How to make beautiful pies. How to sculpt pies: yeast dough buns, photo step by step, instructions on how to wrap correctly, beautiful pie, video

Ingredients:

Wheat flour
Yeast dough

How to form triangular pies from yeast dough with stuffing step by step instructions with a photo:

We will need:

Cutting board
rolling pin
Cup

Ingredients:

Wheat flour
Yeast dough

How to properly form pies from yeast dough

Pies are one of the favorite treats of both adults and children. They are served with borscht, soups instead of bread. Sweet pies are delicious with tea or milk. Pies can be taken with you on the road, on a picnic, to school or to work. But everyone notices that one hostess often has pies on the table, while the other almost never.

This is due not only to the fact that not every housewife fully succumbs to yeast dough, but also to the fact that the filling flows out of the pies during baking, they unfold, crack along the seam and as a result have a not very appetizing look. In order for the pies to look attractive, and the filling does not leak out, the pies should be formed correctly.

Depending on the filling, you can form open or closed pies. If you cook pies with different fillings at the same time, then by giving them a different shape, you will mark them well. And your family will be able to accurately choose from the common slide exactly the pie with the filling that they like. Well, no one will argue that beautifully formed pies always look very appetizing.

How to form pies from yeast dough with filling long step by step instructions with a photo:

Step 1

For work, we need pie yeast dough, pie filling, flour, rolling pin, cutting board.

Step 10

And then put the pie with the folded edges down. This method of molding is very suitable if you are very afraid of leaking liquid filling.

We will need:

Cutting board
rolling pin

Ingredients:

Wheat flour
Yeast dough

How to properly form pies from yeast dough

How to form pies from yeast dough with filling round step by step instructions with a photo:

Step 1

For work, we need yeast pie dough, flour for dusting, a rolling pin, a cutting board.

We will need:

rolling pin
Cutting board
Cup

Ingredients:

Wheat flour
Yeast dough

How to properly form pies from yeast dough

How to form pies from yeast dough with crescent moon filling step by step instructions with a photo:

Step 1

For work, we need pie yeast dough, filling for pies, a glass, a rolling pin, a cutting board.

We will need:

rolling pin
Cutting board

Ingredients:

Wheat flour
Yeast dough

How to properly form pies from yeast dough

How to form pies from yeast dough with filling with voluminous strips step by step instructions with a photo:

Step 1

For work, we need yeast pie dough, pie filling, flour for dusting, rolling pin, knife, cutting board.

Step 4

On the one hand, across the entire width, lay out the filling on the rectangle, and on the other hand, up to half of the rectangle, make cuts with a knife.

We will need:

rolling pin
Cutting board

Ingredients:

Wheat flour
Yeast dough

How to properly form pies from yeast dough

What holiday is complete without cheesecakes, buns and pies? It is by them that the culinary skills of the hostess are often evaluated. Here you can and should not only show your imagination in choosing the filling, but also demonstrate your aesthetic taste, paying attention to the shape. Therefore, the question of how to sculpt pies so that they look appetizing always remains relevant.

Pies are everything!

The history of Slavic cooking is unthinkable without pies. Their recipes are passed down from mother to daughter and granddaughter from century to century. Over their long history, pies have been enriched with hundreds of recipes, dozens of fillings and a decent number of cooking methods. But the main secret of delicious pies is still the principle of combining good dough, delicious filling and patience.

Pies are a very convenient dish. Depending on which filling you choose, they can be:

appetizer (vegetable, mushroom fillings);
main course (pies with meat or fish);
dessert (sweet or dairy fillings).

But it's not just homemade food. Many large domestic and foreign restaurants offer a large selection of pies on the menu. The uniqueness of these flour products is associated not only with the variety of fillings, but also with the type of dough and shape. As for the test, it can be:

yeast (butter, for fried pies);
yeast-free (puff, custard).

Just as important as the "content" is the shape of the pies. The skill of the hostess is often determined by whether she knows how to properly sculpt pies from one or another dough.

From such a batch, pastries are soft and airy. What is the best way to make pies from yeast dough? In form, these products can take the form:

ovals;
circles;
squares;
triangles.

These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.

How to sculpt oval pies?

The most popular form of yeast pies is oval. It is suitable for any filling.

Divide the dough into small balls.
Roll each ball into a roll.
We cut the roll into small pieces-cubes (about 4 cm).
We roll out the pieces into oval cakes up to 5 mm thick.
We put the filling in the middle, throw one edge over the other, pinch in the form of a crescent.
When frying or baking, put the pies on the seam.

Forming round patties

Cute round pies remind of childhood. This form is especially well suited for fruit fillings, as it collects all the juice inside.

We roll out small round cakes from the dough (about 5 mm).
I put the stuffing in the center.
Raise the edges of the cake and collect them in the middle.
We fasten it thoroughly so that we get a bag.
Lay out to bake with the clip down.

We make pies in squares

Open pies-pillows look unusual. This form is suitable for dry fillings (potatoes, minced meat), as the juice of vegetable and fruit fillings will flow out.

Roll out the dough into medium sized rectangles.
Put the filling in the middle.
Raise the corners and pinch together.
Lay on a baking sheet or pan, seam side up.

Beautiful triangular pies

As a variety of pies with open fillings, triangular shapes cannot be ignored.

We put the filling on a cake rolled out with a rectangle 0.5 cm thick.
We fold the two edges so that we get an arrow.
The two remaining edges are slightly tucked up.

The secrets of sculpting pies from yeast dough

To make the pies cute, it is worth considering a number of recommendations:

pour a little sunflower oil on your hands - so the dough will not stick, and you can give it the desired shape;
grease the edges of the cakes with water - then they will stick together well;
before baking or frying the pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even more magnificent;
Lubricate the tops of the pies with milk or a beaten egg - an appetizing crust forms on the pies.

The best forms for non-yeast dough

For housewives who do not like to mess with yeast, there are many test options without them. From the yeast-free “base”, pies are well obtained, the shape of which does not need additional volume:

mugs;
harnesses;
with embossed lines.

At the same time, all variants of forms for yeast dough can also be used.

How to mold pies-mugs?

Experienced housewives know how to beautifully mold pies from non-yeast dough - to make mugs. This technology is very easy to master.

From the rolled out dough, cut out circles of the same diameter.
I put the stuffing in the center.
Cover with another circle and pinch the edges.
Put on a baking sheet or pan.

Those who like bigger pastries will surely like the pies-buns.

Cut the rolled dough into several rectangles.
Cut each rectangle along the edges into strips.
Put the stuffing in the middle.
We fold the strips crosswise, pinching the edges a little.
Lay out on a cooking surface.

If you want to surprise your loved ones with intricate pies, then take embossed forms into service.

Cut out ovals from the rolled sheet.
In the middle we put the stuffing in the form of sausages.
We turn the top and bottom of the workpiece by a quarter.
Now take the corners along the wide edge and fold them crosswise twice.

We seem to be "swaddling" our pies. It is beautiful, but only suitable for thick fillings.

Rules for sculpting pies from a non-yeast base

Pies made from this type of dough are very dense and, unlike yeast, can be lean. But in order for the pastries to turn out well, you need to know how to sculpt pies correctly if you work with a yeast-free base:

to make the edges stick together better, grease them with egg white;
if you want to get pastries with a delicate blush, grease them with brewed black tea before baking;
if you are making oven pies, then start baking at 100 degrees and increase the temperature to the required gradually;
To make oven pies soft and airy, after you take out the baking sheet, sprinkle the pastries with water.

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 piglets 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.

Calories: Not specified
Time for preparing: Not specified

Required products:

- yeast dough,
- stuffing for pies.

How to cook with a photo step by step

1. Divide the finished yeast dough into portions. Roll into balls the size of a chicken egg. To form a pie, roll the ball into a round cake, 12-15 cm in diameter. Place the desired filling in the center of the blank.

2. Bend the top edge of the cake inward (as in the photo).

3. On the right side, bend the edge of the workpiece, covering the filling.

4. In the same way, bend the left edge of the cake.

5. Alternately bending the edges to the center, “braid” the seam with a pigtail. The filling will be inside, and the seam will turn out neat.

6. There is another type of seam fastening with a “pigtail”. To do this, also roll out a ball of yeast dough into a round cake. Distribute the filling in the central part with a strip.

7. Bend the workpiece in half and fasten the junction with light movements.

8. Next, proceed to the "weaving": slightly stretch the edge and bend it with an angle.

9. Then pull the edge a little again and bend it inside out.

10. Similarly, “braid” the pigtail to the end, around the entire perimeter. Only at first this process seems impossible, but over time, weaving turns out to be very exciting. By the way, in this way you can sculpt dumplings. They turn out very pretty.

11. The easiest method for making pies that even a child can handle: roll out a ball of dough into a round cake. Lay the filling in the central part of the workpiece.

12. Connect the edges of the cake in the central part, forming an oblong pie. To make the fastening strong, try to press the edges to each other as tightly as possible. These pies can be baked either seam up or seam down. I also suggest you cook very tasty and satisfying.

13. Bake pies until golden brown and enjoy fresh and beautiful pastries.

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 on 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 make a sausage uniform 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 triangle of puff pastry 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.