Have you kneaded yeast dough and prepared the filling? So it's time to shape the pies. This is not as easy as it might seem - there are a lot of tricks in the simple art of sculpting pies. You shouldn't neglect them - it's a shame if during baking your pastry loses its shape, and the delicious filling flows out, and even burns.
Instructions
Step 1
The shape of the pie depends on the dough and the filling. The general rule is that products with meat, fish or vegetables are closed, so the filling will retain its juiciness. And pies with damp contents, for example, with jam or cottage cheese, can (but not at all necessary) be made open.
Step 2
To make yeast dough patties, divide it into small pieces and shape them into neat koloboks by gently rotating them between your palms. Do not forget to add flour, otherwise the dough will stick to your hands. Roll the balls with a rolling pin into round cakes. Do not make them too thin - after filling, such cakes can tear. Estimate the size of the cakes - too large pies will be inconvenient to eat, and they do not look too neat.
Step 3
Place a tablespoon of the filling in the center of each tortilla. It can be cottage cheese with a small amount of sugar, crushed boiled potatoes with fried onions, canned fish with rice or pre-fried minced meat.
Step 4
Further steps depend on whether you plan to fry the pies in oil or bake in the oven. For frying, fold the filled crescent cake and pinch the edges carefully. The cakes you plan to bake are shaped differently. Lift the edges of the dough and gently blind them so that the seam goes exactly in the middle. This will make a boat pie. Carefully "curl" the seam in the form of a string - this will allow the products to maintain their shape during baking. Place them on a baking sheet and brush over the top with a beaten egg to create a golden brown crust.
Step 5
You can form more original pies from yeast dough. For example, whites, which are traditionally baked round. Place a spoonful of raw minced meat mixed with onions in the center of a small rolled dough cake. Lift the edges of the dough and pinch them, forming a circle with a small hole in the middle. Belyash is ready for frying in hot oil.
Step 6
Cheesecakes are made in a similar way. However, in a classic cheesecake, the dough sides are much lower, and most of the filling is open. Fill the dough cake with cottage cheese with a little sugar (you can add raisins). Pinch the dough around the edges, creating bumpers. Put the finished cheesecake on a baking sheet and brush with a beaten egg.
Step 7
Another option for half-open pies is the famous Russian pies. They are made small and boat-shaped. The main difference between a pie and a regular pie is the hole in the middle through which the filling can be seen. Pies are stuffed with cabbage, mushrooms, potatoes, fish, rice, visigas and other products. When forming such a cake, do not pinch its central part, leaving a narrow gap. When baking in the oven, the edges of the pie will open under the influence of high temperatures.
Step 8
When baking sweet cakes, be aware that sugar can leak out and burn. Sprinkle a little starch on the dough when shaping cherry, apple, or jam pies. It will hold the sweet liquid while retaining the juiciness and flavor of the filling.
