Russian hospitality is known all over the world. Housewives have long been famous for their ability to bake pies. It is not for nothing that the popular proverb says: “The hut is not red in its corners, but red in its pies.”
There are many recipes for making pies: large and small, one-bite, fried in a frying pan and baked in the oven, open and closed, of various shapes (classic, triangular, round).
The main thing that distinguishes different recipes- this is the composition, method of preparing the dough and filling. Today we’ll look at how to make everyone’s favorite yeast pies in the oven.
Types for pies
Yeast dough, depending on the composition and method of preparation, it can be rich, regular and puff. Butter dough is characterized by a high content of eggs, butter, sugar and sour cream. It is mainly used for making pies with fruit or sweet curd filling.
There are people who cook it with butter dough or potatoes. The combination of sweet dough and salty filling can be unusual.
Each housewife has her own yeast recipe. Let's look at the most common ones.
Preparation of sponge yeast dough
To get sweet yeast dough First you need to prepare the dough. To do this, 40 g of fresh yeast or 14 g of dry yeast are dissolved in a glass of warm milk with a tablespoon of sugar. Then add 3 heaped tablespoons of flour.
After mixing, the dough should be left in a warm place where there are no drafts for 20-30 minutes. When you see that the dough has “suited”, which is noticeable by how the “cap” has grown and bubbles have appeared, you can begin to prepare the dough.
To do this you need to take:
100 g sugar (for sweet pies you can add a little vanilla);
Several eggs (the richer the dough, the more), three are enough for a simple dough;
Half a stick of butter;
A pinch of salt;
3 cups flour;
A tablespoon of any vegetable oil.
If desired, add a little turmeric to the dough to make it more beautiful color. Milk can be replaced with kefir or sour cream. In this case, the yeast for the dough is diluted warm water. if desired, replaced with margarine or a vegetable-cream mixture.
All ingredients are mixed in a separate bowl, the butter is pre-softened, and the flour is sifted to enrich it with air and eliminate lumps. It must be added gradually and stirred in one direction.
The dough is laid out for kneading on a dry board or table, lightly sprinkled with flour. Having greased your hands with vegetable oil to avoid sticking, you must thoroughly knead the piece of dough until it becomes plastic and homogeneous.
To prevent the dough from running away when it starts to rise, place it in a large saucepan, lightly sprinkle with flour and, covered with a clean, dry towel, place in a warm place for 1-2 hours.
When you see that the dough has risen and is almost coming out of the bowl, you need to knead it and leave it to rise some more. This can be done a couple of times, after which the dough is laid out on the cutting table to make delicious pastries.
Varieties of pies made from yeast dough
From dough prepared using yeast dough, it is possible to produce a variety of products. These can be buns, kulebyaki, cheesecakes, Easter cakes and, of course, pies. Pastries vary in shape, size and filling.
Large pies are prepared to the size of a sheet or oven dish, with the filling placed between the bottom and top layers. Sometimes there are open pies. They are usually prepared with fruit and topped decorative grille from dough. When serving, cut into portions.
Small pies differ in size and shape and are molded in the form of boats, koloboks and triangles. When the housewife prepares pies with different types fillings, often a different form is used for each of them.
Pies with apples
Many children and adults love sweet pies. In order not to be tormented by the question of how to cook yeast pies with apples in the oven, a recipe with a photo is offered below.
Prepared according to the classic recipe or with an increased amount of baking. Many people like a softer and sweeter base.
To prepare the filling, it is best to take sweet and sour apples. They are peeled and seeds removed, cut into small pieces or grated on a coarse grater. To prevent the filling from darkening, you need to sprinkle it with lemon juice. It's good to add cinnamon to apples. Some housewives like to add lemon zest, cloves, and cardamom.
The process of making apple pies
The finished dough is cut on a table or board into small identical balls the size of egg. Then, using a rolling pin or your hands, knead the lumps into cakes, the thickness of which depends on your preferences. Some people like more dough, others like more filling.
You should not make the cakes too thin so that the filling does not leak out and the pies keep their shape. To prevent the pies from getting soggy, you can lightly sprinkle the flatbread with wheat breadcrumbs or semolina before adding the apples. The filling is placed in the middle of the circle so that the edges are dry.
The ends of the workpiece are connected with hands sprinkled with flour or greased with vegetable oil, an oval pie is formed and placed on a prepared baking tray, seam side down. The oven sheet can be pre-greased with vegetable oil or lined with baking parchment.
The pies are placed at a distance from each other so that they do not stick together as they grow. The sheet with the products is placed in a warm place for 10-15 minutes. Then, when the pies have risen a little, brush them with beaten yolk on top and sides to give a golden crust.
Features of baking in the oven
To get delicious yeast pies in the oven, several requirements must be met. The baking sheet is placed in a preheated oven, the products are baked at a temperature of 180 degrees on a medium level for 30-40 minutes, depending on the size of the pies.
It is advisable not to open the door at the beginning of cooking so that our boats do not sink.
It is better to watch the baking process through the oven window. If there is uneven cooking around the edges, when the pies are already crusty, you can swap them. After a while, the fragrant smell of apples and cinnamon will indicate that the yeast pies in the oven were a success!
The sheet with the finished products should be covered with a clean, dry cloth and allowed to sit for a while. Apple pies are delicious both immediately after baking and cold.
Traditional pies filled with cabbage and yeast dough
Yeast pies with cabbage in the oven are baked from traditional yeast dough using the same method as in the previous section.
The filling can be prepared from fresh or sauerkraut. Fresh finely chop and stew until half cooked with a small amount of sunflower or olive oil. Salt and black pepper, sometimes dill, are added to taste.
When the filling has cooled, boiled chopped eggs are added to it. One small head of cabbage usually contains 3 eggs.
This pastry is delicious both hot and cold. You can heat the yeast pies with cabbage in the oven or in a frying pan with a little oil.
Pies with potato filling
The easiest and cheapest to prepare are yeast pies with potatoes in the oven. In this case, you can add a little less sugar to the traditional dough.
For the filling, peeled potatoes must be cut into pieces and boiled as for mashed potatoes. There is no need to add milk so that the filling does not leak out. Butter, dill, salt and pepper are added to the crushed potatoes.
Separately on a small quantity sunflower oil The onion is sautéed until golden brown and added to our filling. If someone, for example a child, cannot eat onions, it will be tasty without them.
For 1 kg of potatoes you need 100 g of butter, a small onion, 2 tablespoons of vegetable oil, salt and pepper, as well as herbs to taste. You can also add the yolk of one egg to the minced meat. Before baking, you need to grease the pies with whipped yolk or butter, which will give them flavor and gloss.
Yeast pies with potato filling are baked at 180 degrees for about 20 minutes. This tastes best when served hot.
Oven-baked yeast pies with meat filling
When you want to feed your men enough and give them something tasty from homemade food for work, the best choice- baked yeast pies. The choice of meat fillings depends on your preferences. They can be prepared from any type of meat or poultry, previously boiled and minced. You can use ready-made minced meat or pate.
The classic recipe for yeast pies in the oven with meat filling includes meat with the addition of onions. For half a kilo of boiled meat, take several onions, which are cut into small pieces and sautéed until golden brown. Salt and spices are added to the filling to taste.
Placed cold in the middle of a flatbread of dough, the edges are pinched to create the desired shape, which can be classic, triangular or round.
The pies are baked in the oven in the usual way - at a temperature of 150-180 degrees, about half an hour.
Yeast-free kefir pies
If you don’t want to bother with dough and bake yeast pies, using kefir in the oven will turn out tender and airy!
To prepare the dough you will need:
0.5 kg flour;
teaspoon salt;
A glass of kefir;
Art. spoon of sugar;
A pinch of soda;
2 tbsp. spoons of margarine, butter or vegetable oil.
Eggs are ground with salt and sugar, butter is added. The mixture is stirred until a homogeneous composition is obtained. The sifted flour is poured in gradually, in small portions. Then soda is added, quenched with vinegar.
When the dough stops sticking to your hands and is elastic, you need to cover it with something and set it aside to rise. After half an hour, you can start making pies, which will be delicious with any filling. The resulting products will be soft, airy and, importantly, less caloric.
All recipes discussed are advisory in nature. Each housewife chooses what suits her and her family best. In addition, in the kitchen, as in everything else, there is room for creativity. By changing the composition of the dough and inventing your own fillings, you can endlessly surprise your family and friends.
Due to the dough preparation technology, they are flaky and soft. Real puff pastry is quite difficult to make, but this recipe is very simple and quick. In just an hour you can bake wonderful pies. And although the dough is yeast, you don’t need to wait until it rises. All you have to do is knead it and you can immediately start shaping the pies and baking them. Try it, you won't regret it.
Wheat flour 2 tbsp.
Butter 100 g
Milk 100 ml
Dry instant yeast 5 g
Salt 0.5 tsp.
Granulated sugar 1 tsp.
Refined sunflower oil 20 ml
Boiled chicken 300 g
Wheat flour 2 tbsp.
Onion 1 pc.
To prepare such pies, you need to take for the dough: butter, dry yeast, milk, sugar, salt, sunflower oil and flour. You can make any filling. I have boiled meat with fried onions.
First we prepare the filling. Finely chop the onion.
Place the chopped onion in a hot frying pan with sunflower oil.
While the onions are frying, we begin to prepare the dough for the pies. Melt the butter in a water bath or in the microwave
Add warm milk to the butter.
Pour dry yeast, sugar and salt into butter and milk.
Let sit for 10 minutes until the yeast foams.
In the meantime, we continue to prepare the filling. Grind the boiled meat (I used chicken) in a blender or pass through a meat grinder.
The onion is ready.
Combine the meat with fried onions, salt and pepper to taste. Mix well.
The yeast has “come to life”.
We sift the flour to remove impurities and enrich it with oxygen. One glass contains 130 grams of flour.
Gradually combine flour with butter, milk, yeast, sugar and salt.
Knead elastic, soft dough. It doesn't stick to your hands thanks to the fat.
Divide the dough into three parts.
Roll each part into a rectangle.
Place the minced meat on the edge of the wide side, as in the photo.
Roll up the roll.
Using the edge of your palm, “cut” the roll into pieces approximately 3-4 centimeters wide. This is done simply and quickly: we swing the roll with our palm, as if we were sawing.
These are the little pies you get.
Place the pies in a baking dish. I didn't lubricate them with anything.
Bake in the oven preheated to 175-180 degrees for 30-40 minutes. From the specified amount of ingredients I got 17 pies. Once you remove the pies from the oven, cover with a towel and let cool. Then transfer to a saucepan and cover with a lid. They will become soft, and tomorrow they will be even softer.
Serve pies with meat, potatoes, mushrooms, cabbage with broth instead of bread. It’s also very tasty with tea or coffee.
Yeast dough is intended for baking pies, pies, kulebyak, buns, cheesecakes, buns, pizza. Unleavened dough is also used to make donuts, pancakes, pies, cheesecakes... Yeast dough prepared using the straight-dry method is more often used for whites, doughnuts, khachapuri, and pasties. The simplest dough is for fried pies; it makes wonderful pasties, donuts, and fried pies.
Butter dough gives you real scope for imagination. You can use it to make incredibly tasty pies with potatoes, cabbage, meat and mushrooms, apples, vegetables, eggs and herbs. It perfectly complements and harmonizes with almost any filling. The same can be said about puff pastry.
Pies are an indispensable snack; you can have them as a snack, have breakfast, remember your grandmother and enjoy childhood memories.
Fried pies, baked pies, oven-baked pies - you will find a way to prepare pies for every taste.
Every housewife knows how capricious dough can be. But don't be afraid! Making pies is not at all difficult, it’s even pleasant - choose a recipe, add a drop of your love and warmth and you’re done!
Here are a few useful tips how to cook pies:
- To make the dough fluffy and not brittle, you need to put a bowl of water in the oven.
- The optimal temperature for yeast fermentation is 30 degrees. Cool water significantly slows down the growth of yeast, while hot water can stop fermentation altogether.
- After kneading, the bowl with yeast dough should be covered with a cotton towel and kept warm. If it's warm outside - the best option there will be a window.
- After forming the pies, you should let them sit for 5-7 minutes before the oven so that it “reaches”.
- To bake pies, the oven must be heated to 220 C, and only after 15 minutes increase or decrease the temperature. This way you will get evenly baked and soft pies.
- When heating oil for deep frying pies, you can put a piece of carrot in it in advance to add color.
- In order for the pies to acquire a beautiful, glossy surface, before sending them to the oven, they must be greased with melange: cooled to 15 C, beaten egg white and yolk. Another way to grease: before the oven - with an egg, after - with a piece of butter. It turns out, well, very appetizing.
- To make puff pastry have a beautiful crust and many layers, it is better to grease the pies with vegetable oil.
- Before stewing the cabbage for the filling, it is better to hold it in boiling water for a while or put it in a pan and heat it to a temperature of 40-45 C. Then remove it, squeeze it out and simmer. This way you will get rid of the pungent smell, and the cabbage will become soft and juicy.
- Don't be afraid to experiment! After all, in the end you will make pies that become tastier and tastier!
Pies and pies with filling: 4 recipes for the lazy
Nobody wants to bother with flour, butter and yeast when it's summer outside. What is the main thing in pies and pies? Of course, the filling. We suggest you concentrate on it by buying the dough in the store!
You need to set it in advance, but the pies bake quickly enough. Prepare products with a sweet and satisfying filling; they will replace both the main course and dessert.
Needed for a test:
1 glass of milk;
15 g dry yeast;
2 tbsp. spoons of sugar;
0.5 teaspoons of salt;
3 cups flour.
How to cook:
Lightly heat a glass of milk, add yeast and a beaten egg. Pour in vegetable oil, add sugar and salt. Add pre-sifted flour in portions and knead the dough. Cover it with a towel and place it in a warm place. After an hour and a half, the dough will rise into a fluffy shape. Punch down the mixture with a spoon and leave to proof again. When the dough has risen again, knead it again and place it on a floured board.
Prepare the filling:
Boil half a glass of rice in salted water. Peel the onion, chop and fry until golden brown in a small amount of vegetable oil. From a can of canned fish own juice drain the liquid. Mash the fish with a fork and mix it with the rice and onions. Salt and pepper the mixture to taste. Mix the filling thoroughly.
Divide the dough into large lumps, roll each into a flat cake. Place the filling in the center and seal the edges well. Use half the dough. Use the rest to make sweet pies.
Filling: grate three apples on a coarse grater, mix with sugar and cinnamon. Stuff applesauce into dough balls. Pinch them very carefully so that the melted sugar does not leak out.
Place the products on baking sheets.
Apple and fish pies should be baked separately.
Brush the surface of the dough with beaten egg and let the pies rest for 15 minutes.
Bake them in an oven preheated to 200°C.
Finished goods Immediately remove from the baking sheet onto a wooden board and cover with a clean linen towel. Serve pies warm or cold.
Traditional Tatar pies. Watch the video!
Quick pies with sour cream
It is better to fry them in hot oil.
Necessary:
4 tbsp. spoons of sugar;
4 tbsp. spoons of thick sour cream;
2 tbsp. spoons of vegetable oil;
0.5 teaspoons of soda;
0.25 teaspoons salt.
How to cook:
Grind the eggs with sugar, add thick sour cream and odorless vegetable oil. Add soda and salt. Mix everything well and add the sifted wheat flour. Knead the dough quickly. Don't knead it too hard, otherwise the pies won't be fluffy.
Preparing the filling: Rinse 2 cups of blueberries and dry them, scattering them on a towel. Mix the berries with 2 tbsp. spoons of sugar. Divide the dough into lumps, roll them into cakes, place blueberries in the center of each and carefully seal the edges of the pies. Instead of blueberries, you can make sweet pies with apricot jam.
Heat vegetable oil in a deep frying pan. Do not add too much fat, otherwise the pies will be pale and flat. Place the product in hot oil, seam side down, and fry until golden brown. Then turn the pies over and fry them on the other side. Make sure the pan is not too hot, otherwise the baked goods will burn but remain moist inside.
Place the finished products on a plate lined with a paper towel. When excess fat Once absorbed, transfer the pies to serving plates and serve warm.