Putting various treats for dear guests on the table, the hostess often doubts whether they will appeal to those invited, and worries whether to blush for the quality of the prepared dishes. But in the event that one of the treats is a pie with meat, you will not have to worry about his “fate” – it will be eaten by one of the first, and many flattering compliments will be said to be a skilled culinary specialist.
Traditional, for national Russian cuisine, today the pies have not lost their popularity and have become even more affordable for cooking, thanks to numerous convenient devices and household appliances that significantly simplifies the baking process. The saying claims that each mistress has its own pies, and finding two identical ones is almost impossible. Indeed, it is worth making only minor changes to the recipe, and the taste and type of product will change beyond recognition. However, all types of meat pies can be classified according to several basic signs:
• depending on the degree of closedness: closed, half -closed and open;
• by type of dough, for baking: yeast pairing and unapproved, fresh, puff, unsweetened sandy and t. D.
• in shape: round, square, rectangular, etc. D., pies, unfastened and t. D.;
• by type of filling: only meat, meat, with the addition of vegetables, mushrooms and other similar ingredients that make the product more interesting, tasty and nutritious.
The selection of the recipe and the method of preparing a meat cake remains at the discretion of the hostess. As a rule, for a dense consistency, a homogeneous filling, you can choose any form of designing the top of the product, while for bulk fillings it is more advisable to make closed pies – in this case, they can be easily cut and served on the table without scattering the filling on plates. And in order for the baking to be successful and tasty, you must follow the general rules for working with the test, binding for any type of pie:
• the ingredients should be exclusively fresh, especially this applies to yeast that provides splendor and rapid lifting the dough;
• it is necessary to strictly follow the recipe, without reducing or increasing the number of components, as well as following their temperature;
• it is advisable to sift flour, before interfering with the dough – this will give the latter additional splendor and will help the test as soon as possible to increase in volume;
• Be sure to leave the dough several times to proof in a warm place without drafts, until it increases in a volume several times. While the dough is suitable, they are engaged in the preparation of fillings. Its easiest option is meat with onions, raw or fried. If you want to make a more original filling, add finely chopped mushrooms, egg, greens to it to shade the usual taste of meat and make it more interesting. After the dough is suitable, it is rolled out on a baking sheet or on the table, lay out the filling and pinch the edges, giving the product the necessary shape. If the amount of flour in the dough corresponds to the recipe, it will be possible to pin the edges of the future pie without any problems, excluding the divergence of joints, during baking, when the dough increases sharply in volume.
After the fully formed pie has approached, it is placed in a well -heated oven, lubricating the surface with egg protein, for blackmail. The cooking time is determined based on the thickness of the product and the type of dough: Puff will be ready enough, a large yeast pie-for an hour, pies in 15-20 minutes. A mandatory guarantee of success is a gradual decrease in temperature, as the product is ready, excluding its overdrying and maintaining the softness of the upper layer.
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