How to make pies

The content of the article

• What are the forms of pies
• How to make pies
• How to sculpt pies correctly
• How to make pies
• How to wrap
• How to pinch the edges of pies nicely

Not a single festive feast is possible without ruddy cheesecakes and pies. In this regard, many housewives are interested in how to make beautiful pies, because appearance is no less important condition than good taste. Depending on the filler (meat, fish, cabbage, potatoes or jam), the baking form may be different.

What are the forms of pies

Without delicious pastries, the history of the cooking of the Slavs is unthinkable. Over the years, new ways have regularly appeared how to beautifully sculpt pies. The main secret of obtaining original baking is a combination of delicious filler, good dough and the skill of the cook. It is worth noting that pies are an unusual dish, because depending on the filling they can be:

• dessert (sculpted with jam or cottage cheese);
• appetizer (sculpted with vegetable or mushroom fillings);
• main course (sculpted with meat, potatoes or fish).

The uniqueness of flour products lies not only in a wide variety of fillings, but also in the form of baking. You can sculpt pies from different dough:

• yeast (prepared in a dairy or unpaired way);
• yeast-free (custard, puff or cheburechny).

Making pies from yeast dough turns into a real art if the hostess shows imagination. The shape of the products can be square, round, oval.

To make your pies appetite for everyone who looks at them, it is recommended to sculpt them, observing some cooking rules:

1. Pour some sunflower oil in the palm of your hand so that the workpiece does not stick to your hands.
2. So that the edges of the cakes stick together well, they can be greased with water or egg white.
3. Before sending the cakes to the oven or to the pan, leave them for 15 minutes under a cling film oiled. Thanks to this, the pastries will be lush and mouth-watering.
4. To make pies with a golden brown crust, you need to process the tops with beaten egg yolk.

Round products bring us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get nice round items:

1. Small flat cakes are rolled out from the dough, about 5 millimeters thick.
2. In the center lay the filling.
3. The edges of the tortillas are collected in the middle of the cake..
4. Blade the edges to make a pouch.
5. Spread down on a baking sheet with a clamp.

Oval is the most popular form of yeast cake. For the filler, you can take onions with eggs, cabbage, liver and so on. How to sculpt oval pies:

1. Divide the dough into balls.
2. Roll each ball.
3. Cut the obtained rolls into 4 cm slices with a knife.
4. Roll each piece into an oval cake 3-5 mm thick.
5. Place the filling in the center.
6. Lay one edge of the workpiece on the other, mold a semicircle pie.
7. Put pies in the pan with the seam down.

Triangular products are, as a rule, pastries with an open filling. As a filling, meat, potatoes with chicken or fish are suitable for them. How to sculpt triangular pies:

1. Roll out a rectangle 0.5 cm thick.
2. In the middle place the filling.
3. Fold the two edges on top of each other (you should get an arrow).
4. Turn the remaining edges up.

Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only a thick consistency is important. How to make embossed pies:

1. The dough is rolled up.
2. Cut ovals from the resulting layer.
3. In the middle is the filling (sausage).
4. The top and bottom of the workpiece is tucked a quarter.
5. The corners are folded crosswise over a wide edge (as if the filling is swaddled).

How to make pies

To make baking not only tasty, but also beautiful, you need to know the technology of cooking. There are lots of ways to make patties with a variety of fillers. The first step in the preparation of products is to knead the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filler. When rolling out the dough, it is already necessary to form the same balls. Otherwise, the pies will be of different sizes..

Traditionally, for the preparation of flour products, it is customary to use one of the following methods:

1. Prepare the dough, tear pieces of the same size from it, form balls. Put the workpieces on the kitchen table. Roll out the dough with a rolling pin in the shape of circles.
2. Cut a significant part from the finished dough, roll it with a sausage, cut into portioned pieces. The resulting blanks on both sides are dipped in flour, placed on the working surface of the table. Pieces should be kneaded with fingers or rolled out with a rolling pin.
3. From the finished dough you need to cut a significant part and roll it out using a rolling pin. Take a glass and cut out the pie circles from the dough.

How to sculpt pies correctly

The shape of the pies depends on the dough and the filler. There is only one rule: baking with meat, vegetables or fish should be closed (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are methods for the proper preparation of pies:

1. Divide the dough into small pieces. Form neat koloboks by rotating between palms. In this case, add flour so that the dough is not sticky to the hands. Roll out round cakes using a rolling pin. Do not make the dough too thin, because it can break from the filler. The size of the blanks also matters, too large pies do not look aesthetically pleasing and eating them is not very convenient.
2. For each tortilla in the center, place the filling (approximately 1 tbsp. L.).
3. Taking into account the fact that you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake into a crescent or, lifting the edges of the dough, blind (the strip of seam will turn out in the middle).

How to make pies

There are many original ways to make patties. It all depends on the product filler and the type of dough. You can sculpt oval (boats), square (envelopes), round pies (bags), constantly pleasing your household. If the method of preparation is yeast, then it is better to sculpt products of a round or oval shape. This is the easiest and fastest way to get a treat for a family tea ceremony. When forming pies, it is recommended to lubricate the hands with vegetable oil, so that the workpieces are high-quality and not stick to the palms.

How to patch oval or round pies:

1. Take the prepared ball, mash it into a circle about 5 mm thick.
2. Center a little toppings.
3. To get an oval shape, connect the opposite edges, pinch. Round pies need to sculpt, like a bag, stretching up.
4. If you grease the edges with water, the pies will not open when frying, making them juicy and tasty..

To obtain products of a square shape, a sheet of dough is rolled out with a rolling pin, cut into rectangular pieces. In the center, place the filling and sculpt the product, like an envelope. This is a particularly good option for puff pastry. Often, housewives prefer to sculpt triangular pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.

How to wrap

After you rolled out the blanks and prepared the filler, you need to wrap the pies beautifully. There are several ways to mold an original product:

1. Connect the ends of the workpiece to form a seam at the top. Make an effort so that it cannot stick out during heat treatment..
2. Place sausage-shaped filler on one side of the workpiece. From the same side, they begin to wrap the filling to make a pie in the shape of a rolled up tube.
3. Sculpt square items as the envelope is wrapped. At the same time, you can improvise at your discretion, the main thing is that the filling does not fall out of the pie.

How to pinch the edges of pies nicely

The neat edge of the product will make the pastries beautiful, as in the photo and mouth-watering. How to sculpt products with an original seam:

1. Pigtail. Take the blank in your left hand, with the thumb of your right hand, wrap the edges so that you get a twisted rope. Pinch off the formed tips around the edges so as not to spoil the view.
2. Hedgehog. Pinch the product so that triangles appear along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
3. Roll the cake, cut the edges to get a rectangle. Place the filler in the center, close the top two edges at an angle of 45 degrees. After that also connect the bottom edges. The center is covered up last. Turn seams into tight plaits.