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Cooking delicious vegetable and meat pies

Delicious, fragrant, ruddy and incredibly delicious cakes - one of the most favorite dishes, both in children and adults. In the times in Russia, the skill of a real housewife was measured precisely in the ability to bake delicious and airy pies.

On this occasion, real holidays and home get-togethers were organized, where every wishing hostess could boast her culinary skills to friends and neighbors. In ancient times, pies and pies were baked from rye and dark flour, since it was available to the common people, baking from wheat flour was only on holidays and was on the tables of rich and noble people.

Good dough is important

In Russian cuisine you can find a variety of recipes for baking pies, there are also options that you can’t even find in cooking in other countries and peoples!

There is an interesting historical version of the origin of pies: in those days, when bread was used instead of dishes, wrapping the main course in it, it turned out very tasty and allowed to eat without appliances, from which modern cakes went.

For example, the “bread” cake consisted of dough and chowder, which was baked inside it. When serving, the top cover was cut off, and the rich and fragrant soup was eaten with cutlery. Whole fish was wrapped in dough, decorating it with onions and other vegetables, and also stewed or fried vegetables, meat or sweet fruits and berries could be used as a filling.

The pies, in all their diversity, have come down to our time, each young housewife simply has to learn how to bake the dough, and mature housewives to improve and develop the existing knowledge.

Simple but very tasty

In fact, it’s not so difficult to make a delicious pie with meat or vegetables, and the most important thing is to learn how to knead the dough correctly, because, in many ways, the quality of such a dish depends on it. The most common mistake faced by most novice hostesses is a badly sprung, not fluffy dough, which after baking turns into a “heavy” and dry something that will not definitely please your loved ones with its taste.

In order for such troubles to happen to you, as seldom as possible, the pies did not burn and turned out to be incredibly airy with a crispy crust,We have prepared to your attention a few simple, but practical recommendations on this matter.

How to cook a tasty dough?

It is important to remember that the process of kneading dough should be approached responsibly, in good condition and mood, this is the first step to making delicious cakes. The dough for a pie can be very different: puff, yeast, fresh or sand, cooked in an oven or pan, everything depends on the desire of the hostess, as well as the filling that will be used for filling.

The most common dough for making pies and pies is perhaps yeast, it goes well with both meat and vegetable fillings. Recipes for various types of pies may differ, but the basic composition remains unchanged: yeast, flour, sugar (to activate yeast), butter or margarine, salt and liquid.

In order for the yeast dough to properly come up, it is important to use warm, room-temperature, ingredients, in the kitchen there should be no drafts and loud claps, clicks, as it likes warmth and peace.

Before starting to knead the dough, the flour must be carefully sifted, and this applies not only to the yeast dough, so the flour is enriched with oxygen, and the baking turns out soft and airy.

The filling may be different

When mixing ingredients, it is important not to overdo it with flour, otherwise the dough will turn out to be too steep, the same applies to soda - it's better not to report than overdo it, otherwise it can get an unpleasant smell.

If you need to cook something "in a hurry", then the fresh yeast dough is just what you need, for example, it is great for a quick fish pie! It is prepared quite easily, so it is suitable for beginner hostesses. Those with simple recipes for a long time already on "you" can bake a short pastry for pies, someone may think that it is used only in desserts, but it is not.

For example, the French dish kish prepared with a variety of fillings - eggs, fish, meat, mushrooms, vegetables, cheese - the dough for him is suitable only for sand.

Remember that this dough turned out more crumbly, during its mixing it is necessary to use only yolks from eggs.

In order for the shortbread dough to have a good taste, it is necessary to use only high-quality butter with a fat content of at least 82%. And, finally, shortbread dough should not be kneaded for a long time, otherwise it will turn out hard and “heavy”.

A recipe for a pie with cabbage and potatoes

To prepare a pie with cabbage and potatoes you will not take much time, and at the output you will get a very tasty and satisfying dish. So, we will need:

For the test:

  • flour - 200 g;
  • kefir - 150 ml;
  • mayonnaise - 60 ml;
  • eggs - 3 pcs .;
  • baking powder - 0.5 tsp;

For filling:

  • potatoes - 3 pcs .;
  • cabbage - 300 g;
  • carrots - 1 pc.

First you need to prepare the filling: wash my cabbage and shred, carrot peel and rub on a coarse grater. Stew carrots and cabbage on medium heat until ready, do not forget to salt them.

Potatoes are cleaned, cut into small slices and also fried in a separate frying pan. Now we take up the dough: beat eggs with mayonnaise in a separate bowl, add baking powder, salt and flour, mix everything well. The finished dough in its consistency should resemble sour cream.

This is a very satisfying meal.

We set the oven to warm up to 190 °, but at this time we grease a clean baking sheet with vegetable oil and spread half of our dough on it. We spread the filling from above and fill it with the rest of the test, we send our cake to the oven until a rustic crust is formed.

Recipe for pie with chicken and mushrooms

To make chicken and mushrooms pie you will need:

  • flour - 1.5 cups;
  • butter - 120 g;
  • eggs - 2 pcs .;
  • hard cheese - 200 g;
  • cream (25%) - 250 ml;
  • champignons - 120 g;
  • chicken breast - 1 pc .;
  • nutmeg, ground black pepper, salt, dill, vegetable oil.

We start with the dough: chop the butter in small pieces, mix it with flour and salt until it crumbs. Pour two tablespoons of cool water into the prepared mixture and knead the dough (if necessary, you can add more flour or water). The finished dough is wrapped in film and removed for 15 minutes in the refrigerator.

At this time we will deal with the filling: we will cut the breast in small cubes, champignons in small slices, leave a couple of whole caps to decorate the cake. Next, rub on a fine grater cheese and chop the dill. Fry the chicken, add the mushrooms and fry until ready. Decoration hats can be lightly fried on both sides.

We form our cake: spread the dough on a greased baking sheet with butter, form the sides, and then send it to the oven for 15-20 minutes at 200 ° C. At this time, beat the eggs, add the cream, salt, pepper, spread half of the grated cheese and nutmeg (to taste), then mix with a blender.

After the time has elapsed, we take out the dough and spread the filling on it, sprinkle it on top with chopped greens and pour it with the prepared impregnation. We decorate the surface with cheese and toasted caps, and then again send it to the oven for 25 minutes at a temperature of 200 °. Done!

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