Homemade pies are a great appetizer or main course for dinner. They can be fried in oil or baked in the oven using unleavened, puff, or yeast dough. The use of unusual fillings, both hearty and sweet, will help to add variety.
Features of baking pies
Pies can be made from any dough - you can make it yourself or buy it at the store. Fried pies can be made from unleavened or sour dough; use yeast or puff pastries for baking. Don't make the cakes too big - small items look nicer and bake better.
Divide the dough into small lumps, and then roll out with a rolling pin into flat cakes. Place the filling in the center of each and gently pinch the edges. Baked pies can be made half-open, fried ones need to be held together more securely. If you plan to bake leavened dough pies, place them on a baking sheet and allow to stand. Bake products in an oven preheated to 200 ° C. Fry the pies in heated vegetable oil until golden brown.
To make the baked pies ruddy, brush their surface with an egg beaten with water before proofing.
Recipes for original pie fillings
Potato and mushroom filling
Try making a delicious filling of potatoes and pickled mushrooms - it is suitable for both baked in the oven and fried pies made from yeast dough.
You will need:
- 3 potatoes;
- 250 g of pickled mushrooms;
- 1 onion;
- vegetable oil for frying;
- salt;
- freshly ground black pepper.
Wash the potatoes thoroughly with a brush, boil them and crush them into a tough puree. Drain the pickled mushroom jar. Finely chop the onion and fry in hot vegetable oil. Then add the chopped mushrooms to the onion and fry for another 5 minutes. Combine the roast with mashed potatoes, add salt and pepper to taste. Cool the filling and start forming the patties.
Green stuffing
In summer, you can cook pies with vitamin filling from fresh herbs. Any spicy herbs will be used - dill, parsley, cilantro, celery, green onions. Rinse the herbs thoroughly, pat dry on a towel, then chop finely and place in a deep bowl. Season the mixture with a couple of tablespoons of vegetable oil and add a handful of pomegranate seeds. Mix everything thoroughly - the vitamin summer filling is ready.
Pomegranate seeds can be replaced with a small amount of diluted citric acid.
Sorrel filling
At the beginning of summer, you can cook sweet pies with sorrel leaves - they taste a bit like apple ones. Only use young plants - old leaves become tough and fibrous.
You will need:
- a bunch of young sorrel;
- sugar to taste.
Wash the sorrel leaves along with the stalks, and then cut them into small pieces. In a deep bowl, combine the herbs and sugar. This filling will go well with yeast dough pies fried in oil. Serve lukewarm with freshly brewed tea.
Bean filling
Hearty and unusual filling - fried beans. Such products can be made salty and sweet. If you prefer the sweet version, add butter to the beans instead of cracklings and garlic, and then sugar to taste. Pies can be made from sour or unleavened dough, it is better to bake them in the oven.
You will need:
- 1 cup white beans;
- 100 g lard;
- 2 cloves of garlic;
- salt.
Soak the beans overnight and then boil them in salted water until soft. Drain the water. Finely chop the bacon and melt in a pan, leaving the fried cracklings. Place the beans in the skillet and stir well. Peel the garlic, chop and add to the filling. Salt the mixture to taste, refrigerate and fill the patties.
