How beautiful to mold pies? 4 ways of cooking with a photo

Filling

Chop the onion with a knife or scissors (I like to do this). Sprinkle generously with salt and mash until juice appears.

Boil the egg on the stove for 10 minutes. As soon as it is cooked, put the pan under cold water and clean it after a couple of minutes. Cut it into cubes and mix with green onions. We try it for salt.

Let me remind you that the finished dough should not stick to your hands! Pour the flour onto the table. Cut the dough into small lumps, roll even balls.

Using a rolling pin, make a small "cake" of an oval shape. Put the filling on one part.

With a sharp knife, cut the other part into thin strips.

We roll up the pie, pinch each ribbon of dough.

We set the finished product to be upset for 15 minutes.

We grease our handsome men with yolk, put them on parchment or baking paper, and send them to an oven preheated to 180 degrees for 30 minutes.

Towards the end of baking, increase the temperature for a quick brown crust (see the rules for baking in a gas oven). Grease the finished pies with vegetable oil.

Roll a round cake from the ball, put the filling in the center.

We seal the tip of the pie, connect it to one end of the dough, and then to the other.

Grease the surface with yolk, put on a baking sheet and bake (everything is as in the previous recipe).

Various forms of patties

The shape of the pie can be different, it depends on the dough and filling used. So products made from butter yeast dough with meat, fish, cabbage, potatoes or an apple are usually made closed, and with cottage cheese, jam or jam, they can be made open (such pies are called cheesecakes). Products made from unleavened dough are made in the form of a semicircle (chebureks) or a triangle (samsa).

How to make closed patties

To form pies from yeast dough, tear off small pieces from it and roll into balls, which in turn roll out with a rolling pin into round cakes. Place the filling in the center of each mug. Its amount depends on your preference and the size of the cake. Lift the edges up and pinch tightly. The seam should be exactly in the middle.

Belyashi, pies with minced meat, are traditionally baked round. Place one tablespoon of raw minced meat in the center of a small yeast dough flatbread. Lift the edges of the juicy, bring them all together in the middle and pinch, forming a circle with a small hole in the middle.

Modeling of open pies

Make open pastry pies as follows. Roll out a piece of dough into a not very thin layer. Press in the middle of the cake with the bottom of the glass. Put the curd filling, jam or jam into the resulting hole.

To prevent the berry filling from flowing out of the pie, mix it with a little flour

Rastegai - This is another of the options for open pies. For them, they also make a cake, in the middle of which they put minced meat from mushrooms, cabbage, rice, fish, and so on. To form a pie, lift the edges of the cake at two opposite ends and pinch, but leave a gap in the middle.

Braided pies, pies and cheesecakes should only be baked in the oven, since the filling will disintegrate during frying.

Many people love hot pies, but not every housewife can make them beautiful. But this is not difficult. The main thing is to remember 3 rules: always sift the flour (then the baking will be airy), make only cool dough (it should not stick to your hands) and do not cook in a bad mood.

Oddly enough, but the pies, cobbled together in a moment of depression or boredom, usually either not baked, or become rather tough, you will not bite. So you need to cook with pleasure!

What other rules should you follow?

There are very few of them. So, for example, if you are making pies from yeast dough, after sculpting, they need to be allowed to "come up" a little. Then brush with whipped yolk. This will help them to acquire a beautiful ruddy appearance after frying.

You can cook pastries with any fillings. But if you have chosen jam, jam, marmalade or other liquid product as it, it is better to make it just before baking. Otherwise, everything will creep up and become inedible. If the juice leaks out during frying, you need to clean the pan and add some more vegetable oil.

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Consider a method of sculpting beautiful pies using the example of a recipe. We suggest you make baked goods with fresh or frozen cherries.

You will need:

• sugar cane or ordinary sand - 110 grams (for filling);
• not too fatty kefir - 520 ml;
• cherries frozen or fresh - 820 g;
• baking soda - 2 teaspoons with a slide;
• granulated sugar - 2 tbsp. heaped spoons;
• table salt of the finest grinding - 1 pinch;
• selected raw chicken eggs - two pieces;
• wheat flour - 720 g.

Cooking method:

Sift the wheat flour into a bowl, pour in the kefir that is not very fatty and not cold, add baking soda, as well as granulated sugar, add salt, drive in raw chicken eggs. Knead an elastic dough, transfer it to a board, which must first be sprinkled with wheat flour / Knead the mass again with your hands. Moreover, in such a way that it becomes soft enough.

Divide the prepared dough into three equal parts with a very sharp knife, roll each of the pieces into a tourniquet. Then cut them into portions. Next, peel the cherries from the seeds. With your fingers, flatten each piece of dough so that a flat cake is obtained, then put one spoonful of cane granulated sugar and a cherry in the central part, then connect the edges as securely as possible - so that you get a pie.

The vegetable oil should be heated in a frying pan, put the pies upside down in small portions, fry them on all sides until a pleasant golden hue. Then transfer to a plate, the bottom of which was covered with several layers of paper towels. Serve hot fried pies with cherry filling cooked on kefir for tea.

Possible forms of sculpting pies

All patties can be divided in shape into round, triangular, oval and square. Let's look at how to mold each of them beautifully.

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Round pies

To create, you need dough and a little hard filling (apples or other fruits). Berries can also be used, but you should try so that they do not leak out a lot of juice. For sculpting, you need to knead the dough well, cut it into bundles and, after that, medium-sized pieces. Roll out flat cakes no more than 5 mm thick. Put the filling in their middle, pinch the edges to the middle (as if you are making whitewash).

All that remains is to transfer the pastries to a baking sheet and bake. Delicious, ruddy pastries on the table - why not a reason for a holiday?

Oval patties

These pies can be made with any toppings, including runny and very sweet. For sculpting, you need to divide the dough into strands and, after that, into pieces about 4 cm thick.

Roll out an oval cake. Put the filling on one edge. Cover the first side of the cake with the second side and pinch it (as on pasties). Put seam side down in a pan and fry.

Triangular patties

These pies are usually made with meat, liver, potatoes or fish. To sculpt them, you need to roll out a piece of dough in the form of a rectangle no more than 0.5 cm thick.

Put the filling in the middle. Then fold the edges of the pastry obliquely and secure well. The seam can be made in the form of a pigtail, for beauty.

Square patties

Any filling can be used for them. For modeling, roll out yeast or puff pastry into a thin layer, cut into medium-sized rectangles. Put the selected filling on each similar cake.

Fasten in the form of a mailing envelope, blindly 2 edges twice at an angle of 45 degrees diagonally. Do the same with the other two remaining edges.

Now you know how to sculpt beautiful pies in the form of squares, oval or triangle. If you liked the article, be sure to share it on social media. networks. And in the "Comments" you can tell how you do it. After all, for sure, you have your own special way?

Not a single festive feast is complete without ruddy cheesecakes and pies. In this regard, many housewives are interested in how to mold beautiful pies, because appearance is no less important condition than good taste. Depending on the filling (meat, fish, cabbage, potatoes or jam), the baking form can be different.

What are the forms of pies

The history of Slavic cooking is unthinkable without mouth-watering pastries. Over the years, new ways have regularly appeared on how to beautifully sculpt pies. The main secret of obtaining original baked goods is a combination of delicious filling, good dough and the skill of the chef. It should be noted that pies are an unusual dish, because, depending on the filling, they can be:

• dessert (sculpted with jam or cottage cheese);
• appetizer (sculpted with vegetable or mushroom fillings);
• the main dish (sculpted with meat, potatoes or fish).

The uniqueness of flour products lies not only in a wide variety of fillings, but also in the form of baked goods. You can sculpt pies from different doughs:

• yeast (prepared with a sponge or unpaired method);
• yeast-free (custard, puff or cheburek).

Making pies from yeast dough turns into a real art if the hostess shows her imagination. The shape of the products can be square, round, oval.

To make your pies arouse an appetite for everyone who looks at them, it is recommended to sculpt them, observing some cooking rules:

1. Pour some sunflower oil into the palm of your hand to keep it from sticking to your hands.
2. So that the edges of the cakes stick well together, they can be greased with water or egg white.
3. Leave the cakes under greased cling film for 15 minutes before sending them to the oven or skillet. This will make your pastries fluffy and appetizing.
4. To get the pies with a golden crust, you need to process the tops with beaten egg yolk.

Round products take us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. For nice round pieces:

1. Roll out small cakes from the dough, about 5 millimeters thick.
2. Put the filling in the center.
3. The edges of the cake are collected in the middle of the cake.
4. Sew the edges to obtain a pouch.
5. Spread out on a baking sheet with a clamp down.

Oval is the most popular form of yeast cakes. For the filler, you can take an onion with an egg, cabbage, liver, and more. How to sculpt oval pies:

1. Divide the dough into balls.
2. Roll each ball into a roll.
3. Cut the resulting rolls with a knife into 4 cm pieces.
4. Roll each piece into an oval cake 3-5mm thick.
5. Place the filling in the center.
6. Put one edge of the workpiece on the other, mold the cake in the shape of a semicircle.
7. Put the pies in the pan with the seam down.

Triangular products are usually baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to sculpt triangular patties:

1. Roll out a rectangle, 0.5 cm thick.
2. Place the filling in the middle.
3. Fold the two edges on top of each other (you should get an arrow).
4. Fold the remaining edges up.

Embossed pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed patties:

1. The dough is rolled out in a layer.
2. Ovals are cut out from the resulting layer.
3. In the middle is the filling (sausage).
4. The top and bottom of the workpiece are folded up a quarter.
5. The corners are folded crosswise along a wide edge (as if the filling is being swaddled).

Methods for sculpting pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are tons of ways to make pies with a variety of fillings. The first stage in the preparation of products is kneading the dough. Depending on the type, you need salt, sugar, flour, milk, yeast (not for all recipes), and chicken eggs. The size of the patties determines the amount of filler. When rolling out the dough, it is already necessary to form the same balls. Otherwise, the pies will be of different sizes.

Traditionally, for the preparation of flour products, it is customary to use one of the following methods:

1. Prepare the dough, tear off pieces of the same size from it, shape into balls. Lay out the workpieces on the kitchen table. Roll out the dough with a rolling pin in the shape of circles.
2. Cut off a significant part of the finished dough, roll it into sausage, cut into portions. The resulting blanks are dipped in flour on both sides, placed on the working surface of the table. Pieces need to be kneaded with your fingers or rolled out with a rolling pin.
3. From the finished dough, you need to cut off a significant part and roll it out with a rolling pin. Take a glass and cut circles for pies out of the dough.

How to sculpt pies correctly

The shape of the pies depends on the dough and the filling. The rule is one: baked goods with meat, vegetables or fish should be covered (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are the ways to properly prepare the patties:

1. Divide the dough into small pieces. Form neat koloboks by rotating between your palms. In this case, you need to add flour so that the dough does not stick to your hands. Roll out the round cakes with a rolling pin. Do not make the dough too thin, because it can tear from the filler. The size of the blanks also matters, too large pies do not look aesthetically pleasing and are not very convenient to eat.
2. Place the filling (about 1 tablespoon) on each tortilla in the center.
3. Taking into account whether you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake in a crescent or, lifting the edges of the dough, blind it (the seam strip will turn out in the middle).

How to shape pies

There are many original ways to cover up pies. It all depends on the filler of the product and the type of dough. You can sculpt oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt products of a round or oval shape. This is the easiest and quickest way to get a family tea ceremony treat. It is recommended to grease your hands with vegetable oil when forming pies so that the workpieces are of high quality and do not stick to your palms.

How to cover up oval or round pies:

1. Take the prepared ball, crush it into a circle about 5 mm thick.
2. Place some filling in the center.
3. For an oval shape, join opposite edges and pinch. Round pies need to be sculpted like a bag, stretching up.
4. Brushing the edges with water will prevent the cakes from opening when frying, making them juicy and tasty.

To obtain square-shaped products, the dough layer is rolled out with a rolling pin, cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is especially useful for puff pastry. Often housewives prefer to sculpt triangular pies. The method is similar to the previous one, but instead of an envelope, you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filler, you need to wrap the pies beautifully. There are several ways to mold an original product:

1. Connect the ends of the workpiece so that a seam forms at the top. At the same time, make an effort so that it cannot come unstuck during heat treatment.
2. Place the sausage-shaped filler on one side of the workpiece. From the same side, they begin to wrap the filling to make a pie in the form of a rolled-up tube.
3. Sculpt square products as you wrap a postal envelope. In this case, you can improvise at your discretion, the main thing is that the filling does not fall out of the pie.

How beautiful to pinch the edges of the pies

The neat edge of the product will make the baked goods beautiful, like in the photo, and appetizing. How to mold products with an original seam:

1. Pigtail. Take the workpiece in your left hand, wrap the edges with your right thumb so that you get a twisted rope. Pinch off the formed tips at the edges so as not to spoil the view.
2. Hedgehog. Pinch the product so that triangles are formed along the edge, or make small cuts every 1 cm, which will need to be folded diagonally.
3. Roll out the cake, cut off the edges to form a rectangle. Place the filler in the center, close the two top edges at a 45-degree angle. Then join the bottom edges as well. The center is covered up last. Turn the seams into tight bundles.

Video: how to beautifully mold pies

It's boring when there are no pies on the festive table! This is an appetizer, a main course, and a dessert! However, why only on a festive occasion. In many cuisines around the world, cakes are part of the daily meal. Delicious and hearty dough products are also evaluated as the culinary professionalism of hostesses and cooks. Since the existence of pies, their range has been replenished with new recipes. And to this day, appetizing, ruddy, juicy and aromatic, they have not lost their relevance and are in demand, and often the top priority dish.

Secrets of delicious pies

Pies are sweet and savory, yeast, biscuit and flaky, 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 of a delicious dough and filling are unchanged - this is the desired state of mind and a positive attitude towards the hard work ahead. They say that the dough seems to "feel" the mood of the cook, and if he is depressed or makes pies "without desire", then they will turn out to be "C".

Flawless dough is that which is too thick and does not stick to your hands. Experts recommend that you follow the order in which you place your products. So, first you need to use "liquid" ingredients, and then dry. 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: not immediately overturning the required amount, but gradually pouring it in. Continue kneading until you get rid of the stickiness of the dough. There is a time limit for shortcrust pastry: no more than 3 minutes, so that it does not turn out rough.

If you plan to bake yeast cakes, test the yeast first for freshness. They should be soft cream in color and smell good. For reliability, they can be lowered into a container of warm water. If they DO NOT pop up, then 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 ideally clean dishes must be prepared for the ingredients. Naturally, all products must be fresh. If "watery" berries are used as a filling, they can be slightly rolled in flour to "bind" the liquid. By the way, mushrooms also give excess moisture. If you are making a pie with mushroom filling, fry them first.

"Bows and roses"

Now we come to another important point - the shape of the pies. The classic shape is oval. Although it can be triangular, and square, and round. These are the simplest ones. 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, all of them are "derived" from the basic shapes: round and quadrangular. For example, croissants, well-known to all, are made very simply. Roll out the dough, make an almost round "cake" out of it, cut into 8 parts, make cuts on each segment closer to the center with a knife, 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". Four cuts are made at the same distance from each other. Put the filling in the center, "close" the middle with petals one by one so that the filling is visible, and they do not put them 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" from the dough will delight children! And they are made so simply that children can take part in the preparation of a delicious treat. 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 a chicken 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 the "eyes" - two small indentations. Be sure to grease the dough with an egg or milk so that the "ears" are golden brown.

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 slightly different.

The very pies that Little Red Riding Hood carried in a basket to a sick grandmother were probably of a 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 the 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 a square one. The first option is more complicated only because the filling needs to be “wrapped” several times. But you can take a square one 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 flatbread: 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, the scar can be decorated in different ways: with a pigtail, with a comb. Alternatively, leave the filling “visible” or make a seam at the bottom so that the patties are smooth on top.

Square products are made as "envelopes". On a piece of dough in the shape of a square, put the filling exactly in the middle and wrap each corner up so, fix the corners and then fasten it with a scar. And the easiest way is to put the filling on one “half” of it on a square cake, and cover it with the other. The seam then turns out to be lateral. To prevent it from coming apart, it is pinned with fingers, a fork, or cut with a roller knife with wavy teeth.

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

As you may have noticed, there are many forms for pies. And in the end, we offer some useful tips on how to sculpt them correctly.

1. To prevent the yeast dough from sticking to your hands, grease your fingers with sunflower oil.
2. Before being sent to the oven, the blinded pies should be checked again for the "strength" of the seams, and if any "parted" - fasten them.
3. Before sending the pies to the oven, they are greased with broken and mixed with water (1: 1) egg, milk or custard tea: for additional fastening of the seams and for a beautiful browning when baking.
4. If you fry pies, then you need to start from the side where the seam is.
5. It is better to make puff pastry pies in a simple form: if you sculpt them for a long time, they will be rough.
6. Round dough blanks are made very simply: squeeze circles out with a mug or glass, and then they will be the same size and even.
7. The embossed forms are only suitable for pies with a thick filling.
8. The oven must be preheated before placing the baking sheet of pies in it, and the pan hot so that the pies are fried immediately.
9. After the oven, the cakes can be sprinkled with water, then they will be softer and fluffier.

Well, that's all about pies and secrets of how to sculpt and bake them correctly. It's up to you, and bon appetit!