Dough without beetroot for pies: quick and easy

Fresh pastry, bezdozhzhevoe, for pies or cheesecakes are often cooked on sour cream. The most common recipe for a batterless test for pies is as follows: the flour is sifted onto a table or a cutting board. In the mound make a deepening, in which they spread butter, sour cream, sugar and salt. Eggs are hammered in here and the dough is kneaded - it must be rolled into a bowl and placed in a refrigerator for 40 minutes, so that it is more pliable. Consumption of products: for half a kilogram of flour you need to take 200 ml of sour cream, a couple of eggs, 60 g (1/4 pack) of oil, 1 tbsp. L. Sugar and 1 tsp. Salt. This amount of test is enough for baking 20 small pies or cheesecakes.

At the end of the period, the yeast dough for pies is taken out of the fridge and rolled out so that its thickness does not exceed 0.5 cm. A special notch or glass is cut into circles, the dough cuts are crushed into a ball, then rolled out and cut out the mugs. Each circle is smeared with a beaten egg, after which a filling is put on it. The circle is tied and forms a patty of the desired shape. Spread the patties on the baking sheet so that there is a gap of 1 cm between them, grease them with a beaten egg and bake them for 15 minutes. The oven should be heated to +180 degrees. If desired, these patties can not be baked, but simply fry in a pan.

The second option for preparing an unleavened dough for sour cream is the following. 100 grams of oil is carefully ground with the same amount of sugar. While beating the mass, add two eggs, half a glass of sour cream, and gradually inject half a kilogram of flour into which 0.5 parts of l. Soda. This dough will be sweeter than cooked according to the previous recipe. To make products from it turned out friable, it is necessary to add citric acid - ¼ tsp. It is previously diluted with water, poured into the end of mixing. This dough is also supposed to be put in a cold place for one hour: pre-chilled, it is better cut, does not stretch and does not stick to the hands.

To prepare open cheesecakes on a circle of dough put cottage cheese, fruit or berries. In this case, its edges are not tied, but only wrapped. Cheeses, as well as pies from a batterless dough, are baked for 15 minutes. The berries are pre-washed and dried on a sieve. Cottage cheese squeeze, then mix it with sugar and raw egg, add vanillin.

There is another recipe for making dough without beetroot for pies - without sour cream. In this case, it is mixed with a small amount (50 g) of cognac or vodka. The dough prepared in this way turns out to be gentle and plastic, quickly and well baked. Half a kilo of flour is taken 250 g (1 pack) of butter, 2 tbsp. L. Sugar, 50 ml of cognac and 0.5 tsp. Salt.

From a yeast-free dough, you can prepare large, non-pie tarts with different fillings. Delicious and original turns pie with pumpkin. To prepare the filling, pumpkin (400 g) is cleaned of seeds and skin, grated, salted and left for 10 minutes, squeezed, mixed with sugar. A large circle is formed from the dough or formed as a rectangle. In its middle put pumpkin stuffing. The edges need to be braided, and the top must be pierced several times with a fork. Bake a pumpkin pie for about half an hour at + 200-220 degrees.

Using pastry-free dough for pies, they also prepare traditional Moldovan and Ukrainian pies called vertuta. To make it, the dough is rolled into a rectangular layer, oiled, a cheese or sweetened cottage cheese is placed on its middle and distributes the filling over the entire surface. The stratum is rolled up in the form of a roll, placed in the oven and baked at about 200 degrees for about half an hour. Serve on the table, cutting into pieces and watering them with melted butter.

Using these recipes for making pies, pies and cheesecakes, you can quickly bake delicious homemade cakes - it will not be worse than a classic yeast test, but cooking it will require much less trouble.