At first glance, sculpting pies from dough is not difficult, but nevertheless this activity requires a certain skill and skill, which can be quite acquired after making the tenth pie. Pies made of dough can differ from each other not only in filling, but also in shape. They can be made from yeast or unleavened, and from puff pastry.
It is necessary
Instructions
Step 1
Pies made from yeast or non-yeast dough can be made in the form of an oval (elongated), a bag (round), a square (envelope).
To make oval and round patties, take a piece of dough and roll a thick rope out of it with your hands on a floured table. Take the tourniquet in your right hand between your thumb and forefinger and, squeezing your fingers, form medium-sized balls of the dough. For best results, brush your right hand with vegetable oil so the dough won't stick to your hand.
Step 2
To make oval patties, take a ball of dough and use your hands to form a circle with a thickness of at least 5 mm. Place the filling you have prepared in the center of the mug and connect the opposite edges of the mug to each other by pinching them with your fingers and lightly pressing the dough. Put the fillings a little so that it does not fall on the edges of the dough, otherwise the dough will not pinch well.
Step 3
For round patties, also make dough balls and round tortillas. Place some of the filling in the center of the cake. Pull the edges of the cake up and pinch so that you get a bag.
Step 4
For square patties, roll out the dough with a rolling pin into a square or rectangle. The dough must be at least 5 mm thick. Use a sharp knife to cut the dough into equal squares. Place the filling in the center of each square and pinch the edges to form an envelope.
Put the finished pies on a greased baking sheet or lined with baking paper and let them stand for 15-20 minutes. Before baking the patties, brush with a beaten egg to create a golden brown crust.
Step 5
Puff pastry can be used to make pies in the form of bags and envelopes. For bags, it is not necessary to make a round shape from the dough, because circles can only be cut out of puff pastry with a glass so that the layers are not broken, and from the scraps, you will no longer get a full-fledged product. Therefore, roll out the puff pastry into a rectangular shape and cut into squares. Place the filling in the center of each square and connect the edges of the squares so that the pouches are ponytails. For envelopes, join opposite corners of the squares together.
It is not necessary to grease the puff pastry with an egg before baking.
