybe longer, it all depends on the oven.
• On the filling: minced meat, cheese with herbs, apples with sugar, berries.
• In short: who likes what.

Note

Pies from Talochka

It somehow happened that I spent my very short vacation at the dacha with a complete stranger. She turned out to be a sociable person, and in the intervals between stories about her life, Talochka diligently taught me cooking. I didn't resist. It gave me great pleasure to watch her cook and listen to how to do it right. The vacation was not in vain, I brought some absolutely wonderful recipes from Talochka.
Among them are puff pastries. Pies for two bites. The dough is light and completely neutral. Accepts any filling. Also, this dough can be stored in the refrigerator for a very long time. And just a couple of hours before baking, move the dough from the freezer to the refrigerator.

[Gabik]

Gabik, bunny! The first letter in Tanyusha's nickname is read as C ... and stands for Whole Fairy Bread Maker !!!

Oh, Gashulya, you embarrassed me
Everything is much simpler and more prosaic there.
Girls from Ukraine, margarine, I used Pampushok for puff pastry. I have not seen this here. And yet, this dough is just great for Napoleon and a snack cake. Talochka got the recipe from her mother, and her mother made Napoleon from this dough. Well, I already decided that it would be absolutely wonderful for a snack cake.

[celfh]

celfh - Thank you! : flowers: Now everything is clear and understandable. I love puff pastry. I will definitely try your recipe (probably on the weekend). Yes, I wanted to clarify - does the dough require MANDATORY freezing followed by defrosting?

does the dough require MANDATORY freezing followed by defrosting?

Yes, kava. And you need to defrost it in the refrigerator.

[celfh]

Clear! celfh, one more clarification - what glass to measure? And then I got so used to the scales that the measurements in the glasses are put into a stupor (and the glasses are different, even with bread makers)

Glass native faceted 250 gr. Under the knife

[celfh]

So I almost got it right. I weighed it on the scales - I got 290g. I began to chop - it seemed a little dry, but then sour cream was added - it seemed to work out as it should. Already frozen, now freezes in the refrigerator.I understand that it is best to freeze it for future use (well, at least a couple of portions) to shorten the process celfh, Thank you

[kava]

kava, I have a small family, half the portion is enough.
Yes, roll out the dough gently without fanaticism. what would not stick.

I got only 3 stripes from one lump ... well, it doesn't roll, sticks strongly and rolls into a small circle ... well, I somehow wound it up, put it in the oven already.

Wort, I think flour should be added. She's all different. When I did it in Ukraine, it also stuck to me, and at home on the makfa - everything is super.

she added, but how could she not cut the strips, as it was said, 5 pcs. Well, it's okay, there are no pies already, my daughters and I managed to keep the folder coming .... but no, I’ll go plus for such a yummy.

[celfh]

celfh, I report - very cool pies are obtained! I rolled it out on a silicone mat quite thinly. The filling is plums. Delicious delicate puff pastry came out. Thanks again - I will bake again

[kava]

kava , to your health!
Any filling in these pies is good. I did it with boiled minced meat and cheese with herbs. I am very happy that the dough can be stored in the refrigerator without any problems and consumed as needed, and, of course, they are satisfied with the taste.

can you clarify? there is no salt in the recipe .. is that how it should be?

Yes, there is no salt in the recipe. Margarine is assumed to have a salty taste. The dough is neutral, so you can have any filling.

oh, well, I just realized that salt from margarine ...

Many thanks, especially from my mother for the rich, tasty and very easy to prepare dough!
The filling was from what was found in the refrigerator: boiled eggs, green onions and a couple of spoons of bulgur left over from lunch.
Smeared with yolk and sprinkled with black sesame seeds on top. So it was not only very tasty, but also beautiful! (which I usually fail the first time).
There are still a couple of balls of dough left in the freezer, I hope next time I can have a photo session!

[Nadyusha]

Nadyusha, thanks for the tip, I'm very glad that I liked the pies!