Главная » Cooking » Patties — dough for pies, pies with meat, pies with cabbage, pies with potatoes, pies with egg and onion

Patties — dough for pies, pies with meat, pies with cabbage, pies with potatoes, pies with egg and onion

Patties — dough for pies, pies with meat, pies with cabbage, pies with potatoes, pies with egg and onion

Dough
This dough is suitable for salty vegetable, meat or mushroom fillings.

For sweet cakes, add more sugar to the dough, and replace sunflower oil with butter.

And the yeast will need a little more: the dough for sweet cakes is somewhat heavier in composition.

What do you need:

  • about 1 kg of flour
  • 1/2 cup sugar
  • 0.5 liters of warm milk
  • 0.5 cups vegetable oil
  • 2 yolks
  • 1 tbsp. l dry yeast
  • 2 tsp. salt


What to do:

Sift the flour through a fine sieve into a separate container. And cook sourdough.

In a glass or a small cup connect 2 tsp. flour (with slide), 1/2 cup warm milk, 1 tsp. sugar and yeast. All ingredients are mixed until uniform, leave the leaven, allowing it to approach 10-15 minutes.

Yeast will wake up and start working — the mixture will increase in volume by 2 times.

In the sifted flour pour warm milk, add the yolks, sugar, salt and approached sourdough.

Mix all the ingredients and knead the dough for a long time, intensively with your hands or a combine, gradually pouring 0.5 cups of warm vegetable oil into it. Finally knead well.

To dough do not stick, knead it, brushing your hands with oil until the dough no longer lag behind the hands.

After ideally kneading the dough, collect it in a bowl and place in a large bowl, lightly sprinkle with sifted flour and cover with a clean linen towel. Put the dough in a warm place, without drafts, for about an hour.

Regularly watch how it rises.

So, you have about an hour of free time to cook the toppings. Different fillings in ready-made pies are easily identified by the appearance of the pies. Patties with rice stuffing I do not lubricate.

When baking, they turn out pale golden, dull.

Cabbage pies are always brilliant, and sprinkled with meat breadcrumbs.

Patties with green onions and egg — with a hole.

Thus, each type of patty becomes recognizable.

Meat filling
Pies with meat from my guests are in special demand.

About 350 g of pork neck cut into slices 2 cm thick.

In a pan, heat 3-4 tbsp. l of sunflower and 20 g of butter. Add 1 clove of halved garlic and half a small onion. We put the onion and garlic in the oil, cut it down, take it out after 2-3 minutes and put meat in a hot, fragrant oil.

Fry on medium heat until cooked. Cool 15 minutes.

Grind in a food processor to the state of minced meat.

Then fry 2-3 finely chopped onion until soft golden color and add to the minced meat.

Then put 1.5 tsp of salt, 0.5 tsp. a mixture of five fragrant peppers (sold in all stores), 0.5 cups chicken broth, 1-2 tbsp. l boiled rice and 3 complete with a hill Art. l roasted until golden brown cabbage, 1-2 tbsp. l soy sauce. Optionally, you can add finely chopped dill (about 1 tbsp. l) and 2 tbsp. l bechamel sauce. We mix the finished meat stuffing.

Be sure to try.

It should be juicy and bright to taste.
Even if you bake a lot of meat pies, they are still not enough!

Cabbage filling
The most traditional filling. Cooking better from cabbage varieties like «Gingerbread Man«,»Glory«.

It is juicy and crispy.

Chop cabbage (half of the average head of cabbage), add 1 medium carrot, grated on a large grater and stew for 10 minutes in a mixture of creamy (30 g) and vegetable (5-6 tbsp.) Butter. Pepper, salt to taste (I add 1/4 teaspoon of pepper and 1.5 tsp. Salt).

At the end add 2-3 tbsp. l milk or water and hold on the fire for another 2-3 minutes under the lid.

Separately, fry 3 finely chopped onions in a frying pan until golden brown. At the end of frying, lightly sprinkle the onion with flour (1 teaspoon with a slide). Pour into fried onion 5 tbsp. l cream

Extinguish for another 2-3 minutes and quickly combine with roasted cabbage.

Usually hard-boiled eggs are added to cabbage.

I always add 3 finely chopped eggs.

Do not forget to give the pies and cabbage to bake for 15-20 minutes before baking, and then grease — 2 beaten yolks from 5-6 tablespoons. l milk or cream.

Patties will turn out very rosy.

Stuffing with egg and green onions

We need green onions (300 g), chopped eggs (4-5 pcs.), Salt, pepper to taste.

For bundles — 2 tbsp. l boiled rice or mashed potatoes, plus 1-2 tbsp. l Bechamel sauce, which can be replaced with fat sour cream.

Potato filling
We decorate the patties with potato filling with onion ring, which we spread on the oiled surface.

Boil 1 kg of peeled potatoes, drain and mash (without adding milk or other liquid).

Add fried onions, (3-4 bulbs), salt to taste, 2 tbsp. l unrefined sunflower oil to give the filling a nice home-made flavor, and if you like, you can add a piece of fried bacon or ham to the potato filling.

Sculpt pies
All mold patties in different ways. But everyone wants the dough to be thin, and the fillings as much as possible.

And the pie itself must be neat and small, 1-2 bites.

We take a wooden rolling pin. Spray the table with flour. We tear off a small piece of dough — put it on the table, roll out no thicker than 1-1.5 cm.

Glass cut circles.

From one cake 5-6 circles turn out.

I do not advise you to roll out a lot of dough at once, otherwise it will wear out and have time to come before you make patties. My grandmother said that the dough should not be tired.

Two approaches are enough.

The first time, when the dough comes, it is settled. The second time when the dough is already suitable in the product. If you endlessly omit dough, and it comes up several times, souring occurs.

Cooked pies made from such dough will cause heartburn in your guests.

That is why the dough requires full attention and quick work.

Before we put the stuffing on the cut dough blank, we do the following: roll the circle again with a rolling pin, making it twice as thin. We put it on the fingers of the left hand, and with the right hand we place the filling in the middle with a tea or dessert spoon. We pinch the dough from two sides, forming “boat«.

Then, taking the pie, we transfer it to the table and finally pinch it, giving it a beautiful shape.

Patties spread on a baking sheet (oiled) «stitch«Down, except for the green onion and egg pies that you leave unbuttoned, with a hole.

Patties cover with a clean linen towel and let stand for 15 minutes.

Then grease all the patties with a mixture of yolk and milk.

Sprinkle meat patties with ground breadcrumbs or rolled oats. We put in a well heated oven. We bake at 170-180 ° C for 10-15 minutes.

I never open the oven, I watch through the glass.
Please note that everyone’s ovens are different, so baking pies can vary.

In general, the oven should be very good and rouge your cakes from all sides equally.

And now the pies are ready. You should have at least fifty small neat pies. If you have prepared 3-4 types of filling in advance, then for one pastry you will get a rich assortment.

And since all the pies will have a recognizable appearance, then you can safely stack them on one dish — no one will be mistaken!

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo! And the first lessons of life I received from her. And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills.

Most of our lives we lived in Zamoskvorechye, on a sliver. Aunt, uncle, father, I — we all finished 627 school. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”


Helen Manenan recipes:

Krasnodar shchi

My grandmother, Olga Vladimirovna, cooked such soup, and everyone I served them asked for a recipe. We put stew beef tongue. From low-fat beef meat.

See below.

Swiss Omelet

The secret of cooking this omelet gave me the eldest son Dmitry.

He has been living in Switzerland for over 15 years and works as a chef at a local restaurant.

See below.

Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms. It seems to be a simple recipe.

See below.

Leg of lamb with vegetables

In France, no family holiday is complete without this dish.

The French call it gigot.

Lamb leg baked to medium degree of roasting See below.

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