Quick pies from unleavened dough. Unleavened pies are easy to prepare, they can be stuffed with meat, vegetables, fish ....

Ingredients:

for unleavened dough

800 g wheat flour

300 g sour cream (20% fat)

180 g butter

1 tsp salt.

For filling

large bunch of green onions

100 gr. butter

1 yolk (for brushing)

salt, ground pepper according to your own taste

Cooking

To prepare the dough, mix butter (soft consistency) with sour cream, add salt, mix well until smooth.

Add the sifted wheat flour and knead the dough for about 5-10 minutes. The dough table should not be overly floured, otherwise the dough will take on too much flour and be unnecessarily steep.

Ready dough wrap in cling film and put in the refrigerator for 30 minutes. In the meantime, prepare the filling.

Hard boil eggs, cool cold water and clean. Finely chop green onions and peeled eggs.

Heat the butter in a pan, then add green onion and cook over low heat for about 10 minutes. Then add the eggs to the pan, mix them well with green onion, pepper and turn off the fire.

Remove the dough from the refrigerator and roll it into an oval shape, about 1 cm thick. Put the filling on half of the dough, bend the dough, close the filling on top with the second half.

Bend the edges of the dough in the form of a pigtail (bending the side in small waves upwards). Grease the top of the pie with yolk, make a hole for steam to escape. Bake the cake in an oven preheated to 200 degrees until cooked (about 30-40 minutes).

Green onions, if desired, can be replaced with sorrel, spinach, herbs according to your own taste.

Unleavened pie with champignons

Ingredients

for the test

350 g wheat flour

75 g milk (can be replaced with low-fat cream)

100 g butter

30 g sour cream (fat content 15%)

½ teaspoon salt, ¼ teaspoon baking soda

For filling

200-250 g fresh champignons

1 carrot

1 onion bulb

50 g hard cheese

3 tbsp milk

50 g vegetable oil, salt and ground pepper to your own taste, a pinch of nutmeg

Cooking

Melt the butter, add warm milk or cream, sour cream, egg, sugar, salt. Mix everything well, add flour and soda. Knead until soft and elastic dough, from which to form a ball, wrap it in cling film and put in the refrigerator for 20-30 minutes.

Boil eggs, carrots and hard cheese grate on a fine grater, onion cut into small pieces.

For an unleavened pie with champignons, a ready-made base from cooked dough will be used. Roll out the dough, grease the baking dish with butter and put the rolled dough into it, make the sides of the dough. Prick the dough in the form in several places with a fork (so that it does not swell with bubbles). Bake the base for the pie in an oven preheated to 200 degrees for about 15 minutes.

In the meantime, you can prepare the filling. Fry onions and carrots in a preheated pan with oil, then add fresh champignons cut into thin strips. Salt and pepper the vegetables to your liking.

AT ready basis for the pie, lay out the filling, pour it with a mixture of eggs, cheese and milk, salt and sprinkle with nutmeg.

Then put the cake in a preheated oven until golden brown (about 15 minutes).

Unleavened German potato pie

Ingredients

for the test

350 g sifted wheat flour

2 tbsp softened butter

½ cup kefir

soda on the tip of a knife, salt to your own taste

For filling

1 kg potatoes

150 g ham

100 g hard cheese

4 eggs (hard boiled)

50 g butter

2 tbsp. l. feta cheese (finely grated)

ground black pepper, salt, grated nutmeg

Cooking

Boil the potatoes in their skins, peel them, mash them with a fork, salt and pepper to your taste. Then add oil, grated cheese and grated nutmeg to the resulting puree.

Chopped ham, cheese and eggs small pieces and mix well.

Knead the dough: add salt, soda, butter and kefir in order to the flour. If the dough is too hard, add more a large number of warm water. Divide the finished dough into two parts (one of which should be slightly larger than the other), roll out each part according to the size of the baking sheet.

Grease a baking sheet with melted butter, put a smaller layer of rolled dough on it. Spread half evenly over dough. mashed potatoes, top it with the prepared mixture of ham, cheese and eggs, then cover everything with the rest of the puree. Cover the filling with the second layer of rolled dough, pinch the edges of the dough tightly, make a small hole for steam to escape.

Bake the pie in an oven preheated to 170-200 degrees for about 40 minutes. When serving ready pie can be decorated with finely chopped herbs.

Unleavened dough pies with beef- video

Pie with champignons Roll out the dough into a layer 0.7 cm thick, put it in a greased form, shape the sides, make a few punctures with a fork and bake for 15 minutes at 200 ° C. Cool down. Mushrooms cut into slices and lightly fried in oil ...You will need: fresh dough - 800 g, champignons - 200 g, onion - 1 pc., carrots - 1 pc., canned green peas - 125 g, vegetable oil- 50 g, eggs - 3 pcs., milk - 3 tbsp. spoons, grated cheese - 50 g, nutmeg - 1/5 teaspoon, black pepper ...

Layer cake with apples and dried apricots cook puff pastry according to the recipe "Fresh puff pastry". Peel the apples, remove the core, cut into slices. Soak the dried apricots for 30 minutes, pat dry. Roll out the finished dough into a rectangular layer 5 mm thick, half ...You will need: wheat flour - 3 cups, margarine - 400 g, egg - 3 pcs., salt - 1/3 teaspoon, milk - 3 tbsp. spoons, fresh apples - 400 g, dried apricots - 200 g, ground cinnamon - 2 teaspoons, sugar - 1/2 cup, powdered sugar- 2 tbsp. spoons

unleavened dough for pies and pies 1. Beat the butter with sugar for 6-8 minutes, gradually adding the egg mixed with dairy products and salt, then beat for another 6-8 minutes. 2. Pour in the flour mixed with soda and knead the dough very quickly. 3. Wrap the finished dough in a film and cool ...You will need: wheat flour - 2 cups, butter or margarine - 50 g, sugar - 2 teaspoons, kefir or sour cream - 1/2 cup, egg - 1 pc., baking soda - 1 teaspoon

Spinach pie 1. Defrost the dough (I took fresh without yeast) and distribute in a form with sides. 2. Fry in a small amount butter (you can take butter or rast.) finely chopped onion. Let the oil drain. 3. Defrost the spinach, finely chop and fry separately from the onion ....You will need: 1) Ready-made puff pastry., 2) A bag of frozen spinach., 3) Grated cheese (Gouda, Cheddar or any other), 4) 2 eggs, 5) A jar of sour cream 250 gr., 6) 2 large onions. , 7) Fresh sweet pepper for decoration.

Puff pie with cottage cheese Rinse raisins, dried apricots. Cut dried apricots finely. Mix all components. Divide the dough into two parts. Roll out one part of the dough into a layer, lay the filling on it. Grease the edges of the dough with an egg, cover with a second layer of dough, pierce it with a fork, grease with an egg. Bake in...You will need: Dough: ready-made puff pastry - 500g, egg (for lubrication) - 1 pc., Filling: cottage cheese - 400-450g, a raw egg- 1 piece, flour 1 teaspoon, vanilla sugar- 5g., granulated sugar or powdered sugar - 1st. spoon, raisins - 50g., dried apricots - 50g.

Puff pie with chicken Boil the chicken, finely chop the flesh. In a frying pan, fry the flour with butter, stirring constantly, add milk, salt, pepper, herbs. Combine the resulting sauce with chopped poultry meat. In the filling, you can add 1 boiled egg, 1 tbsp. tablespoon finely chopped walnutsYou will need: Ready-made puff pastry - 500 g, egg (for lubrication) - 1 pc., Stuffing: Chicken - 500 g, butter or margarine - 1 tbsp. spoon, milk - 1/3 cup, flour - 1 teaspoon, salt and herbs to taste.

Mushroom PIE with tomatoes in the microwave Melt the butter and add kefir, mix. Add soda and flour (optional, not unleavened baking, add salt or sugar to taste). Knead the dough. The dough is very pleasant to the touch. And let it rest for about 1 hour. boiled mushrooms pan fry...Required: 8 tbsp. flour, 100 gr. butter, 100 gr. kefir, 0.5 tsp soda, 100 gr. boiled mushrooms, 1 onion, salt or seasoning, green onions, 4 tomatoes

Lush mushroom pie Roll out the puff pastry between two sheets of SAGA Cooking Paper until it is about 3mm thick. Lift the bottom sheet with the dough and place it on a baking sheet. Poke holes in the dough with a fork. Take the top sheet and cut it so that it covers the dough like a cake...Required: 300 g of unleavened puff pastry, 400 g of champignons, porcini mushrooms or shiitake, 200 g of kohlrabi, 1 leek, 4 eggs, 300 ml of cream, salt and black pepper, green salad, cooking paper SAGA

Pie with young cheese. For the filling, cut the cheese into cubes 1.5x1.5, chop the greens, mix everything, salt, break 2 eggs and mix with cheese and herbs. Roll out the two halves of the dough thinly. Put one half on a baking sheet on baking paper and put the filling on top. Cover second...Required: 1 pack of puff pastry, 3 eggs, 3 bunches of fresh herbs (dill, parsley, cilantro - in any proportion), 0.6 kg Adyghe cheese(or any other fresh young cheese), salt

tomato pie Mix cream cheese with mustard, honey, herbs and vinegar. Roll out the dough and line it with a 1.5 cm rim. Put the cheese dressing and sliced ​​​​tomatoes on the dough. Grated parmesan on a fine grater, mix with breadcrumbs and sesame seeds and add tomatoes. ...Required: unleavened yeast dough, 150 g cream cheese, 1 tsp mustard, 1 tsp honey, 1 tsp dried herbs de Provence, 1 tsp balsamic vinegar, 5-6 medium-sized fleshy tomatoes, 200 g parmesan, 2 tbsp breadcrumbs, 1 tbsp sesame seeds,

Despite the fact that the dough has received the title of unleavened, this does not mean at all that it does not have any spices in its composition. For a long time, dough without yeast in the composition was called unleavened, while it was called sour. In case your relationship with yeast did not work out, you can cook no less delicious pastries on dough without adding them, and we will describe in detail how to prepare unleavened dough for pies below.

Unleavened dough on kefir for pies

Even in the old days, when pure yeast cultures were not added to the dough, fermented milk products were used as a starter and the main lift. We will revive a proven recipe and cook it in a modern way, using it as a base.

Ingredients:

• kefir - 480 g;
• soda - 1/2 teaspoon;
• flour - 475 g.

Cooking

Pour the flour in a slide directly onto the work surface and make a “well” in the center of the slide. Pour kefir into the well and add a pinch of sugar or salt, depending on what you use as a filling for pies. With a fork, start picking up flour from the edges of the "well" and mix it with kefir. So, picking up a little, knead the elastic and soft dough, not sticky to hands or surfaces. Roll out the dough and sprinkle the layer with a third of soda. Fold the edges of the layer with an envelope and repeat this procedure again, first with one third of the remaining soda, and then with the second. Collect unleavened dough for pies in a lump, put in any oiled dish and leave to rest in a cool place for at least half an hour. Then it remains only to prepare the filling and you can start sculpting pies. Ready-made pies lend themselves perfectly to both frying and baking.

Delicious unleavened dough for pies on beer

This dough cannot be called completely unleavened, since one of its main ingredients is beer, the yeast from which provides ready-made pastries airy texture. One way or another, you don’t need to add pure yeast culture from the package to this recipe, which is why we decided to include this recipe in the article.

Ingredients:

• flour - 355 g;
• beer - 235 ml;
• butter - 195 g.

Cooking

With so many ingredients and hassle, it won't take long. Take a larger container and pour flour into it, then send a pinch sea ​​salt, then pour in the beer and melted butter. Knead all ingredients together until you get a soft dough. Form the dough into a lump and put it to rest in a cool place for at least three hours. During this time, the lump will double in size and the dough will be very similar to yeast. Now you can roll out and cut the dough into portions, then fill everything with stuffing and bake at 210 degrees, remembering to grease the pies with egg white.

This dough recipe is based on a mixture of two milk bases at once - kefir and sour cream, which, in the company of eggs and butter, turn into a magnificent analogue yeast dough prepared without yeast, of course.

The dough according to this recipe can be baked in the oven, or you can deep-fry.

Ingredients:

Cooking

Beat the egg with a good pinch of salt and pour melted butter and dairy products - kefir and sour cream into it. Whip it all up homogeneous mass and get a muffin, which we will pour into the flour passed through a sieve. Start kneading all the ingredients together until you get a soft and pliable lump, which will then need to be left to rest for half an hour to facilitate the rolling process. After rolling out the dough, it should be divided into equal portions and put in the center of the filling. After pinching the edges, lay the pies on parchment and bake until browned.

Pies are considered a symbol of comfort and prosperity in the house. A wise proverb says "The hut is red not with corners, but with pies." But the success of baking in the majority predetermines lucky dough. On an unleavened dough, the cake cooks faster and will be successful if you take into account some rules.

1. Sweet pies are most often prepared on rich unleavened dough, and pies with salty, unsweetened fillings are made on dough with a small amount of sugar and muffin.

2. Knead fatty dough without leavening ingredients, and add baking powder, soda or ammonium to dough with a lower fat content. It is desirable to extinguish soda by adding tartaric, citric, lactic acid or lemon juice. If you knead the pie dough for fermented milk product, reduce the amount of acid accordingly or do not add at all.

3. Fatty unleavened dough during kneading can become oily and lose plasticity when molding the cake. To avoid this, knead the dough from chilled products in a cool room (no higher than 17 degrees). It is also desirable to cool the finished dough in the refrigerator before forming the pie, as well as shortbread.

4. For a less fat dough, beat butter and sugar (manually, mechanically or with a spatula) for about 8 minutes, then add flour and soda and knead the dough as quickly as possible (about 20 seconds).

5. If you are preparing a dough of a weak consistency mechanically, first dissolve the acid in water, add sour cream with salt and sugar, mix. Pour in half the flour, knead in a dough mixer for about 4 minutes. Add softened butter and leftover flour mixed with baking soda or ammonium. Knead the dough quickly (about 20 seconds).

6. When kneading by hand, pour into container first liquid products, and then add the rest of the ingredients in the order indicated during mechanical mixing. You can knead the dough “in reverse”, when flour is poured onto the table or into a bowl, and then the rest of the products are added to the funnel in accordance with the recipe and the unleavened dough for the pie is kneaded.

Recipe for unleavened pie dough

Here is a recipe for unleavened dough for a pie on sour cream from Elena Molokhovets. The dough comes out soft and not sticky, easy to work with. The pie will turn out great.

You will need:
- flour - 450 g
- eggs - 2 pcs.
- salt - 1 teaspoon
- sugar - 1 tbsp. a spoon
- fat sour cream (20%) - 200 g
- butter - 100 g

Cooking unleavened dough on sour cream

1. Break the eggs into a deep bowl, mix with salt, sugar and beat lightly.

2. Add sour cream and stir well.

3. Sift flour into the resulting liquid mixture, add softened butter and knead the dough into a plastic, not sticky dough.

4. Wrap the ball of dough in cling film or place in plastic bag and refrigerate for 30 minutes.

5. Take the chilled dough out of the fridge and start rolling and shaping.

Good luck with your test and delicious pie!

Looked 16120 once

Even the simplest homemade baking will always delight palatability stronger than any factory, so the housewives try to master at least a few basic recipes to pamper your family. Can delicious dough for pies to be quick and how to achieve perfect splendor and softness without using yeast?

How to make pie dough

Such a dish has no restrictions - although yeast-based fried puff pastry is considered a classic, there are still many ways to make dough for pies. It is only important to be able to imagine the desired final result and match the base with the filling. The most common oven pie dough options are:

• with yeast base;
• on leaven;
• on soda with an acidic environment (whey, curdled milk, kefir, etc.);
• on a baking powder.

Recipe for dough for pies in the oven

Exploring the options below for the base for baking with step by step photos will help you not only find perfect recipe pie dough for the oven, but also to learn the basic subtleties of working with sourdough. You will understand how to choose the dough for the filling and vice versa, learn how to save time by making sure that "quick" and "delicious" in one sentence coexist perfectly.

Kefir dough for pies

Yeast-free baking in the oven can also be lush and tender if the dough is kneaded correctly. Having tried this version of it, you are unlikely to understand whether yeast was present in the recipe. The airy structure, long-term preservation of softness, a beautiful crust - everything suggests that the dough for pies on kefir deserves no less popularity than the classic one with live yeast. If you intend to make a sweet dish in the oven, add 3-4 tbsp. l. Sahara.

Ingredients:

• fresh kefir - half a glass;
• flour grade - 240 g;
• egg 2 cat.;
• baking soda - 1/3 tsp;
• salt - a pinch.

Cooking method:

1. Dilute soda with kefir - an acidic environment will extinguish it, saving future pies from a characteristic aftertaste. Leave for 5-6 minutes.
2. Beat the egg separately, adding salt. Gently pour into kefir, mix.
3. In portions, add the flour sifted twice, making sure there are no lumps.
4. Knead into a smooth, soft dough that should easily form into a ball. Cover the bowl with plastic wrap and forget about it for half an hour.
5. Sculpt pies from kefir dough you can already after this period - you do not need to wait for a change in volumes, since the rise will occur only in the oven.

Quick pie dough

The the recipe will do housewives who are looking for a way to cook tender, soft pies without insisting the dough for several hours. Rising baking powder works no worse than yeast, and is considered safer for the body. The only nuance is quick dough for pies in the oven is rich, so not the most dietary and not lean at all.

Ingredients:

• flour - 170 g;
• butter - 75 g;
• baking powder - 3 tsp;
• sugar - 2 tbsp. l.;
• milk - 220 ml;
• eggs 1 cat. - 2 pcs.;
• salt.

Cooking method:

1. Sift flour, mix with baking powder, sugar and salt.
2. Melt the butter, warm the milk, combine both masses, let cool slightly.
3. Beat the eggs with a mixer, adding a pinch of sugar to them. When the volume of the mass increases, and it acquires a light shade, carefully pour it into the butter-milk.
4. Mix liquid and dry ingredients, make a soft, pliable dough. It should not stick to hands, so it is possible to use more flour. Proofing is not required, so the pies can be started to sculpt immediately.

This recipe is mainly used by housewives to cook pies fried in a pan, but baking in the oven is no worse. It rises well, bakes well. It is advisable to take a vegetable filling - sour (sauerkraut) cabbage, eggs with onions, potatoes. This dough for yeast pies with dry yeast is lean and very thin, so the filler should not be too wet and sugary.

Ingredients:

• light beer - 200 ml;
• boiled warm water - 100 ml;
• dry yeast - 2 tsp with top;
• flour - 5 glasses;
• salt - a pinch;
• sugar - 2 tbsp. l.;
• vegetable oil - 60 ml.

Cooking method:

1. Remove the beer from the refrigerator - before starting work, the liquid must have room temperature.
2. Make a yeast dough with water.
3. Sift the flour with a slide, pour sugar and salt into the recess. Pour in the brew, beer, vegetable oil.
4. Knead with your hands pie dough, leave for 3-4 hours. You can do this in the oven if it's cool at home.
5. Before forming pies, be sure to knead the dough.

Easy pie dough

The main advantage of this recipe is rye sourdough, thanks to which your pies can keep splendor and softness much longer. The digestive tract (especially the intestines) will also thank you for the absence of yeast, but in the photo ready-made pies from the oven they are not inferior to classic yeast. If desired, this simple oven-baked pie dough can also be used to bake Viennese buns. The only negative is that the starter takes time, you need to put it 5 days before the start of the main work with future pies.

Ingredients:

• Rye flour- 100 g;
• warm water (38-40 degrees) - 160 g;
• Wheat flour- 510 g;
• butter - 60 g;
• milk - 2/3 cup;
• sugar - half a glass;
• vegetable oil - 1 tbsp. l.;
• eggs 2 cat. - 2 pcs.;
• vanillin - a pinch;
• salt.

Cooking method:

1. In the morning pour flour (25 g) warm water(40 g). The container should have a volume of 2-3 liters, otherwise the leaven will run away when raised. Put in a preheated to 50 degrees and turned off the oven, covered with a lid.
2. The next morning, add the same amount of flour and water, mix again, put back in the oven. This step will need to be repeated 2 more times.
3. On day 5, beat the eggs, adding sugar there.
4. Butter melt, combine with vegetable and warm milk. Mix. When the liquid has cooled, add the egg-sugar mixture and the sourdough.
5. Leave the dough base in a warm oven overnight.
6. In the morning combine with sifted flour, vanilla. Without proofing, start forming buns for pies.

This recipe can also be considered fast, since proofing takes only an hour and a half - most of the patty compositions require 4-5 hours, and some take all night. Light and airy yeast dough on milk for pies is great for baking in the oven, and for frying. It is important that the liquid component is fresh, otherwise the taste and appearance may be spoiled, and it is recommended to warm the egg in advance in the kitchen.

Ingredients:

• flour - 450 g;
• milk - 210 ml;
• sugar - 2 tbsp. l.;
• dry yeast - 1 tsp;
• higher egg cat.;
• salt - 1 tsp;
• sunflower oil - 1 tbsp. l.

Cooking method:

1. Make a dough based on warmed (do not boil!) milk, yeast and a pinch of sugar.
2. Separately, beat the egg with sugar. Pour oil in here.
3. Sift flour twice, mix with a pinch of salt.
4. Gently combine all the components of the dough for future baked pies, knead.
5. Preheat the oven to 50 degrees, turn off. Put a bowl covered with a towel there for half an hour (grid, medium level). After you can form pies.

Sweet pastry dough

If you thought sweet pastries- with raisins curd mass, fruit, jam - you need to know how to cook butter dough for pies in the oven. This recipe is ideal even for large holiday pies, and with the complete exclusion of sugar, you can try to make a vegetable, meat or fish filler. It is not recommended to replace butter with margarine, but in place of sour cream there may be milk or even cream.

Ingredients:

• butter 82.5% - 100 g;
• dry yeast - 2 tsp;
• fat sour cream - a glass;
• sugar - half a glass;
• flour - 2.5 cups;
• salt - 1 tsp

Cooking method:

1. Melt the butter, combine with sour cream. Beat until smooth.
2. Combine yeast with flour, mix very well - the grains should be distributed evenly. Pour in sugar and salt.
3. Gently pour the sour cream-butter mixture there, make a homogeneous smooth lump of dough.
4. Let him rest for half an hour, then knead and again put to rest under a towel. After an hour, you can start sculpting pies.

Pastries prepared according to this recipe for yeast pie dough are considered the most tender, tastiest, most airy. Look at the photos of the hostesses - the pies are all like a selection! This effect can only be achieved with live yeast, which contributes to an incredible rise both during proofing and when baking. Learning how to cook this dough for pies on the water is recommended to every housewife who wants to pamper her family. delicious pastries.

Ingredients:

• live yeast - 21 g;
• warm water - 1.5 cups;
• sugar - 2 tbsp. l.;
• flour - 600 g;
• salt;
• vegetable oil - 1/3 cup.

Cooking method:

1. Grind the yeast with flour (4 tablespoons), pour warm water, add a little sugar. Wait until the dough starts bubbling.
2. Add oil, stir.
3. Add the remaining dry ingredients in small portions to the dough, continuing to stir. Be guided by its structure - it should be light, otherwise the pastries will not rise.
4. classic dough for pies in the oven will be ready in an hour.

Yeast-free pie dough

Among the previously reviewed recipes, there were also options that did not involve the use of yeast. However, this oven dough is very different from them. Firstly, the basis is cottage cheese, and secondly, so little time is spent that you can cook dough without yeast for pies in the morning to get hot pastries for breakfast. It is desirable to make the filling sweet: fruit or berry, from jam, jam. You can even use the same cottage cheese, but with spices.

Ingredients:

• home fatty cottage cheese- cup;
• fresh milk - 70 ml;
• sunflower oil - 4 tbsp. l.;
• sugar - 4 tbsp. l.;
• baking soda - 1 tsp;
• salt - 1/2 tsp.

Cooking method:

1. Rub through a sieve or grind cottage cheese with a blender. If it is dry, add a spoonful of sour cream / cream, then let stand for half an hour. The mass must be homogeneous, otherwise the dough will become lumpy.
2. Dissolve sugar in milk, pour oil into it. Mix, combine with cottage cheese.
3. Enter soda, salt, quickly knead the dough. You can’t work with him for a long time - 6-7 minutes maximum.
4. You need to roll out after cooling (20-30 minutes). In the oven, pastries will rise a little, but they still can’t argue with classic yeast in terms of splendor, and the crust will become harder the next day.

Unleavened pie dough

This recipe is chosen by the hostess when they intend to cook pies in the oven with vegetable or meat stuffing- sugar will create a taste dissonance, so the base should be neutral. It is extremely ascetic: flour, water, vegetable oil, coarse salt. For splendor, sour cream is used, but you can replace it with yogurt or kefir. Quick pies from unleavened dough in the oven - it's tasty and not as harmful as yeast. The exact amount of water is not given as it varies according to the degree of gluten in the flour.

Ingredients:

• flour - 0.5 kg;
• sunflower oil (odorless) - 2 tbsp. l.;
• boiled water(40-45 degrees) - about a glass;
• salt.

Cooking method:

1. Sift flour three times on a flat surface, creating a slide. Make an indentation with a spatula.
2. Pour in salt, pour in oil. Add water very carefully so that it does not spread outside the hole.
3. The dough is kneaded by adding flour from the edge to the center, while the movement is clockwise.
4. Knead by hand fresh yeast-free base it takes 5-7 minutes until a large amount of oxygen appears inside. The ball should not stick to the hands, but it should not be too cool either. If necessary, you can add a little more warm water.
5. Such a dough does not need to rest, so you can immediately form pies, lay the filling and send it to the oven.

Sour cream dough for pies

All the housewives who tried to bake according to this recipe noted that the structure of the pies turned out to be airy, and the pies had a crumb - like fluff. This is due to the liquid ingredient, represented by fresh low-fat sour cream. It is best to use rustic, but store-bought will also work well, and a light mayonnaise is also possible. it thick crust for pies on sour cream with yeast, it tends to turn out perfectly even for the most inexperienced hostess, so be sure to rewrite the recipe for yourself.

Ingredients:

• sour cream - 2 cups;
• dry yeast - 10 g;
• flour - 800 g;
• eggs 1 cat. - 3 pcs.;
• warm water - 75 ml;
• granulated sugar - 6 tsp.

Cooking method:

1. Sprinkle yeast on warm water(not vice versa!), Drown with gentle movements, smoothly mixing from the edges to the center and clockwise.
2. While the dough for the dough for pies in the oven is coming up, beat the eggs, pouring sugar into them in a stream.
3. Add sour cream while continuing to work with a mixer or whisk.
4. Gently introduce the dough with a “cap”, pour the sifted flour in small portions.
5. Get a soft dough (you can do this with a bread machine), give it an hour and a half for proofing. For this, you can place it in an oven preheated to 50 degrees and turned off (!) The oven, be sure to cover it with a damp towel.

Dough for baked pies - cooking secrets

Baking is one of the most difficult dishes, so you can’t do without borrowing someone else’s experience. Professionals tell how to avoid the main mistakes:

• If you have yeast pies if they don’t work out, try the starter – this is a laborious task, but the chance of success is higher.
• For dough, the water should not be hotter than 40 degrees, otherwise the yeast will be killed.
• The dough for baked pies cannot be kneaded for a very long time - as soon as the mass becomes whole, it must be left.
• If you are afraid that the pastry will be dense, spread the dough for pies in the oven: put it on a baking sheet, cover with a towel, place a pot of boiling water on the bottom. This technology was used earlier for Riga baking.

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Video: pie dough