With the help of a bread maker, you can greatly simplify the preparation of pies and buns. After all, yeast dough for them can be made using one of the programs of this wonderful household appliance.
How to make pie dough using a bread maker
To prepare the dough in a bread maker, you will need 250 ml of milk, 50 ml of vegetable oil, 1 egg, 450 g of flour, 2 tablespoons of sugar, 1 tsp. salt, 1, 5 teaspoon of yeast. Instead of milk, you can use kefir, then the dough will be more "airy". For the filling, take 1 can of canned fish (mackerel) and 4 eggs.
Pour room temperature milk into the container of the bread maker, break the egg and pour in the vegetable oil. Sift flour and put it in a container. Add sugar, salt, yeast. Place the container in the bread maker and set the Dough program. The dough will take an hour and a half to cook.
Check the condition of the dough in the bread maker, if it is liquid, pour 2 tablespoons of flour into it.
While it is kneading, make the filling for the pies. Drain the canned fish liquid into a separate bowl. Mash the fish with a fork, removing the large bones. Boil and chop the eggs finely, mix with the fish and mash again with a fork. If the filling is too crumbly, add a little liquid from the canned food to it, mash everything again and mix.
After the end of the program, place the prepared dough on a floured cutting board. Turn on the oven and let it warm up. Start shaping the patties. Cut the dough into four parts with a knife, which must first be dipped in flour. Pull each piece out with your hands and cut into quarters again. Mash each piece into a cake, put the filling in the middle and mold a pie. Grease a baking sheet with butter, add the patties and leave for 20 minutes to rise slightly. Then beat the egg, brush the top of the pies with it, put them in the oven, preheated to 180 ° C, and bake until tender. You can also make buns, donuts, pizza, large pies - closed and open from such dough.
Recipes for fillings for pies
Pies stuffed with cabbage are very tasty. For cooking, take 300 g of cabbage, 1 egg, 25 g of oil, salt - to taste. Chop the cabbage finely, put it in a thin layer (4 cm) in a frying pan preheated with oil and fry until half cooked, stirring occasionally. Chill the finished cabbage a little. Add the chopped eggs and salt.
The filling of meat and offal is used in closed pies. For open pies, you need a filling that contains a sufficient amount of moisture (cabbage, apples, jam).
To make the liver filling, use 300 liver, 2 onions, vegetable oil, some flour, salt and pepper to taste. Clear the liver from the ducts, remove the film from it. Cut the liver into 1 cm thick slices, sprinkle them with salt and fry in a skillet in oil until the blood is gone. Cool it down and pass it through a meat grinder.
Separately make the sauce: finely chop the onions, fry them a little. Fry the flour without fat until light brown, add it to the onion, add water or broth and cook for half an hour, stirring occasionally. Pour the prepared sauce into the liver passed through a meat grinder, simmer a little over low heat and refrigerate.
