Cooking pie, a recipe for delicious baked goods

Since long ago the pie is known in Russia and is very popular. He presents himself as a pie, usually from puff pastry, with fish, meat or vegetable filling. His name he received from the exterior, as in the middle of it there is a shovchik or a cut, which is needed to make the filling better baked. Sometimes in this hole put a little butter or pour broth, making the contents of the cake more juicy.

You need to remember when making a pie: the test recipe is not as important as what will be inside. After all, thanks to the filling, this pastry has its own unusual taste. If the cake is made with fish, then it is better to take river species, since the marine inhabitants do not contain the glutinous substances necessary in the preparation of this dish.

To make this pastry according to the classic recipe, you need half a kilogram of puff pastry. The fish is washed, cleaned, crammed inside with chopped herbs, wrapped in foil and put in the oven at an average temperature of 20 minutes. Eggs are cooked, cut into pieces, mixed with greens. About 100 grams of rice is boiled. Onion is cleaned, crushed, divided into 2 parts, one of which is fried, and the other remains in its raw form. With the finished fish, the foil is removed, it is cleaned of bones and cut into small pieces. Now all the ingredients are neatly mixed, seasoned and salted. Also in the filling is added a small amount of broth. It is better if you mix everything with your hands, not with a spoon. Correctly cooked is the filling that does not stick to your hands and keeps the shape. Next, the puff pastry is rolled out in a thin layer, onto which the fish mixture is put, and turns around. Such a pie, the recipe of which is closest to the traditional one, should have an oval long form, and in the middle it is necessary to leave a small seam. It is baked for about half an hour in a medium-heated oven. After that, it is pulled out, covered with a towel and left for a while, so that the dough becomes softer and more tender.

Some housewives believe that a pie with cabbage should be made from a yeast unsweetened dough. In this case, a teaspoon of dry yeast is mixed in a glass with warm water and a tablespoon of sugar. It adds salt, sunflower oil (2-3 spoons) and flour (roughly, 4 cups). The dough is kneaded, left in a warm place to "approach". At this time, the filling is being prepared. Shredded cabbage, rubbed carrots, finely chopped onions. Vegetables are fried without salt in butter for 15 minutes. Then put salt, spices, chopped greens. Finished filling is cooled. The dough is divided into several small cakes. In each of them, the filling is laid out, the edges are slightly bent, the dough on top is smeared with a beaten egg, and a pie, the recipe of which is not too difficult even for beginners, leaves for half an hour in the oven.

No less tasty is this batch with meat stuffing. For the test in this case, you need a half liter of warm milk, which dissolves a teaspoon of yeast and sugar, and adds a small amount of flour. The resulting opara is left to rise. After it increases in volume, the remaining flour is poured here (about half a kilogram), egg, salt and melted butter (50 grams). The dough is left for 2-3 hours. Beef or pork forcemeat combines with onions, salted, peppered. The filling is laid out on the dough, the edges are spliced, and in the middle an opening is left, the pie from the dough is put into the oven. This batch is prepared for no more than half an hour.

I must say that the pie, the recipe of which can be with any filling, in any case will turn out to be satisfying and appetizing. Correctly made is considered a pie, cut pieces of which keep shape well.