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Forms of pies stuffed with yeast dough. How to mold a pie beautifully from yeast or puff pastry

Yeast dough is intended for baking pies, pies, pie, buns, cheesecakes, buns, pizza. Unleavened dough is also used to make donuts, pancakes, pies, cheesecakes... Yeast dough prepared in a non-dough way is more often used for whites, doughnuts, khachapuri, pasties. The simplest dough is for fried pies, wonderful pasties, donuts, fried pies come out of it.

A real scope for imagination gives rich dough. From it you can cook unusually delicious pies with potatoes, cabbage, meat and mushrooms, apples, vegetables, eggs and herbs. It perfectly complements and harmonizes with almost any filling. The same can be said about puff pastry.

Pies are an indispensable snack, you can have a bite to eat, have breakfast, remember your grandmother and enjoy the memories of childhood.

Fried, pies in the oven, in the oven - you will find a way to make pies for every taste.

Every housewife knows how capricious the dough can be. But do not be afraid! Cooking pies is not at all difficult, even pleasant - choose a recipe, add a drop of your love and warmth, and you're done!

Here are some helpful tips on how to make pies:

To make the dough fluffy and not fragile, you need to put a bowl of water in the oven.
The optimum temperature for yeast fermentation is 30 degrees. Cool water significantly slows down the growth of yeast, while hot water can completely stop fermentation.
Dishes with yeast dough after kneading should be covered with a cotton towel and put in a warm place. If it's warm outside, a window would be the best option.
After forming the pies, it is worth letting them stand for 5-7 minutes before the oven so that it “reaches”.
To bake pies, the oven must be heated to 220 C, and only after 15 minutes, increase or decrease the temperature. So you get evenly baked and soft pies.
When heating oil for deep-frying pies, you can put a piece of carrot in it in advance to give color.
In order for the pies to acquire a beautiful, glossy surface, they must be greased with melange before being sent to the oven: chilled to 15 C, whipped with egg white and yolk. Another way to lubricate: before the oven - with an egg, after - with a piece of butter. It turns out, well, very appetizing.
To make a beautiful crust and many layers in puff pastry, it is better to grease the pies with vegetable oil.
Before stewing the cabbage for the filling, it is better to hold it a little in boiling water or put it in a saucepan and heat it to a temperature of 40-45 C. Then take it out, squeeze it out and simmer. So you get rid of the pungent smell, and the cabbage will become soft and juicy.
Don't be afraid to experiment! After all, in the end you will cook pies tastier and tastier!

Prepare pies according to our recipes, take a photo of your pies and place it under the recipe - treat everyone with your pies. Let everyone learn how to cook delicious pies!

Many hostesses have been taught to cook by their mothers since childhood. But all secrets cannot be passed on. And when you want to please yourself and your family with an original dish, then the question arises of how to make it right. This article will discuss how to properly sculpt pies. The most basic secret of easy sculpting of pies is an impeccable dough. Then everything will work flawlessly.

The secret to making pies from yeast dough

Yeast pies are not only lush, beautiful, but also very tasty, and in order for them to turn out beautifully, you need to mold them correctly.

Here are some little tricks for making yeast dough pies:

Firstly, so that the seam does not diverge and keeps well throughout the baking, it should be twisted a little. You can do this with your fingers, as if wrapping the edges on top of each other.
Secondly, if the dough sticks to the hands during modeling, then they can be greased with sunflower oil.
Thirdly, if the edges do not fit well and do not fit tightly, then you can additionally press them with a fork, so the seam will turn out not only strong, but also figured.
Fourthly, before sculpting the cake for the future pie, be sure to sprinkle it with flour and let it lie down for 5-10 minutes.
Fifthly, yeast pies must still come up before they are baked or fried, so after this time it is necessary to check if the seams have come apart and, if necessary, fasten them.

The main secrets of how to sculpt pies for baking

The most important secret for the seam of the pie, which will be baked, is that it does not diverge. If the hostess is not sure about the reliability of the joint, then it is better to bake the pie with the seam down. You just need to press such a seam well with your palm, and it will not disperse. Well, if it is planned to make pies with an artistic seam, then it is better to process it with a mixture of eggs and water, this will not only additionally fasten the scar, but also add ruddiness to the baking.

How to mold pies of different shapes

Classic - boat. This is a favorite option for many housewives. The seam of such baking can be up or down. Virtuoso housewives make a beautiful upper scar in the form of a pigtail - this makes the pie very appetizing. To properly make a seam with a pigtail, you need to practice well. You will need a round or oval-shaped cake and a filling. First you need to pinch the edges by simply pressing, their friend
to friend. The seam must be high so that the pigtail turns out to be magnificent. Now it’s better to put the pie on the table and start “weaving” the pigtails. You need to start from one end, gradually moving towards the other. It is necessary to wrap the dough, placing the next layer on top of each other with your fingers. Bake braid side up. For beginner cooks, it is better to hide the seam under the bottom. So it will not be visible that it is not even, and even if the scar opens up a little, then this is not noticeable from above.

Triangular pie. There are two options for such pies - seam up or with a side scar.

For pies with a side scar, you will need square blanks. The filling lies a little closer to one edge. And the filling is covered with a free edge, so that an equilateral triangle is obtained. The seam in such a pie can be pressed down with a fork or passed through with a special curly tool.

Triangular pies with a seam up are obtained from round blanks. The filling must be put in the very middle and visually divide the cake into three parts. Sculpt better on the table. It is necessary to fasten the three parts in the middle, and then fix the seam itself. The scar in such a pie can be made figured or in the form of a pigtail and put flat side on a baking sheet for baking.

Square pies in the shape of an envelope. You will need a square blank and the filling must be placed in the middle. Fold each corner up so that they meet in the middle. To make it easier to sculpt, you need to fix all the corners, and only then fasten the edges. You can also make a square pie with side seams, for this you need two identical squares. On one of them they put the filling and cover it with the other. The edges of such a masterpiece can be ordinary - pinch with your fingers, or decorative - cut off with a special roller knife with wavy edges.

Round decorative pies. You need to sculpt them from two identical circles. It is better to make them with a glass, so the workpieces will be perfectly even and the same. Put the filling in the center of one circle and cover with the second piece of dough. The scar can be fastened with your fingers, you can press it with a fork, or you can make it curly with sushi chopsticks, so you get an openwork paradise.

Pies - manti. As a rule, such a baking dish is chosen if the filling has a liquid form (jam, jelly). Need a round piece. The edges of the future pie need to be lifted so that the filling does not leak out. Pies-manty are fastened with a bunch, as if collecting dough in a tail. In order for this form to bake better, you need to open the beam a little.

There are many more different forms, but these are more likely not pies, but buns.

The secret to properly fastening pies for frying in a pan:

You need to start frying the pie from the side where the seam is.
So that the scar does not disperse during frying, you need to press it with a fork and roll out the pie a little.
If the seam does not want to be fastened in any way, then you can slightly moisten it with water, but do not overdo it.

Puff pastry pies

As a rule, puff pastries are made for baking and their filling is sweet. Here are a few basic rules for sculpting such pies. Novice housewives need to know that puff pastry does not like to be kneaded and sculpted for a long time, so it is better to conceive pies from it in the simplest form. It is better not to roll out the blanks before sculpting, but to stretch them a little to the desired size. Fasten the pie quickly and put on a baking sheet to grease all the pastries, paying special attention to the seam - beaten egg yolk.

It is worth noting that in order to facilitate the modeling of pies of various shapes, it is important that the dough is of the correct consistency. Not too cool and not too hard. In this case, the hostess will get beautiful and very tasty pies.

The easiest way to make a beautiful pie is to give it round shape. To do this, the edges of the round dough cake must be lifted and pinched over the filling into a bag. Then press the resulting protrusion with your finger inward.

Pies and pies with filling: 4 recipes for the lazy

No one wants to mess around with flour, butter and yeast when it's summer outside. What is the main thing in pies and pies? Of course, stuffing. We suggest that you concentrate on it by buying dough in the store!

The next sculpting method is also very simple. A small lump of dough must be formed into a round cake with a thickness of at least half a centimeter. If the cake is thinner, then the dough may tear when pinched. After the filling is laid in the center, the edges of the pie are pinched tightly to make small scallop.

To make a pie triangular shape, you need to form a small round cake from the dough and, as usual, place the filling in the center. Then the filling should be well leveled, but so that it does not reach the edges of the cake. The edges of the cake are wrapped at an angle of 45 degrees - the cake will look like an arrow. The remaining open bottom edge must be lifted and the resulting seams pinched.

Another way of sculpting pies will also not cause difficulties for housewives. First you need to form cakes from the dough oval shape. Then put the filling on one half of the cake, and cut the other half into strips with a knife. Then the cake is simply folded, and the strips are pinched.

Pies with this kind of pinching look very neat. From the dough it is necessary to prepare cakes oval shape. Then put the filling on them, but not in the center, but along the cake, like a sausage, and slightly wrap the upper opposite edges of the pies over this sausage. The edges should not touch each other. Next, you need to take the upper edges of the cake by the tips and lay on top of each other over the filling. Thus, it is necessary to take the dough from the sides of the cake and also lay it crosswise. To make the pie look beautiful, you need to make 4-5 pinching crosswise.

Apple pies from Watch the video!..

In order to make an envelope, you need to form round cake and make small longitudinal cuts along its edges. The filling is laid out in the center of the cake, and the edges are folded in turn so that the filling remains open. The left edge is bent to the right, then the right - to the left.

After the round dough cake is ready, the filling must be laid out on one of its edges. Then the filling is covered with a free edge, connecting the edges. The edges of the cake must be pressed to the cutting surface with a fork - you get a beautiful corrugated seam.

What holiday is complete without cheesecakes, buns and pies? It is by them that the culinary skills of the hostess are often evaluated. Here you can and should not only show your imagination in choosing the filling, but also demonstrate your aesthetic taste, paying attention to the shape. Therefore, the question of how to sculpt pies so that they look appetizing always remains relevant.

Pies are everything!

The history of Slavic cooking is unthinkable without pies. Their recipes are passed down from mother to daughter and granddaughter from century to century. Over their long history, pies have been enriched with hundreds of recipes, dozens of fillings and a decent number of cooking methods. But the main secret of delicious pies is still the principle of combining good dough, delicious filling and patience.

Pies are a very convenient dish. Depending on which filling you choose, they can be:

appetizer (vegetable, mushroom fillings);
main course (pies with meat or fish);
dessert (sweet or dairy fillings).

But it's not just homemade food. Many large domestic and foreign restaurants offer a large selection of pies on the menu. The uniqueness of these flour products is associated not only with the variety of fillings, but also with the type of dough and shape. As for the test, it can be:

yeast (butter, for fried pies);
yeast-free (puff, custard).

Just as important as the "content" is the shape of the pies. The skill of the hostess is often determined by whether she knows how to properly sculpt pies from one or another dough.

The best molds for yeast dough

From such a batch, pastries are soft and airy. What is the best way to make pies from yeast dough? In form, these products can take the form:

ovals;
circles;
squares;
triangles.

These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.

How to sculpt oval pies from yeast dough?

The most popular form of yeast pies is oval. It is suitable for any filling.

Divide the dough into small balls.
Roll each ball into a roll.
We cut the roll into small pieces-cubes (about 4 cm).
We roll out the pieces into oval cakes up to 5 mm thick.
We put the filling in the middle, throw one edge over the other, pinch in the form of a crescent.
When frying or baking, put the pies on the seam.

How to make round pies from yeast dough?

Cute round pies remind of childhood. This form is especially well suited for fruit fillings, as it collects all the juice inside.

We roll out small round cakes from the dough (about 5 mm).
I put the stuffing in the center.
Raise the edges of the cake and collect them in the middle.
We fasten it thoroughly so that we get a bag.
Lay out to bake with the clip down.

We make yeast pies with squares

Open pies-pillows look unusual. This form is suitable for dry fillings (potatoes, minced meat), as the juice of vegetable and fruit fillings will flow out.

Roll out the dough into medium sized rectangles.
Put the filling in the middle.
Raise the corners and pinch together.
Lay on a baking sheet or pan, seam side up.

How beautiful to mold triangular pies?

As a variety of pies with open fillings, triangular shapes cannot be ignored.

We put the filling on a cake rolled out with a rectangle 0.5 cm thick.
We fold the two edges so that we get an arrow.
The two remaining edges are slightly tucked up.

The secrets of sculpting pies from yeast dough

To make the pies cute, it is worth considering a number of recommendations:

pour a little sunflower oil on your hands - so the dough will not stick, and you can give it the desired shape;
grease the edges of the cakes with water - then they will stick together well;
before baking or frying pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even more magnificent;
brush the tops of the pies with milk or a beaten egg - an appetizing crust forms on the pies.

The best forms for non-yeast dough

For housewives who do not like to mess with yeast, there are many test options without them. From the yeast-free “base”, pies are well obtained, the shape of which does not need additional volume:

mugs;
harnesses;
with embossed lines.

At the same time, all variants of forms for yeast dough can also be used.

How to mold pies-mugs?

Experienced housewives know how to beautifully mold pies from non-yeast dough - to make mugs. This technology is very easy to master.

From the rolled out dough, cut out circles of the same diameter.
I put the stuffing in the center.
Cover with another circle and pinch the edges.
Put on a baking sheet or pan.

We make pies in the form of bundles

Those who like bigger pastries will surely like the pies-buns.

Cut the rolled dough into several rectangles.
Cut each rectangle along the edges into strips.
Put the stuffing in the middle.
We fold the strips crosswise, pinching the edges a little.
Lay out on a cooking surface.

We sculpt embossed pies

If you want to surprise your loved ones with intricate pies, then take embossed forms into service.

Cut out ovals from the rolled sheet.
In the middle we put the stuffing in the form of sausages.
We turn the top and bottom of the workpiece by a quarter.
Now take the corners along the wide edge and fold them crosswise twice.

We seem to be "swaddling" our pies. It is beautiful, but only suitable for thick fillings.

Secrets of modeling pies from non-yeast dough

Pies made from this type of dough are very dense and, unlike yeast, can be lean. But in order for the pastries to turn out well, you need to know how to sculpt pies correctly if you work with a yeast-free base:

to make the edges stick together better, grease them with egg white;
if you want to get pastries with a delicate blush, grease them with brewed black tea before baking;
if you are making oven pies, then start baking at 100 degrees and increase the temperature to the required gradually;
To make oven pies soft and airy, after you take out the baking sheet, sprinkle the pastries with water.

It is difficult to agree with the opinion that only an experienced chef knows how to make pies. It’s not difficult at all - just follow 3 rules: make a fairly steep batch, avoid dough sticking and, most importantly, start baking only in a good mood. Then pies of any shape will be beautiful and tasty.

Pies can bake very quickly. The secret of how to sculpt pies is very simple - ready-made dough, ready-made filling, 5-8 minutes and you are a chef accepting congratulations. As a ready-made filling, jam, jam, boiled condensed milk, chopped ham, cheese, cheese, boiled potatoes, sausages or sausages are suitable - any products that have already undergone heat treatment. Pies with fresh berries and fruits, vegetables or minced meat usually take longer to cook. With one single exception - deep-fried pasties made from thin puff pastry. Raw minced meat is put into chebureks and they are cooked in hot oil in a matter of minutes. But that is a topic for a completely different article.

We will consider several ways, equally simple to implement, but with different time costs. Not always big expenses on time give the most beautiful result. Spectacular puff pastry triangles are cooked for 10 minutes, of which 3 are spent cutting the dough, the rest of the time you watch the pies through the oven window.

Simple pies on kefir

The easiest option for hearty kefir pies with meat, potato or onion filling. If you don’t even have a semi-finished dough, but have a glass of kefir, flour, an egg, vegetable oil and a little soda, you can already make the simplest kefir pies without yeast. As a filling, boiled potatoes, fried onions, chopped greens, an egg, or a mixture of all of the above components are suitable.

Tip: any meat filling recipe wins with ham and cheese.

Cooking time for kefir pies is about 20-40 minutes, depending on the roasting method and the number of pies.

How to make the simplest dough

Mix kefir, an egg, a couple of three tablespoons of vegetable oil and add flour until you get a viscous light dough. At the end, add about a quarter teaspoon of soda and mix again. You don’t need to make special frills and weaves from a viscous kefir dough - everything will blur. For simple pies, the simplest elongated shape is optimal. Kefir in this case is the conventional name for a liquid lactic acid product. You can cook on ayran, curdled milk, fermented baked milk, yogurt. The presence of live lactic acid bacteria is important, which ensures the rise and fluffiness of the dough.

How to sculpt kefir pies

Gather the finished dough into a ball directly in the container in which you mixed it, transfer it to a board sprinkled with flour and blind the sausage evenly along the entire length.
Cut equal pieces from the sausage and roll or knead with your hands into a round cake.
Place the filling right in the middle. Toppings can be put without regret. The norm of the filling for a hearty pie is a tablespoon with a slide.
Bring the opposite edges of the cake together and pinch. This will make the cake even. Finish the seam, you don’t have to worry too much about neatness. It is important that the filling is inside and does not fall out.
Flip the patty seam side down and let rest while you prepare the rest of the patties.
Meanwhile, preheat the oven to 150 degrees. Grease a baking sheet with oil, put the pies on a baking sheet and bake at 180 degrees for 15 minutes.

Kefir pies do not even have to be cooked in the oven. They can be fried on both sides in a frying pan in oil. Fried pies are especially delicious immediately after cooking.

Yeasted or yeast-free pie dough

There is a difference in temperature conditions and baking time for yeast and yeast-free dough. Yeast-free dough can be safely placed in a preheated oven as much as possible without the slightest damage to the quality of the final product.

Yeast dough constantly needs time to “rest”. The dough is rolled out - let it rest for half an hour. The pies are molded - let them rest. Transferred to a baking sheet - rest again. If the dough is not allowed to rest, it will be “naughty” and the pies will turn out to be completely “not like that”. Yeast dough is placed in the oven, heated to a maximum of 120-150 degrees. Otherwise, it will not have time to rise. As you understand, yeast pies require a lot of attention.

Is the form of the test important?

The shape of the dough and the way the patties are made are actually very important for the taste. The dough is baked in different ways, the filling is kept inside or creeps out onto a golden crust. Everyone in childhood wondered why a puff is tastier than a regular bun and why a sausage in a dough is tastier if the dough is wound in a strip? Indeed, when winding a strip of dough, the contact of the meat filling and the bun increases, the strip is better saturated with aroma.

Sausages in dough

If you are cooking sausages or sausages in the dough, wind the dough with a spiral strip, twisting it slightly. This applies to both puff and yeast dough. Twisting will prevent the dough from rising too much. A huge bun with a sausage lost in the depths is not very attractive.
Cooking sausages in dough from ready-made puff pastry takes about 15-25 minutes.

Puff pastry triangles

The most economical way to sculpt pies from ready-made puff pastry is triangles. Pluses - the complete absence of trimmings, the maximum speed of cooking, some elegance of appearance. Elegance and beauty can be easily enhanced with cuts and notches that allow puff pastry to open up magnificently in notched places.

Tip: make incisions of a simple shape - you can't go wrong.

How to make puff pastry pies:

Defrost puff pastry and roll out with a rolling pin. It is more convenient to immediately roll out a layer of dough than each square in turn. If there is no rolling pin, any smooth glass bottle will do.
Cut the dough into squares or rectangles. Perfect accuracy is not needed, it is not necessary to measure the sides of the square with a ruler.
In the middle of each square, put the filling - cheese, ham, cottage cheese or just a spoonful of jam.
Fold the triangle in half and lightly pinch the edges. You don't need to pinch the edges of the puff pastry.
Apply a notch to the triangles, which will give the baking originality. Put on a baking sheet and send to the oven. Cooking time in a preheated oven is about 7-10 minutes.

How to make square pies

Square pies can be sculpted from puff yeast and yeast-free, plain or shortcrust pastry. Any dense dough makes excellent square envelopes. The main requirement for the filling of square pies is that it should be dense enough, not spread or crumble.

Roll out and cut the dough into squares, as in the previous recipe.
Put the filling in the middle, preferably rolled into a ball.
Raise the edges of the square and pin at the top.

Before baking, grease the pies with butter or a beaten egg - you get a delicious crust.

The pinching often diverges, and the patty opens. It is important that the pie looks appetizing even when opened. The requirements for the filling are due precisely to this property.

The same method looks good on large meat pies. Pinching up allows you to put a lot of filling into the cake. A pie with chicken or fish is best sculpted in this way.

Large pies are baked for a long time, at least 20-30 minutes.

How to make pies like croissants

An ordinary croissant is molded quite simply. A puff pastry triangle is rolled up like a tube around the hypotenuse - the longest side. Let's consider other, more intricate options that do not require significant effort.

Notched bagel

A rectangular or rounded piece of puff pastry is cut halfway with noodles. This can be done with scissors, a knife, a pizza roller.
In the uncut half, wrap the filling and twist to the end. The resulting notched bagel can be bent in an arc or circle.

Variant of the puff croissant in the shape of the sun

Artek butter pies can be molded with minimal time. Put a piece of butter on a rounded puff pastry. You can sprinkle with sugar, cinnamon, grated poppy seeds or put curd filling.
Fold the circle in half, preferably slightly uneven, so that one half protrudes more. Make several rays - cuts and slightly expand the resulting pie. Such pies are baked almost instantly - in 7-10 minutes.

How to make a rose shaped pie

For the base, you need a dense and elastic dough. Can be puff. As an initial shape, you can take a circle or a square. Make a notch, not reaching the middle, put the filling in the center and wrap it with dough petals, stretching and arching the shape. Form a rosette, brush with oil and bake at 180 degrees until done. Readiness can be checked with a toothpick - if the toothpick with which you pierced the pie is dry, without traces of dough, you're done.
For a beautiful result, experience and skill are required. If you went to art school, you will definitely succeed.

envelope

Making a rose is not for everyone. Now we will show how to sculpt pies that will be received by the household with a bang and surpass any options in terms of ease of manufacture.

Cut the puff pastry into a triangle. Place a little jam, marmalade, or other filling in the center of each triangle. A piece of cheese or a spoonful of cottage cheese is a great option. Bend the sharp corners of the triangle overlap. Ready! No need to pinch, sculpt. This is the easiest way to sculpt pies without any effort at all.
The result is quite presentable and original. If you put cheese, ham, a slice of tomato inside, and sprinkle coarsely ground pepper on top, you get an amazing mini pizza.

Many people think that the secret knowledge of how to make pies is transmitted exclusively from a caring mother or grandmother. Making pies was a sacred act and took the whole evening. Pies, loaves, buns, puffs were baked for holidays and celebrations. Meanwhile, pies are great food on the road. Good pies usually keep fresh for as long as 3 days. The filling inside the shell of the dough does not dry out and does not crumble. With the help of a supply of pies, you can provide tasty and nutritious food, for example, in the country or on a hike. If the pies are the same size, there is no problem with the distribution of portions.

A man who knows how to cook pies is valued by ladies worth its weight in gold. A basket of croissants, the preparation of which will take at least half an hour, can break any impregnable beauty.

Making pies is easy, especially if you use store-bought dough. The original additions of pies look especially appetizing. Curiosity is one of the strengths of a person, and a pie is always a mystery.