The original Russian dish, which only pies have not been baked since ancient times in Russia for the holidays and without special reasons. But the best stuffing in pies is still fish! There are no special requirements, however, if the fish is very oily, you will have to add cooked rice to it, otherwise the pies will flow. And pies are very beautiful pastries, just imagine ruddy cakes soaring with filling, with a crispy crust and a juicy filling!
Minced pies - general cooking principles
Pies baked from yeast dough. Its preparation is quite a complicated and lengthy process, but at the same time not so complicated if you act according to the recipe and strictly follow all the recommendations. If you don’t want to bother with the dough or just do not have enough time for it, you can take a ready-made semi-finished product, in the form of puff or regular yeast dough.
The filling can be either meat, fish or chicken. Especially juicy pies with mixed minced meat are obtained. The meat and chicken for pies are twisted in a meat grinder and lightly fried. Fish is often cut into small cubes. Fish stuffing can be prepared from boiled or fresh fish.
Pies form in the form of boats, with a small neat hole in the center. Usually, after baking, the broth is poured into it, a special filling or just a piece of butter is put to make the pies more juicy.
Moscow pies with minced meat and cabbage
Ingredients:
flour - 350 gr.;
6 gr. granular, "fast" yeast;
vegetable oil - four tablespoons;
pasteurized milk - a full glass;
a spoon of fine salt;
25 grams of refined sugar.
For filling:
meat, mixed forcemeat - 400 gr.;
two onions;
half a spoon of spices "For minced meat";
two tablespoons of oil, lean;
15 gr "Peasant" oil.
Additionally:
a spoon of light sesame;
three tablespoons of "Farm" oil;
egg (yolk);
a tablespoon of milk.
Cooking method:
Mixing a small bowl of yeast with a spoonful of sugar, add a quarter cup of warm milk. After mixing the granules until dissolved, add two tablespoons of flour and mix thoroughly again so as not to leave lumps. We put a bowl to heat and wait for foaming.
When the dough begins to rise with a froth, pour the remaining warm milk into a convenient bowl, add butter, dough and salt. Mix.
In the prepared base, adding in portions no more than a spoon, stir in the flour. Having thoroughly washed the dough with your hands on the table, we collect in a ball.
Lubricate the bottom of a deep container with oil, place the dough in it and slightly moisten its surface with oil. We cover the container with a linen towel, we take it out to a warm place in which there are no drafts.
Cooking the filling. Fry the chopped onion in vegetable oil until transparent. After adding butter, spread the minced meat to the onion and, kneading the lumps with a fork, fry over medium heat until the color changes.
Having cooled slightly, we transfer the forcemeat into the blender bowl. Seasoning with spices and slightly salted, slightly interrupted.
On a mixture of oils, fry finely chopped cabbage until half ready. For juiciness, pour a couple of tablespoons of water, but only if the cabbage is not juicy enough. Add the minced meat to the cabbage, season the filling with pepper and cool.
We cut the volume of dough into six pieces and roll them into balls. Covering with a canvas, we give about a quarter of an hour for a dough.
After the allotted time, we roll out the balls of dough with small thin cakes and lay out the center of each filling. We tightly pinch the seam so that a small hole remains in the center, then we spread the pies along the oiled baking sheet, with the seam up.
First, raising the temperature in the oven to 40 degrees, put the pies in it, let it stand for about twenty minutes. Be sure to cover them with a towel, otherwise the top will dry out.
After the distance we take out a baking tray with pies, grease them with a whipped mixture of milk and egg yolk and put a small cube of butter in the left holes.
Bake pies at 180 degrees, until the color is even golden, about 30 minutes.
Classic mince pies
Ingredients:
twenty grams of fresh, natural yeast;
300 grams of flour, exclusively the highest grade;
a spoonful of sugar;
oil, olive - 30 gr.;
egg (yolk).
To the filling:
two large onions;
200 grams of carrots;
meat, preferably mixed, minced meat - 350 gr.;
two tablespoons of non-aromatic oil;
young onion.
Cooking method:
Sift the flour into a dry and spacious bowl, add a third of a spoonful of salt and mix well.
In milk heated to 38 degrees, dissolve the crumbled yeast. Dissolve sugar in the prepared mixture and pour it into the flour.
Stirring the flour with milk, gradually pour the butter. Sprinkle the surface of the table with flour, rub it over the entire surface with a palm and spread the dough. We knead with our hands for at least ten minutes until it stops sticking strongly to the palms, adding flour if necessary.
Having rolled into a ball, we spread it in a greased bowl and, covering it with a cloth, set it aside closer to the heat. We give up to a distance of 45 minutes.
Chop onion finely, grate carrots with a coarse grater. We pass the vegetables until softened in vegetable oil. In a separate pan, fry the minced meat. No need to brown, as soon as the meat loses its pink color, turn off the heat.
We combine the minced meat with vegetables, salted to taste, seasoned with pepper or other mild spices, cool. Add finely chopped green onion feathers and mix well, let the filling cool.
We crush the risen dough and divide it into nine pieces of equal size. Having rolled them into cakes, we spread the filling and form pies in the form of boats, not forgetting to leave a hole in the center.
Having spread the parchment onto a baking sheet, we spread the pies on it and leave it, covering it with a thin towel, for half an hour for a distance. After lubricating them with a loose yolk, we send it to the oven. Bake, focusing on the color of the crust for up to twenty minutes.
Pickled pies with minced meat on kefir and cucumber pickle
Ingredients:
a small package of dry yeast in granules;
chicken eggs - two things;
a glass of kefir and cucumber pickle;
a kilogram of flour;
a spoonful of sugar;
50 grams of butter, "Farm";
a quarter cup of clean water.
Filling:
large onion;
200 grams of dense minced meat;
small carrot;
sunflower, frozen out oil - two tablespoons;
pickle.
Cooking method:
With a quarter cup of heated water, we breed yeast mixed with sugar. Without covering, set the cup aside closer to the heat for a while.
Pour slightly warmed kefir and cucumber pickle of the same temperature into a spacious bowl. Add the yeast that has risen with foam and stir well.
After pouring the eggs in a separate bowl, add a third of the sifted flour and stir thoroughly again, preferably with a whisk, to get rid of the lumps.
We cover the dough with a cloth, put it in a warm place protected from drafts for half an hour.
As soon as the yeast base is increased in volume up to two times, partly mix the rest of the flour into it and again place the dough in the heat for an hour. It should double even more.
While the dough is like, we proceed to the filling. Cut the cucumber and onion into small slices, rub the carrots coarsely, on a grater. In a frying pan in vegetable oil, first we pass the carrots with onions. Fry for a short time, two minutes, until soft. Next, add slices of cucumber and simmer under the lid, stirring occasionally so that the mass does not burn.
Simultaneously with vegetables, lightly fry the minced meat in a separate pan.
We combine the meat and vegetable masses, slightly salting, pepper, mix and cool.
We approach the dough slightly with hands and cut into balls of the same size. Covering with a towel, leave the "buns" for up to a quarter of an hour, after which we form pies from them.
We turn on the oven for heating, gently rub the bottom of the pan with a napkin moistened with vegetable oil. We spread the patties on a counter-steak and keep them warm for about twenty minutes so that they "grow up".
Cover the risen pies with a beaten egg and place in the oven for 30 minutes. Bake when heated at 180 degrees.
We grease the hot pies with butter and let lie for a quarter of an hour under a towel. Another option is to sprinkle hot pastries with cool water, then the crust will be soft.
Lazy pies with minced meat and mushrooms
Ingredients:
a pound of finished yeast dough (puff);
fresh champignons - 300 grams;
two large onion heads;
200 grams of any non-liquid stuffing;
large chicken egg;
non-aromatic vegetable oil.
Cooking method:
Take the semi-finished product from the packaging onto a table sprinkled with flour and leave it under a towel. To work with the test, it should thaw well.
While the cake is thawing, you can prepare the filling for pies. We clean the onions and wash the mushrooms well. We chop the onions with thin half rings or just chop finely. Cut dried mushrooms into small slices.
Pour a couple of tablespoons of oil into the pan and put the onions in it. Fry over medium heat until transparent, add mushrooms and minced meat to the onion. Stirring, continue cooking for seven minutes. All the moisture should be gone during this time, and the pieces of minced meat should begin to slightly brown. Add the finished filling to taste and season with ground pepper, removing from heat, put in a bowl and leave to cool.
We cut the thawed dough into fifteen pieces, collect them with balls, which we lay out on a table sprinkled with flour. Having covered the "koloboks" with a canvas, we wait 20 minutes, after which we form pies from them.
We spread the pies on a baking sheet, previously greased with vegetable oil. We cover with a cloth and give time for lifting. We put the roasting pan with pies closer to the oven included in the preheating, stand for 25 minutes.
Carefully, so as not to precipitate, grease the approached pies with a beaten egg and place exactly half an hour in the oven. Bake by setting the heat to 180 degrees.
Boiled red fish mince pies
Ingredients:
four eggs;
75 gr. Sahara;
four tablespoons of dry yeast;
half a liter of water;
three tablespoons of sunflower oil;
eight 200 gram glasses of flour.
To the filling:
300 gr freshly frozen red fish;
cream, fatty, at least 33 percent - 50 ml.
To fill:
a little tender dill;
half a glass of cream;
half a pack of "Peasant" oil;
Additionally:
egg for lubrication.
Cooking method:
We warm the water to 38 degrees. Pouring into a deep, suitable for kneading, bowl or pan, add yeast, sugar and a spoonful of salt. Stirring until dissolved, add oil and release the eggs from the neatly broken shell. Stirring until smooth, gradually adding flour to the yeast base, knead the uncooked and fairly soft dough. Gathering in a bowl with a ball, cover with a towel, set closer to heat.
Wash the thawed fish. Dipping in a pot with cool, slightly salted water, bring to a boil and boil for three minutes. Drain the broth, cool the fish.
Remove the skin from the cooled pieces, carefully select the bones. We twist the fish meat in a meat grinder, passing through a grate with the largest holes. Enter the cream into the minced meat and add a little salt.
Having laid the risen dough on a table moistened with vegetable oil, we crush and disassemble into small balls. We knead each in a flat cake, put some minced fish, and collect the pies in the form of boats with small holes in the middle.
We spread the pies on a greased fryer and, covering with a towel, let stand for half an hour.
After lubricating the surface of the pies with a beaten egg, place the roasting pan for 25 minutes in a preheated oven. While the pies are baking, prepare the filling.
In a saucepan, melt the butter over low heat. Add cream and add finely chopped dill. Slightly warm, add salt and remove from the stove.
After taking the pies out of the oven, through the holes pour into each pie a spoonful of cream filling.
Pies with minced fish (chopped)
Ingredients:
water and milk - half a glass;
granular yeast - 2.5 tablespoons;
three glasses of flour;
a spoonful of white sugar;
one egg;
three full spoons of vegetable oil.
For fish filling:
a pound of salmon or large sea fish fillet;
two onions;
a spoonful of dried dill;
cardamom - a small pinch;
three tablespoons of sunflower, refined and 50 grams of "Traditional" oil.
Cooking method:
After pouring milk and water into one saucepan, we warm the mixture to 40 degrees. Pour into a bowl, put sugar and a small pinch of salt. Stir until completely dissolved, pour in the yeast and again mix thoroughly. The granules should completely disperse, but it is equally important that the yeast does not sink to the bottom.
We cover the bowl with the yeast mixture with a thin cloth, leave it warm for 20 minutes, and wait for the appearance of the froth.
Break the egg into the foaming mixture, add oil. Stirring until smooth, we begin to gradually interfere with the sifted flour. It should go to two and a half glasses, it is important to get a soft, easily sticking from the bowl and palms, the dough.
Having rolled up the ball, we shift the dough onto the table. Having washed well, return to the bowl and place in heat for 40 minutes. Do not forget to cover the container with a rag, otherwise the top of the dough will be covered with a crust.
We wash the thawed fish. Carefully inspecting for bones, cut the fillet into small cubes.
Fry chopped onion with a little oil until a pleasant blush. You need to cook under the lid, the onion will not dry out and will not make the same filling.
Combine minced minced fish with cooled onions. Sprinkle the filling with salt and pepper, add cardamom and mix thoroughly. Cardamom has a rich aroma, so put no more than a pinch.
Having washed, we divide the approached dough into twelve balls. Roll them into cakes, put some minced fish and form pies. We pinch the seam tightly first from one and then from the other side, in the middle we leave a hole.
Having given the shape of the pies to the boats, we lay them out on a greased baking sheet. Moisten the surface with a beaten egg and send the pies to a heated oven. Bake fish pies no longer than 25 minutes.
Having laid hot pies on a towel, we pour in each slightly melted butter through the hole.
Minced pies - cooking tips and tricks
Thoroughly dissolve the yeast in a liquid and be sure to add sugar. This will speed up the fermentation process and the dough will rise faster.
Do not overheat the liquid in which the yeast intend to activate, otherwise they will die and the dough will not rise. The optimum temperature for yeast is 38-41 degrees.
Before preparing a yeast dough, be sure to check the yeast for activity. Dissolve a little in warm water and add sugar. If after a quarter of an hour the surface is not covered with bubbles, take a new package.
