How to make a beautiful yeast dough pie. Fillings for pies from yeast dough

Russian cuisine has always been famous for its pies. Mistresses invariably prepared for all holidays yeast dough for pies. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.

And what a variety of pies in Russian cuisine are they open or closed pies, pies, kulebyaki, kurniki, kalachi, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making magnificent yeast dough. Even from my own experience, I can say that according to the same, it would seem, proven recipe, yeast dough might not work out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough is non-dough and sourdough. Let's consider how to prepare yeast dough for a pie and how sponge dough differs from doughless dough.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to cook pies or pies from sweet dough with the addition of butter, margarine, sour cream, then such a muffin “weights” the dough, and without dough it simply will not rise. For sweet pies more suitable dough on dough. Pies and pies are also prepared from non-dough yeast dough, but more insipid.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That's why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing a non-dough yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We heat the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it during heating.

2. Put the yeast in warm milk, chop it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The indicated proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you put more sugar than normal, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get a more crumbly dough, then instead of 1 egg, you can drive in 2 yolks.

4. It's the turn to add flour. We must sift the flour through a sieve, so it is saturated with oxygen and the dough turns out to be airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, butter (I sometimes use margarine) is pre-softened to softness. In some recipes, the butter is melted to a liquid state, but still, I recommend heating the fats quite a bit so as not to disturb the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for raising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, it needs to be lightly kneaded. Thus, we release it from accumulated gases and enrich it with oxygen.

9. Leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After you form pies or pies, let them rest for another 15 minutes.

Yeast-free dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry and fresh yeast approximately 1:3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon approximately 3.5 gr. dry yeast.

Ingredients:

• milk - 1/2 cup
• flour - 500 gr.
• dry yeast - 1.5 tsp
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour the flour, previously sifted through a sieve. Knead the soft dough. If you knead with a combine, 6-7 minutes will be enough. Hands will have to work for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during the kneading process.

4. At the end of the batch, add softened margarine.

5. We spread the dough on the table, knead it with our hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, we do a punch-down once, put it again in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before sending them to the oven, should “puff” a little, distance themselves.

Yeast dough for pies

Yeast dough on dough differs from doughless dough in that dough is first prepared, consisting of yeast, water or milk and flour. The dough should ferment, and only then the rest of the rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies that contain a lot of muffin in the recipe - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast - 15 gr. (dry - 5 gr.)
• milk - 300 ml.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• butter - 100 gr.

1. First, let's feed the dough. To do this, add yeast to 100 ml of warm milk, mix well until it dissolves.

Milk should be only slightly warm, not higher than 30 ° C, so heat it on low heat and not be distracted by other things.

2. Pour 1 tsp into milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After that, prepare the dough - add the remaining milk and add half the flour. Mix the weight well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Adding in small portions sifted flour.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to do a punch down - gently pat the dough with fists. It will settle, then cover again and leave to rise again for 30-40 minutes. Warm-up can be done 2-3 times, but I manage 1-2.

11. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

According to this recipe, rich, soft like fluff and very delicious buns. These buns are baked in the oven. We will cook the dough on the dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 gr.) Through a sieve and add dry yeast (half portion - 2.5 gr.), Mix everything.

I draw your attention: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough from it. Such a dough will ripen longer than the traditional, more liquid one.

4. Cover the dough with a film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. It's a liquid mixture.

6. Separately, we prepare a dry mixture from the remaining flour (250 gr.) And yeast (2.5 gr.).

7. When the dough rises, add the liquid sugar mixture to it, then add the flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. In the dough in small portions, “mix” margarine or butter. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself turns out to be watery, irregular in shape. This dough is different from the elastic traditional, but still do not add more flour.

11. For kneading such liquid dough we apply the French technology - we raise the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase by 2-3 times.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with a film and leave for another 30 minutes to distance. During this time, the buns will still increase by 2 times, so when laying in a mold or on a baking sheet, leave a distance between them.

14. Lubricate the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And one more wonderful recipe for pies for those who do not want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 cup
• boiling water - 200 ml
• sunflower oil- 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp

1. Pour dry yeast into a glass and pour 1 glass of warm water. We leave aside for now to activate.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp salt and 3 tbsp. l. sunflower oil.

3. It turns out crumbly dough. Pour boiling water over it and stir thoroughly until the lumps disappear. Let it cool down a bit for 5-10 minutes.

4. Pour diluted yeast into this dough.

5. Pour flour (2-2.5 cups) and stir. When the dough absorbs all the flour, add about 1 cup more. You need to feel when the dough will have enough flour. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little vegetable oil directly on your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in in large numbers sunflower oil, deep-fried. Lay the pies in the pan with the seam down, so they do not spread.

Lean yeast dough

During fasting, there are restrictions on the use of certain products - meat products, dairy products, fats and eggs are prohibited. There is on my blog, there you can choose to your liking. And if you want pies in the post, it is quite possible. cook delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to make sure you get delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
3. Already by the way the liquid with yeast foams, you can determine the quality of the future test.
4. All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
5. When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
6. I heard a belief that even loud noises can “frighten away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. During the rise of the dough, do 1-2-3 stretches.
10. Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
11. In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
13. The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin with warm water keeping the temperature warm all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
15. Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
16. Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
17. Yeast dough keeps well in the freezer. If there is a lot of dough, save some for next time, very convenient.
18. Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
19. Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
20. The baking temperature for pies from rich yeast dough is slightly lower (190-210 ° C) than for non-baking dough (220-240 ° C).

I hope you didn't find the yeast dough preparation too tiring. Indeed, as a result, such delicious culinary masterpieces are obtained that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

It would be good for any housewife to know how to cook yeast dough pies in the oven. This is the easiest baking recipe that the whole family can enjoy. You can bake pies with meat, vegetable, sweet or cheese filling- for every taste. Particular attention should be paid to the preparation of the dough, because the shape of the products depends on it.

Yeast dough for pies in the oven

It is not easy for a novice cook to figure out how to make delicious yeast dough for pies, but special secrets of preparing the components and their further processing will help him in this. To get delicious pies in the oven from yeast dough, tender, airy, conveying a delicate aroma even through a photo, you need to choose the right ingredients:

1. For delicious pastries important good flour top/first class, distinctive feature which is white, crunching when pressed, sticking to the fingers.
2. The second important component of the dough is yeast - it is best to take fresh, but if you need to cook fast food, then dry will do. Yeast-free baking characterized by the absence of air.
3. The most delicious pies in the oven are made using dough to make butter dough. To do this, a glass of warm milk is mixed with 20 g of fresh yeast and a glass of flour, covered with a towel for an hour. After that, it is mixed with a pack of butter, sugar, salt, egg yolk and 3 cups of flour.
4. It is better to remove the resulting dough in heat for an hour, then roll out and stuff. A good mass is elastic, soft, does not stick to hands.

toppings

The most important component of baking are delicious toppings for pies made from yeast dough. Here are some popular cooking options:

• meat: boiled beef, minced meat with onions, chicken with cheese or potatoes;
• fish: salted salmon, canned food, fish with rice, herring with nuts, fried fillet with greens;
• cereals: rice with raisins, millet with milk, millet with pumpkin and cottage cheese;
• mushroom: fresh, dry, salted;
• vegetables: cabbage, carrots, sorrel;
• berry: bird cherry, cherry, dried apricots, dried fruits:
• fruit: apples, jam, jam;
• dairy: cottage cheese, cheese with green onions.

Recipe for pies in the oven from yeast dough

Finding suitable recipes for yeast pies in the oven is easy: there is the Internet, tips from experienced housewives help, describing their actions with step-by-step diagrams. To facilitate cooking, there are photo and video tutorials that tell you how to properly knead the dough, roll it out and stuff it. Baked pies can also be prepared using ready dough- regular or puff, when there is no time to knead live dough. Classic fillings cherries, apples, cottage cheese are considered. From unsweetened meat, mushrooms with onions, rice with green onions can be distinguished.

with cherry

delicious healthy treat are wind cherry pies, for which it is best to take a fresh pitted berry. Baking is incredibly appetizing, fragrant, melts in your mouth, soaked in berry juice. To make oven pies non-acidic, you should add more sugar or powdered sugar to them. Serve ready-made pastries recommended with milk, tea or compote.

Ingredients:

• cherry - a glass;
• eggs - 3 pcs.;
• water - 1/3 cup;
• granulated sugar - 75 g;
• margarine - 125 g;
• sunflower oil - ¼ cup;
• fresh yeast - 50 g;
• flour - 4 cups.

Cooking method:

1. Grind yeast with a spoonful of sugar, dilute with warm water, sift a glass of flour. Leave to approach 10 minutes.
2. Beat eggs, sugar together, melt margarine, pour into the dough, add the remaining flour.
3. knead soft pie dough, leave for 10 minutes in heat, knead with hands.
4. Form cakes, put 6 berries on each, close up.
5. Place on a greased baking sheet, seam side down. Bake at 200 degrees for half an hour.
6. Lubricate with beaten yolk for a golden crust. Bake in the oven for another 5 minutes.

With meat

Satisfying and delicious baked pies with meat from yeast dough, which even in the cut in the photo will look appetizing, exuding an incredibly attractive aroma. The baked dessert will perfect lunch with family on weekends. It is better to combine them with milk or tea so as not to eat dry food. The secret to juicy pies is to use raw meat, not fried.

Ingredients:

• flour - 475 g;
• water - half a glass;
• butter - 65 g;
• salt - 10 g;
• granulated sugar - 50 g;
• pressed yeast - 25 g;
• black ground pepper- 3 g;
• eggs - 3 pcs.;
• pork - 300 g;
• onion - ½ pc.;
• milk - half a glass.

Cooking method:

1. Dilute yeast with warm water, after 15 minutes mix with milk, butter, heat. Separately mix eggs, sugar, combine both masses. Add flour and salt in parts, knead a soft sticky dough. Knead for 17 minutes. Cover with foil for an hour and a half.
2. Meat, onion scroll in a meat grinder twice, mix with half an egg, salt, pepper. Leave for an hour on the shelf in the refrigerator.
3. Make cakes from the dough, put one and a half tablespoons of filling on them, pinch the edges.
4. Put on a baking sheet, cover with a towel, let rise for 25 minutes. Lubricate with beaten yolk.
5. Bake in the oven at 200 degrees for 15 minutes.

with apples

Incredibly juicy and ruddy wind pies with apples on yeast. They are pleasant to eat with warm milk or herbal tea, as a snack for an afternoon snack or for breakfast. They look good in the photo and in life, they are distinguished by juiciness and softness of the filling. Suitable for cooking fresh or dried apples, in the latter case, you will have to soak them with boiling water.

Ingredients:

• milk - 250 ml + 20 ml for lubrication;
• sugar - 80 g;
• eggs - 2 pcs.;
• pressed yeast - 25 g;
• salt - 5 g;
• apples - 5 pcs.;
• vegetable oil- 120 ml;
• flour - 3 cups + 120 g for dough;
• yolk - 1 pc.

Cooking method:

1. Heat milk for dough, mix with sugar, salt, chopped yeast mass, flour. Leave for half an hour. Beat eggs, mix with dough and butter, add flour.
2. Knead the pie dough, leave for 10 minutes.
3. Divide into pieces, roll out, leave for another 5 minutes under a towel.
4. Peel the apples from the peel, core, grate coarsely, sprinkle with sugar.
5. Put the filling in the middle of the cake, pinch the edges, put on a baking sheet, grease with a mixture of yolk and milk. Let it brew for 7 minutes.
6. Bake in the oven at 220 degrees for 25 minutes.

From puff pastry

A quick dish that does not require kneading dough will be pies made from yeast puff pastry in the oven. Ready-made sheets can be bought at the store to get them when guests arrive and surprise everyone in the audience mouth-watering pies stuffed with cabbage, mushrooms and meat. You will get a snack that perfectly saturates the body, featuring a delicious aroma.

Ingredients:

• ready-made pie dough - packaging;
• cabbage - 0.3 kg;
• meat - 0.3 kg;
• mushrooms - 0.3 kg;
• onion - 1 pc.;
• eggs - 2 pcs.;
• butter - 70 g.

Cooking method:

1. Grind the meat with a blender, fry in oil. Finely chop the mushrooms, fry, do the same with cabbage.
2. Shake the eggs, fry the omelette, cut into noodles. Chop the onion, fry.
3. Defrost dough layers, roll out, cut into squares. Lay layers in the center of each: meat, cabbage, mushrooms, onions, scrambled eggs. Form pies.
4. Lubricate with yolk, bake in the oven at 200 degrees for 25 minutes.

From ready-made yeast dough

If there is no time to prepare sourdough, then you can make pies from purchased yeast dough. Cooking them is a pleasure - make the filling, stuff the products and put them to bake. Get it in advance finished semi-finished product from the freezer so that the dough thaws, becomes soft and pliable. It is better to do this with room temperature, but to save time, a warm place is suitable - next to the stove.

Ingredients:

• ready-made test layers - 1 kg;
• plum jam - 300 g;
• egg - 1 pc.;
• powdered sugar - 20 g;
• flour - 25 g.

Cooking method:

1. Defrost the dough, form lumps, roll out. Press it with your fingers, put the jam, pinch the edges.
2. Place on a parchment-lined baking sheet, seam side down, and let rise for 10 minutes. Brush with egg.
3. Bake in the oven at 200 degrees for half an hour.

with cabbage

Appetizing and lush are yeast pies with cabbage, which is mixed for greater nutrition with egg and onions. The dish satisfies hunger well, saturates the body. It is nice to eat on weekends or have a snack for an afternoon snack. An appetizer can even be a great breakfast if you drink it with warm milk, tea or kefir.

Ingredients:

• water - 100 ml;
• sugar - 10 g for dough + 80 g for dough;
• dry yeast - a bag;
• kefir - a glass;
• salt - 10 g;
• vegetable oil - 100 ml;
• butter - 50 g;
• egg - 4 pcs.;
• flour - 3 cups;
• cabbage - 300 g;
• onion - 2 pcs.

Cooking method:

1. Dilute the yeast mass in sweet water, leave warm for 15 minutes.
2. To kefir add both types of oil, beaten eggs. Season with sugar, salt, add to the dough.
3. Pour the flour in portions, knead the dough mass until a soft, non-sticky consistency.
4. Form a ball, sprinkle with flour, leave for an hour.
5. Chop the cabbage, chop the onion, fry in butter, salt, pepper, mix with chopped boiled eggs.
6. Roll out a layer of dough, cut circles with a glass, lay the filling, pinch the edges. Leave for 25 minutes under a towel. Lay on parchment greased with oil.
7. Lubricate the surface of the pies with yolk, bake at 100 degrees. After 10 minutes, increase the temperature to 150, then to 180 degrees. Bake for half an hour.

With jam

An excellent option for dessert will be oven pies with jam, which are distinguished by a sweet taste and appetizing aroma. Any jam is suitable for cooking, but it is better to take a thick one so that it does not leak out. If taken too liquid filling, then it can be sprinkled with starch for density. It is delicious to eat such a dish, sprinkled with powdered sugar, with tea, coffee, serve children for breakfast.

Ingredients:

• milk - half a liter;
• water - 100 ml;
• sugar - 75 g;
• yeast - 20 g;
• eggs - 2 pcs.;
• salt - 5 g;
• butter - 100 g;
• flour - 1 kg;
• jam - 200 g.

Cooking method:

1. Mix milk with water, heat, pour yeast, sugar, leave for 10 minutes.
2. Season with salt, pour in beaten eggs, add some flour, leave for half an hour.
3. After the appearance of bubbles, pour in the remaining flour, pour in the ghee, knead the soft mass. Form a ball, leave under a towel for an hour.
4. Form circles, stuff with jam, pinch the edges.
5. Lubricate the products with yolk, leave for 15 minutes.
6. Bake in the oven at 180 degrees for 25 minutes.

With cottage cheese

Delicate soft taste, sweet vanilla aroma are distinguished by wind pies with cottage cheese. They turn out incredibly tasty, great for serving for breakfast with coffee or tea. Children are very fond of such pastries, because they are sweet, but at the same time useful due to the use of curd mass. A hearty dish will appeal to many adults.

Ingredients:

• fresh yeast - 30 g;
• milk - a glass;
• sugar - 100 g;
• vanillin - 2 sachets;
• eggs - 3 pcs.;
• butter - 50 g;
• sour cream - 50 ml;
• flour - 4 cups;
• vegetable oil - 50 ml;
• cottage cheese - a pack;
• salt - 10 g.

Cooking method:

1. Yeast pour warm milk with half sugar, add some salt and vanilla, 1 egg. Add sour cream, both types of butter, flour to the mass. Knead the soft mass, leave for 50 minutes.
2. Rub the cottage cheese through a sieve, add the egg, sugar, vanillin.
3. Roll out the dough, make cakes, stuff with cottage cheese. Pinch the edges. Let rise 20 minutes, grease with yolk.
4. Bake in the oven at 200 degrees for 20 minutes.

Sweet

Pies with sugar from yeast dough, beloved by children and adults, are easy to make by filling with any jam, marmalade or jam. So that the pies do not spread, do not let the juice in, they need to be treated with starch from the inside - this will preserve the juiciness of the filling, its pleasant sweetish aroma. It turns out great dish for a quick snack or weekend dessert.

Ingredients:

• milk - 2 cups;
• vegetable oil - 80 ml;
• flour - 3 cups;
• sugar - 75 g;
• eggs - 3 pcs.;
• salt - 10 g;
• yeast - 30 g;
• jam - 200 g;
• starch - 20 g.

Cooking method:

1. Pour the yeast with warm milk, mix with some sugar and flour. After half an hour of being warm, add butter, salt, eggs, the remaining sugar. Add the remaining flour, knead the dough.
2. Roll out, make portioned cakes, sprinkle with starch, put jam. Pinch, grease with yolk.
3. Bake in the oven at 200 degrees for 40 minutes.

With potato

fast hearty meal there will be pies with potatoes in the oven with yeast. It will turn out especially tasty if the boiled potatoes are mashed to a puree and mixed with fried onions. So the snack will get a new one rich taste, appetizing aroma and juicy soft texture. Baking will become signature dish hostess, if you follow the recipe strictly in the order indicated.

Ingredients:

• flour - 600 g;
• water - 300 ml;
• dry yeast - 10 g;
• vegetable oil - 50 ml;
• sugar - 20 g;
• salt - 5 g;
• potatoes - 5 pcs.;
• onion - 1 pc.

Cooking method:

1. Mix flour with warm water, yeast, butter, salt, sugar. Put on a warm shelf for 55 minutes.
2. Boil potatoes, make mashed potatoes, add chopped fried onions.
3. Roll out the dough, form portioned pieces, stuff, blind the edges.
4. Bake in the oven at 200 degrees for half an hour.

Pies on yeast dough in the oven - cooking secrets

Every cook needs to know how to cook yeast pies in the oven:

• to improve the taste and benefits of products in the baking mass, you can add rye flour, second grade, bran;
• instead of milk, you can use kefir, cottage cheese, other fermented milk products;
• in order for the products to bake better, the dough must rise twice, this also helps to eliminate sour taste dry yeast.

Video

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Open pies, the recipes of which are described below, will appeal to those who love beautifully decorated pastries with fruits, vegetables, meat, cottage cheese, and fish. In fact, cheesecakes, beloved since childhood, the "Tsvetaevsky" pie known to many, pourers and even pizza - all this can be classified as open pies.

What is their feature

The peculiarity of this is that the filling and dough are baked at the same time. Typically, the basis open pie rolls thin enough. Most often, puff, yeast or puff pastries are used to prepare such pastries. The advantage of such pies is their versatility. You can cook open pies (see photo below) at least daily. They do not get bored, because the filling can always be different. It is very easy to follow the cooking process, so the baking time can be chosen individually, depending on the size of the product, the filling and the quality of the oven. So, we present to your attention open pies - recipes for holidays and weekdays.

Apple open with photo

To prepare such a pie, you need to take:

• apples - 5-6 pcs.;
• wheat flour - 350 g;
• sugar - 2 tbsp. l. (+ 3 tablespoons for the filling);
• milk - 3/4 tbsp.;
• egg - 2 pcs.;
• salt - 0.5 tsp;
• refined sunflower oil - 50 ml;
• cinnamon - a pinch;
• yeast - 1 small sachet;
• lemon juice - 10 ml.

When all the products are washed and measured, we begin cooking. First of all, prepare the dough. To do this, pour the yeast into the bowl and fill it with water (50 ml), you do not need to mix. Leave it like that for 10 minutes. Then stir, add part of the milk, a little flour and a third of sugar to get a creamy mass. It is left in a warm place until a kind of foam cap appears (for about 30 minutes). This will mean that the yeast has come up and is ready to use.

Now pour flour, salt, remaining sugar into a deep bowl. Stir and add 1 egg, the rest of the milk and yeast mixture. Thoroughly knead the dough and leave for a quarter of an hour. Pour in the oil and knead the dough again. Leave to come up. After that, roll it into a thin layer, lay it out in a mold (grease), make rather high (about 4 cm) sides, cut off the rest of the dough. The prepared base is covered with a film and left to proof for 20 minutes.

At this time, prepare the filling. Apples are peeled and seeds are peeled, cut into slices and sprinkled lemon juice(If this is not done, they will darken). After spreading them on the base, sprinkled with spices and sugar. The remaining dough is cut into strips and decorate the cake with them (in the form of a lattice). The top is smeared with the remaining egg or sweet water. Bake for about half an hour in an oven preheated to 200 degrees.

Blueberry pie

This pie will take about two hours to make. This should be taken into account, especially if the guests are already on the doorstep and time is running out. Required products:

• dough prepared according to the previous recipe - 500-600 g;
• blueberries (can be frozen) - 250 g;
• crushed wheat crackers - 2 tbsp. l.;
• sugar - 1/3 tbsp.;
• cinnamon - a pinch;
• flour - 60 g;
• spread or butter - 40 g.

How to make blueberry open pie? Prepare the dough according to the recipe described above. When it comes up, spread it on a greased sheet and knead it with your hands according to the size of the baking sheet. Then cover with cling film and leave to proof. At this time, prepare streusel crumbs for sprinkling. Mix sugar, cinnamon, flour, add butter and grind into crumbs. Sprinkle the finished base with breadcrumbs and spread blueberries on it, if necessary, sprinkle with sugar. The finished crumbs are evenly scattered over the berries. Bake a blueberry open pie for about half an hour. The oven temperature is 200 degrees.

A pie with cabbage

Open pies made from yeast dough are very tender and satisfying. For them, you can also use any kind of filling. For example, cabbage. Dough Ingredients:

• wheat flour - 700-750 g;
• kefir or yogurt - 200 ml;
• sugar - 0.5 tbsp.;
• refined oil - 50 ml;
• egg - 3 pcs.;
• dry yeast - 1 small pack;
• salt - a pinch.

Filling Ingredients:

• white cabbage - 1/2 a small head;
• eggs - 2 pcs.;
• refined oil - 50 ml;
• salt, spices.

How to cook an open yeast pie with cabbage

For the preparation of pies from yeast dough, the base is prepared in advance, since it will take time for proofing. So, the chosen one is poured into a deep bowl. fermented milk product room temperature. Add eggs, sugar, yeast, vegetable oil and salt. Mix everything well and gradually add the sifted flour. First, the dough is stirred with a spoon, and when it becomes difficult - with your hands. AT ready-made it should be elastic, tender and not stick to the hands. Then it is rolled into a bun, put back in a bowl, covered with a napkin and set aside for a couple of hours in a warm place. During this time, the dough should be kneaded three times.

To prepare the filling, the eggs are hard-boiled, peeled and mashed with a fork. Cabbage is shredded into thin strips. Vegetable oil is poured into the pan, heated and spread the prepared cabbage, salt is added, covered with a lid and stewed until soft. It should be stirred from time to time. Ready cabbage is cooled and mixed with pounded eggs. Sprinkle a baking sheet with flour. The risen dough is divided into 2 parts. One of them is rolled out and laid out in a prepared form. Put cabbage and egg mass on top. The second part is rolled out and cut into strips. They are laid out on top of the cabbage in the form of a lattice. The edges are connected to the bottom layer of dough. Put in the oven, heated to 200 degrees, and bake for about half an hour. After half the time, the cake is taken out of the oven and greased with sweet water or egg yolk on the grate so that the top becomes ruddy and appetizing. After that, they set to bake. The finished open pie tastes incomparable both warm and cold.

with rhubarb

An open pie can be prepared in just an hour. To do this, the base (dough) is made in advance or simply bought in a store. Ingredients:

• ready-made yeast dough - 650 g;
• sour cream - 150 g;
• rhubarb - 400 g;
• egg - 1 pc.;
• sugar - 4 tbsp. l.;
• spices for baking.

Rhubarb is sprinkled with sugar and allowed to brew a little. The base of the pie is rolled out to 0.7 cm. The baking sheet is smeared with any fat and the prepared base is laid out, making sides about 3 cm high. The egg is beaten and mixed with the syrup released from the rhubarb, spices (cinnamon or zest), sour cream are added. The remaining rhubarb is distributed over the base and poured egg mass. Bake at a temperature of 200 degrees until cooked. When serving, you can lightly crush with sugar or powder.

with almonds

This cake is incredibly tasty and beautiful. Therefore, it is quite possible to cook it on Products:

• ready-made puff-yeast dough - 450 g;
• apricot halves - 350 g;
• melted butter - 30 ml;
• sugar - 50-70 g.

A baking sheet is lined with parchment, greased with oil. The dough is defrosted, rolled out and laid out on a baking sheet. Apricots are divided into halves and placed in a circle on the surface of the dough. Top with pre-melted butter and sprinkle with sugar. Bake at 190 degrees for about 40 minutes.

and mushrooms

This type of cake is perfect for dinner or tea with friends. Products:

• ready-made puff yeast dough - 550 g;
• chicken breast - 400 g;
• olives - 1 can;
• champignons - 450 g;
• cheese - 300 g;
• refined oil - 60 ml;
• onion - 1 goal;
• egg - 1 pc.;
• kefir (you can low-fat sour cream) - 50 ml;

Chop the onion, fry a little and add the mushrooms, continue to fry until tender. The breast is boiled, crushed and combined with mushrooms. The cheese is rubbed on a coarse grater (1/3 should be put into the filling, and 2/3 should be left for sprinkling). Sour cream and egg are added to the rest of the mass, sprinkled with salt and spices, knead thoroughly. Grease a baking dish with a little oil. A layer of dough is laid out in a mold, the sides are made and the filling is put. Sprinkle the top with cheese. Bake for 20-25 minutes at 180 degrees. Olives are cut into rings and shortly before readiness spread on top of the cheese.

The ability to cook yeast pies is both a culinary science and an art. In the old days, the mistress of the house was judged by the pies she cooked, meticulously examined, tried and sentenced: “A good hostess has good pies.”
You can learn this art with patience and a great desire. Only in this case, the dough will come to life, become supple and obedient, and yeast pies will come out of it lush and ruddy.

In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are introduced into the dough. Fillings for pies are very diverse: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast cakes are baked in the oven or fried in a pan.

So, yeast pies originate from the dough. It can be kneaded with or without sourdough, which is a mixture of water, flour and yeast. Thanks to the dough, the dough fits well and becomes lush. Therefore, most often with the help of a sponge experienced housewives prepare rich yeast dough for pies, and without it - dough for lean baking. The eternal dispute about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, of course, dry yeast wins, you can just pour it into flour and that's it.

Pies with meat, egg and herbs "Visiting Grandma"

Ingredients:
For test:
2.5 stack. flour,
3 egg yolks,
4 tbsp milk,
1 tbsp pressed yeast,
200 g butter,
1 tbsp Sahara,
salt - to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp sour cream
2 bulbs
1 garlic clove
1 bunch of green parsley,
salt - to taste.

Cooking:
To prepare the dough, heat the milk to 35-37 ° C, add yeast to it and mix well until they dissolve. Then add egg yolks, butter, salt and mix until smooth. Then add, stirring constantly, to the total mass of flour. Ready dough wrap in foil and refrigerate overnight. For cooking meat filling finely chop the onion, pass the garlic through a press. Put chopped onion in a pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Put the fried mass in a deep bowl, add to it chopped into large pieces boiled eggs, sour cream, chopped parsley and mix well. Remove the dough from the refrigerator, let it warm up, divide it into 4 parts and roll it into cakes with a diameter of 15 cm. Put a portion of the meat filling on each cake and, folding it in half, pinch the edges. Lubricate the surface of the pies with yolk and bake them in an oven preheated to 180ºС for 20 minutes. For a large family, double or triple the ingredients.

Yeast cakes with rice, eggs and corn

Ingredients:
For test:
2 stack flour,
2 eggs,
½ stack milk,
50 g butter,
1 tbsp Sahara,
3 g yeast
salt - to taste.
For filling:
5 boiled eggs
250 g canned corn,
1 stack rice,
2 bulbs

Cooking:
Add sugar, yeast, ½ stack to warmed milk. flour, mix and put in a warm place. When the dough has risen, transfer it to a mixing bowl, pour in the melted butter and add 2 eggs. Whisking constantly, add the flour and knead a soft dough. Roll it into a ball, cover with a towel and put in a warm place. While the dough is rising, prepare the filling. Chop boiled eggs, add boiled rice, fried onions and canned corn stir, add salt and pepper to taste. Punch down the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tbsp in the center of each tortilla. with the top of the filling, pinch the edges and form a pie. Lay the blanks on a baking sheet with the seam down and let stand for a while. Then grease with a beaten egg and bake in the oven for 15-20 minutes at a temperature of 180-200ºС.

Delicious pies "Cabbage"

Ingredients:
For test:
500 g flour
200 ml milk
1 egg
1 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil,
1.5 tsp dry yeast.
For filling:
500 g white cabbage,
1 onion
1 carrot
100 ml of water
30 ml vegetable oil,
salt, black ground pepper - to taste.
For lubrication:
1 egg yolk.

Cooking:
In a large bowl, thoroughly mix all the ingredients for the dough, except for the flour. Then pour ⅔ of the sifted flour into this mass and knead a soft dough, then gradually add the remaining flour. Sprinkle the finished dough lightly with flour, cover with a clean towel and leave for 1 hour in a warm place. When it rises, punch it down and leave for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden brown, add carrots and cabbage grated on a coarse grater to it. Fry for 5 minutes, then salt, pepper to taste, pour in water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the risen dough into portions and form pies. Lay the pies on a greased baking sheet with the seam down and leave them to rise for 20 minutes, then brush the pies with an egg and bake in an oven preheated to 200ºС for about 15 minutes.

Pies with beans and parsley

Ingredients:
For test:
600 g flour
300 ml milk
1 egg
5 tbsp vegetable oil,
1 tbsp Sahara,
1 tsp salt,
1 sachet of dry yeast.
For filling:
2 cans of red canned beans(400 g),
2 bulbs
1 bunch of parsley
butter,
salt, black ground pepper - to taste.

Cooking:
From the above ingredients, knead the dough, roll it into a ball, cover with a towel on top and let it stand in a warm place for a while to increase in volume. To prepare the filling, mash the beans into a puree, add to it the onion diced and fried in butter, finely chopped parsley, mix, salt and pepper to taste. Form balls from the finished dough, roll them into cakes, put the filling in the center of each, pinch the edges, form pies and put them on a baking sheet covered with baking paper. Lubricate the pies with milk and bake in an oven preheated to 180-200ºС for 20 minutes.

Pies with mushrooms and onions

Ingredients:
For test:
1 kg flour
500 ml milk
3 tbsp Sahara,
½ tsp salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms
100 g onions.

Cooking:
Mix all the ingredients for the dough until smooth, place the resulting mass in a plastic bag and send it to the refrigerator for 2 hours. To prepare the filling, boil pre-soaked mushrooms, then fry with onions in a pan with vegetable oil. After two hours, take the dough out of the refrigerator, lightly knead it in flour, divide it into equal parts, which are rolled into cakes. Put a little in the center of each flatbread. mushroom stuffing, pinch the edges and shape into patties. Put the pies on a baking sheet, grease the surface of the pies with a beaten egg and bake in preheated to 180ºС for 20-25 minutes or fry them in a frying pan in preheated vegetable oil.

Pies with cheese and herbs

Ingredients:
500 g homemade yeast dough,
200 g cottage cheese,
200 g cheese
1 egg
parsley, dill and salt - to taste.

Cooking:
Divide the yeast dough prepared by any of the options offered to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater, chop the greens. Combine the cottage cheese with grated cheese, add the egg, herbs and mix well. Roll out the dough balls into cakes, put the filling in the middle of each of them and form pies. Put them on the prepared baking sheet and bake in the oven at 200ºС for 20-25 minutes.
Tip: when preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for excess moisture in the curd.

Cakes with sweet carrot filling

Ingredients:
For test:
3.5 stack. flour,
1 egg
200 ml milk
3 tbsp Sahara,
5 g yeast
40 g butter,
⅓ tsp salt.
For filling:
2 carrots
1 tsp butter,
2 tbsp Sahara.
For brushing the pies:
1 egg.

Cooking:
In warm milk, dilute the yeast until completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Pour flour into the dough until the dough begins to move away from the sides of the bowl. Form it into a ball, cover cling film and put it in a warm place. Grate the carrots on a coarse grater, pour it into a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until done. At the end of cooking, add butter and mix well the resulting mass. Put the risen dough on the surface of the table, sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Roll out the risen balls slightly, put the filling in the middle and form a pie. Place dough and filling on a baking sheet lined with parchment paper, cover with a towel and leave to rise for 20-30 minutes. Then grease the surface of the pies with a beaten egg and put the baking sheet in the oven preheated to 200ºС for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.

Sweet pies with cottage cheese and raisins

Ingredients:
For test:
800 g flour
500 ml milk
2 eggs,
11 g (1 sachet) yeast
100 g butter,
3 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil.
For filling:
150 g cottage cheese,
50 g raisins,
2 tbsp Sahara,
5 g vanilla sugar.
For frying:
100 ml vegetable oil.

Cooking:
Warm up half of the milk, add yeast and 1 tbsp. sugar and stir. Leave the prepared brew for 20 minutes. Melt the butter and let it cool down. Sift half the flour into a bowl and add the remaining sugar and salt to it. Lightly beat the eggs with the cooled butter and pour into the flour. Pour the remaining milk and the approached dough there. Mix everything and leave the cooked dough for 1 hour, covered with a towel. When the dough has risen, transfer it to a floured surface and knead, adding flour little by little, bringing the dough to the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to make it fit. Remember a couple of times. Divide the dough that has risen a second time into portions. Roll out each piece, put the filling in the middle with a teaspoon and form pies. Fry the finished yeast pies in a pan with vegetable oil, on both sides, over medium heat until golden brown.

Yeast pies pumpkin dough with pear jam "Autumn Tale"

Ingredients:
600 g flour
300 g pumpkin puree,
2 eggs,
1 sachet dry yeast
½ tsp salt,
3 tbsp milk in the dough + 1 tsp. for greasing pies,
2 tbsp honey,
60 g butter for the dough + 30 g for greasing the pan.
For filling:
500 ml pear jam.

Cooking:
Mix ⅓ flour pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. knead soft elastic dough, cover it with a towel and put in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make cakes out of it, put a little pear jam in the middle of which and form pies. Ready pies put on a parchment-lined and oiled baking sheet, let them stand for 10-15 minutes, then brush with beaten egg yolk with milk. Bake pies in an oven preheated to 200ºС for 20-25 minutes.

Pies with apples, bananas and dried fruits

Ingredients:
For test:
500 g flour
300 ml of water
50 g butter,
7 g yeast
30 g sugar
10 g salt.
For filling:
2 apples
3 bananas
7 pcs. prunes,
1 handful of raisins
sugar - optional and to taste.

Cooking:
Add salt and sugar, melted butter and yeast to the sifted flour. Stir, pour in warm water, knead an elastic dough and let stand for a while so that it rises. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out cakes from the dough, put a little stuffing in the middle of each and form pies. Put them on a baking sheet covered with baking paper and bake in an oven preheated to 200ºС for 25-30 minutes.

There are many more recipes for yeast dough on our site, take a look at the "Cooking School" section and find a lot interesting tips and subtleties.

Bon appetit and bright pie fantasies!

Larisa Shuftaykina

A very simple recipe for pies. It is simple in that the dough in this case is already ready for us, and this is the most important thing in making pies. Even a child can cope with such a recipe, the main thing is to come up with what fillers you want to cook with and what fillings your family loves. To please everyone, you can make pies with different fillings the way I did it.

To prepare pies from ready-made dough, we need:

Ingredients for the first filling:

• 1 pack of yeast dough
• cabbage
• 1 hard-boiled egg
• 1 raw egg
• 1 onion
• sunflower oil
• pepper

Ingredients for the second filling:

• 1 pack of yeast dough
• bacon
• 1 raw egg
• sunflower oil
• pepper

We take the dough out of the package and defrost at room temperature, while preparing the fillings, the dough has time to completely slow down.

I cooked the fillings in a slow cooker instead of it, everything can be done in a frying pan. Pour vegetable oil and heat the multicooker in the stewing mode

When the slow cooker is hot, put the onion in it and fry it until golden brown.

When the onion is browned, we send finely chopped cabbage to it, mix everything with a spatula, close the lid and leave the cabbage to simmer until cooked, it took me about 10 minutes

While the cabbage is stewing, cut the bacon into small cubes.

We rub the boiled egg on a fine grater, so the egg will not stand out in the filling and will be combined with onions and cabbage into one whole

After 5 minutes, stir the cabbage with a little salt and pepper, close the lid and leave to simmer until fully cooked for another 5 minutes

When the cabbage is stewed, we take it out of the multicooker with a spatula, put it on a large plate so that it cools down

In the same bowl where the cabbage was stewed, fry the bacon, fry it on the frying mode for about 5 minutes, otherwise it will burn

As we ate bacon, we spread it on a plate as well as cabbage and send it to cool.

If you used the cheese already sliced ​​​​like me, then cut it into cubes, if a piece, then grate it on a fine grater

And send it to the cooled bacon. The second filling for pies is ready

Let's get to the test. In order to mold the pies, we need a little flour, the dough is a little damp after defrosting, so it needs to be powdered a little

My dough was sold in balls, which is very convenient when making pies, the balls are quite large, so I divided each ball into halves and rolled it in flour

Then we take a rolling pin and roll each ball into a cake

Add the grated egg to the cooled cabbage, mix everything well

We take a teaspoon, this will be our dispenser, put the stuffing on the cake