Dishes from yeast unleavened dough. Baking from lean unleavened dough. Caloric content of the product, its vitamin and mineral composition

Bauksak from unleavened dough 70 g flour, 20 ml milk, 8 eggs, 5 g butter, 15 g fat (for frying), salt. 3–4 mm. Then cut the dough into 3x3 squares.

Unleavened dough cheesecakes IngredientsFor the dough: 900 g flour, 100 g butter, 4 eggs, 60 g sugar, 10 g soda, 10 g salt, 10 g citric acid, 400 ml water, 1 egg (for greasing the cheesecakes), 10 ml refined vegetable oil (for lubricating sheets). For the filling: 800 g of cottage cheese

Pancakes from unleavened dough Ingredients: wheat flour - 1 kg, sugar - 60 kg, eggs - 4 pcs., salt - 20 g, milk - 2.5 l. Prepare the dough for pancakes. Eggs, salt, sugar are well stirred, half of the milk put according to the norm is added, flour is added, mixed and the rest is poured in

Unleavened dough for pies in the oven is ideal for those housewives who do not want to spend a lot of time kneading the yeast base. And it also happens that you really want delicious pastries, but there is no yeast at hand. Unleavened dough is ideal for pies and pies with any filling - sweet or meat.

The simplest unleavened baking base is made from flour, vegetable oil, salt and water. Water can be replaced with sour cream or kefir, butter and sugar can be added - then the finished products will acquire an unusual taste with a subtle sourness. This version of the base for pies is most often called unleavened pastry or yeast-free. You can use any filling for it: cabbage, rice, meat, jam or jam. Pies baked in the oven are lush, very fragrant and insanely tasty, and it takes much less time than when baking from yeast dough. Many housewives quite unreasonably consider the insipid base to be tasteless: this is pie dough, just cooked without yeast sourdough.

The simplest unleavened dough for pies in the oven

The base is suitable for baking closed and open pies, sweet cheesecakes with cottage cheese or jam. It only takes 30 minutes to prepare in total.

Ingredients:

• 500 g flour;
• 2 tbsp. l. odorless vegetable oil;
• salt to taste;
• warm water - the amount depends on the type of flour, everyone absorbs the liquid in different ways.

Cooking:

Recipe for sweet unleavened dough for pies in the oven

Unleavened dough will never settle if you cook it using the right technology.

Ingredients:

• 2.5 st. flour;
• 200 g sour cream;
• 100 g butter;
• 1 tsp salt;
• 1 st. l. Sahara;
• 1 tsp soda.

Cooking:

1. Sift flour through a sieve on the table, pour soda into it.
2. Put soft butter in the center and chop everything with a knife to a state of fine crumbs.
3. Mix sour cream with salt and sugar and add to flour with butter.
4. Mix everything well. The mass should not be too steep.
5. Place the pie base in the refrigerator for 30 minutes.
6. The dough is suitable for baking closed pies with filling, open pies and cheesecakes.

Unleavened curd dough pies in the oven

This base for pies is almost a complete analogue of lush yeast dough. But cooking it is much faster.

Ingredients:

• 1 st. cottage cheese (any fat content);
• 1/3 st. milk;
• 5 st. l. vegetable oil;
• ½ tsp soda;
• ½ tsp salt;
• 3 art. l. sugar for baking with a sweet filling.

Cooking:

Unleavened dough for pies on kefir

Baking on kefir is very fragrant and soft. In terms of taste, such dough is not inferior to the classic yeast analogue, but is prepared several times faster.

Ingredients:

• 500 ml of kefir;
• 500 g of premium flour;
• 1 egg;
• 1 tsp soda;
• 2 tsp salt;
• 2 tbsp. l. vegetable oil.

Preparations:

1. The secret of delicious and lush baking from unleavened dough on kefir is the correct kneading technology and flour. The last ingredient should be only the highest grade and excellent quality. If you have doubts about this, add a little starch to the flour and be sure to sift it through a sieve.
2. Pour soda into warm kefir (room temperature) and mix.
3. Beat in the egg, add salt and butter.
4. Next, stir in the flour little by little. You should achieve such a consistency that the dough is not sticky, tight, but remains elastic.
5. When the patty base is ready, cover it with cling film to prevent it from drying out and let it rest for 30 minutes at room temperature.
6. After this time, you can start molding the pies.

By your patience save your souls (Luke 21:19).

Two weeks of Great Lent are behind us. The folk proverb says: water wears away the stone. How well it applies to Lent! A stone is our frozen heart, through sins, insensibility, disgust from the needs of our neighbor, covered with a thick crust. And cleansing water - in repentance and prayer. If we do not leave them, then little by little we will be able to reach out to the depths of our hearts and be renewed, cleansed from the defilements of sin.

Fresh dough products

What are the features of unleavened dough prepared in fasting? We cannot put an egg in it to strengthen it. Our actions because of this are more dependent on the “character” of the flour, on the strength of its gluten. If the flour is good and you have tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to add salt - adding salt also strengthens the dough a bit), then you will get an excellent dough for dumplings. But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, there is no male power in the wings. Then you can pour more water (1:2.5), but be prepared for the fact that the dough “floats” during the cooking process, dumplings or other products will be slippery, falling apart. Prayerfully and patiently treat this and with humility (it is always useful) eat. In the future, when using the same flour, you can “overcome” the weakness of its character by changing the method of preparation: steam it (it will be something like manti), or fry in oil (like pasties). Both of these methods require a softer dough. Interesting test options are obtained by replacing water with brine or another liquid. There are methods that use hot water, while the dough turns out to have a special taste, with a little sweetness, and more water is needed for such a dough. The dough can be used directly, for noodles, dumplings, for a side dish or as a component for soup, or as a shell for stuffing: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, greens, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

flat cakes

We prepare the usual unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table, where various fillings are prepared: bean paste, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We spread the filling directly on the cakes and eat immediately along with the “plate”.

dumplings

Unleavened dough, kneaded in water, roll out into a cake 1 cm thick, cut into strips 2-3 cm wide, pinching off small pieces from each strip, throw into salted boiling water (or vegetable, mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with onion fry. Dumplings boiled in broth are eaten with liquid.

Vareniki with mushrooms

Soak and boil 150 g of dry mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale rolls, pepper, salt, a little mushroom broth, knead everything and stew lightly. The dough is the usual for dumplings. Roll out thinly, make small dumplings and cook. Serve drizzled with oil.

Lenten manti with pumpkin

To prepare manti, you need special utensils: a double boiler or a saucepan with a removable top, where grates with manti (kaskan, mantovarka) are inserted. Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let it rest. Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Minced meat is laid out in the middle, a tablespoon with a slide. The dough is pinched from above: with a bag or figured. The grates are lubricated with vegetable oil. Put manti on them (not crowded, otherwise they will stick together), insert into a saucepan, where water is already boiling and steam for 45 minutes. Serve with sauce: dilute soy sauce (classic, Korean, brown) half with water, add a little vinegar, red pepper (a noticeable amount), chopped garlic.

Vareniki with cherries

Make dough from flour on water, not very steep, roll into a thin cake. Peel cherries, sprinkle with sugar. The juice that drains is digested with sugar. Sculpt small dumplings, boil, strain into a colander, pour juice on a dish. Serve cold.

Vareniki with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, make dumplings from a not very thin dough and boil them. When serving, sprinkle dumplings with sugar or sprinkle with honey.

A good deed only has a price when it is completed.

(From a word about Eulogius the monk and the beggar relaxed)

It is not said, brethren, that the one who endures to some extent will be saved, but it is said: “The one who endures to the end will be saved” (Matthew 10:22). But we don’t have this, namely, to endure to the end. It happens that we take up good deeds with complete ardor and animation, but a little time passes, and we become colder and colder towards the good deed we have undertaken; and sometimes even before the very end of it, whenever it remains to receive a crown for it, we throw it away and, thus, your whole work is likened to a temple built on sand, on which, as soon as the wind blew, it was all swept away (Mt. 7 , 26. 27).

No, that's not how we should do it. If you started something good, then bring it to the end, not succumbing to temptations; otherwise the devil will tear out the crown prepared for you, and your reward will be lost.

One monk named Eulogius, meeting a beggar on the street, deprived of the use of arms and legs, took pity on him, and in his soul made the following promise before God: “Lord, in Your name, I will take this paralytic and I will rest him until death, for his sake, be saved. Give me the patience to serve him.” Then he made an offer to the paralytic to live in his house, and when he agreed, he took him to him. Fifteen years have passed. During this time, Eulogius served the paralytic as a father: he took care of him in every possible way, washed him, fed him himself, carried him from place to place. The devil envied Eulogy's patience and, wanting to deprive him of a worthy reward, put anger and anger at Eulogy in the heart of the paralytic. And so, until then, meek, wretched, he began to blaspheme and vilify Eulogy in every possible way, and, in spite of any admonitions and entreaties on his part, finally brought him to the point that Eulogy fell into despair. What should I do? he said to familiar monks, being relaxed leads me to despair. Should I throw it away? But I'm afraid to break my promise to God. Don't quit? But he does not give me rest day or night. The monks suggested that he turn to the great Anthony for advice, and Eulogius obeyed them. Anthony first admonished him and the paralytic to live in peace, and in conclusion he said to both of them: “Temptation, children, has come to you from Satan, for both of you are close to death and are worthy to receive crowns from God. Now don't be embarrassed by anything. Otherwise, the Angel may catch you in anger against each other and deprive you of your reward. Convinced by the Saints, Eulogy and the paralytic lived thereafter in peace only fourteen days, and then Eulogy died, and three days later the paralytic followed him.

So brethren, be patient. Take up a good deed, bring it to the end and do not weaken in it. Otherwise, the reward is gone. No one who puts his hand on the plow and looks back is not fit for the kingdom of God.(Luke 9:62), says the Lord Himself. Amen. (Arch. V. Guryev, Prologue, Sept. 12)

FRESH DOUGH, dough prepared without yeast. Differs in plasticity and pliability (easily takes and keeps a form), but products from it quickly become stale. Designed for quick preparation of a variety of pies and small snack pies. There are several types of unleavened dough: rich dough, from which cakes and pastries are baked, snack bars and sweet pies, rolls, etc.; sour cream - for making pies and cheesecakes; puff - for the preparation of cake layers for cakes and pastries, pies and pies with meat, fish, cheese, fresh berries and other fillings. This dough is the most difficult and time-consuming to prepare. Products made from it have a golden crisp on the outside, and inside they have a layered structure that easily delaminates into separate flat and delicate sheets. Unleavened puff pastry does not contain sugar at all, unlike puff yeast.
Unleavened dough products are older than yeast dough products and were more common. But gradually the unleavened dough was replaced by yeast. Although, unlike yeast dough, unleavened dough can be prepared very quickly, which is an undoubted advantage, especially in our fast-paced age.

There are several varieties of unleavened dough, differing both in the recipe and in the technology of preparation.

Fresh plain dough (basic recipe)
0.5 kg of premium wheat flour, well dried and sifted through a fine sieve, 2 tablespoons of vegetable oil, salt to taste and as much water as the flour can absorb.
Pour the flour on a smooth table or a special board for rolling out the dough. In the center of the hill, make a depression like a volcano crater, pour about 1 cup of lukewarm water into it, vegetable oil and add salt to taste. Gently knead the dough, taking more and more flour. Gradually add as much water as the flour can absorb. The dough should not be too hard, but not too soft either. Knead the dough with both hands until it is smooth and bubbles appear on the surface.

Unleavened pastry (basic recipe)
350 g wheat flour, 90 g butter, 1 tablespoon sugar, 1 egg, 75 g milk or cream, 30 g sour cream, 1/2 teaspoon salt, 1/4 teaspoon soda.

Melt the butter, add milk or cream, sour cream, egg, sugar, salt, mix well, then add the flour mixed with soda.
Sweet unleavened dough is used for pies and pies with all kinds of fillings. Especially often, a ceremonial wedding cake kurnik is baked from this dough.
Unleavened sweet dough - tender, light, plastic. Drawings made from it are perfectly preserved during baking. Therefore, pies are distinguished by decorativeness, colorfulness, and an abundance of decorations.

Unleavened dough (1st option)
a glass of flour, 200 g butter, 1 glass of sour cream, salt on the tip of a knife

Knead the butter until soft, add sour cream, mix thoroughly until a homogeneous mass is obtained, add salt, flour and knead a homogeneous plastic dough. Cover the dough with a linen cloth, refrigerate for 20 minutes, then roll out. This dough is very oily, tender, crumbly. It is preferable to use it for pizza, tartlets stuffed with mushrooms, vegetables, as well as berries and fruits. Pies with meat, fish, and especially appetizer pies the size of a walnut are extremely tasty.

Unleavened dough (2nd option)
2 cups flour, 200 g butter, 1 cup sour cream, salt on the tip of a knife.

All operations are performed as in the previous recipe. The dough is also very tender, plastic, but with a lower fat content. From it you can bake pies with all kinds of fillings.
The advantage of this test is the speed of its preparation - no more than 10 minutes. Wrapped in a plastic bag and stored in the refrigerator, this dough can then be used as a cake for evening tea very quickly, especially if you use toppings that do not take much time to prepare (cottage cheese, jams, etc.).

Unleavened dough (3rd option)
2 cups flour, 200 g butter, 1 cup kefir, salt to taste.
The dough is prepared in the same way as described above.

Unleavened dough (4th option)
3 cups flour, 200 g butter, 2 cups kefir, salt to taste.

The dough is prepared in the same way as indicated in previous recipes. It is less oily and can be recommended for those who are trying to maintain a slim figure. From this dough you can cook pizza, pies, pies with all kinds of fillings.

Chopped unleavened dough (5th option)
2 cups flour, 200 g butter, 1 egg, salt to taste.

Chop butter with flour with a knife until a mass of grainy structure is obtained, then add an egg and a little water, knead the dough thoroughly and refrigerate for 2 hours. Then use the dough for pies, pies, cake layers and pastries, as well as for pizza.

Chopped unleavened dough (6th option)
2 cups flour, 200 g butter, 100 g sour cream, 2 eggs, salt to taste.

Prepare the dough as indicated in the previous recipe.

Unleavened crumbly dough (7th option)
2 cups flour, 200 g butter, 6 egg yolks, 1 egg, 1/2 cup rum.

Grind the butter until white, add the yolks, egg and rum, mix until a homogeneous mass is obtained, add flour and knead the dough

Unleavened dough for wickets
1st method: 2 cups of rye flour, 1 cup of water, salt on the tip of a knife.

Water can be replaced with milk, whey, curdled milk, kefir and other fermented milk products.

2nd method: 1 glass of rye flour, 1 glass of wheat flour, 1 glass of water or fermented milk products.

Prepare the dough, mix the ingredients indicated in the recipe. Plastic, shape-retaining dough can be used for lomantsev, wickets, carols and fish pies.



Butter dough is prepared for cheesecakes and sweet pies, unsweetened for pie, pies and pies with salty fillings.
Fatty dough is prepared without baking powder, and less fat dough is prepared on soda. For a more complete release of carbon dioxide from soda, add citric or lactic acid or lemon juice to the dough. If acidic dairy products are placed in the dough - sour cream, kefir, yogurt, and so on, the amount of acid should be significantly reduced or not added at all.
In order for the dough not to become oily and lose its plasticity during molding, it should be prepared from chilled products in a cool room. Kneading the dough to produce in different ways, depending on the quantitative ratio of the products.
Dough with a large amount of fat is kneaded in the same way as shortbread (see below).
When making a less fatty dough, beat the sugar with butter for 6-8 minutes. Gradually add eggs mixed with sour cream and continue beating for another 6-8 minutes. Then add flour mixed with soda, and knead the dough very quickly (in 15-20 seconds).
When making dough of a weak consistency, pour a liquid into the bowl, in which you first dissolve the acid, add salt, sugar, sour cream and mix these products. Pour half the flour and knead for 3-4 minutes, then add the butter previously softened to a plastic state and the rest of the flour mixed with soda.
Knead the dough quickly, for 10-20 seconds.
You can knead the dough on the table by pouring flour on it with a mound and making a funnel in it. Pour liquid products into this funnel and quickly knead the dough.



Unleavened egg pie
For 1 kg of unleavened dough:
800 gr wheat flour
300 gr sour cream 20% fat
180 gr melted butter
1 tsp carried top salt

For filling:

6 large eggs
Large bunch of green onions
100 gr butter
Salt, ground pepper to taste
1 egg yolk for brushing


1. For the dough, carefully rub the sour cream with softened butter and salt with a wooden spoon until smooth. Add the sifted flour and knead the dough. Knead the dough for 5-10 minutes. Wrap the finished dough in a film and put in the refrigerator for 30 minutes.
2. For stuffing the eggs, boil for 10 minutes, crack the shell with a spoon, cool under running cold water and peel. Finely crumble.
3. Finely chop the green onion. Dissolve the oil in a pan, put the onion, fry over low heat for 10 minutes. Mix the eggs and onion, salt and pepper to taste.
4. Roll out the dough into an oval, 1 cm thick, put the filling on half of the dough. Bend the dough, covering the filling with the second half. Make several small holes on the surface for steam to escape.
5. Bake in an oven preheated to 200 gr for 30-40 minutes.



Pancake pie from unleavened dough with various fillings

Products:

2-2.5 cups of flour;

1 glass of kefir;

butter.

For filling:
first filling option: onion
second option: cheese and potatoes
third option: minced meat with onions

Cooking:
1. prepare the dough from flour, kefir and salt
2. roll out the finished dough into small cakes
3. put the filling in the middle of each cake
4. pinch in the form of an envelope
5. flatten again
6. roll out 5 mm thick
7. fry in a pan (without adding oil!)

Preparing the stuffing:
the first version of the filling: rub the onion on a fine grater and put it in the middle of the cake (we do everything as described above)
the second filling option: - boil potatoes, mash
- grate cheese and combine with potatoes
put our filling in the middle of the cake (we do everything as described above)
the third version of the filling: fry the minced meat, add the onion, put the filling in the middle of the cake (we do everything as described above)
4. Lubricate each pancake with melted butter.



BANNITSA WITH BRYNZA
kg of flour, 480 g of butter, 1.5 g of citric acid, 150 g of sour cream, 180 ml of water (350 ml of milk can be used instead of sour cream and water).
For minced meat: 400 g of cheese, 6 eggs.
There are several ways to roll out dough for a bannitsa: rolling by hand, rolling out cut dough, rolling with a rolling pin, and so on. Bannitsa can be flat, in the form of a roll or an envelope.
Knead unleavened dough (flour, water, sour cream, salt), divide into portions and keep in a cold place for 15-20 minutes. Then roll out the pieces of dough in the form of a rectangle, put butter in the middle, wrap it in the form of an envelope, roll it out and refrigerate for 15-20 minutes. Repeat this process three times, each time folding the dough into four layers and periodically cooling it.
The dough for the banner can be rolled out in this way. Divide the well-kneaded dough into two equal parts, shape them into small loaves and lightly grease them with sunflower oil and let stand for 15 minutes. Then form 12-13 balls from each loaf and roll them into round cakes the size of a dessert plate. Lubricate the cakes with butter, put 12 pieces one on top of the other, keep in a cold place and roll into two layers. Place one of the rolled layers on a greased baking sheet, on top - evenly, but not in a continuous layer of cooked minced meat and cover it with another rolled layer of dough. Then connect the edges of the layers, stretching out the bottom layer a little and covering the top layer with it, make a few punctures on top, sprinkle the bannitsa with melted butter and pour over two beaten eggs. Bake in a medium heated oven.
Layers for a bannitsa can be prepared like this. Form three small cakes from well-kneaded dough, grease with oil and put one on top of the other. Then roll out a thin round layer, grease lightly with butter and sprinkle with flour. After that, with a knife, make 8 radial cuts so that the center remains intact. Raise the incised sectors of the dough and cover the center with them. Roll out the resulting cake again into a thin layer.
It should be remembered that for the preparation of a flat bannitsa, the layers must be dry. Therefore, they should be well dried or lightly baked in a not very hot oven. Laying layers of dough on a greased baking sheet, you need to sprinkle each of them with melted butter, and then spread the filling on top of each layer.
To prepare a bannitsa in the form of a roll, the dough layers are not dried, but immediately after rolling they are sprinkled with melted butter and the filling is laid.
In the middle of a portion of puff pastry, put carefully chopped cheese mixed with an egg, wrap it in the form of an envelope and bake in an oven at a temperature of 220-250 ° C.



Pie with champignons from unleavened dough
You will need:

Unleavened dough (ready-made) - 800 g
Champignons - 200-250 g
Eggs - 3 pcs.
Carrots (finely grated) - 1 pc.
Onion (finely chopped) - 1 onion
Grated cheese - 50 g
Milk - 3 tablespoons
Salt, pepper - to taste
Nutmeg - pinch
Vegetable oil - 50 g (5 tablespoons)

Cooking method:

For this cake, you first need to bake the dough base. Therefore, roll out the dough, taking into account the high sides. Lubricate the baking dish with oil and place the dough in it, be sure to prick it with a fork in several to avoid the “bloating” of the dough.
The base is baked for 15 minutes in an oven preheated to 200 degrees.

While the crust is cooking, you can start preparing the filling. To do this, sauté onions and carrots, and then add chopped mushrooms to them. Be sure to pepper and salt the vegetables.

Put the finished stuffing into the baked dough and fill with a mixture of eggs, cheese and milk, seasoned with salt and nutmeg.

After that, put the cake to bake in a preheated oven until fully cooked, i.e. until the cake is golden brown.



Calacucco
Required products:

wheat flour - 500 g
butter - 100 g for the dough and 2 tbsp. spoons - for greasing
water - 250 g
salt - 10 g
fish - 1 kg fillet
smoked bacon - 300 g
onion - 100 g
boiled egg - 2 pcs. and raw 1 pc.
vegetable oil - 2 tbsp. spoons
ground black pepper

Cooking method:

From flour, butter, water and salt, knead the dough, divide it into 2 parts and stand for 10 minutes.

For minced meat, finely chop the fillet, eggs and bacon, combine with onions fried in butter, salt and pepper.

Roll out the dough, put one layer on a baking sheet greased with vegetable oil, lay the minced meat on top, level it, cover with a second layer, pinch the edges. Prick the cake in several places with a fork, brush with egg and bake in the oven.

Grease the finished pie with melted butter, cover with a clean towel and leave for a few minutes. Serve hot.

Kurnik

For the filling: 1 chicken, 4 cups buckwheat, 5 eggs, 200 g butter, 1/2 cup chopped dill, salt.
For brushing: 1 egg.
To prepare the dough, grind the butter until white, add sour cream and continue to grind until a homogeneous mass is obtained, add salt and flour, knead a light plastic dough, leave the dough for 20 minutes.
Boil the chicken in a small amount of water, remove, separate the meat from the bones and chop finely. Before baking buckwheat porridge, grind the grits with a raw egg, dry on a board, making sure that the grains do not stick together, the glued grains must be rubbed with your hand. Boil 1.5 cups of salted water, add oil, add dried cereals, stir 1 time and bake in the oven for 45 minutes in a saucepan covered with a lid.

Groats can be poured with a decoction of dried mushrooms, adding finely chopped boiled mushrooms.

Mix the resulting crumbly buckwheat porridge with boiled hard-boiled chopped eggs and dill.

Divide the dough into three equal parts. From two-thirds of the dough, roll out the bottom about 1 cm thick, put in a frying pan, greased with oil. Spread half of the buckwheat porridge in an even layer on the bottom, finely chopped chicken on it, on top - the second half of the porridge, sprinkle with chopped dill, you can pour in a little strong chicken broth (or mushroom, if the porridge is cooked with mushrooms), cover with a dough lid, in the center which to make a figured hole for steam to escape during baking, pinch the seam beautifully, decorate with flowers from the dough, prick the surface of the pie with a fork, brush with an egg and bake until done.



Zur Balish

Ingredients:
2 eggs, salt, cream or sour cream -30g, 100g butter, 1 glass of water, 600g flour.
for the filling: 4 medium potatoes, 2 large onions, meat - beef or lamb 800-1000g, broth (may not be needed), butter 3 tablespoons.

Beat the eggs lightly with salt, add cream (or sour cream), melt the butter, add it there, then gradually add water and flour to knead a stiff dough.
prepare the filling: cut meat and potatoes into equal cubes, onion also into cubes. Mix everything, add salt, pepper (you can red). Divide the dough into 2 unequal parts - 3\4 and 1\4. From a smaller circle, roll out a circle with a diameter smaller than a frying pan. Lubricate the pan with oil, put the filling in the center, put butter on the filling. Pinch the edges, connect with the lid. put in the oven, preheated to 180 degrees. After half an hour, take it out, remove the cork, pour in the broth, then put it in the oven for another hour or an hour and 15-20 minutes. Determine the readiness by the filling (through the hole). If it starts to fry strongly, cover with foil.



Gates
Dough for gates can be made from one rye flour or from a mixture of rye and wheat flour in equal proportions (1: 1) according to the following recipe: 2 thin, glasses of flour, 1 thin glass of liquid (water, milk, curdled milk, sour cream in any ratio ), salt on the tip of a knife. Salt is not added to freshwater. The kneaded dough should "rest" for 20-30 minutes, covered with a napkin so that it does not become weathered. Roll out the dough into a tourniquet, cut into equal pieces, roll up balls, roll out thin cakes from them, give them a round or oval shape. Put a variety of fillings and pinch or bend the edges in different ways.

Stuffings for fresh-water gates

From mashed potatoes: 7-8 potatoes, 1 egg, 2-3 tablespoons of butter, salt to taste. Peel potatoes, wash, boil, thoroughly crush, add butter, egg, salt, beat well until a homogeneous creamy mass.

From cottage cheese: 100 g of fresh cottage cheese, 1 yolk, 1/2 teaspoon of sugar, salt to taste. Cottage cheese is desirable to grind with yolk, sugar and salt until smooth.

From cheese or cheese: 150 g of cheese or cheese, 1 raw egg, 1 hard-boiled egg, parsley, dill or celery.
Grate cheese or cheese on a coarse grater, add a bunch of finely chopped dill, parsley or celery, chopped boiled and raw eggs, mix.

From fresh mushrooms: 1 kg of fresh mushrooms, 1-2 tablespoons of butter, 1 onion, 1/2 cup sour cream, dill or parsley.
Boil the cleaned washed porcini mushrooms, cut into slices, fry in oil, add separately fried onions, sour cream, salt and, covered with a lid, simmer for about 20 minutes. Cool, add finely chopped dill or parsley.



Apple pie
INGREDIENTS
4 small apples
vanilla pod
Juice of one orange
Half a kilo of cane sugar
Yolk of one egg
Fresh puff pastry

Recipe

Peel the apples, cut them into pieces and simmer for 30 minutes with vanilla, sugar and orange juice.
Cut four circles of the same diameter (about 15 cm) from the dough.
Keep in the refrigerator, then spread with yolk and put back in the refrigerator
Mash the apples with a fork.
Put the fruit mass in the center of the circles, gently blind the edges with your fingers
Bake for 20 minutes at 200 C.



onion pie
You will need:
For test:

Sour cream - 200 gr.;
Butter or margarine - 200 gr.;
Flour - 2 cups;
Salt, sugar - ¼ tsp

For the "German" filling:
Bulb onion - 5-6 bulbs;
Cream 23 - 33% - 100 gr.;
Eggs - 3 pcs.;
Brisket - 50-100 gr.;
Cheese - 100 gr.;
Salt - to taste;
Flour - 1 tsp;

For the "Bulgarian" filling:
Bulb onion - 5-6 bulbs;
Thick sour cream - 200 gr.;
Eggs - 3 pcs.;
Brynza - 80-100 gr.;
Pine nuts - 2 table. l.;
Ground paprika - ½ tsp;
Flour - 1 tsp;
Note:

* The amount of dough that the recipe makes is for one pie… It comes out tall and beautiful! But we like "pizza-like" - on that-o-o-o dough, so I divide this dough into 2 parts and cook, respectively, 2 pieces.

* More about the dough: the filling is quite juicy, so the cake - the bottom of the pie - almost always gets a little wet. You can pre-bake the cake - but it will not be possible to completely avoid getting wet, the filling will still moisten the upper layers of the cake, by 3-5 mm. In my opinion, however, this does not spoil the cake at all - it's just such a feature of it. Therefore, I do not bake the dough separately, but spread the filling immediately and bake everything together.

* More about the cake: during pre-baking, without filling, the sides may slide down a little - so either lay them out higher, or put baking paper on the dough and pour dry peas / beans. This will help the cake keep its shape while baking.

1. We make unleavened dough. Margarine needs soft, pliable - room temperature. If you forgot to get it in advance - just grate it. Add sour cream to margarine, a little bit of salt and sugar, pour the sifted

Such a dough requires very little time to prepare, and in this, undoubtedly, it surpasses yeast. Previously, it was very common in Russia; pancakes are still baked from this dough. But gradually unleavened dough lost its popularity, giving way to more complex and long-lasting yeast dough. However, until now, many housewives love to pamper their relatives with pastries made on a fresh basis. For example, you can make delicious pies from it. This option is especially good when guests unexpectedly come to you or relatives decide to pay a visit. And now the visitors are already on the threshold, and there is simply no time to wait for the dough to come up. Here you will be helped by recipes for simple cooking and some fillings for them.

Unleavened pie dough

The main ingredients for making such a dough will be good and flour. The latter is also desirable to choose good quality. After all, the taste of the final product depends on this, which you will get out of the oven for everyone to enjoy. And of course, any hostess wants to arouse admiration among guests, so it is better to choose natural butter (not margarine), white flour, of the highest grade. For the recipe, you will also need sour cream and eggs, as well as sugar and salt. And some liquid: water is usually used, but here everyone chooses for himself.

The amount of each product indicated in the composition directly depends on how much dough you want to end up with. But the ratio of butter and flour in any case should be approximately 1 to 4. Before kneading the butter into the total mass, it must be prepared. To do this, you need to cut it with a knife into identical thin plates (half a centimeter - centimeter). Then take a rolling pin, be sure to moisten it with water (otherwise everything will stick to it) and roll out the resulting pieces.

It will be better if the temperature in the kitchen remains low enough during this process. Do not light the oven too early. Especially if it warms the air in the room a lot (usually this happens when the kitchen is small), since the butter should never melt. Even after you knead it, you need to keep it cold. Otherwise, the resulting dough will be greasy to the touch and will not rise well when baked.

Sour cream should be about half as much as the butter you are going to use. If you take a kilogram bag of flour, then you will need about 4-5 eggs. You also need about half a thin glass of sugar and one teaspoon of salt. 125 grams of sour cream, although a little more is possible, one package of butter is usually 250 grams. And a certain amount of pure water (which, however, can be replaced with milk, or you can take water and milk at a rate of 1 to 1), it should be as much as you use oils.

The cooking process itself does not take much time. Moreover, it is important to cook quickly here, otherwise the products are not crumbly enough. Unleavened dough according to this recipe begins to knead with sifted flour and butter. It's easier (and more efficient) to do it in a mixer. After all, we ourselves cannot stir all the lumps as thoroughly as the technique copes with this task. All other components are added to the kneaded butter and flour. Important: before you start cooking something, unleavened dough is placed in the refrigerator for one hour. When chilled, it works much better with it, the dough is easy to roll out and it does not stick to the table.

Unleavened pizza dough

Such a dough can also be prepared quite quickly and without spending much effort. Many people love pizza, and for a good evening with friends, it is the best fit. The cooking process itself here will come out even easier than in the previous recipe. To prepare unleavened dough, we need four thin glasses of flour, about 300 milliliters of water, a couple of tablespoons of sugar or powdered sugar and half a teaspoon of salt and soda.

Next, we take a not very deep bowl, in which we will prepare our unleavened dough. We sift the flour there so that the baking is airy and there are no lumps in it. Add salt, soda and sugar there, stir. Pour 300 milliliters of water into a bowl and knead the dough well until it turns into a homogeneous mass. All. Our pizza dough is ready!

toppings

As fillings for pies from unleavened dough, you can use a variety of products. For example, prepare an egg filling from eggs, butter, salt and ground pepper. Or mushroom. Here you will need champignons, eggs, grated carrots, onions, cheese and milk. A sweet apple pie is obtained by making a filling of orange juice, apples, vanilla and onion filling is suitable for lovers of spicy: a few onions, heavy cream, eggs, brisket, cheese, a little flour and salt and pepper to taste. Or, if you follow the Bulgarian recipe: onions, heavy sour cream, eggs, cheese instead of cheese, pine nuts, a little flour and paprika.