Cooking the dough.

To do this, put flour, salt and diced cold butter in a blender bowl. Chop until you get a fat crumb.

Pour in water and knead the dough as quickly as possible. You cannot knead for too long, otherwise the butter will melt and the dough will turn out to be wooden.

We form a ball out of the dough, wrap it in plastic wrap and put it in the refrigerator for 30-40 minutes.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put in the form and press it to the bottom and sides of the form. Cut off the excess.

We put foil on the base, pour dry beans or other cargo (rice, lentils, coins) on it. We put in an oven preheated to 180 degrees and bake for 10 minutes. Take out, remove the foil and return to the oven for another 5 minutes. We take out. Do not turn off the oven.

Cut the chicken into small pieces with a knife. Cut the onion into half rings. Finely chop the bacon. Defrost the peas.

Heat 1 tablespoon in a skillet over medium heat. vegetable oil. Put onion and bacon and fry, stirring occasionally, for 3-4 minutes. Transfer to a bowl.

Increase the heat to high and add another 1 tbsp. oils. Put the chopped chicken in the pan and fry, stirring occasionally, until all the pieces are dull.

We transfer to a bowl to the onion, add peas there.

We shift the filling to the base.

To pour, whip cream or sour cream with eggs, mustard and grated garlic with a fork. Salt to taste.

Pour into the base with filling.

Put the pie in the oven and bake until the filling is completely set, about 35 minutes.

Let the finished pie stand for 10 minutes in the form, then cut and serve.

Enjoy your meal!

Pea-filled patties are a nutritious, satisfying dish that you can easily make yourself at home. Although such pies cannot be called dietary, sometimes you can indulge yourself with these sweets. The dough is prepared according to a universal recipe, so if there is not enough pea filling, it will be possible to make salty and sweet pastries from the remaining dough.

The recipe for fried pies traditionally includes yeast. To make 20 medium dough patties, you need the following ingredients:

• 400 grams of warm water (milk, kefir, yogurt);
• 600 grams of wheat flour;
• 3 tablespoons of sunflower or olive oil;
• fresh pressed yeast (20 grams);
• a teaspoon of salt.

For the filling you will need:

• dry split peas - 300 grams;
• - 1 large onion;
• 2 medium carrots;
• salt and pepper to taste.

After all the ingredients for future pies are prepared, you can proceed to the direct preparation.

Filling

Prepare pea filling in advance. Peas are poured into a saucepan and washed several times with running water. This is necessary in order to wash off dust, dirt, excess starch from the cereals. After washing, the peas are poured with water so that it completely covers the cereal and left for 4 hours, or even better overnight, to swell.

After swelling, the water is drained from the peas, washed again and poured again with drinking water. A saucepan with peas is placed on low heat and cooked until the peas turn into porridge. You can use a pressure or double boiler to make pea porridge. They cook peas much faster in them.

At this time, you need to cook refried carrots and onions. To do this, peel vegetables, cut onions into small cubes, rub carrots on a fine grater, and then fry everything in a small amount of vegetable oil. Do not forget to salt and pepper the overcooking. Put fried onions and carrots in the cooked puree, mix.

The filling for the pea patties is ready, now it is left to cool. If desired, if you want to make the filling smooth and tender, you can beat it with a blender.

Dough

Put yeast in a saucepan, pour it with warm (40-50 degrees) water, add granulated sugar, mix everything thoroughly until the yeast and sugar are completely dissolved. You can add warm milk, yogurt, kefir.

In a separate bowl, sift flour through a fine sieve to enrich it with oxygen. Yeast mass is poured into the center of the sifted flour in a thin stream. Vegetable oil is added. Stirring the mass first with a spoon and then with your hands, add flour if necessary, knead an elastic, soft dough.

Now it's time to let the dough come up. To do this, a ball is formed from it, trying not to crush the dough with your hands too much, otherwise the pies will turn out too hard.

The dough should be soft and not sticky to your hands. The more tender it is, the more fluffy and airy the cakes will be.

The kneaded dough is placed in a bowl, covered with a towel and left to ferment in the warmth. After a couple of hours, the dough will increase in volume, then you can proceed to direct sculpting of pies with peas.

Cooking pies

Sprinkle the work surface with flour and spread the dough on it. Now it needs to be divided into small pieces, about the size of a small chicken egg.

Each piece is rolled into a thin cake. The filling is placed closer to one side of the cake, and the other side is covered, the edges are pinched. It is necessary to crush the pie a little, distributing the filling evenly along its entire length. Then the pies will be fried faster and better. In this way, all the other pies are sculpted. Before cooking, you need to let them stand "rest", rise a little more.

They take a deep frying pan with a thick bottom, pour a large amount of vegetable oil into it, heat it well and carefully put the pies. Fry them until fully cooked on both sides. The resulting ruddy treats are laid out on paper towels so that they absorb the excess oil.

In a few minutes, hot, aromatic, fried pies with delicious pea filling can be served at the table.

But for gourmets, the recipe for pies with peas can be diversified by preparing a delicious sour cream-garlic sauce. To do this, 5-6 cloves of garlic are passed through a meat grinder or a press, a glass of sour cream and finely chopped herbs are added to it, salt, pepper, everything is thoroughly mixed. The sauce is ready. Fried pea pies can be served with the sauce.

Cooking options for delicious pies with pea filling

Fried pies turn out to be much fatter than baked ones, because they absorb a lot of oil. Paper towels help to partially get rid of excess oil, but nevertheless, people with problems with the digestive tract are better off giving preference to baked pies.

Pies with peas in the oven are prepared according to the same recipe as fried. Before baking, they are greased with egg yolk and sprinkled with garlic oil (in half a glass of any vegetable oil, you need to add a few finely chopped cloves of garlic and leave for several hours). Pies are baked at 180 degrees for half an hour. Times vary depending on the capabilities of the oven.

The aroma from baked pies in garlic sauce in the kitchen will be such that all the household will count the minutes until the moment when they can taste the most aromatic pastries. The finished baked goods should be allowed to stand under a towel ("breathe"), and then served to the table.

You can also use a yeast-free version of the pea pies. In this case, kefir and an egg are added to the recipe instead of water and yeast. Such pies turn out to be lush and light.

Secrets for Housewives

Skillful and experienced hostesses, who prefer pea pies, are often baked or fried, give some valuable tips for preparing a delicious dish:

1. Peas for the filling should be yellow, not green. It boils down faster.
2. If the peas are not split, but whole, then they must be peeled before soaking. To do this, after soaking it is rubbed with makitra, and then put in a pan with water (the whole husk should float).
3. You can add refried cracklings, slices of bacon or smoked sausage to the filling. From this, the aroma and taste of the pies will increase several times.

Delicious, hearty, fragrant pies with peas, fried in a pan or baked in the oven, are excellent as a main course, and they also go well with soups and broths. An excellent budget option for any company!

Old recipe pea pies - video

Delicious, juicy and very easy to prepare puff pastry with chicken and peas.
Like all products made from ready-made puff pastry, it tastes best when warm, freshly baked.
The cooking time is only limited by the speed of defrosting the dough.
You do not need to defrost peas beforehand.

2. Once the dough is defrosted, turn on the oven to heat up to 220 ° C.

3. Wash the chicken fillet, dry it, cut into small cubes.

4. Cover the baking sheet with baking paper.

Place the dough on a baking sheet, mentally divide it into 2 parts.
On one half of the dough, put the chopped chicken, lightly salt and sprinkle with spices, put frozen green peas on top.

5. Make frequent cuts on the free part of the dough with a knife (or with a special roller to create a "mesh" of dough).
Then cover the filling with the free part of the dough like a blanket, pinch the edges.
Sprinkle on top of the cake with 1-2 teaspoons of sugar (for a pleasant aftertaste and shine).

In principle, this cake, depending on the number and width of the cuts, can take on a variety of shapes, be both closed and (with a large amount of filling) almost open, this only affects the taste positively.

6. Put the baking sheet with the pie in an oven preheated to 220-230 ° C, immediately reduce the temperature to 190 ° C and bake until a pleasant golden color and the meat filling is ready (focus on 40 minutes - an hour).

Important: the baking temperature of the finished puff pastry is usually indicated by the manufacturer on the packaging and, depending on the type of dough, may differ slightly.

7. Remove the finished cake from the oven,

Allow to cool slightly - and you can cut into portions and serve.

Chicken and Pea Puff Pie.

Enjoy your meal.

Quiche Lauren is a Lorraine pie originally from France. This is an open shortcrust pastry pie with various fillings. You can use bacon, fish, poultry as a filling. This recipe for quiche lauren with chicken, green peas and onions. The pie can be served both warm and cold.

Composition:

(for a mold 25-28cm in diameter):
For the test:

• 250 g flour
• 1 tsp baking powder for dough
• 150 g butter (butter margarine)
• 1 chicken egg
• 1 tbsp ice water
• 0.5 tsp salt

For filling:

• 100 g frozen green peas
• 150 g onions
• 200 g boiled chicken
• salt to taste
• ground black pepper to taste
• ground nutmeg to taste
• vegetable oil for frying onions and peas

To fill:

• 200 ml cream 33% fat (or sour cream)
• 3 eggs
• 100 g of hard cheese - according to your taste

Preparation:

• Grind flour, baking powder, salt and cold butter into crumbs. Add 1 egg and knead the dough. If the dough crumbles and does not collect into a soft and elastic lump, add ice water.
• Wrap the dough in a plastic bag or film and refrigerate for 30-40 minutes.
• Grease a baking dish with oil. Spread the dough evenly over the shape. Form the sides.
• Put the form with the dough in an oven preheated to 180-200 degrees for 20 minutes.
• While the pie is cooking, prepare the filling. Cut the boiled chicken into pieces or disassemble it into fibers by hand.
• Pour boiling water over the frozen peas, put them on a sieve. Put in a skillet with vegetable oil.
• Peel and dice the onions. Add to the peas. Simmer covered over medium heat until lightly soft.
• Remove the form with the dough from the oven, spread out the filling of chicken, peas and onions. Salt and season with spices.
• Prepare a creamy egg filling. To do this, beat the eggs with a pinch of salt and cream until smooth.
• Pour the filling over the pie, sprinkle with grated cheese on top.
• Place in oven at 180-200 degrees for 20-25 minutes for final baking.