Closed pie title. Types of pies

Pie A friendly family consists of small pies such as a saechka or a boat, each pie is exchanged for heated oil, placed in a round shape or a frying pan and baked. This split surprise pie is made up of small pies, each of which can contain different toppings.

Cheesecakes

Cheesecakes are formed as follows. Pieces of equal size are cut from the bundle of dough, the balls are rolled up with the seam down, placed on a greased baking sheet and left to proof for 15-20 minutes, after which a recess is made in the center of the ball with a wooden pestle (crusher) or a glass. The recess is filled with stuffing. The edges of the cheesecake are smeared with an egg or better with a yolk.

Rose buns

The dough for roses is rolled out into a rectangle 0.7 cm thick, generously greased with melted butter or margarine, sprinkled with poppy seeds, wrapped in the form of a roll and cut into pieces of 2 - 2.5 cm. petals on the other - the rosette is ready.

When opening a flower, it is important to straighten the petals, give them the shape of a blooming rose, otherwise you will get a regular spiral. To prevent the petals from sticking together, the rolled out layer of dough is generously oiled and sprinkled with poppy seeds. The rosette will be more beautiful if the poppy is not crushed, but after washing it thoroughly, dry it and use it for sprinkling.

closed pie

A closed cake is formed in this way. Roll out the dough with a layer of 1 cm. Having wrapped the dough on a rolling pin, transfer it to a baking sheet, smooth the edges with a knife, put the filling in an even layer, cover top layer dough, pinch the edges and gently fold the seam down, leave for 15-20 minutes to proof, then grease the surface of the cake with yolk, prick with a fork and bake at a temperature of 210-220 ° C.

The surface of the cake can be decorated with various dough elements: chamomile flowers, carnations, cornflowers, leaves, twigs and other details.

How to make various elements from dough

To get chamomile, small pieces of dough from 2 to 2.5 g are rolled into a ball, shaped into a circle (flat cake), cuts are made in a circle from the center to the edge with a small knife and a chamomile is obtained. The flower is smeared with yolk, in the middle you can sprinkle a little poppy or put a raisin, a piece of nut. If the pie is a snack, then the middle of the flower can be decorated with a peppercorn. To make the flower more magnificent, more voluminous, it can be completed from two or more daisies.

To obtain a carnation or cornflower, a chamomile flower is cut into three parts (sectors) and each element is attached to a dough stalk.

The easiest way to make leaves is to roll out thin flagella of dough between your palms, roll them slightly with a rolling pin, make incisions with the tip of a knife, giving the shape of a leaf, in the middle, lightly pressing the knife blade, make leaf veins.

Each detail - a flower, a bud, a leaf, a twig - is placed on the surface of the cake smeared with yolk in accordance with the composition, pattern.

On the surface of the pie, it is necessary to make pricks with a fork so that cracks or gaps do not form during baking.

open pie

For an open pie, the dough is rolled out with a layer of 1 cm, transferred on a rolling pin to a baking sheet, the edges of the dough are folded onto the sides of the baking sheet, poured evenly or put the prepared filling (berries, apples), poured with a whipped mixture of sour cream and eggs taken in equal amounts adding sugar to taste. Then carefully wrap the edges, pinching in the corners.

On the filling layer, you can apply finishing elements from the dough: leaves, flowers, twigs, thin narrow stripes test in the form of a grid, binding crosswise.

After proofing, the cake is smeared with yolk and baked at a temperature of 200 - 220 ° C. pies from regular pies differ mainly in shape. Most pies have a round shape with an open middle. Small pies are baked in a round shape and in the form of a boat.

For friends - pies, for enemies - fists. Actually, the very word "pie" comes from the Old Russian "feast" and indicates that not a single solemn feast could do without them.

Nakrepok

The Poles make "kashanka" - blood sausage with porridge, and do the right thing. But we know the answer: it's hard, a pie from yeast dough stuffed with crumbly porridge(buckwheat, oatmeal or rice), on top of which is tightly placed thin slices salted fish, the name of the filling is “nakrepok”, that is, porridge fixed, as if pulled together by fish layers, gave the name to this pie, common in the Pskov and Tver regions.

Vekoshniki

The old name for pies made according to the principle "leftovers are sweet." If from yesterday’s hearty fast dinner there were leftover pieces of fish or meat (in the old days called “vekosh”), which, of course, it’s a pity to throw away, but they already look unsightly and dinner table obviously they won’t decorate, the zealous hostess rolled out a piece of dough and stuffed it with all kinds of food that was lying around, put it in the oven, and it turned out lovely dish For dinner. Does it look and feel a lot like pizza? Well, we are not offended by the Italians.

Kalinnik

One of the oldest Russian pies, where the berry was not put into the filling, but, after being dried, ground into powder, brewed boiling water into a slurry-mashed potatoes, on which the dough was kneaded from rye flour, sugar was not put at the same time and baked in the form of a thick cake without filling.

Yarn fillers

These are such triangular pies made of steep dough, kneaded on vegetable oil stuffed with cheese, eggs or jam, which was placed in only one corner.

Do it yourself:

flour - 450 g

water - 200 g

berry jam - 200 g

vegetable oil

salt

They sifted the flour, kneaded a stiff dough, adding water, a tablespoon of butter and salt, let it “rest” for half an hour, and then cut out cakes from thinly rolled dough, which were supplied with filling, pinched with a triangle and spun in oil.

Oh, you don't know what "yarn" is? Excuse me: this is one of the most ancient types of frying in Russian cuisine. We can say that this is a Russian version of deep fat, only the product does not “float” in fat, but is cooked in contact with the surface of the pan, semi-immersed in pre-calcined oil.

Borkannik

In Estonian and Finnish, "porkan" means "carrot". In areas where Russians lived next to the Finnish peoples (for example, in the Pskov and Novgorod provinces), a rye or rye-wheat pie stuffed with carrots and hard boiled eggs called "porkannik" or "borkannik". Yeast dough is stuffed with boiled fried carrots, onions, eggs and seasoned with cumin or dill. To others it will seem fresh, but magnificent - like a Chukhonian young lady ..

Do it yourself:

Flour 7.5 cups (1.2 kilograms of flour)

Vegetable oil 1 cup (can I?)

Salt 1 teaspoon

Dry yeast 5-6 grams (regular 30-40 grams)

Warm water 2 cups

Put yeast and salt into flour, add warm water and oil. Knead the dough, put in a bowl, cover with a towel and let rise. When it rises, knead again and leave to approach again. If you are using regular yeast, then they need to be dissolved in 0.5 cups warm water, and when they foam, knead the dough from these products, then follow the recipe.

For the filling, cut 3-4 large carrots lengthwise into 4 pieces, throw into boiling salted water and blanch for 2-3 minutes. Then drain the water and cut the carrots into cubes. 2 medium onions cut and fry in vegetable oil, salt, add carrots and stew all together, add chopped boiled eggs. You can add dill or cumin seeds. Divide the dough into two parts, roll out 2 circles, put the filling on one, close with the other, pinch the edges.

Gubnik

Best of the Best: Delicious Pskov mushroom pie. To be honest, I don’t know why it’s called that, but the second name is camelina, this is if they went into the filling fresh mushrooms. At the very mushroom time years, when it’s strange to think about dry mushrooms, the hostess kneads yeast dough, puts it under a wet towel for about three hours and, while it comes up, mashes it a couple of times. In a wide frying pan, prepare the filling: salted or fresh mushrooms(salty is tastier) fried in vegetable oil with onions and black pepper. When the filling is closed and the edges are pinched, holes are made in the upper part for steam to escape. And here's another interesting thing: it would be nice to grease the top of the cake with black tea before putting it in the oven, "for bite, color and smell."

Do it yourself:

Knead the dough from 500 gr. wheat flour, 2? glasses of warm water and 40 gr. yeast. Let the dough rise in a warm place for 30 minutes, then add another 500 g to it. flour, 1 cup vegetable oil and 1 teaspoon of salt. Knead the dough until it starts to fall behind your hands, put it in a bowl, cover with a slightly damp towel and put in a warm place for 3 hours. Punch down the risen dough twice during this time. While the dough is rising, prepare the filling for your mouthpiece.

In a wide skillet, heat 4 tbsp. tablespoons of vegetable oil, add 5 finely chopped onions and fry until golden color, then add 3 cups finely chopped salted mushrooms and black pepper to the onion to taste. Mix thoroughly and chill. Ready dough roll out into a large oval, put your filling on one half of which, cover with the other half and pinch the edges carefully. On the surface of the cake, make a few holes with a fork to release steam, grease the surface with a strong infusion of black tea, and bake your "lip" on a greased baking sheet at 180? oven for 40 minutes.

Chapilg

Now closed thinly rolled pan fried pie from sour dough on yogurt, stuffed with potatoes, cottage cheese or pumpkin, they are called either Adyghe or Ingush. Really, various variations chapilga today are popular and loved by the peoples of the Caucasus and are considered national dish And national pride, but he got there from Russian cuisine through the Kuban and Terek.

Do it yourself:

Kefir (whey or curdled milk) - 800 ml

Baking soda (with top) - 1 tsp

Wheat flour

Salt (with top) - 1 tsp

Cottage cheese, mashed potatoes, pumpkin puree - 800 g

Chicken egg - 2 pcs

Green onion - 1 bunch.

Butter - 400 g.

Sift flour into a large cup, make a funnel and pour 1 tsp. salt. IN warm kefir add 1 tsp. soda with top, mix. Pour into flour and knead by hand soft dough. Cover the dough with a towel and leave to rest for 20-30 minutes. Divide the dough into small balls and flatten to 1 cm thick. Put in the middle 2.5 tbsp. fillings. Pinch the edges, forming a ball with the filling inside, then roll it out with a rolling pin and put it in a dry, heated frying pan and immediately cover with a lid. Make the fire medium. Fry for 2.5 minutes on one side, remove the lid, fry the other side. Ready tortillas put on a plate, cover with a towel. When the last cake is fried, pour water into the pan, bring it to a boil, quickly dip the cakes in boiling water and put them on the greased melted butter dish, generously brushing the chapilgi with butter on both sides.

Illustration: Arboreus

Yuri Strekalovsky

Russian pies

Pies occupy a prominent and, moreover, always a place of honor on the Russian table. These truly national products have come down to us from ancient times, avoiding any kind of foreign influence.
Pies were prepared and consumed in Rus' at first exclusively on holidays. The very word "pie", derived from the old Russian word "feast", indicates that not a single solemn feast could do without pies. At the same time, each festival corresponded to a special type of pies, hence the variety of Russian pies both in appearance and in dough, fillings and taste.
The long existence of pies as a favorite food is largely due not only to their high taste qualities, but also by the fact that they turned out to be, one might say, a convenient form of concentrated nutrition. Often the pie literally contained the usual homemade dinner Russian people, that is, bread, cabbage soup, porridge, since pies were most often stuffed with cabbage, turnips, porridge, mushrooms. Therefore, with the expansion of various forms of out-of-home work, pies began to be taken with them to work, on the road. It was during this period that the proverb was born: "You will wrap everything in a pie."
In a classic national Russian dinner, pies always come after fish, fish dish, so that they are followed by another second - roast or porridge; in a simpler Russian dinner, they follow either immediately after the soup or after the second course.
Since the middle of the 19th century, it has become customary, especially in restaurants, to serve kulebyaki, porridge pies or pies with the corresponding first courses - meat broth, soup or ear. Late 19th - early 20th century puff pies began to be served also as an appetizer for breakfast or as independent dish for lunch and dinner. Sweet pies are served with tea.
Currently, wheat flour is used for pies. Initially, in the XII-XIV centuries, Russian pies were made mainly from rye flour, later with a small admixture of wheat, and even later they began to mix not a large number of flour premium. Gradually, a tradition developed to make dough for pies from a kind of flour "cocktail", which influenced the characteristics of the taste and consistency of the dough.
The dough of a Russian pie should always be sour, yeasty, or lively, living, as it was figuratively called in the old days. As a starter, along with yeast, yogurt, sour cream, beer, mash, whey can be used. Often, acidic components are combined into different combinations, and this makes it possible to diversify the consistency and taste of sour dough. In the past, bran-yeast dough was often used as a starter for pies: the bran was brewed with boiling water, allowed to stand for a while, then diluted warm water, yeast was added and left overnight. It was believed that pies made from sourdough dough are tastier, better, and more dough is obtained. At present, a safer, more fast way dough preparation.
The rich ingredients that make up the dough for Russian pies are also varied. First of all, milk, and then different kinds fats (vegetable, creamy, beef fat) and, to a much lesser extent, eggs. The choice of fat is usually related to the choice of toppings. So, in pies with vegetable filling and fish traditionally use vegetable oils, pies with meat stuffing- beef kidney fat, in poultry pies and pies - creamy and melted butter.
Freedom in choosing the main components of the dough - flour, sourdough, liquid, muffin - has led to the emergence of numerous variations, as a result of which almost every housewife's pies bear a certain imprint of individuality. At the same time, certain traditions have developed that establish the proportions of the main parts of the dough.
The dough for unsweetened pies should not be too dense in consistency, dry, as they used to say in the old days, that is, loose. For this, a thick, but not steep (with the exception of the dough for Kolobov pies) dough is prepared, most often rich, and the richness is achieved with milk or butter and, to a lesser extent, with the help of eggs, which contribute to the density and dryness of the dough. So, for 1 kg of flour there should be approximately 0.5 liters of liquid, including water, milk, all fats and eggs. As for eggs, their usual proportion in pie dough is very low - 1 egg for every 800 g of flour, or 1.25 eggs per 1 kg of flour.
Sweet pie doughs have more eggs and butter than savory pie doughs, and are also made somewhat stiffer and rolled into a thicker layer to prevent sugar from corroding the dough and sweet stuffing(jam). IN savory pies on the contrary, the advantage is a large amount of filling and a thin, dry crust. The only exceptions are kulebyaki, where the dough at the bottom of the pie is made a little thicker to increase the layer of filling, but the consistency remains the same uncool as for other savory pies.
The dough for pies is sometimes allowed to rise three times and already twice, each time beating and crushing it again. This guarantees good baking of the dough and great taste products, and with a high percentage of yeast and a generally sour start in the dough, it makes the acid invisible after baking pies.
The filling for Russian pies is most often prepared from one of any product. It can be a filling of vegetables (cabbage, peas, carrots, turnips, potatoes, onions, sorrel), mushrooms (dry, fresh boiled, fried and salted of all kinds), a variety of steep cereals with great content oil (a bowl of rice), vyazigi and fish, meat, poultry(usually chicken), cottage cheese, eggs, game. traditional toppings- cereals with onions and eggs, cabbage with eggs, mushrooms with onions and, finally, meat or fish (or elm) with rice and eggs.
Pies with complex fillings are called kulebyaks. Sometimes the filling is applied in several rows. In this case, in order to prevent the bottom crust from sticking (hardening) of the kulebyaka and to maintain clear divisions between the rows of the filling, they are shifted with thin dough pancakes baked in advance. At the same time, this or that porridge is always put in the lower layer, and fish or meat, mushrooms, onions are always placed in the upper layer.
Fillings of all kinds (except fish) are put in pies only boiled, cooled. The fish filling can also be from raw fish, which is why such pies are baked for about twice as long as the others. Salted red fish is also used in pies, usually in combination with three types of cereals - rice, buckwheat and sago. The vyazigi filling needs preliminary special preparation, which will be discussed below. As for fillings for sweet pies, then most they are made from jam (apple, currant, raspberry, cherry, strawberry, strawberry, blueberry, lingonberry), raisins with rice, prunes and figs, poppy seeds with sugar, dried bird cherry with sugar and honey. Less often in Russian cuisine (and even then in Lately) pies are made with fresh fruit and berries, mainly with apples, cherries, strawberries, blueberries.
The fillings should be juicy, fatty, spicier, sharper, more expressive than the normal taste dictates. It means that savory fillings should be a little saltier, a little spicier, a little fatter, and sweet ones a little sweeter. Such a “cloak” is necessary, since the dough absorbs some of the salt and sugar and the normally salted filling in the pie may be too bland.
The appearance of pies is characterized by size, shape, configuration and color. A sheet of newspaper serves as a guideline for the size of the pie. Most often they make pies the size of a quarter of a sheet or an eighth of it. Pies smaller than a sixteenth part are already called pies. Kulebyaki are made the size of half a sheet in length and a quarter of a sheet in width, that is, long, but narrow. Large kulebyaks that do not shrink on a baking sheet and, due to their size and thickness, require longer baking and high temperature, before they usually baked on the hearth, that is, in the place in the Russian stove where firewood is placed. After the burning of firewood, the coals were raked out and pies were placed on the red-hot hearth, which were therefore called hearth and pies, or pads. Podoviki usually had a denser and thicker bottom crust than other pies.
A rectangle with an aspect ratio of 3:2 is the predominant form of Russian pies, but there are also pies of other shapes - round, square, triangular, long elongated (or long), and curly.
Pies also differ in the type of dough overlay. They can be closed, or deaf, when the dough surrounds the filling from all sides; half-closed, or lattice, when the dough is placed on top of the pie in the form of a lattice or ladders, and, finally, open, when the dough surrounds the filling only from below and from the sides, and the top remains completely open.
Pies stuffed with meat, fish, poultry, as well as complex and loose stuffing (mushrooms, onions, rice, eggs) are never left open. Such pies should always be carefully pinched on all sides so that the filling does not dry out and the pie does not lose its charm. Besides, open pie with a complex filling it is difficult to cut and serve - it crumbles, breaks, appearance it deteriorates quickly. But simple stuffing, moreover, containing enough of its own moisture, for example, cottage cheese, cabbage, jam, apples, you can either not close it at all if the cake is small, or cover it with a braided dough to keep the filling stronger.
There is another category of semi-closed pies, a kind of exception to the rule: they are covered with dough and on top, but not completely pinched, so that a narrow gap remains in the middle of the pie, which expands a little during baking, and therefore it seems that the pie seems to be unzipped. Part of the filling (a piece of fish, carrot) should be visible in this slit, which gives the pie a funny look. Such pies - they are usually made very small - are called pies.
Finally, externally, the pies also differ in color. They can be dark, i.e. a glossy brown-leather color, white, i.e. light or grayish (depending on the flour), almost untouched by fire and only slightly browned from the underside, ruddy or well reddened, golden brownish hue , but without shine, matte, with small light patches, and, finally, sprinkled - with a thick layer of white flour on the crust and on the sides, through which a delicate golden blush of a toasted crust appears.
All these external differences are associated with corresponding changes in the temperature of the furnace, the holding time in it and the introduction additional components before planting in the oven - coated with water on top (shiny), egg yolk(dark), butter with yolk and one butter (ruddy), sprinkling with flour (sprinkling) and excluding any lubrication and closing with paper or sprinkling with sugar (white, matte).
Pies are filled with stuffing and finished directly on a baking sheet, which is greased with oil and rubbed with oiled paper, and if the pie is sweet from puff, butter dough, then the baking sheet is only slightly moistened with water or sprinkled with a thin layer of flour; it must always be cold. Another important point: Prepare cakes for baking in a room other than the one where the oven or oven is heated.
Pies made from yeast dough are always allowed to rise slightly on the sheet after cooking (stand for 15-20 minutes), and then smeared with yolk or butter and immediately put in the oven. Pies from butter, puff pastry, immediately after molding, are taken out together with the sheet in the cold for about 10-15 minutes, after which they are greased and put in the oven.
Concerning temperature regime oven, then it is characterized by a mandatory gradual drop in temperature towards the end of baking, and the initial, initial temperature should be high. To do this, the oven must be preheated. At the first sign of browning the cake, the heat is reduced to moderate, and by the end of baking - to low. For large pies, holes can be pierced along the edges with a pointed match so that the steam comes out and the top crust does not swell or sweat.
The baking time of pies usually depends on their size and the thickness of the filling. Large pies, especially pies and pies with fish, are baked for 1 hour, small ones - 20-30 minutes, the rest - between half an hour and an hour.
To check if baked closed pie, it must be pierced with a match: if the dough does not stick to it, the cake is ready. sign of readiness fish pie- exit of the steam fountain through the puncture.
Ready pie from the oven they are transferred to a dish, placing paper on the bottom, greased with butter on top and covered with a canvas or linen (linen) towel. You can eat pies both hot (or rather warm, 15-20 minutes after being taken out of the oven), and cold. It is not recommended to leave them on the third day, as the taste deteriorates sharply. In this case, however, you can update the pies by heating on low heat in the oven for 5-6 minutes.

. V.V. Pokhlebkin. 2005 .

See what "Russian pies" are in other dictionaries:

Large pastry products (from one eighth to half a sheet) with a variety of fillings, closed or semi-closed (sweet), which use yeast dough (plain, rich, puff). The use of yeast, sour dough is typical ... ... Culinary Dictionary

Large pastry products (from one eighth to half a sheet) with a variety of fillings, closed or semi-closed (sweet), which use yeast dough (plain, rich, puff). The use of yeast, sour dough ... ... Big Encyclopedia culinary arts

Apple Pie A pastry dish with a filling that is baked or fried. There is a large number various recipes pies. Variations relate to dough (yeast, biscuit or puff pastry), various fillings and appearance: ... ... Wikipedia

Their; pl. East Slavic people, constituting the main population of Russia; representatives of this people. * And what Russian does not like to drive fast? (Gogol). ◊ New Russians. Iron. About those who quickly got rich with the beginning of economic reforms in ... ... encyclopedic Dictionary

Pies occupy a prominent and, moreover, always a place of honor on the Russian table. These are one of those truly national products that have come down to us from ancient times, avoiding any kind of foreign influence.

Pies were prepared and consumed in Rus' at first exclusively on holidays. The very word "pie", derived from the old Russian word "feast", indicates that not a single solemn feast could do without pies. At the same time, each festival had its own special type of pies, which was the reason for the diversity of Russian pies both in appearance and in dough, fillings and taste.

The long existence of pies as a favorite food is largely due not only to their high taste qualities, but also to the fact that they turned out to be, one might say, a convenient form of concentrated nutrition. Often in the pie literally consisted of the usual homemade dinner of a Russian person, that is, bread, cabbage soup, porridge, since pies were most often stuffed with cabbage, turnips, porridge, mushrooms. Therefore, with the expansion of various forms of out-of-home work, pies began to be taken with them to work, on the road. It was during this period that the proverb “You wrap everything in a pie” was born.

In a classic national Russian dinner, pies always come after fish, a fish dish, so they are followed by another second - roast or porridge; in a simpler Russian dinner, they follow either immediately after the soup or after the second course.

From the middle of the XIX century. it became customary, especially in restaurants, to serve kulebyaki, porridge pies or pies with the corresponding first courses - meat broth, cabbage soup or fish soup. At the end of XIX - beginning of XX centuries. puff pies began to be served also as an appetizer for breakfast or as an independent dish for afternoon tea and dinner. Sweet pies are served with tea.

Currently, wheat flour is used for pies. Initially, in the 12th-14th centuries, Russian pies were made mainly from rye flour, later with a small admixture of wheat, and even later, a small amount of top-grade flour was mixed with wheat flour of the lowest grade. Gradually, a tradition developed to make dough for pies from a kind of flour "cocktail", which influenced the characteristics of the taste and consistency of the dough.

The dough of a Russian pie should always be sour, yeasty, or lively, living, as it was figuratively called in the old days. As a starter, along with yeast, yogurt, sour cream, beer, mash, whey can be used. Often, sour components are combined in different combinations, and this makes it possible to diversify the consistency and taste of sour dough.

In the past, bran-yeast dough was often used as a starter for pies: the bran was brewed with boiling water, allowed to stand for a while, then diluted with warm water, yeast was added and left overnight. It was believed that pies made from sourdough dough are tastier, better, and more dough is obtained. At present, a safer, faster way of preparing dough has entered into everyday life and has become stronger.

The rich ingredients that make up the dough for Russian pies are also varied. This is primarily milk, and then various types of fats (vegetable, creamy, beef fat) and, to a much lesser extent, eggs. The choice of fat is usually related to the choice of toppings. So, vegetable oils are traditionally used in pies with vegetable filling and fish, beef kidney fat is used in pies with meat filling, butter and ghee are used in poultry pies and kulebyaki.

Freedom in choosing the main components of the dough - flour, sourdough, liquid, muffin - has led to the emergence of numerous variations, as a result of which almost every housewife's pies bear a certain imprint of individuality. At the same time, certain traditions have developed that establish the proportions of the main parts of the dough.

The dough for unsweetened pies should not be too dense in consistency, dry, as they used to say in the old days, that is, loose. To do this, prepare a thick, but not steep (with the exception of dough for kolob pies) dough, most often rich, and richness is achieved with milk or butter and, to a lesser extent, with eggs, which contribute to the density and dryness of the dough.

So, for 1 kg of flour, there should be about 0.5 liters of liquid, including water, milk, all fats and eggs. As for eggs, their usual proportion in pie dough is very low - 1 egg for every 800 g of flour, or 1.25 eggs per 1 kg of flour.

More eggs and butter are placed in the dough for sweet pies than in the dough for savory pies, and, in addition, they make it somewhat steeper in consistency and roll it into a thicker layer to prevent sugar and sweet filling (jam) from corroding the dough.

In savory pies, on the contrary, the advantage is a large amount of filling and a thin, dry crust. The only exceptions are kulebyaki, where the dough at the bottom of the pie is made a little thicker to increase the layer of filling, but the consistency remains the same uncool as for other savory pies.

The dough for pies is sometimes allowed to rise three times and certainly twice, each time beating and crushing it again. This guarantees good baking of the dough and excellent taste of the product, and with a high percentage of yeast and a generally sour start in the dough, it makes the acid invisible after baking the pies.

The filling for Russian pies is most often prepared from one of any product. It can be a filling of vegetables (cabbage, peas, carrots, turnips, potatoes, onions, sorrel), mushrooms (dry, fresh boiled, fried and salted of all kinds), a variety of steep cereals with a high oil content (usually rice), vyazigi and fish, meat, poultry (usually chicken), cottage cheese, eggs, game.

Traditional fillings are porridges with onions and eggs, cabbage with eggs, mushrooms with onions and, finally, meat or fish (or elm) with rice and eggs.

Pies with complex fillings are called kulebyaks. Sometimes the filling is applied in several rows. In this case, in order to prevent the bottom crust from sticking (hardening) of the kulebyaka and to maintain clear divisions between the rows of the filling, they are shifted with thin dough pancakes baked in advance. At the same time, this or that porridge is always put in the lower layer, and fish or meat, mushrooms, onions are always placed in the upper layer.

Fillings of all kinds (except fish) are put in pies only boiled, cooled. The fish filling can also be made from raw fish, which is why such pies are baked about twice as long as the others. Salted red fish is also used in pies, usually in combination with three types of cereals - rice, buckwheat and sago. The vyazigi filling needs preliminary special preparation, which will be discussed below.

As for the fillings for sweet pies, most of them are made from jam (apple, currant, raspberry, cherry, strawberry, strawberry, blueberry, lingonberry), raisins with rice, prunes and figs, poppy seeds with sugar, dried bird cherry with sugar and honey. Less often in Russian cuisine (and even then recently) pies are made with fresh fruits and berries, mainly with apples, cherries, strawberries, and blueberries.

The fillings should be juicy, fatty, spicier, sharper, more expressive than the normal taste dictates. This means that savory fillings should be a little saltier, a little spicier, a little fatter, and sweet ones a little sweeter. Such a “cloak” is necessary, since the dough absorbs some of the salt and sugar, and the normally salted filling in the pie may be too bland.

The appearance of pies is characterized by size, shape, configuration and color. A sheet of newspaper serves as a guideline for the size of the pie. Most often they make pies the size of a quarter of a sheet or an eighth of it. Pies smaller than a sixteenth part are already called pies.

Kulebyaki are made the size of half a sheet in length and a quarter of a sheet in width, that is, long, but narrow. Kulebyaki large sizes, which do not fit on a baking sheet and, due to their size and thickness, require longer baking and high temperatures, they were usually baked on the hearth, that is, in the place in the Russian stove where firewood is placed. After the burning of firewood, the coals were raked out and pies were placed on the red-hot floor, which were therefore called hearth pies, or pads. Podoviki usually had a denser and thicker bottom crust than other pies.

A rectangle with an aspect ratio of 3:2 is the predominant form of Russian pies, but there are also pies of other shapes - round, square, triangular, long elongated (or long), and curly.

Pies also differ in the type of dough overlay. They can be closed, or deaf, when the dough surrounds the filling on all sides, semi-closed, or lattice, when the dough is placed on top of the pie in the form of a lattice or ladders, and, finally, open, when the dough surrounds the filling only from below and from the sides, and the top remains completely open.

Pies stuffed with meat, fish, poultry, as well as complex and loose stuffing (mushrooms, onions, rice, eggs) are never left open. Such pies should always be carefully pinched on all sides so that the filling does not dry out and the pie does not lose its charm. In addition, an open pie with a complex filling is difficult to cut and serve - it crumbles, breaks, and its appearance quickly deteriorates. But a simple filling, which also contains enough of its own moisture, such as cottage cheese, cabbage, jam, apples, can either not be closed at all if the cake is small, or covered with a braided dough to keep the filling stronger.

There is another category of semi-closed pies that are somewhat of an exception to the rule: they are covered with dough and on top, but not completely sealed, so that a narrow gap remains in the middle of the pie, which expands a little during baking, and therefore it seems that the pie seems to be unbuttoned. Part of the filling (a piece of fish, carrot) should be visible in this slit, which gives the pie a funny look. Such pies - they are usually made very small - are called pies.

Finally, externally, the pies also differ in color. They can be dark, i.e. a glossy brown-leather color, white, i.e. light or grayish (depending on the flour), almost untouched by fire and only slightly browned from the underside, ruddy or well reddened, golden brownish hue , but without gloss, matte, with small light patches and, finally, sprinkled - with a thick layer of white flour on the crust and on the sides, through which a delicate golden blush of a toasted crust appears.

All these external differences are associated with corresponding changes in the temperature of the oven, the exposure time in it and the introduction of additional components before planting in the oven - coating with water on top (shiny), egg yolk (dark), butter with yolk and one butter (ruddy), sprinkling with flour (bulk) and the exclusion of any lubrication and closing the top with paper or sprinkling with sugar (white, matte).

Pies are filled with filling and finally decorated directly on a baking sheet, which is oiled and wiped with oiled paper, and if the cake is sweet from puff pastry, then the baking sheet is only lightly moistened with water or sprinkled with a thin layer of flour, while it should always be cold. Another important point: they prepare pies for baking in the wrong room where the oven or oven is heated by the time the pies are planted.

Pies made from yeast dough are always allowed to rise slightly on the sheet after cooking (stand for 15-20 minutes), and then smeared with yolk or butter and immediately put in the oven. Pies from butter, puff pastry, immediately after molding, are taken out together with the sheet in the cold for about 10-15 minutes, after which they are greased and put in the oven.

As for the temperature regime of the oven, it is characterized by a mandatory gradual drop in temperature towards the end of baking, and the initial, initial temperature should be high. To do this, the oven must be preheated. At the first sign of browning the cake, the heat is reduced to moderate, and by the end of baking - to low. For large pies, holes can be pierced along the edges with a pointed match so that the steam comes out and the top crust does not swell or sweat.

The baking time of pies usually depends on their size and the thickness of the filling. Large pies, especially pies and pies with fish, are baked for 1 hour, small ones - 20-30 minutes, the rest - between half an hour and an hour.

To check whether a closed cake is baked, it must be pierced with a match: if the dough does not stick to it, the cake is ready. A sign of the readiness of a fish pie is the release of a fountain of steam through a puncture.

The finished cake from the oven should be transferred to a dish, placing paper on the bottom, greased with butter on top and covered with a canvas or linen (linen) towel. You can eat pies both hot (or rather warm, 15-20 minutes after being taken out of the oven), and cold. It is not recommended to leave them on the second day, as the taste deteriorates sharply. In this case, however, you can update the pies by heating on low heat in the oven for 5-6 minutes.

SAFE DOUGH ON WATER
(FOR FISH AND VEGETABLE PIES)

:
750 g flour, 1.5 cups cold (ice) water, 150 g butter, 1 egg, 25 g yeast, 1 teaspoon salt.

Knead all the ingredients together (pre-grind the butter), cover with a towel and let rise at room temperature.
Cut the dough as soon as it suits.

SAFE DOUGH WITH MILK (FOR PIE WITH PORRIDGE, EGGS, COTTAGE CHEESE)

:
750-800 g of flour, 1.25 cups of milk (warm), 0.25 cups of water (warm), 100 g of butter, 1 egg, 1 teaspoon of salt, 1 teaspoon of sugar, 25-30 g of yeast.

Dilute yeast, sugar, 1 teaspoon of flour in warm water, put for 15 minutes. Then dilute half the flour with milk, mix with yeast, let go.
When the dough has risen, add flour, salt, mashed butter, egg and knead thoroughly until it starts to fall behind the hands.
Cut the dough for the pie (roll out, put minced meat, pinch).

SAFE DOUGH WITH BEEF LATE
(FOR MEAT PIES)

:
0.75-1 kg flour, 1 cup melted beef kidney fat, 1 cup hot water, 50 g of yeast, 2 teaspoons of salt.

heat up beef fat: cut it small pieces in a deep frying pan, put in the oven and drain the fat that is heating all the time into a separate bowl. A small amount of it is more convenient to melt the fat on a low stove fire, slightly tilting the pan to one side.
Dissolve the yeast in 0.25 cups of water, add 1 teaspoon of flour, let stand for 10 minutes.
Mix the rest of the water with fat, knead a stiff dough on this mixture, add flour, diluted yeast, knead everything well, let it rise, salt, knead again and let it rise again, then cut into small pies (1/16 sheet).

DOUGH DOUGH FOR DROCKED PIES (WITH DIFFERENT FILLINGS)

:
750 g flour, 1 cup milk, 2 eggs, 50 g butter, 0.25 cup water, 50 g yeast, 1.5 teaspoons salt, 1 teaspoon sugar.

Yeast, dilute 2-3 teaspoons of flour with water, leave overnight.
In the morning, pour milk, melted butter, flour into the dough (leave 1 cup of flour for boning), eggs, sugar, salt, knead the dough, knead it thoroughly for at least half an hour, and place in linen bag, twice as large as the volume of the dough; immerse it in a bucket of cold water.
When the dough floats, flatten it and then cut it into pies.
Bake for at least half an hour.

YEAST Puff Dough
(FOR SWEET AND SWEET PIES)

:
600 g flour, 1.25-1.5 cups of milk (1.25 for a sweet pie), 125 g butter, 25-30 g yeast, 1-2 yolks (2 yolks for a sweet pie), 1.5 tsp. spoons of salt.
Note. In the case of using this test for sweet pies, the following are added to it:
1 st. sugar spoon, 1 teaspoon lemon peel, star anise, cinnamon or cardamom (depending on the filling: for walnut, poppy - cardamom, for apple - cinnamon, for cherry - star anise, for currant, strawberry - zest).

For friends - pies, for enemies - fists.

Actually, the very word "pie" comes from the Old Russian "feast" and indicates that not a single solemn feast could do without them. Yuri Strekalovsky knows what a "mountain feast" is and shares his family, tried and tested recipes Russian pies.

Nakrepok

The Poles make "kashanka" - black pudding with porridge, and they do the right thing. But we know the answer: it’s hard, a yeast dough pie stuffed with crumbly porridge (buckwheat, oatmeal or rice), on top of which thin slices of salted fish are tightly placed, the name of the filling is “hard”, that is, fixed, as if pulled together by fish layers porridge, and gave the name to this pie common in the Pskov and Tver regions.

Vekoshniki

The old name for pies made according to the principle "leftovers are sweet." If from yesterday’s hearty fast dinner there were leftover pieces of fish or meat (in the old days called “vekosh”), which, of course, it’s a pity to throw away, but they already look unsightly and obviously won’t decorate the dining table, the zealous hostess rolled out a piece of dough and stuffed it with all kinds lumbered food, put it in the oven, and it turned out a wonderful dish for dinner. Does it look and feel a lot like pizza? Well, we are not offended by the Italians.

Kalinnik

One of the oldest Russian pies, where the berry was not put into the filling, but, after being dried, it was ground into powder, brewed with boiling water into mashed potatoes, on which the rye flour dough was kneaded, sugar was not put in and baked in the form thick flatbread without filling.

Yarn fillers

These are triangular pies made of steep dough, kneaded in vegetable oil, stuffed with cheese, eggs or jam, which was placed in only one corner.

Do it yourself:

flour - 450 g

water - 200 g

berry jam - 200 g

vegetable oil

powdered sugar

salt

They sifted the flour, kneaded a stiff dough, adding water, a tablespoon of butter and salt, let it “rest” for half an hour, and then cut out cakes from thinly rolled dough, which were supplied with filling, pinched with a triangle and spun in oil.

Oh, you don't know what "yarn" is? Excuse me: this is one of the most ancient types of frying in Russian cuisine. We can say that this is a Russian version of deep fat, only the product does not “float” in fat, but is cooked in contact with the surface of the pan, semi-immersed in pre-calcined oil.

Borkannik

In Estonian and Finnish, "porkan" means "carrot". In areas where Russians lived next to the Finnish peoples (for example, in the Pskov and Novgorod provinces), a rye or rye-wheat pie stuffed with carrots and hard-boiled eggs is called “porkannik” or “borkannik”. Yeast dough is stuffed with boiled fried carrots, onions, eggs and seasoned with cumin or dill. To others it will seem fresh, but magnificent - like a Chukhonian young lady ..

Do it yourself:

Flour 7.5 cups (1.2 kilograms of flour)

Vegetable oil 1 cup (can I?)

Salt 1 teaspoon

Dry yeast 5-6 grams (regular 30-40 grams)

Warm water 2 cups

Put yeast and salt into flour, add warm water and oil. Knead the dough, put in a bowl, cover with a towel and let rise. When it rises, knead again and leave to approach again. If you use ordinary yeast, then they must be dissolved in 0.5 cups of warm water, and when they foam, knead the dough from these products, then follow the recipe.

For the filling, cut 3-4 large carrots lengthwise into 4 pieces, throw into boiling salted water and blanch for 2-3 minutes. Then drain the water and cut the carrots into cubes. Cut 2 medium onions and fry in vegetable oil, add salt, add carrots and stew all together, add chopped boiled eggs. You can add dill or cumin seeds. Divide the dough into two parts, roll out 2 circles, put the filling on one, close with the other, pinch the edges.

The best of the best: delicious Pskov mushroom pie. To be honest, I don’t know why it’s called that, but the second name is camelina, if fresh mushrooms went into the filling. In the most mushroom time of the year, when it’s strange to think about dry mushrooms, the hostess will knead the yeast dough, put it under a wet towel for about three hours and, while it fits, she will knead a couple of times. The filling is prepared in a wide frying pan: salted or fresh mushrooms (salted are tastier) are fried in vegetable oil with onions and black pepper. When the filling is closed and the edges are pinched, holes are made in the upper part for steam to escape. And here's another interesting thing: it would be nice to grease the top of the cake with black tea before putting it in the oven, "for bite, color and smell."

Do it yourself:

Knead the dough from 500 gr. wheat flour, 2? glasses of warm water and 40 gr. yeast. Let the dough rise in a warm place for 30 minutes, then add another 500 g to it. flour, 1 glass of vegetable oil and 1 teaspoon of salt. Knead the dough until it starts to fall behind your hands, put it in a bowl, cover with a slightly damp towel and put in a warm place for 3 hours. Punch down the risen dough twice during this time. While the dough is rising, prepare the filling for your mouthpiece.

In a wide skillet, heat 4 tbsp. tablespoons of vegetable oil, add 5 finely chopped onions and fry until golden brown, then add 3 cups of finely chopped salted mushrooms and black pepper to the onion to taste. Mix thoroughly and chill. Roll out the finished dough into a large oval, put your filling on one half of which, cover with the other half and carefully pinch the edges. On the surface of the cake, make a few holes with a fork to release steam, grease the surface with a strong infusion of black tea, and bake your "lip" on a greased baking sheet at 180? oven for 40 minutes.

Cottage cheese, mashed potatoes, pumpkin puree - 800 g

Chicken egg - 2 pcs

Green onion - 1 bunch.

Butter - 400 g.

Sift flour into a large cup, make a funnel and pour 1 tsp. salt. Add 1 tsp to warm kefir. soda with top, mix. Pour into flour and knead by hand to a soft dough. Cover the dough with a towel and leave to rest for 20-30 minutes. Divide the dough into small balls and flatten to 1 cm thick. Put in the middle 2.5 tbsp. fillings. Pinch the edges, forming a ball with the filling inside, then roll it out with a rolling pin and put it in a dry, heated frying pan and immediately cover with a lid. Make the fire medium. Fry for 2.5 minutes on one side, remove the lid, fry the other side. Put the finished cakes on a plate, cover with a towel. When the last cake is fried, pour water into the pan, bring it to a boil, quickly dip the cakes in boiling water and put them on a dish greased with melted butter, generously brushing the chapilgi with oil on both sides.

Yuri Strekalovsky