In kitchens of the different countries the place of honor is allocated for pastries. Long since in Russia any meal didn't do without pies and pies which differed in a big variety. Pies are the same pies, only the small size. Any dough is suitable for their preparation: rich, sour, puff; barmy and without addition of yeast. Stuffings of pies aren't less various. They are done of meat, by fishes, grain, mushrooms, vegetables, cottage cheese, fruit and berries.
Recipe of a yeastless dough
Perfectly yeastless puff pastry for which it is required is suitable for preparation of pies: - 2 glasses of flour;
- 180 ml of water; - 250 g of a desi or margarine;
- 1 vitellus; - citric acid; - salt. Sift flour through a sieve the hill and make deepening in the center. At egg separate a yolk from protein. Shake up a yolk and add to it cold water, salt and citric acid. Very well mix everything, pour in deepening in flour and knead a smooth elastic dough.
Then cover it with a napkin and place for half an hour in the fridge. At this time mix 3 tablespoons of flour with creamy oil or margarine, roll in the form of a square and too remove to the cool place. As a result dough and oil and flour weight have to turn out equally abrupt. When they stiffen, roll dough in a square by the size the surpassing oil layer. In the middle dough has to be thicker, than at the edges. Lay out oil weight a corner on the middle of the rolled layer and bend "envelope" of edge of the test. Roll everything so that the rectangle, about one and a half centimeters thick turned out. Then put it by 3-4 times, cover with wet towel wipes and place in the fridge again. After dough is cooled, again roll it in layer, put several times and remove for 15 minutes in the fridge. Repeat this procedure 3 more times. You keep ready dough in the fridge and use for preparation of pies.
Recipes of pies from a yeastless dough
Yeastless puff pastry is suitable for pies both with sweet, and with unsweetened stuffings. To bake meat pies, it is necessary to take: - 500 g of a puff yeastless dough; - 50 g of flour; - 350 g of ground beef; - 350 g of ground pork; - 1 egg; - 100 g of onions; - ½ tsps of salt; - black sprinkling pepper; - vegetable oil. Clean onions from a peel, small chop and fry on vegetable oil to a zolotistost. Mix beef and pork forcemeats and too fry on vegetable oil until ready. Then connect forcemeat to onions, add salt, pepper and well mix. Roll puff pastry in layer and divide it into squares. Put on everyone meat stuffing, create triangles and accurately them hiss. Spread out pies on a baking sheet, grease everyone with a frothed eggs and put in the warmed oven approximately for 25 minutes to be baked. For preparation of puff pies with apples it will be required: - 500 g of puff pastry; - 500 g of apples; - 100 g of sugar; - 10 g of cinnamon; - ½ lemons; - 1 egg. Wash up apples under flowing water, dry and peel. Then small cut and sprinkle lemon juice. Add granulated sugar, cinnamon and carefully mix. Leave a stuffing for a while until apples give juice, and accurately merge it. Roll puff pastry in layer and cut it on squares, lay out on everyone apple filling and you zashchipnit at the edges. Shift pies to a baking tray, grease everyone with a frothed eggs and put in the oven warmed up to 189 wasps for 20 minutes to be baked.