How to form pies with filling. We make simple dough pies

Even the most experienced chefs they don’t know what shape the pies should have, and all because there are no strict rules in this regard. Everyone can sculpt such pies as he likes.

If you prefer oval pies, concentrate on the technique of sculpting them, but if triangular pies are more to your taste, learn how to fold the dough into an envelope. In reality everything existing options modeling is easy to implement, but only if you are aware of a couple of subtleties in working with dough.

Secrets of the right test

There are two main secrets for making dough for pies:

Good mood

Any housewife has in her stock a couple of dough recipes for her favorite pies, despite their plentiful amount in cookbooks. 2-3 recipes, most likely, were left in the course of lengthy experiments. Many confirm that the dough can feel and its quality depends on the mood of the hostess and the motor skills of her hands.

If you are not in the mood today, it is better not to start kneading the dough, it is unlikely to turn out the way it should be. Believe me, in such scenarios, even a recipe that has not failed before can break this trend.

Important!!!

Before kneading the dough for pies, recharge yourself with positive, cheerful music, a humorous channel on TV, etc. will contribute to this. When the effect is achieved, you can get down to business.

Dough kneading

The dough for pies should be moderately thick, you need enough flour so that the mass does not stick to your hands. There is even a joke among professional chefs about this, that if hands get dirty during the dough kneading process, it means that a mistake was made somewhere.

To guess the amount of flour for the dough, take everything liquid ingredients, mix them and put them in a slide on the board, then make a recess in it and fill it with liquid ingredients. Now start lightly, slowly mixing the flour into the liquid until the mass gets rid of stickiness. On this kneading can be stopped.

Important!!!

The dough will not stick to your hands during the modeling process if you grease them beforehand vegetable oil.

Sculpting techniques

We present to your attention some of the most popular ways of sculpting pies among housewives. Before starting the process, you first need to form a tourniquet of about 5 cm from the dough. in diameter, and then divide it into even parts with a knife.

Take some dough and spread it evenly to form a 5mm cake. in diameter. Press the center a little and put the stuffing there. Connect two opposite edges and pinch with a crescent. When baking, lay the pie on the seam, slightly flattening from above.

Round patties

Make the same cake from the dough as in the previous case, put the filling in the center, only then pinch the edges in a circle in a different way into the “bag”. Hide the resulting protrusion inside.

triangular pies

Get a cake from the dough, lay out the filling and smooth it over the surface, not reaching the edges a little. Lubricate the empty space formed in a circle cold water. Now hook the top two edges and connect them at a 45 degree angle to the middle. Connect the remaining edge to the center and pinch the seams. That's all, the cake is ready, you can put it on a baking sheet.

Embossed pies

Form an oval cake, fill the center with the filling in the form of a sausage. After that, wrap two opposite edges a quarter of the length of the cake. Now take the tips of the top edge and lay on top of each other without touching the filling. Now lay the dough on both sides crosswise. From the outside, the impression may be that you are “swaddling” a cake. To sculpt one embossed pie, you need 4-5 "swaddling".

Baking pies

After the modeling of pies is finished, do not rush to bake them immediately. First, put the blanks on a baking sheet, brush them with vegetable oil on top and cover cling film, let them stand for about 15 minutes. While this is happening, preheat the oven. After the allotted time, grease the pies milk and egg mixture. Thanks to this coating, after baking, a shiny, golden brown.

Conclusion:

Pies can be sculpted in different ways, everyone has the right to choose the most suitable technique for themselves. However, the taste finished product little depends on the shape of the pie, it is more important to properly prepare the dough and filling. Good luck! Delicious pies for you!

Every woman strives to pamper her relatives with various pies and buns. It is by baking that you can determine the level of skill of the hostess. After all, you need to show imagination when choosing not only the filling, but also the shape of future products. Not everyone knows how to mold a pie beautifully.

Baking is an art. Recipes for various pies have been passed down from generation to generation for many centuries. At the moment, there are many ways to prepare them. What are the pies? Baking can be:

It is worth noting that the menu of many foreign restaurants includes pies and pies. The uniqueness of baking lies not only in the filling, but also in the choice of dough. It can be:

1. Yeast - rich, used for pies and buns.
2. Yeast-free - custard and puff.

However, not every housewife can make beautiful pies, the photo of which is presented below. The form of baking can be absolutely any:

1. Round.
2. Oval.
3. triangular.
4. square and so on.

It is best to cook pies and buns from yeast dough, as in the process of cooking it becomes more fluffy and airy.

We make oval pies

How beautiful to mold oval-shaped pies? It is worth noting that this option allows you to use almost any filling. That is why the oval shape is considered the most popular. To do original pies, need to:

1. Divide the dough into small pieces and roll into balls.
2. Such blanks should be rolled into flagella, and then cut into cubes (about 4 centimeters each).
3. Each piece must be rolled into an oval-shaped cake. The thickness of the dough should be no more than 5 millimeters.
4. In the middle of the workpiece, you need to put a little filling. After that, one edge of the cake must be thrown over the second and pinched. The result should be a crescent.

That's all. The oval-shaped pie is ready. When baking or frying, the blanks should be laid out with the seam down.

Original round pies

How to make beautiful cakes round shape? Actually, it's easy. It is worth noting that this form is ideal for baking with fruit filling. To make the products exactly round, you need:

1. Yeast dough divide into pieces, and then roll out so that as a result neat cakes are formed with a thickness of no more than 5 millimeters.
2. Put the filling in the center of the round blank.
3. Carefully gather the edges of the cake in the center and carefully pinch. The result should be a bag.

When baking, these pies should be laid out with a clamp. Otherwise, the cake will spread.

cute little squares

How to mold a pie beautifully from yeast dough? If the filling consists of dry products, such as potatoes or minced meat, then it is best to make square-shaped pastries. It takes a little time. It should be noted that fruit or vegetable stuffing from such pies can flow out. To prepare square-shaped products, you need:

1. Roll out cakes from the dough, preferably medium-sized.
2. Put in the middle of each piece required amount fillings.
3. Gently lift the corners of the dough and pinch together.

Spread these pies on a baking sheet or in a pan with the seam up. This way the cake won't spread.

triangular baking

How to mold beautiful yeast dough pies for the festive table? In this case, a triangular shape is ideal. The pies are baked very quickly and easily. This form is suitable for baking with an open filling. To make triangular pies, you need:

1. Roll out the dough so that you get a neat triangle.
2. Put the filling in the center of the resulting workpiece.
3. Fold the two edges so that an arrow forms.
4. Fold the rest of the edges up.

The secrets of making pies from yeast dough

1. So that during the modeling process the dough does not stick to your fingers, you need to lubricate your hands sunflower oil.
2. To make the edges of the cakes stick together well, craftsmen advise lubricating them with water.
3. Before baking, the workpiece should be covered with cling film, previously lubricated with vegetable oil. IN this case better to use corn. The pies should stand under the film for about 15 minutes. As a result, the pastries will turn out to be more magnificent.
4. The tops of the pies should be greased with a beaten egg or milk. Thanks to this, during the baking process, the products will acquire an appetizing crust.

If the dough is yeast-free

If you do not want to mess with yeast, you can use plain dough, puff or custard. In this case, you can make pies:

1. From circles.
2. From harnesses.
3. With original embossed outlines.

In this case, you can use modeling options, as for yeast dough.

Pies-mugs

How to mold a pie beautifully from yeast-free dough? The manufacturing technology is quite simple:

1. First you need to roll out the dough into a fairly thin layer. The thickness must exceed 5 millimeters.
2. From the dough, cut out round-shaped blanks, preferably of the same diameter.
3. In the center of the cake you need to put the filling, and then close the second cake. The edges of the blanks must be carefully pinched.

Put the finished pies on a baking sheet or in a pan.

Flagella pies

It's another one original way molding pies from yeast-free dough. Preparing such a cake is very simple. For this you need:

1. Roll out the dough and cut out small rectangles. From the side of each corner it is worth making cuts.
2. Put the filling in the center of the workpiece.
3. After that, each edge must be lifted and folded crosswise. The edges must be sealed.

Pies prepared in this way must be laid out on a baking sheet.

Embossed pies

Want to make a beautiful pie? Photos of ready-made pastries, lovingly prepared by the hands of skilled culinary experts, are simply mesmerizing, causing appetite and a burning desire to try at least a piece of such a delicacy! However, getting embossed pies is not so difficult. The main thing is to follow the sequence. For the manufacture of original baking it doesn't take much:

1. The dough should be rolled out so that oval-shaped layers are obtained.
2. Put the stuffing in the form of a sausage in the middle of each blank.
3. Tuck the bottom and top of the cake about a quarter.
4. Fold the corners along the wide edge twice crosswise.

It remains only to bake pies in the oven.

Rules for sculpting from yeast-free dough

Yeast-free dough is much denser than muffin. It can be prepared from meatless pies With various fillings. To make the finished baking look appetizing, you should follow certain rules:

1. If you want to get pies with an appetizing and ruddy crust, then grease it before baking. egg white.
2. If you bake everything in the oven, then you should only heat it up to 100 degrees. The temperature must be increased gradually during cooking to the desired level.
3. To make pies out of the oven airy and soft, you need to sprinkle them with water immediately after baking.

In conclusion

Now you know how beautifully to mold pies from puff pastry, yeast or custard. The technology is quite simple. If necessary, you can master several ways of sculpting. This will make pastries not only tasty, but also original. Do not forget that a certain filling requires its own form of baking. For example, for liquid filling square or triangular shaped pies will not work. In this case, it is better to make products round or oval. The main thing is to follow the rules and recommendations of professionals.

Most feasts simply cannot do without fresh hot pies. For this reason, the question of how to wrap pies is very relevant. Appearance this snack is no less important than great taste. Taking into account the specifics of the filling (meat, mushrooms with onions, fish, potatoes, cabbage or jam), a different form of baking is allowed.

Forms of patties: varieties

Slavic cuisine is unimaginable without fresh pastries. long time there are more and more new tips on how to sculpt The main requirement for good baking is at the same time delicious stuffing, high-quality dough and the skill of the cook. pies can be called a unique dish, since they can perform a different function on the table:

Snacks (stuffed with mushrooms, onions or vegetables);

Main course (filled with fish, meat or potatoes);

Dessert (with cottage cheese or jam filling).

In order for baking to have a pleasant appearance, a number of certain rules must be observed. In order for the dough not to stick to your hands, you need to grease your palms with sunflower oil. In order for the edges of the pies to be well fastened, you can lightly coat them with egg white or water. Before you start frying or baking pies, you need to leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden crust to form on top of the baking, you should grease the products with egg yolk.

How to cook pies correctly?

To make pies not only tasty, but also attractive, it is important to follow the technique of their preparation. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make yeast pies, you will need eggs, yeast, milk, sugar, salt, flour and the chosen filling. The amount of filler in ready-made pastries will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the test pieces is also important. If you make them too big, they will not look very nice, and it will be inconvenient to eat them.

The originality of this product depends not only on huge amount fillers, but also from the various forms available. Cake modeling techniques include several types available - round, square, oval, triangular.

The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make pies closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in

Round pies

These cookies evoke nostalgic memories of childhood. Round shaped pies are usually made with fruit fillings, usually with apples. This is due to the ability to keep the melted juice inside the products.

To make beautiful round patties, you should roll out small cakes from the dough. Their thickness should be no more than 5 mm. The filler is laid out in the center, and the edges are folded towards the middle. Then the edges must be fixed, giving them the shape of a bag. On a baking sheet, such pies are laid out with a clamp down to avoid their unfolding in the oven.

In addition, if you intend to bake products, and not fry, you can make pouches with an open top. To do this, the dough is rolled into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is applied to the center of each circle, and then the edges are tucked up and glued together, while a small hole remains at the top. Such pies can be made with any filling that does not spread.

Oval-shaped pies

The most popular type of yeast dough pies is an oval shape. They can be made with sweet fillings, as well as with cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm each), then each of them is rolled into thin flatbread oval shape. The filler is placed in the center. After that, one edge of the cake is superimposed on the other, after which the dough should be molded so that the product resembles a semicircle. On a baking sheet or pan, such pies are laid out with a seam down. Such forms of pies can also have their own varieties.

In addition, if you intend to fry, you can fold the edges of the dough into a crescent and fasten well along the edge. You will get a pie that resembles a cheburek in shape.

Triangular pies

These baked goods are usually open stuffing. The filler is often potatoes, chicken fillet, meat or fish. triangular pies are made as follows: from the dough you need to roll out a thin (not thicker than 0.5 cm) rectangle. The filler is folded in the middle, after which the edges of the dough overlap each other obliquely and are well fixed. In this case, the seam can be either tucked up or made in the form of a pigtail.

Square shaped pies

To make square-shaped pastries, you need to roll out the dough with a rolling pin into a thin layer and then cut into identical rectangular fragments. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To do this, you need to blind two edges diagonally at an angle of about 45 degrees. Fasten the remaining 2 edges in the same way. Lastly, the center is closed, and the seams are glued together in the form of dense bundles. These can be made not only with yeast pies, but also products from different types puff pastry.

How beautiful to wrap products?

Regardless of the shape of the blanks, the issue of proper bonding of the edges is of great importance. How to wrap pies beautifully? There are several common ways. When sculpting the seams, it is necessary to exert some effort so that the fastened edges do not diverge during baking or frying.

The first way is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. Thus, you will be able to beautiful pie oval shape with neat smooth edges. A rectangular product folded in an envelope can also be closed up in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in beautiful design. There are also options with a partially open top of the pie, but in this case it must be taken into account that the filling does not fall out during frying or baking.

How to wrap pies with an original seam?

There are several types of baking designs.

To make a seam with a pigtail, hold the workpiece with your left hand, and with your right hand thumb twist the edges so that a twisted rope is formed. At the edges of the product, extra tips are formed, which should be pinched off.

To make a seam with a hedgehog, fasten the edges of the dough so as to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and fold each piece diagonally.

Embossed pies

How to sculpt pies from yeast dough in a relief form? This is a slightly more complex form of baking. Such pies can serve good decoration holiday table. You can use any filler - both sweet and salty. The main thing is that the filling does not spread. How to wrap pies of this type? To do this, the dough should be rolled out with a layer and cut out of it into oval-shaped pieces. In the center of each of them with a sausage, you need to spread the filler. The lower and upper parts of the dough are tucked in by about a quarter. The corners of the workpiece are fastened crosswise from the side of the wide edge (this is similar to swaddling).

Bored when on festive table no pies! It's an appetizer, main course and dessert! However, why only at the festive. In many cuisines around the world, pies are part of everyday food. Tasty and satisfying dough products are also evaluated as the culinary professionalism of hostesses and chefs. Since pies have existed, their assortment has been replenished with new recipes. And to this day, appetizing, ruddy, juicy and fragrant, they have not lost their relevance and are in demand, and often a priority dish.

Secrets of delicious pies

Pies are sweet and savory, yeast, biscuit and puff, baked or fried. Mothers and grandmothers teach their daughters and granddaughters the art of baking pies. But no matter how many secrets there are, two components delicious dough and the toppings are unchanged - this is the right state of mind and a positive attitude for the upcoming painstaking work. They say that the dough seems to “feel” the mood of the chef, and if he is depressed or makes pies “without desire”, then they will turn out “for C grade”.

A perfect dough is something that is too thick and does not stick to your hands. Experts recommend observing the order of laying products. So, first you need to use the "liquid" ingredients, and then the dry ones. It is advisable to sift the flour before pouring it into the future dough. Then you will get rid of lumps, specks, and the flour itself will be enriched with oxygen. By the way, you need to mix it into the liquid slowly: do not immediately overturn right amount, and gradually pouring it in. Until you get rid of the stickiness of the dough, you need to continue kneading. For shortcrust pastry there is a time limit: no more than 3 minutes, so that it does not turn out to be rough.

If you are planning to bake yeast pies check the yeast for freshness first. They should be light cream in color and smell good. For reliability, they can be lowered into a container with warm water. If they do NOT float, they are NOT suitable for use.

The atmosphere in the room where the pies are prepared is also important. The dough easily absorbs odors, so the kitchen needs to be cleaned and ventilated, and perfectly clean dishes should be prepared for the ingredients. Naturally, all products must be fresh. If “watery” berries are used as a filling, then they can be slightly rolled in flour to “bind” the liquid. By the way, mushrooms also provide extra moisture. If you cook a pie with mushroom stuffing fry them first.

"Bows and Roses"

Now we come to another important point- the shape of pies. Classic shape- oval. Although it can be triangular, and square, and round. These are the simplest. And there are curly ones, and such that their modeling is a real work of culinary art:

• harnesses,
• bows,
• Roses,
• chrysanthemums,
• bunnies,
• hedgehogs,
• fish,
• Boats.

It's not that hard to master them! However, they are all "derived" from the basic shapes: round and square. For example, well-known croissants are made very simply. They roll out the dough, make an almost round “cake” out of it, cut it into 8 parts, make cuts with a knife closer to the center on each segment, put the filling on most of the croissant and wrap it towards the “sharp corner”.

Pies "Roses with filling" are also made - from a round "pancake". Make four incisions at the same distance from each other. The filling is placed in the center, the petals alternately “close” the middle so that the filling is visible, and they are not placed evenly, but slightly diagonally. When the flower is folded, the upper edges of the "petals" need to be turned out a little so that they look rounded, and the flower - voluminous.

Funny "bunnies" made of dough will delight children! And they are made so easy that the kids can participate in the preparation. delicious treats. Roll out the dough into a rectangle, cut into equal portions. Put the filling in each “pancake” and make the pies round (not flat) and slightly elongated (like egg). The seam should be at the bottom. Make two cuts with scissors so that the “ears” of the bunny are sharp and slightly protruding. It remains to make "eyes" - two small indentations. Be sure to grease the dough with an egg or milk so that the “ears” are reddened.

Which shape to choose

Everyone's favorite and profitable pastries, like sausages in dough, are also easy to prepare. And most importantly, the process will be surprisingly exciting, since the sausage, like a "doll", will have to be wrapped in dough. They do it in several ways! A round cake is cut from the sides several times, and a sausage (a piece of sausage or ham) is placed in the center. Each cut strip is placed on top of the filling one after the other, in the manner of weaving a braid. You can also make cuts on the cake from the side, then the “pattern” of the product will be a little different.

The same pies that Little Red Riding Hood carried in a basket to her ill grandmother were probably the classic oval shape. A seam made with a “pigtail” is considered ideal - beautiful and durable. To do it, you need to practice. However, if you watch the master class, then everything will become clear and understandable. Put the filling in a round pancake and wrap the edges towards the center. It is necessary to make a seam, alternately sticking with your fingers a slightly pinched edge of one side of the “pancake” to the other: left to right, right to left, and so on along the entire length of the pie. Bake the seams up.

To make triangular products, you need to prepare a quadrangular cake or square. The first option is more complicated only because the filling needs to be “wrapped” several times. But the square one can be taken as a basis - put meat, vegetable or some other filling in one of the corners of the dough piece and “cover” it with the opposite corner. The seam is lateral.

A triangular pie can also be made from a round cake: the filling is in the center, and the three sides of the dough are folded to the middle, fastening them into a seam. In such products, a scar can be formed different ways: pigtail, comb. Alternatively, leave the filling "visible" or make a seam at the bottom so that the pies are smooth on top.

Square products are made according to the type of "envelopes". The filling is placed exactly in the middle on a dough blank in the shape of a square and each corner is wrapped up so that the corners are fixed and then fastened with a scar. And the easiest way is to put the filling on one of its "half" on a square cake, and cover it with the other. The seam then turns out to be lateral. So that it does not disperse, it is pinched with fingers, a fork, or cut with a roller knife with wavy cloves.

Round pies are made from one tortilla or two of the same size. In the first case, the seam will be top or side, in the second case - only side. For round pies, an open (but not too) shape is also possible so that the filling is visible (for example, for whites). In this case, the edges are “gathered” with your fingers.

As you have noticed, there are many forms for pies. Finally, we offer a few useful tips how to sculpt them correctly.

1. So that the yeast dough does not stick to your hands, you need to grease your fingers with sunflower oil.
2. Blinded pies before they are sent to the oven should be checked again for the "strength" of the seams, and if any "dispersed" - fasten them.
3. Before sending the pies to the oven, they are smeared with broken and mixed with water (1: 1) egg, milk or brewed tea: for additional fastening of the seams and for beautiful browning during baking.
4. If you fry the pies, then you need to start from the side where the seam is located.
5. It is better to make puff pastry pies in a simple form: if they are molded for a long time, they will be rough.
6. Round dough blanks are made very simply: they squeeze the mugs with a mug or a glass, and then they will be the same size and even.
7. Relief forms are suitable only for pies with a thick filling.
8. The oven must be preheated before you put the baking sheet with the pies in it, and the pan hot so that the pies are fried immediately.
9. After the oven, pies can be sprinkled with water, then they will be softer and more airy.

Well, that's all about pies and the secrets of how to sculpt and bake them correctly. It's up to you, and enjoy your meal!

Yeast dough is intended for baking pies, pies, pie, buns, cheesecakes, buns, pizza. unleavened dough also used to make donuts, pancakes, pies, cheesecakes ... Yeast dough cooked in a safe way, more often used for whites, donuts, khachapuri, pasties. The simplest dough fried pies, out of it lovely chebureks, donuts, fried pies.

Real scope for imagination gives butter dough. From it you can cook unusually delicious pies with potatoes, cabbage, meat and mushrooms, apples, vegetables, eggs and herbs. It perfectly complements and harmonizes with almost any filling. The same can be said about puff pastry.

Pies are an indispensable snack, you can have a bite to eat, have breakfast, remember your grandmother and enjoy the memories of childhood.

Fried, pies in the oven, in the oven - you will find a way to make pies for every taste.

Every housewife knows how capricious the dough can be. But do not be afraid! Cooking pies is not at all difficult, even pleasant - choose a recipe, add a drop of your love and warmth, and you're done!

Here are some helpful tips on how to make pies:

1. To make the dough fluffy and not fragile, you need to put a bowl of water in the oven.
2. The optimum temperature for yeast fermentation is 30 degrees. Cool water significantly slows down the growth of yeast, while hot water can completely stop fermentation.
3. Dishes with yeast dough after kneading should be covered with a cotton towel and put in a warm place. If it's warm outside, a window would be the best option.
4. After forming the pies, it is worth letting them stand for 5-7 minutes before the oven so that it “reaches”.
5. To bake pies, the oven must be heated to 220 C, and only after 15 minutes, increase or decrease the temperature. So you get evenly baked and soft pies.
6. When heating oil for deep-frying pies, you can put a piece of carrot in it in advance to give color.
7. In order for the pies to acquire a beautiful, glossy surface, they must be greased with melange before being sent to the oven: chilled to 15 C, whipped with egg white and yolk. Another way to lubricate: before the oven - with an egg, after - with a piece butter. It turns out, well, very appetizing.
8. To make puff pastry beautiful crust and many layers, it is better to grease the pies with vegetable oil.
9. Before stewing the cabbage for the filling, it is better to hold it a little in boiling water or put it in a saucepan and heat it to a temperature of 40-45 C. Then take it out, squeeze it out and simmer. So you get rid of the pungent smell, and the cabbage will become soft and juicy.
10. Don't be afraid to experiment! After all, in the end you will cook pies tastier and tastier!