Lily

The pie is one of the types of yeast pies. Perhaps the most striking difference is a peculiar way of modeling: the pie is closed only at the edges, so that the middle part remains open. Broth was added to this small open hole in the pie. They bake these pies with absolutely any filling, but the most common option, of course, are fish pies. The recipe is quite simple. The dough on the pie is put yeast, but cooked straight way. I have two types of fish in the filling: cod is white and a little dryish fish, and salmon is very juicy and fatty fish, it perfectly complements cod. From the specified number of ingredients comes out 8 pies.

Ingredients for the dough:

  • milk - 125 ml,
  • water - 125 ml,
  • yeast - 0.5 bags
  • sugar - 1 tbsp. l (no slide),
  • flour - 500 g,
  • vegetable oil, can be fragrant - 30 ml,
  • salt - 0.5 tsp.

For filling:

  • cod fillet - 300 g,
  • salmon fillet - 300 g,
  • onion - 1 large head,
  • vegetable oil - 50 ml,
  • lemon juice to taste
  • pepper and salt to taste.

1 egg and 30 ml of milk - for freezing to lubricate the pies.

The classic recipe for pies with fish

1. Cooking straight yeast dough.

Milk and water are heated to approximately room temperature, mix together. The liquid should be a little lukewarm, in general, it is better to even slightly underheat than overheat.


Quick dry yeast is filled into the liquid. How much to pour in grams - I will not tell you, but, as a rule, a whole bag is designed for 1 kg of flour, therefore, no matter what yeast you choose - use only half.



Together with the yeast, pour sugar into the liquid and stir until both bulk ingredients are completely dissolved.

We have straight dough, so immediately after the sugar in the bowl is flour. Before you enter the flour into the dough, be sure to sift it. I fall asleep all the flour at once, because it is with this brand that I work all the time, and I am absolutely sure in quantity.



Fill up - mix the dough to a state of flakes, then add vegetable oil and add some salt. Why is salt added right now and not before? Yes, because if you enter it earlier, it will inhibit the work of yeast.


And now you can knead the dough to the end. It is necessary to knead it very carefully and at least 10-15 minutes. The resulting lump will be soft and plastic, it doesn’t stick to hands at all, it doesn’t require flour on the sub-floor when working.



Hide it in a bag or cling film and send it up.

2. Preparation of fish stuffing for pies.

In the meantime, the dough rises, let's do the filling.

Peel the onion, finely chop and fry in oil until desired goldenness. I like it when onions are noticeably fried. Speaking of onions, just a few days ago I learned that you can peel and chop onions completely tearless if you chew mint gum all the time during this action. Try it, it really helps!


As soon as the onion is sufficiently fried, add the diced fish fillet to it - salmon and cod.



Fry the fish literally 3-4 minutes, so that it only turned slightly white, and immediately remove. Add lemon juice, salt and pepper to taste, mix the filling and leave it to cool.



3. We form pies.

While we were doing stuffing, the dough has risen enough.



But before using it you need to thoroughly knead. Filed, left to lie down for 10 minutes, then divide it into several koloboks. I got 8. Look how porous they are. So, the dough was a success.



Each bun is crushed once more, then we roll it into a flat cake, up to 3-4 mm thick.



In the middle of the cake lay out 2 tbsp. l stuffing. There should be a lot of stuffing! Gently close the edges of the patty, leaving the middle one open.



Formed pies are sent immediately to a baking tray lined with parchment or oiled. Give them 10 minutes. stand and approach, after which we grease with a freezone and immediately put it to bake in a preheated oven.

For lemons, mix egg and milk, gently whisk and cook.



Pies are baked for a long time - 30-40 minutes. Ruddy pies out of the oven and cover with a towel for 15 minutes.



Traditionally, fish pies are served to fish broth or fish soup. But you can burst and just like ordinary cakes, with tea.

If you still have any questions, watch the video recipe for fish pies.

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Meat Pies   - tasty juicy pies for a hearty breakfast, tasty lunch, a gentle dinner or a pleasant afternoon snack. In order to cook this miracle of cooking, you have to work hard, but it will be a pleasant job, knowing that in the end you and your loved ones will enjoy the most real and breathtakingly delicious meat pies!

Ingredients for cooking meat pie:

For the test:

  1. Wheat flour sifted   4 glasses
  2. Pasteurized milk   1 cup
  3. Dry yeast 60 grams
  4. Chicken egg 1 piece
  5. Sugar 1 tablespoon
  6. Salt 1 teaspoon no slide
  7. Refined vegetable oil 2-3 tablespoons

For minced meat:

  1. Farbeef raw   350 grams
  2. 2-3 bulb onions
  3. Vegetable oil   100g
  4. Salt to taste
  5. Ground black pepper   taste

Other ingredients:

  1. Wheat flour 100–150 grams for rolling dough
  2. Chicken egg 1 piece for lubrication
  3. Vegetable oil 2 tablespoons - for lubrication

Not suitable products? Choose a similar recipe from the others!

Inventory:

  1. Deep bowl - 2 pieces
  2. Paper Kitchen Towels
  3. Cutting board
  4. Plate
  5. Pan
  6. Kitchen spatula
  7. Tablespoon
  8. Deep pan
  9. Tea spoon
  10. Fine sieve
  11. Cap
  12. Kitchen towel - 2 pieces
  13. Fork
  14. Wooden kitchen spatula
  15. Kitchen table
  16. Rolling pin
  17. A bowl
  18. Nonstick pan
  19. Pastry Brush
  20. Oven
  21. Dish

Cooking meat pie:

Step 1: Cooking minced meat.

   Place ground beef in a deep bowl. Peel the onions from the husk with a knife, rinse under running water, dry with paper kitchen towels, place on a chopping board and cut into a medium cube, 1 inch in diameter by 1 centimeter. Turn on the stove to a medium level, put a frying pan on it, pour vegetable oil and heat it. In the hot oil, throw onions, helping yourself with a clean hand. Fry the onions until golden brown and transparent for 3 - 4 minutes   periodically stirring it with a kitchen spatula to avoid sticking to the bottom of the pan. Then combine it with ground beef, add salt to taste, and add black ground pepper. Stir the ingredients thoroughly until smooth with a tablespoon.

Step 2: prepare the dough.

   Pour the milk into a deep saucepan and place it on the stove, which is on the middle level. Heat milk approximately up to 30 - 35 degreesand add sugar to it.    Stir the ingredients until the sugar is completely dissolved with a tablespoon. Add dry yeast to milk and let it brew for 7 - 10 minutes.    While yeast is raised with a hat, sift through a fine sieve into a deep bowl. 1 partwheat flour.    With a clean hand, make a small depression in the middle of the sifted flour and pour the milk and yeast into the bowl at the right time.    Cover the bowl with ingredients with a lid and wrap it with a clean kitchen towel. Put the bowl in a warm place and let the brew stand. 15 to 20 minutes.    Fill the eggs into the bowl without the eggshell, add salt and whisk the resulting mass with a fork for 1 - 3 minutes   to yellow foam and complete dissolution of the salt.    Add the beaten egg to the risen and settled dough.    There also add vegetable oil.    And mix the ingredients until smooth, with a wooden kitchen spatula starting at the edges of the bowl. It should turn out the batter.    Gradually add the second part of the sifted wheat flour and knead the dough until it begins to thicken and it will not be possible to interfere with the spatula.    When the dough becomes dense enough and you have the opportunity to knead it with your hands, put it on a kitchen table covered with flour and knead to the softness you need. The dough on the pie should be medium soft, not sticky, fresh to taste. Put the dough into a deep bowl, in which you cook it and cover it with a kitchen towel so that it does not become chapped. Let dough stand for about 10 - 15 minutes.

Step 3: form a pie with meat.

   Put the dough on the table covered with flour, roll the dough with sausage and cut with a knife on 12 equal parts.    Twist each piece with a ball and roll out with a rolling pin in circles.    Lay in the middle of the circles about 1,5 – 2 tablespoons minced.    Gently hold the edges of the pies with the fingers of clean hands, starting from the ends, while leaving a small hole in the middle. up to 2 centimeters   in length.    Place the formed pies on a non-stick baking tray previously covered with baking paper. Put patties in the distance 2 - 2.5 centimeters   from each other so that during baking they do not stick together on the sides. Beat the egg with vegetable oil in a separate bowl and apply the mixture to the surface of the pies with a pastry brush. Place a baking tray with pies in a warm place and let the pies rise during 15 - 25 minutes.

Step 4: bake the pie with meat.

   While the pies are rising, preheat the oven. up to 180 - 190 degrees. Place the baking tray with risen baking in the oven, brush the cakes again with a mixture of eggs and vegetable oil, close the oven and bake the pies for a 25 - 30 minutes   until full readiness. After removing the baking sheet from the oven with a kitchen towel and let the pie cool down a little right in it. Put the warm ready-made pies on the dish using a kitchen spatula.

Step 5: Serve the meat pie.

Pie with meat served warmly laid on a wide large dish. Both adults and children love these pies. They are especially tasty in combination with fresh fruit jelly or freshly brewed black and very sweet tea. A couple of pies in the stomach and energy for the whole day you provided! Enjoy your meal!

- - Pies can be cooked with different types of minced meat, for example, kidneys or liver, fruit and curd, chicken and fish, and are loved by other fillings that your heart desires.

- - You can put any spices for meat dishes in ground beef mince.

- - Pies can be made from sweet pastry, in order to cook it just add more sugar to milk, about 4 - 6 tablespoons.

- - Very often pies are served with sour cream, cream or cream sauce.

- - Sometimes a boiled chicken egg is put in minced meat for pies in order to complement its taste, after having cut it into small cube 5 by 5 millimeters.

Tavern Egorova, except pancakes, was famous for fish pies. It is a round, full plate, stuffed minced fish pie with a vizigoy, and the middle is open, and in it, on a slice of sturgeon, lies a piece of baked liver. A sauce soup served to the pie for free ...
  V. Gilyarovsky (1855-1935), Russian writer and journalist, “Moscow and Muscovites”

From the unclassified dossier pie

The pie is a traditional Russian yeast dough pie, which has a quite recognizable classic shape of an elongated “boat”. However, not every pie, fashioned in this way, will carry the proud title of a pie. In order to make a product from yeast dough so called, it is necessary when leaving the pie to leave unclosed a small hole from the top in the middle - it creates the impression of an unstitched hole, a smartly unbuttoned shirt. But that's not all! Having learned to sculpt beautiful cakes with a characteristic hole in the middle, do not rush to call yourself a master of pie-making. The final touch is through the hole left after baking, hot broth or melted butter is poured into the patty. Pies turn out juicy, rich and very tasty.

The most famous version of pies is fish. Also in the original Russian cuisine, pies with meat, minced meat and cereals, eggs and mushrooms, onions and cabbage, and even pumpkin are also famous. Pies recipes - there is enough for a specially open restaurant.

I do not adhere to all canons when cooking pies. Why? Well, for example, it does not suit me at all that the classic “unbuttoned” cake should be quite large. How is V.Gilyarovsky? .. - "on the whole plate."

I don’t like the version of raw fish filling, besides, there are three thousand more reasons why my pies do not fit into the framework of traditional old Russian pastries. However, I am sure that the cakes I cooked are incredibly tasty, beautiful and fragrant - and the question of how much they deserve the right to bear the proud title of pies ... and how much my recipes correspond to the "correct" recipes of pies ... perhaps, today I will leave out.

Ingredients for the recipe

INGREDIENTS FOR TEST:
  • 4 eggs;
  • 4 tsp. dry yeast;
  • 3 tbsp. l Sahara;
  • 1 tsp salts;
  • 0.5 liters of warm water;
  • 8 glasses of flour (glass - 200 ml).

INGREDIENTS FOR FISH FISHING:

  • 300 g of red fish;
  • 50 ml of heavy cream;
  • salt to taste

INGREDIENTS FOR MEAT FILLING:

  • 500 g pork tenderloin;
  • 2 large onions;
  • vegetable oil, salt, pepper.

INGREDIENTS FOR FILLING:

  • 100 g butter;
  • 100 ml of cream;
  • 1 bunch of greens;
  • salt to taste;
  • 1 egg for greasing pies.

Fish and meat pie Step by step recipe pie

And a little more interesting about the pie and its recipes

  1. According to one of the versions (unlikely, in my opinion, but rather colorful), the pies are so called due to the fact that in one of the metropolitan taverns in the 19th century, during the heyday of the pies in question, quite often sang The most popular person is Gypsy Stesha. Her repertoire was an amazing song "Sarafan-rastegaychik" - well, of course, yes?, A hit about the wonder-clothes, which always unbuttoned in time. The number enjoyed particular success, invariably convening a crowd of spectators, and the cook in his honor even invented special cakes - drop-down. That is, unbuttoned.

2. One more variant of the name - some believe that the etymology of the word "pie" is associated with the verb "stretch": in order to fill the cakes with juice (butter, broth, cream), the hole at the top had to be stretched.

3. If we recall the most unbelievable versions, then it is worth mentioning that some historians and linguists assert that the word "pie" came from another verb - "quilting": the "seam" on the cakes is sometimes made curly, like stitches and pigtails, hence and title.

4. Pies were born in the kitchen of the poor - initially these pies were baked with a vizig (vizigoy), a tough dwelling (chord) extracted from the sturgeon spine. Gradually, the popularity of the dish grew - and grew to the right to appear on the table of nobility and nobility. Wizig was supplanted by sturgeon, sturgeon, and even cancerous necks, but the form and name remained original.

5. If you are cooking classic large pie, then when serving on the table, you need to cut them into slices - like bread. In this case, the filling of the "correct" pie should in no case fall out - if you are a master, then the fish and meat, vegetables and mushrooms will remain in the chunk with a beautiful even cut.

6. In St. Petersburg, on Nevsky, in the famous Ivan Ivanovich Izler restaurant at that time, more than 30 (thirty !!!, not a typo) types of pies were served. The menu was music for the soul: they offered fish-with-pies, soothing, and concert pies.

7. In order to try the pie, it was not necessary to go to restaurants - ordinary people could buy pies for a couple of kopecks: they were traded with hands, peddling, in bazaars, large squares, postal stations.


June 17, 2016 1595

Pies are baked pasty cakes with various ingredients as a filling. They are usually served with chicken or fish broth. Usually Old Russian pies made large. The oval-shaped patties were called boats. Bake them with an open middle.

From the history of pies: Slavs from ancient times made them from food debris. The history of this dish can be compared with the appearance of the first Italian pizza.

The pie recipe turned out by chance, as in the case of a pizza at the time. Often, the peasants had fish or meat pieces that were not thrown away. Then women found use for them: they began to bake pies with them.

Today, as then, pies are made from residual pieces of sturgeon. Sturgeon fish were popular because of their cheapness, so wealthy peasants could afford it. Pies were also made from porridge, cabbage, meat, etc.

Fish Pies: a classic recipe

Pie with fish - a classic version of all your favorite Russian pies. Cooking them is easy and fast enough.

To prepare, take the following set of products:

  • Flour - 6 tbsp. l .;
  • Milk (good to take home) - 2.5 cups;
  • Yeast - 50 g;
  • Oil - 60 g;
  • Salt and granulated sugar - 2 tbsp. l .;
  • Eggs - 2 pcs.
  • Fish fillet (chum salmon, sturgeon, pike perch, salmon, salmon) - 350 gr.

Cooking time: 50 minutes.

Calorie content will be 187 kcal.

Mix the ingredients in the pan for the dough and wait twenty minutes in order for it to rise slightly.

Roll out the finished dough, cut into medium circles.


Place small pieces of fried fish on the dough mugs.


We pinch the edges, leaving the center open.


Lubricate the baking sheet with butter and put future cakes on it.


Cooking in the oven for about fifteen minutes at two hundred degrees.


Five minutes to the finished state, grease them with yolk. After cooking, grease them with butter and serve.

Pies with fish puff pastry

Puff pastry has long been popular with hostesses. And today you can buy it in the store, much easier task. Fish pies from this test are extremely satisfying and appetizing.

It is necessary to take such products:

  • Yeast puff pastry - 600 g;
  • Pink salmon - 400-500 g .;
  • Lemon juice - 2 tbsp. l .;
  • Onions - 1 pc .;
  • Egg - 1 pc .;
  • Butter (do not take the spread only) butter - 100 g;
  • Seasoning.

Cooking time: 40 minutes.

Calories: 197.

How to cook?


How to skillfully cook a pie with red fish

Red fish is one of the most healthy and tasty fish. Making pies with this delicacy means not to fall into the dirt with your face and get praise for the prepared dish.

To prepare, take the following set of products.

For filling:

  • 0.35 kg of red fish;
  • 1 PC. Luke;
  • 6 tbsp. oils for roasting.

For the test:

  • 2.5 cups of flour;
  • 10 g of dry yeast;
  • 1.5 cups of milk;
  • 2 tbsp. next butter (melted);
  • 1 pinch of salt.

Time required: 1 hour 30 minutes.

Calorie value: 207.

Knead the dough and wait until it rises. While preparing the dough, make the filling. We relieve the fish from the bones and cut it into small pieces. Fry it with onions. Add all the necessary seasonings.

As soon as the dough has risen, roll it out and cut into medium circles to ten centimeters. On the finished tortillas lay out the filling. We pin patties on the edges, leaving the middle open.

Put a piece of butter on top and grease them with yolk. We bake on a greased baking tray in the oven for thirty minutes (200 degrees).

Serve them with broth and greens. Perfect also for tea.

Pie with fish and rice

Rice and fish are the main products that were on the table for wealthy peasants and are now on hand at every hostess. Preparing a delicious dish of these ingredients is not difficult. This will require only a recipe, which is given below.

To prepare the dough you need to take:

  • Flour - 2 glasses;
  • Sugar - 1 tbsp. L .;
  • Sl. oil - 1 tbsp .;
  • Yeast - 8 g .;
  • Water or milk - 2/3 cup;
  • Salt - 1/4 tsp.

Cooking time: 1 hour 30 minutes.

Calories: 249.

Prepare the dough: mix all the necessary ingredients and wait until it rises. As soon as the dough has risen, roll it into a sausage, cut into small pieces and turn each piece into a flat circle.

In the center we spread the cooked minced meat with boiled rice and fried fish, we pinch the edges, leaving a spot inside so that the filling is visible. In each patty in the center put a piece of butter and grease the yolk.

We put the ready-made pie on a baking sheet and bake in the oven for twenty-five minutes at two hundred degrees. Serve with fish broth and greens.

  which is worth a try and culinary recommendations how to make this festive dish.

Read how to cook delicious sandwiches with cod and avocado, with the recommendations of the chefs.

The recipe for delicious homemade cookies "Nuts" with condensed milk, which can be prepared at home is very easy.

  1. For fish pies, it’s best to buy fresh fish, not frozen ones. So the dish will be more juicy and tasty;
  2. If the filling is rather dry, add sauce or broth to it. So, the fish will be well combined with fish broth, the chicken - with chicken broth;
  3. You do not need to shred the filling for the dish, especially to cook it with a meat grinder. Pieces of meat should not be like porridge;
  4. The filling will be properly cooked only if it does not stick to hands. The same goes for the test. In case the stuffing sticks to hands, add broth to it. If the dough is too soft, add flour;
  5. Under the baking sheet is best to put the form with water. So, the pies will turn out tasty and juicy, the dough will be baked and will not be too dry;
  6. Before the baking process, pour the broth inside each pie. Thus, the filling will turn out more delicious, juicy and tender. Select the broth on the basis of the filling, which was taken as a basis. For example, if you took a chicken, then chicken broth will do;
  7. Take flour for dough only top grade;
  8. All products must be fresh;
  9. If the shape of the boat does not come out, then you can simply make the patties round. Moreover, in the Moscow State during the reign of Ivan III, such round-shaped pies were popular, they were eaten even by the Tsar of All Russia himself.

So, making fish pies is quite simple: remember the basic recipes and all the recommendations for their preparation. Then you will be able to surprise not only the guests, but also your relatives with your culinary skills.

Enjoy your meal!

Pies pie - a very popular traditional Russian dish. Having cooked such delicious cakes, any cook will surely receive a lot of compliments, it is easy to do, and we will tell you how.

It is believed that these pies got their name precisely because of the main feature - the filling seen from the dough, as if the pie was “unbuttoned”. According to another version, the pies were so nicknamed because they were served during the time when the famous Gypsy Stesha sang one of the hits of the early 19th century - the song “Sarafanchik-rastegaychik”. Anyway, these cakes, because of their shape, really seem to be unbuttoned, as if they demonstrate their delicious stuffing to everyone. Thus, it is called patties with a hole on top of the pie, and it is customary to cook them from yeast-like dough.

Pies were very popular in Tsarist Russia, and today they remain one of the most frequently prepared types of pies. They are made with meat, fish, chicken, greens, cabbage and eggs, pumpkin, mushrooms, etc.

From fish as a filling for the pies, almost any fish is best suited, but pies with trout, salmon, sturgeon, salmon, sardines, and herring are especially tasty. Often, fish is combined with rice, greens, eggs, and even buckwheat porridge. In principle, with the filling for the pies, as well as for many other pies and pies, you can safely experiment, the recipe of the dough is unshakable.

How to make dough for pies

For the correct dough for the pies, you need to take 400 g of flour, 130 ml of water, 1 egg, 2 tbsp. butter, 1 tbsp. sugar, 1 tsp dry yeast, ¼ tsp salt.

First dilute the yeast in warm water, add sugar and 1 tbsp. flour, mix and leave the dough for half an hour. Sift the flour several times, then pour it into the foamed brew, pour in the non-hot melted butter, lightly beaten egg and salt, knead the homogeneous dough, cover it with a napkin and leave for 2-3 hours, after raising the dough, knead, leave for another hour, then again to press.

Dough preparation is not difficult, but it is important to correctly follow all the steps. After the last kneading, the dough is immediately rolled out with a thick bundle, divided into 15-18 identical pieces, each rolls into a ball, then they need to be left for proofing for 15 minutes. Next, form round cakes no more than 0.5 cm thick.

The final stage - the filling is laid out on a cake with a rectangle, the edges on each side are lifted and tweaked, leaving the middle of the patties open.

As you can see, any beginner cook will easily master the cooking of the pies - it just takes time to make these wonderful cakes. Well, we'll tell you about the most popular pie recipes.

Meat Pies Recipe


It will take: 600 g of pork, 50 g of butter, 1 boiled egg, pepper, salt, meat broth, vegetable oil.

How to cook meat pies? The test for this recipe should be taken as much as stated above in the description of the preparation of the test. Knead the dough and leave it to rise. Twist the meat in a meat grinder, put boiled chopped egg, pepper and salt. Put the prepared stuffing on the dough rolled into cakes, form the pies, put them on a greased baking sheet 5 cm apart, leave for 15 minutes, coat with egg, bake for about 15-20 minutes in an oven warmed to 200 degrees until ready. To get the finished patties, cover with a clean towel and leave for a few minutes, then put a piece of butter in the hole of each pie and pour 1 tbsp. hot beef broth.

Recipe for pies with humpback salmon or salmon


It will take: 100 g butter, 3 eggs, 2 cups flour, 1 glass of milk, 10 g dry active yeast, 2 tablespoons. sugar, 1 tsp salt, filling - 500 g fillet of pink salmon / salmon, 2 onions, 1 tsp. vegetable oil, red ground pepper, salt.

How to make pies. Heat the milk, dilute the sugar with yeast, insist 30 minutes, add salt, flour, knead the dough, add melted butter, eggs, knead well-shaped nonstick dough, cover it, leave for 2 hours warm, knead 2 times during this time. Finely chop the fish, chop the onion finely, salt and mash it with a spoon, put the fish and pepper, mix, put in the cold. Roll 12 balls out of dough, roll them into cakes, put 1 tbsp into the center. fillings, shape the pie, pinching the edges 2 cm above and below and leaving the middle of the patties open. Place the pies at least 3 cm apart on a greased sheet, leave for half an hour, then coat with an egg and put in an oven preheated to 200-220 degrees and bake until ready for about 20 minutes.

What to choose. We will prompt.

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