Open meat pie Chrysanthemum is a real lifesaver if you have unexpectedly hungry guests. The eternal problem: what can you come up with that will be quick, satisfying, and also stylishly beautiful? At the same time, we will try to make do with the most ordinary products so that we don’t have to run to the store. My simple, step-by-step recipe with photos will help you.

Defrost a piece of minced meat, take out a package of puff pastry from the freezer, and peel a couple of onions. We will also need flour for dusting, an egg for coating, a couple of spoons of sour cream or kefir, and salt and pepper, of course. Actually, that's all! We can get started.

How to cook Chrysanthemum meat pie

Finely chop the onion, salt and pepper the minced meat, and add any other suitable favorite spices if desired. Basil, coriander, and fresh parsley, if available, work well. A little trick: the raw minced meat filling will be more tender and juicier if you add a little sour cream to it.

Mix the minced meat well, beat it a little and set it aside so that it “ripens”, but for now we move on to the dough.

On a board dusted with flour, carefully roll out a layer of puff pastry, trying to maintain the correct shape.

Cut the layer into even squares. If you don’t have a special cutter, you can use a sharp knife, the blade of which should preferably be dipped in oil beforehand so that the layers on the cut do not stick together. By the way, from the “little tricks” section: do you know how useful an ordinary plastic school ruler is in the kitchen, especially when working with dough!

Place a portion of minced meat on each square.

We roll the squares into voluminous squiggles like in the photo.

Place the squiggles with meat in a greased and floured pan in circles, from the edge to the center.

Brush the formed pie with beaten egg. If the dough is yeast, let it proof for 20 minutes; if it is fresh, immediately put it in an oven preheated to 220-240 degrees for 10 minutes. When the dough opens and begins to brown, cover the pie with baking paper or foil, reduce the temperature to 180-190 degrees and bake for another 15-20 minutes until done.

Opened meat pie Chrysanthemum is ready. Beautiful, tasty, filling. With a minimum of expenses - maximum effect!

Cut the puff pastry meat pie into pieces like a cake and serve hot.

If you complement it with any homemade pickles, even the most picky guests will not leave the table until they pick up the last crumbs!

If you have free time, and your soul requires new culinary experiments, prepare the Chrysanthemum meat pie. Despite the fact that you will have to tinker with this pastry, the result will please both you and those who taste this treat. A beautiful, very appetizing, tasty, satisfying and aromatic pie can easily turn an ordinary lunch into a holiday, and at a gala feast it will fit perfectly into the overall picture of other dishes.

Step-by-step recipe for Chrysanthemum meat pie

Until I was 20 years old, my knowledge of baking was only theoretical. When choosing a recipe for my first practice in this area, I looked through many options. I don’t know why, but it never occurred to me to start with something simple. But when a photograph of a meat pie in the shape of a huge flower caught my eye, I realized that the choice had been made. I will not hide that the first time the treat turned out to be not entirely neat, but its taste did not suffer from this.

Ingredients:

• 250 g flour;
• 1 tsp. dry yeast;
• 1 tsp. Sahara;
• 125 ml milk;
• 2 eggs;
• 3 tbsp. l. vegetable oil;
• 250 g minced chicken;
• 1 onion;
• 1 pinch of cumin;
• salt and ground black pepper.

Preparation:

1. Prepare the ingredients for the test.
   

   Both dry and live yeast can be used for the dough.

2. Prepare the dough. Mix yeast, 100 ml of warm milk and sugar, place the dough in a warm place for a quarter of an hour.
3. Pour the dough, vegetable oil, remaining milk into the sifted flour, add an egg and a couple of pinches of salt.
4. Knead the dough, roll into a ball and place in a warm place for 1 hour.
5. Prepare the filling. Mix minced chicken with finely chopped onion, cumin, ground black pepper and salt.
   

   An excellent alternative to minced chicken would be turkey, pork, beef or mixed

6. Lightly knead the risen dough and place it on the work surface.
   

   Properly prepared dough is airy

7. Roll out the dough and use a glass to make round shapes.
   

   To cut out circles, use a thin-walled cup or a small-diameter molding ring

8. Place minced chicken on the pieces.
   

   Approximately one teaspoon of minced meat is placed on each piece.

9. Fold the blanks in half.
   

   Fold the preparations in the same way as dumplings are made

10. Fold the dough and minced meat in half again and pinch the ends of the pieces.
    

    Form the “petals” as carefully as possible so as not to tear the dough

11. Place the “petals” in a round baking dish greased with a little oil.
    

    Place the pieces in a circle without pressing them too tightly together

12. Fill the mold with the blanks, cover with a clean kitchen towel and leave in a warm place for half an hour.
    

    Let the dough rise again before baking.

13. Brush the pie with beaten egg yolk with a tablespoon of milk.
    

    

The “Chrysanthemum” pie looks like a real work of art: a lush flower with a large number of petals, so carefully molded and laid out, makes you want not to violate its integrity and beauty. A pie can become a worthy decoration for a holiday table or amaze your family during a traditional evening tea party, but for this it will require full dedication and a lot of free time.

For the most obvious sweet tooth and lovers of baked goods, the Chrysanthemum pie with jam and fresh berries is suitable, which after cooking can be sprinkled with powdered sugar and cinnamon or decorated with grated chocolate.

Ingredients:

• Dry yeast – 10 g
• Wheat flour – 450 g
• Buttermilk or kefir – 200 ml
• Chicken egg – 1 pc.
• Brown sugar – 2 tbsp.
• Granulated sugar – 1 tsp.
• Salt - a pinch
• Jam – 220 g
• Fresh berries – 140 g

Preparation:

1. Dry yeast must be given the opportunity to rise and rise, so it is carefully poured into warm kefir (50-100 ml), granulated sugar is added there, and the container is covered with a lid.
2. Flour is poured into another bowl (metal or glass) and a funnel is made in it, into which the egg is broken. Followed by a pinch of salt and the rest of the kefir. The dough is kneaded quickly with beating movements. In 20 minutes. Approached yeast is poured into it and brown sugar is poured. The mass is thoroughly mixed again, the bowl is covered with film and placed in a warm, closed oven for 2 hours.
3. When the specified time is up, you need to knead the dough with your hands and put it in the oven again, but for 1 hour. After the end of the period, the entire volume of the dough is divided into several parts, each rolled into a thin (4 mm) cake, cut into circles with an arbitrary diameter. It is recommended to work with parts one at a time, leaving the non-working ones in the oven so as not to dry out.
4. Each circle is coated with a thin layer of jam on top, and some fresh or thawed berries are added to the middle. The circles are folded in half twice to form quarters with the sharp ends pinched at the bottom. They are distributed into a baking dish greased with vegetable oil from the outer circle to the inner one.
5. It is recommended to bake the sweet Chrysanthemum pie in the same way as the meat pie: in an oven preheated to 180 degrees for 45-50 minutes, after which it is advisable to leave it for another 10 minutes. in the switched off oven, and only then remove and place under a towel. During the entire baking process, the oven must not be opened so that the dough does not fall off.

Traditional meat pie “Chrysanthemum”: recipe with photo

The whole difficulty of creating “Chrysanthemum” lies not so much in kneading the dough - here we use classic unleavened yeast - but in manually assembling each “petal” and placing it in its place. Otherwise, perhaps, working with this pie cannot be called particularly labor-intensive, but you will need 0.5-1 hour of immediate free time, and in addition to that, 3-4 hours will be spent on proofing the dough, and about 1 more hour on baking the finished product.

Ingredients:

• Wheat flour – 0.5 kg
• Live yeast – 17 g
• Chicken egg – 2 pcs.
• Milk – 250 ml
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Butter – 25 g
• Minced meat – 400 g
• Onions – 1 pc.
• Soft cheese – 80 g
• Warm water – 75 ml

Preparation:

1. Initially, you need to prepare the dough - mash the live yeast with a fork, combine with 100 ml of warm milk and sugar, stir carefully so that the components dissolve as much as possible, leave under the lid in a warm place. An oven preheated to 50 degrees and turned off is ideal for this.
2. In a large bowl, break 1 egg, add salt, and beat. Little by little the remaining milk and wheat flour are mixed in. It is better to stir the dough with a wooden spatula, do it quickly and not for long, so that it does not clog.
3. After 10-15 minutes. pour the dough into the same bowl. Working with live yeast in the case of a “light” dough, as here, is possible without this waiting time, but it will contribute to greater fluffiness and tenderness of the cake. You also need to knead the dough with yeast quickly, but carefully. Then it is covered, wrapped in a towel and put back in the oven.
4. While the dough is rising, you need to start stuffing. If you have it ready-made, just mix it with chopped onion, egg white (leave the yolk) and warm water, as well as spices, if needed.
5. When the dough rises, and this will happen in 1-1.5 hours, not earlier, it is kneaded and the entire volume is divided into several parts: each of them is laid out on a wooden surface, rolled in flour and rolled out. You will need to cut small circles up to 5 mm thick from the dough. Their size depends on the desired number of petals: the smaller the circles, the more parts the flower will have.
6. A small amount of minced meat is laid out on each circle (layer - 5-7 mm), grated cheese is scattered on top. The circle is folded in half so that the minced meat is “enclosed” in the center and the dough is on top. Then it is folded again, but along a short transverse line, matching the sharp corners. They need to be pressed together to secure it.
7. It is recommended to take a detachable baking pan; for a given volume of dough, it is advisable to keep the diameter within 30 cm. It is lined with parchment, which must be treated with butter. The formed “petals” are laid out in a circle, moving from the periphery to the center. If you start “stepping” from the center, the integrity of the cake will be broken: each wide side of the front petal should lie on its connected corners, slightly pressing and sticking to them.
8. While the oven is preheating to 170 degrees, the surface of the pie is brushed with beaten egg yolk. The cake must be baked for 40 minutes. at medium level, then the temperature rises to 180 degrees, and the product is ready for another 10-15 minutes.

Pie “Chrysanthemum” with minced meat and apples on yeast-free dough

No less attractive is the Chrysanthemum pie, made from yeast-free dough. And to add flavor to the filling, in addition to the minced meat, you should add sour apples or prunes. The main thing is that this pie is prepared much faster than the traditional version, which means it is also suitable for unexpected guests.

For the test:

• Wheat flour – 500 g
• Kefir (2.5%) – 250 ml
• Chicken egg – 1 pc.
• Vegetable oil – 5 tbsp.
• Sugar – 2 tbsp. into the dough + 2 tbsp. for apples
• Salt – 1 tsp.
• Dry yeast – 2 tsp.
• Apples – 2 pcs.

For sprinkling:

• Sugar – 2 tbsp.
• Cinnamon – 1-2 tsp.
• Powdered sugar – 2 tbsp.

How to make Chrysanthemum pie with apples

Let's prepare the yeast dough and start with the dough. To do this, heat 100 milliliters of kefir so that it is warm (not hot, since fermentation stops at temperatures above 50 degrees), add 2 teaspoons of dry yeast, 1 teaspoon of granulated sugar and 1-2 tablespoons of flour. Mix everything so that there are no lumps, and put it in a warm place. After 15-20 minutes, the yeast will activate and a “cap” of bubbles will appear at the top. If this does not happen, it means your yeast is stale or of poor quality - then the dough will not rise.

Combine 150 milliliters of kefir with the remaining sugar, egg, 5 tablespoons of vegetable oil and mix.

Pour out the dough and mix everything again.

Gradually add sifted wheat flour, salt and knead the dough.
Tip: Salt should not be mixed directly with the yeast as it will neutralize it. It is added at the very end.

The finished dough should be soft (not hard), but not sticky to your hands. You may need a little more or less flour than indicated in the recipe - it depends on its quality and moisture content.
Grease a bowl with a small amount of refined vegetable oil, place a ball of dough and cover with a cotton towel or cling film.

Place the dough in a warm, draft-free place to proof for about 30 minutes. During this time it should greatly increase in volume.

Place the dough on a lightly floured surface and knead to release carbon dioxide and give the yeast oxygen. Then divide the dough into 3-4 parts and roll each one out to about 5 millimeters thick. The remaining pieces of dough can be covered with cling film or a towel to prevent them from becoming airy. Using a glass, cut out small circles with a diameter of 7-8 centimeters. Knead the dough scraps again and roll them out.

Now let's make the filling for our pie. As a filling you can use jam, apples, poppy seeds, cottage cheese, cabbage, minced meat... there are many options. Chrysanthemum pie with any filling turns out very tasty and beautiful. I'll cook it with apples.
Wash the apples, dry them with a paper towel, cut them into 4 parts and remove the core and seeds. Then we cut the apples very thinly into slices so that they can be bent. You shouldn’t cut all the apples at once to avoid darkening them.

Place an apple slice on one half of the dough circle.

We connect the two ends of the semicircle and pinch it, forming a petal. We make other petals in the same way. If some of the apple slices in your petal are broken, it’s okay; it’s almost unnoticeable in the finished pie. Don't forget to leave a little dough, about 1/4 of it, we will need it later.

Roll out the remaining piece of dough with a rolling pin to a thickness of about 5 millimeters and cut out a circle according to the diameter of the mold. Grease a baking dish with refined vegetable oil and place a circle of dough on the bottom. It is better to take a low form, but with a larger diameter. I had a glass one, 5 cm high and 26 cm in diameter, but 28 cm would be better. If you have a smaller mold, take about 3/4 of the specified amount of ingredients, otherwise all the petals simply won’t fit.

We also cut the remaining apples into slices, maybe not as thin as for petals, but a little larger. Place a layer of apples on top of the dough and sprinkle with cinnamon sugar. I really like the taste and smell of cinnamon; it goes well with apples.

Then, we begin to lay out the prepared petals in the outer circle.

Similarly, we lay out all the other petals from the side to the center. The result is such a beautiful flower-shaped cake.

Let the cake rise in a warm place for about 20-30 minutes. Then sprinkle sugar mixed with cinnamon on top.

Preheat the oven to 180 degrees and bake our sweet pie for 45-50 minutes. This is an approximate time and depends on the features of your oven. I have an electric oven, I turned on the “top and bottom heat” mode.

The pie is already browned and smells nice, take it out of the oven and let it cool a little. If desired, you can sprinkle powdered sugar on top.

“Chrysanthemum” pie with apples is ready! It turned out very beautiful, tasty, soft, with an appetizing golden brown crust and a light aroma of cinnamon. Cut the pie into portions and serve with a cup of tea or coffee; it tastes better warm.

For cinnamon lovers, on my website there is another recipe for unusual and original baked goods. This is an Estonian bun, it is very tasty, with a golden crispy crust and an elegant binding. You'll like it.

Enjoy your tea party to you and your family!

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I suggest you bake a delicious and beautiful Chrysanthemum pie. It can easily replace bread for you. Let's be patient and let's get started! :-)

To prepare we will need: kefir, sunflower oil, flour, salt, sugar, yeast, minced meat (I used pork), ground black pepper, onion, garlic, cheese, flour, chicken egg, milk.

Mix flour, yeast, salt, sugar, add warm kefir and milk, egg, sunflower oil. Add flour and knead into a soft, elastic dough. Knead until the dough easily comes away from your hands. You may need more or less flour than the specified amount.

Place the dough in a bowl greased with sunflower oil. Cover with film. Place in a warm place for 1 hour.

This is what the dough looked like after an hour.

Place it on a work surface and divide it into 2 parts. Place one part in a bowl and cover with a towel while we work on the other. Roll out the dough and cut out circles using a glass. My glass was 7.5 cm in diameter.

Place the circles on a board sprinkled with flour. Sprinkle each circle with flour and place another on top of it.

We take one circle, put minced meat on it, cheese on the minced meat...

Fold in half...

And just like that, as shown in the photo. We fasten the ends. We do this with all the circles.

We place the blanks in a mold, the bottom of which is covered with parchment. Cover with a towel and leave for 20 minutes. After 20 minutes, brush the pie with a mixture of milk and yolk (the white can be frozen and then used in other baked goods). Bake in an oven preheated to 180 degrees for about 40 minutes. Be guided by your oven.

Remove the finished pie and immediately brush with melted butter. Let's wait a little. We take it out. Serve warm.

Bon appetit!

Another photo of Chrysanthemum meat pie.