Patties are fried or baked dough products with a filling. Aromatic pastries with a golden crust awaken the appetite, and the attractive shapes delight the eye.
Instructions
Step 1
Cut the dough into small pieces. Use your hands to form a round cake. Place the filling in the center. Pinch the edges carefully by dipping your fingers into the flour. Lightly flatten the finished pie with a rolling pin. Bake the products, placing them seam side down on a baking sheet. This method of forming pies is called "boat".
Step 2
Divide the dough into pieces. Roll each into a thin oval-shaped layer. Spread the filling on all the tortillas, leaving 1 cm from the edges. Let it saturate the dough a little for 10 minutes. Then roll the records into rolls. This option is suitable for liquid filling, grated cheese, poppy seeds.
Step 3
Roll out the dough with a rolling pin into a rectangular layer. Spread the filling on top. Roll the dough into a roll and cut into equal pieces. Press on each piece in the middle with the handle of a wooden tablespoon.
Step 4
Cut round cakes out of the dough. Place the filling in the center. Pin the edges in a circle, leaving the middle open. Whites and cheesecakes have this shape.
Step 5
Place the filling in the center of the tortilla. Pinch the edges with a string on one side, not reaching the middle. And then on the other side, leaving a small hole in the center. This is how the pies are wrapped.
Step 6
Roll the yeast dough into small balls. Make a groove in the bun with a wooden pestle. Put cottage cheese or other filling inside.
Step 7
Cut the rolled out 0.5 cm thick dough into triangles. Place the filling on the wide side of the sector and roll to the sharp side so that it does not spread over the edge.
Step 8
Cut the dough into squares or rectangles. Spread the filling on one half, and cover the other and press firmly. This is a good option for forming puff pastry patties.
Step 9
Cut the rolled dough into long triangles. Make a small incision at the base. Lay out the filling. Roll the dough in a tube from the base, making a crescent shape. Tuck the tip. This is how croissants are rolled out of the dough.
