How to form beautiful pies from yeast dough. Rules for sculpting pies from a non-yeast base

Various forms of patties

The shape of the pie may be different, it depends on the dough and filling used. So products made from rich yeast dough with meat, fish, cabbage, potatoes or apples are usually made closed, and with cottage cheese, jam or jam, you can make them open (such pies are called cheesecakes). Products from unleavened dough are made in the form of a semicircle (chebureks) or a triangle (samsa).

How to make closed pies

To form pies from yeast dough, tear off small pieces from it and roll into balls, which in turn roll into round cakes with a rolling pin. Place the filling in the center of each circle. Its amount depends on your preferences and the size of the cake. Lift the edges up and pinch tightly. The seam should be exactly in the middle.

Belyashi, minced meat pies, are traditionally baked round. Place one tablespoon of raw minced meat in the center of a small yeast dough tortilla. Lift the edges of the juicy, gather them all together in the middle and pinch to form a circle with a small hole in the middle.

Modeling open pies

Make open pies from pastry as follows. Roll out a not very thin layer from a piece of dough. Press down the middle of the cake with the bottom of a glass. In the resulting hole, put the curd filling, jam or jam.

To prevent the berry filling from flowing out of the pie, mix it with a little flour

Pies are another type of open pies. For them, they also make a flat cake, in the middle of which they put minced meat from mushrooms, cabbage, rice, fish, and so on. To form a pie, lift the edges of the cake from two opposite ends and pinch, but leave a gap in the middle.

Braided pies, pies and cheesecakes should only be baked in the oven, because the filling will fall apart during frying

Pies can bake very quickly. The secret of how to sculpt pies is very simple - ready-made dough, ready-made filling, 5-8 minutes and you are a chef accepting congratulations. As a ready-made filling, jam, jam, boiled condensed milk, chopped ham, cheese, cheese, boiled potatoes, sausages or sausages are suitable - any products that have already undergone heat treatment. Pies with fresh berries and fruits, vegetables or minced meat usually take longer to cook. With one single exception - deep-fried pasties made from thin puff pastry. Raw minced meat is put into chebureks and they are cooked in hot oil in a matter of minutes. But that is a topic for a completely different article.

We will consider several ways, equally simple to implement, but with different time costs. Not always big expenses on time give the most beautiful result. Spectacular puff pastry triangles are cooked for 10 minutes, of which 3 are spent cutting the dough, the rest of the time you watch the pies through the oven window.

Simple pies on kefir

The easiest option for hearty kefir pies with meat, potato or onion filling. If you don’t even have a semi-finished dough, but have a glass of kefir, flour, an egg, vegetable oil and a little soda, you can already make the simplest kefir pies without yeast. As a filling, boiled potatoes, fried onions, chopped greens, an egg, or a mixture of all of the above components are suitable.

Tip: any meat filling recipe wins with ham and cheese.

Cooking time for kefir pies is about 20-40 minutes, depending on the roasting method and the number of pies.

How to make the simplest dough

Mix kefir, an egg, a couple of three tablespoons of vegetable oil and add flour until you get a viscous light dough. At the end, add about a quarter teaspoon of soda and mix again. You don’t need to make special frills and weaves from a viscous kefir dough - everything will blur. For simple pies, the simplest elongated shape is optimal. Kefir in this case is the conventional name for a liquid lactic acid product. You can cook on ayran, curdled milk, fermented baked milk, yogurt. The presence of live lactic acid bacteria is important, which ensures the rise and fluffiness of the dough.

How to sculpt kefir pies

• Gather the finished dough into a ball directly in the container in which you mixed it, transfer it to a board sprinkled with flour and blind the sausage evenly along the entire length.
• Cut equal pieces from the sausage and roll or knead with your hands into a round cake.
• Place the filling right in the middle. Toppings can be put without regret. The norm of the filling for a hearty pie is a tablespoon with a slide.
• Bring the opposite edges of the cake together and pinch. This will make the cake even. Finish the seam, you don’t have to worry too much about neatness. It is important that the filling is inside and does not fall out.
• Flip the patty seam side down and let rest while you prepare the rest of the patties.
• Meanwhile, preheat the oven to 150 degrees. Grease a baking sheet with oil, put the pies on a baking sheet and bake at 180 degrees for 15 minutes.

Kefir pies do not even have to be cooked in the oven. They can be fried on both sides in a frying pan in oil. Fried pies are especially delicious immediately after cooking.

Yeasted or yeast-free pie dough

There is a difference in temperature conditions and baking time for yeast and yeast-free dough. Yeast-free dough can be safely placed in a preheated oven as much as possible without the slightest damage to the quality of the final product.

Yeast dough constantly needs time to “rest”. The dough is rolled out - let it rest for half an hour. The pies are molded - let them rest. Transferred to a baking sheet - rest again. If the dough is not allowed to rest, it will be “naughty” and the pies will turn out to be completely “not like that”. Yeast dough is placed in the oven, heated to a maximum of 120-150 degrees. Otherwise, it will not have time to rise. As you understand, yeast pies require a lot of attention.

Is the form of the test important?

The shape of the dough and the way the patties are made are actually very important for the taste. The dough is baked in different ways, the filling is kept inside or creeps out onto a golden crust. Everyone in childhood wondered why a puff is tastier than a regular bun and why a sausage in a dough is tastier if the dough is wound in a strip? Indeed, when winding a strip of dough, the contact of the meat filling and the bun increases, the strip is better saturated with aroma.

Sausages in dough

If you are cooking sausages or sausages in the dough, wind the dough with a spiral strip, twisting it slightly. This applies to both puff and yeast dough. Twisting will prevent the dough from rising too much. A huge bun with a sausage lost in the depths is not very attractive.
Cooking sausages in dough from ready-made puff pastry takes about 15-25 minutes.

Puff pastry triangles

The most economical way to sculpt pies from ready-made puff pastry is triangles. Pluses - the complete absence of trimmings, the maximum speed of cooking, some elegance of appearance. Elegance and beauty can be easily enhanced with cuts and notches that allow puff pastry to open up magnificently in notched places.

Tip: make incisions of a simple shape - you can't go wrong.

How to make puff pastry pies:

• Defrost puff pastry and roll out with a rolling pin. It is more convenient to immediately roll out a layer of dough than each square in turn. If there is no rolling pin, any smooth glass bottle will do.
• Cut the dough into squares or rectangles. Perfect accuracy is not needed, it is not necessary to measure the sides of the square with a ruler.
• In the middle of each square, put the filling - cheese, ham, cottage cheese or just a spoonful of jam.
• Fold the triangle in half and lightly pinch the edges. You don't need to pinch the edges of the puff pastry.
• Apply a notch to the triangles, which will give the baking originality. Put on a baking sheet and send to the oven. Cooking time in a preheated oven is about 7-10 minutes.

How to make square pies

Square pies can be sculpted from puff yeast and yeast-free, plain or shortcrust pastry. Any dense dough makes excellent square envelopes. The main requirement for the filling of square pies is that it should be dense enough, not spread or crumble.

• Roll out and cut the dough into squares, as in the previous recipe.
• Put the filling in the middle, preferably rolled into a ball.
• Raise the edges of the square and pin at the top.

Before baking, grease the pies with butter or a beaten egg - you get a delicious crust.

The pinching often diverges, and the patty opens. It is important that the pie looks appetizing even when opened. The requirements for the filling are due precisely to this property.

The same method looks good on large meat pies. Pinching up allows you to put a lot of filling into the cake. A pie with chicken or fish is best sculpted in this way.

Large pies are baked for a long time, at least 20-30 minutes.

How to make pies like croissants

An ordinary croissant is molded quite simply. A puff pastry triangle is rolled up like a tube around the hypotenuse - the longest side. Let's consider other, more intricate options that do not require significant effort.

Notched bagel

A rectangular or rounded piece of puff pastry is cut halfway with noodles. This can be done with scissors, a knife, a pizza roller.
In the uncut half, wrap the filling and twist to the end. The resulting notched bagel can be bent in an arc or circle.

Variant of the puff croissant in the shape of the sun

Artek butter pies can be molded with minimal time. Put a piece of butter on a rounded puff pastry. You can sprinkle with sugar, cinnamon, grated poppy seeds or put curd filling.
Fold the circle in half, preferably slightly uneven, so that one half protrudes more. Make several rays - cuts and slightly expand the resulting pie. Such pies are baked almost instantly - in 7-10 minutes.

How to make a rose shaped pie

For the base, you need a dense and elastic dough. Can be puff. As an initial shape, you can take a circle or a square. Make a notch, not reaching the middle, put the filling in the center and wrap it with dough petals, stretching and arching the shape. Form a rosette, brush with oil and bake at 180 degrees until done. Readiness can be checked with a toothpick - if the toothpick with which you pierced the pie is dry, without traces of dough, you're done.
For a beautiful result, experience and skill are required. If you went to art school, you will definitely succeed.

envelope

Making a rose is not for everyone. Now we will show how to sculpt pies that will be received by the household with a bang and surpass any options in terms of ease of manufacture.

Cut the puff pastry into a triangle. Place a little jam, marmalade, or other filling in the center of each triangle. A piece of cheese or a spoonful of cottage cheese is a great option. Bend the sharp corners of the triangle overlap. Ready! No need to pinch, sculpt. This is the easiest way to sculpt pies without any effort at all.
The result is quite presentable and original. If you put cheese, ham, a slice of tomato inside, and sprinkle coarsely ground pepper on top, you get an amazing mini pizza.

Many people think that the secret knowledge of how to make pies is transmitted exclusively from a caring mother or grandmother. Making pies was a sacred act and took the whole evening. Pies, loaves, buns, puffs were baked for holidays and celebrations. Meanwhile, pies are great food on the road. Good pies usually keep fresh for as long as 3 days. The filling inside the shell of the dough does not dry out and does not crumble. With the help of a supply of pies, you can provide tasty and nutritious food, for example, in the country or on a hike. If the pies are the same size, there is no problem with the distribution of portions.

A man who knows how to cook pies is valued by ladies worth its weight in gold. A basket of croissants, the preparation of which will take at least half an hour, can break any impregnable beauty.

Making pies is easy, especially if you use store-bought dough. The original additions of pies look especially appetizing. Curiosity is one of the strengths of a person, and a pie is always a mystery.

Of course, there is no consensus, they say, you can only make pies this way and no other way. You can wrap the pie so that it is oval, triangular, square. You can roll the pie into a snail, into a tube, make a pigtail, etc.

Making patties is not based on how skillfully you manage to change the configuration of the test. Initially, it will be correct not to train with wrapping / folding, but with the correct dough kneading. Exactly what will then allow you to mold the perfect pies.

Mixing rules:

• The main thing is to make moderately steep dough. It is necessary that it does not stick to the hands, nothing more. There is such a joke of confectioners - if you get your hands dirty while kneading the dough, you did something wrong. First, you pour out the right amount of flour in a slide, make a hole inside and pour the individual ingredients into it. And then knead.
• So that the dough does not stick to your hands, spread your hands with vegetable oil.
• Even the strictest instructions often warn - do not cook the dough in a bad mood. Oddly enough, even culinary pros talk about the importance of this item. So - cook with pleasure and pleasure.

Each housewife adapts how to wrap pies, as they say, for herself. You can consider modeling pies using the example of a specific recipe.

Ingredients

• Yeast - 30 g;
• Flour - ½ kg;
• Rust. oil - 3-4 tablespoons;
• Milk - 250 ml;
• Chicken egg. - 1 PC.;
• Sugar - 1 tsp;
• Salt - a pinch.

Modeling pies step by step

So, you start making pies from yeast dough. They also make pies from puff pastry, but still the yeast pie is the most beautiful and delicious.

Cooking steps:

1. Warm the milk a little, pour sugar into it. Add yeast there, mix well.
2. Sift the flour onto a board or into a bowl. Make a hill out of flour, in the center of which is a recess.
3. Pour in milk with dissolved yeast, leave to ferment for 20 minutes. The mass during this time will rise, covered with bubbles.
4. After that, add the oil, beat the egg with salt. Start kneading the flour from the center to the edges. This can be done with a wooden spatula.
5. You will get a soft mass, which you need to knead well with your hands, then beat it on the table, form it into a ball, and then sculpt the pies.

Usually pies are made with fillings - meat, cheese, sweet, vegetable, etc. You can also make triangular pies - you first make a round cake, into which you put the filling, and on three sides of the circle you need to twist the dough to the center.

How beautiful to wrap buns with sugar

Modeling buns also requires some skills. Before frying or baking, you can make a sausage out of the dough, on which there will be small cuts. Roll the sausage into a ring, you get such a beautiful wheel.

You can also mold the dough according to the principle of brushwood. Cut the dough into rectangles, make an incision in the middle, into which one of the edges of the rectangle is passed through the tip.

Inspiration can come right in the cooking process. From the dough, you can form birds, leaves, roses, an accordion, etc. Experiment, and buns and pies from an unusual look will be even tastier.

Modeling pies step by step with a photo

Many hostesses have been taught to cook by their mothers since childhood. But all secrets cannot be passed on. And when you want to please yourself and your family with an original dish, then the question arises of how to make it right. This article will discuss how to properly sculpt pies. The most basic secret of easy sculpting of pies is an impeccable dough. Then everything will work flawlessly.

The secret to making pies from yeast dough

Yeast pies are not only lush, beautiful, but also very tasty, and in order for them to turn out beautifully, you need to mold them correctly.

Here are some little tricks for making yeast dough pies:

• Firstly, so that the seam does not diverge and keeps well throughout the baking, it should be twisted a little. You can do this with your fingers, as if wrapping the edges on top of each other.
• Secondly, if the dough sticks to the hands during modeling, then they can be greased with sunflower oil.
• Thirdly, if the edges do not fit well and do not fit tightly, then you can additionally press them with a fork, so the seam will turn out not only strong, but also figured.
• Fourthly, before sculpting the cake for the future pie, be sure to sprinkle it with flour and let it lie down for 5-10 minutes.
• Fifthly, yeast pies must still come up before they are baked or fried, so after this time it is necessary to check if the seams have come apart and, if necessary, fasten them.

The main secrets of how to sculpt pies for baking

The most important secret for the seam of the pie, which will be baked, is that it does not diverge. If the hostess is not sure about the reliability of the joint, then it is better to bake the pie with the seam down. You just need to press such a seam well with your palm, and it will not disperse. Well, if it is planned to make pies with an artistic seam, then it is better to process it with a mixture of eggs and water, this will not only additionally fasten the scar, but also add ruddiness to the baking.

How to mold pies of different shapes

Classic - boat. This is a favorite option for many housewives. The seam of such baking can be up or down. Virtuoso housewives make a beautiful upper scar in the form of a pigtail - this makes the pie very appetizing. To properly make a seam with a pigtail, you need to practice well. You will need a round or oval-shaped cake and a filling. First you need to pinch the edges by simply pressing, their friend
to friend. The seam must be high so that the pigtail turns out to be magnificent. Now it’s better to put the pie on the table and start “weaving” the pigtails. You need to start from one end, gradually moving towards the other. It is necessary to wrap the dough, placing the next layer on top of each other with your fingers. Bake braid side up. For beginner cooks, it is better to hide the seam under the bottom. So it will not be visible that it is not even, and even if the scar opens up a little, then this is not noticeable from above.

Triangular pie. There are two options for such pies - seam up or with a side scar.

For pies with a side scar, you will need square blanks. The filling lies a little closer to one edge. And the filling is covered with a free edge, so that an equilateral triangle is obtained. The seam in such a pie can be pressed down with a fork or passed through with a special curly tool.

Triangular pies with a seam up are obtained from round blanks. The filling must be put in the very middle and visually divide the cake into three parts. Sculpt better on the table. It is necessary to fasten the three parts in the middle, and then fix the seam itself. The scar in such a pie can be made figured or in the form of a pigtail and put flat side on a baking sheet for baking.

Square pies in the shape of an envelope. You will need a square blank and the filling must be placed in the middle. Fold each corner up so that they meet in the middle. To make it easier to sculpt, you need to fix all the corners, and only then fasten the edges. You can also make a square pie with side seams, for this you need two identical squares. On one of them they put the filling and cover it with the other. The edges of such a masterpiece can be ordinary - pinch with your fingers, or decorative - cut off with a special roller knife with wavy edges.

Round decorative pies. You need to sculpt them from two identical circles. It is better to make them with a glass, so the workpieces will be perfectly even and the same. Put the filling in the center of one circle and cover with the second piece of dough. The scar can be fastened with your fingers, you can press it with a fork, or you can make it curly with sushi chopsticks, so you get an openwork paradise.

Pies - manti. As a rule, such a baking dish is chosen if the filling has a liquid form (jam, jelly). Need a round piece. The edges of the future pie need to be lifted so that the filling does not leak out. Pies-manty are fastened with a bunch, as if collecting dough in a tail. In order for this form to bake better, you need to open the beam a little.

There are many more different forms, but these are more likely not pies, but buns.

The secret to properly fastening pies for frying in a pan:

• You need to start frying the pie from the side where the seam is.
• So that the scar does not disperse during frying, you need to press it with a fork and roll out the pie a little.
• If the seam does not want to be fastened in any way, then you can slightly moisten it with water, but do not overdo it.

Puff pastry pies

As a rule, puff pastries are made for baking and their filling is sweet. Here are a few basic rules for sculpting such pies. Novice housewives need to know that puff pastry does not like to be kneaded and sculpted for a long time, so it is better to conceive pies from it in the simplest form. It is better not to roll out the blanks before sculpting, but to stretch them a little to the desired size. Fasten the pie quickly and put on a baking sheet to grease all the pastries, paying special attention to the seam - beaten egg yolk.

It is worth noting that in order to facilitate the modeling of pies of various shapes, it is important that the dough is of the correct consistency. Not too cool and not too hard. In this case, the hostess will get beautiful and very tasty pies.

What kind of pies our modern housewives did not bake. Their fantasy is becoming more diverse and attractive. Pies in the oven from yeast dough are the most delicious pastries. Pies are baked - it means warm and cozy.

Baking in the oven from yeast ready-made dough in the form of hedgehogs, hares and piglets is the topic of this article. Such unusual pastries with different fillings are very fond of children, they just laugh with delight. Children like to make their own dough, and then sculpt pies.

And they want to learn culinary creativity.

The presence of parents is required. Such beautiful pies are molded with an explanation of the intended figure and a discussion of all the elements of modeling.

How to sculpt pies: hares with cottage cheese - a master class

Products for 10 pieces:

• ready-made yeast dough
• 300 grams of cottage cheese
• 2 - 3 tablespoons of sour cream
• sugar
• 1 teaspoon vanilla
• carnation

The method of sculpting pies in the form of hares step by step:

1. Mix cottage cheese with sour cream, vanilla and sugar. The filling should not be too dry and at the same time not liquid.

2. Roll out the dough (not thinly) into squares or small cakes, put the filling in the center and close the edges, forming a ball.

Then give the balls the shape of a petal: one part is round, and the other is a little narrower. Lay out on a baking sheet.

3. We do the ears like this: carefully cut the dough with scissors, but try not to reach the filling, otherwise it will come out of the dough during the baking process. Pull out the ears a little with your hands.

4. Insert eyes (carnations) in the narrow part of the pies. And leave the pies to part.

Beat the egg with a whisk and cover the top and sides of all the hares,

and then bake at 180 degrees C until golden brown.

Appetizing pastries in the form of hares with cottage cheese are ready to decorate the table.

Easter baking "Easter Bunny" - video lesson

How to sculpt pies: hedgehogs with poppy seeds - master class

Products for 10 pieces:

• ready-made yeast dough
• 200 grams of poppy
• 1 glass of milk
• 1/2 cup sugar
• 1.5 tablespoon semolina
• 1 teaspoon vanilla
• raisins (for nose and eyes)

Modeling hedgehogs with poppy dough step by step:

1. For the filling, mix milk, sugar and vanillin, mix well, bring to a boil. Pour poppy seeds and semolina, cook for 2 - 3 minutes, stirring constantly.

2. From the dough, form cakes with a diameter of 10 - 11 cm. Put the filling in the center and blind an oval pie. On one side of the pie, pull the dough out a little, forming a hedgehog nose.

Make round paws from pieces of dough, stick on four sides. On each foot, make three cuts to make fingers.

Insert raisins into the nose and eyes.

3. Needles are obtained as follows: carefully make cuts with scissors, but without making holes in the dough.

4. Leave the pies to rest, and then bake at 180 degrees C until golden brown.

Modeling pies from yeast dough ended with the creation of creative figures in the form of hedgehogs with poppies.

How to make a hedgehog from dough - video tutorial

How to sculpt pies: piglets with meat - a master class

Products for 10 pieces:

• ready-made yeast dough
• 300 grams minced meat
• 4 boiled eggs
• 1 bulb
• carnation

Modeling pies in the form of pigs with meat step by step:

1. Twist the onion, cut the peeled eggs into cubes. Mix everything with minced meat, salt.

2. Roll out the dough, but not thinly (otherwise the minced meat will not bake, and the dough will be ready). Cut into squares. put the filling and close the edges. folding the square into a triangle. So you get an elongated pie.

3. Pull one of the ends of the pie a little and form a patch.

Insert two cloves into the patch - these are the nostrils.

4. Cut out two small triangles from the dough and stick the ears in place.

Then make eyes out of raisins, and a tail out of dough. Leave the piglets to part. Top them with a beaten raw egg. Then bake at 170 degrees C until golden brown.

The molding turned out to be successful and after baking delicious piglets with meat were formed.

How to sculpt a pig from dough with minced meat - video lesson

Baking their yeast dough is always delicious. And the structural composition of the yeast dough allows you to show creative imagination. Baking figures are touching.