Delicious Toppings

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Pies and fillings are interrelated things. They complement each other, giving the product a unique taste. Here are some of my favorite recipes

The content of the filler for pies depends only on your imagination. Feel free to experiment. Sometimes, even the most incredible food combinations lead to amazingly delicious results.

Cherry pies

This cake was baked by my grandmother, every time during the berry ripening season. The bones were selected by hand. Sugar was added, excess juice was merged. The mass did good push-ups. A small amount of sour cream was mixed in, 0.5 packs of starch to bind the liquid. The dough was rolled out in a continuous sheet to the size of the baking sheet. Then the filling was laid out neatly. Above is a new layer of dough. A hole was made in the middle of the top sheet. “So that the cake breathes during cooking,” - this is how the grandmother explained. It turned out to be unusually tasty and tender.

Pies with meat and cabbage

Chop cabbage in a wooden trough with a hoe. (You can replace this process with a sharp knife into small pieces.) I fry finely chopped onions in a separate frying pan. I mix all the ingredients. I add some salt to taste.

There is no need to add additional fat. The fat contained in the minced meat is quite enough. If desired, I fry the cabbage in a pan with vegetable oil for about 20 minutes to give it a creamy color.

Pies with green onions and eggs

Cook eggs hard-boiled for 10 minutes after boiling water. We clean from the shell, finely chop with a knife. Cut the green onion feathers 0.5 cm long. If they become tough, then crush them in a saucepan with a crush. Mix with eggs, add salt to taste, melted margarine.

Echpochmak

In the original, raw ingredients are taken for this filling: minced meat, potatoes cut into small pieces, chopped onions. I like to use boiled ingredients for reliability.

When cooking the soup, I put in more chicken breast than is required. Excess meat is used for baking. I cut it in small portions. I boil small potatoes in their "uniform" for 15 minutes. Peel, cut into pieces. Fry the chopped onions until golden brown with a lot of oil.

I mix the ingredients, add some salt to taste. For pungency and aroma, I add spices: basil, black pepper, seasoning for potatoes or pizza.

I put the filling on the dough. I form triangles. The seams remain on top.

Sweet apple pie

Now is the season for fresh apples. I leave the preserves and marmalades for winter use.

I free the pre-washed fruits from the core. Cut into small pieces, add granulated sugar. I stir it. I leave it for a while. I squeeze out the released juice. I roll out a piece of dough to the size of a baking sheet. I spread the filling 4-5 cm thick. (During cooking, the layer is significantly reduced.) Cover the top with a layer of dough with a smaller size. I pinch the edges, forming a scar. I make a hole in the middle. Excess moisture evaporates through it.

Little tricks

1. I add a small amount of melted butter to the filling as a muffin. It improves the taste, adds juiciness to the pies.

2. Slightly overshoot the filler, part of the salt absorbs the dough.

3. Early varieties of cabbage do not require preliminary heat treatment, mid-season and late ones - I scald with boiling water to soften the leaves.

4. I take homemade minced meat raw, but previously thawed. Due to it, the juiciness of the filler is preserved.

5. If liquid is released from the filling, then I seal the pies with a seam upward, in the form of triangles. For the reliability of the edge, I decorate it with a braid-type edging.

6. I pre-fry the factory minced meat from the store for 15-20 minutes in a hot skillet. Then I mix it with the rest of the products.

I hope that my recipes will help you try new tastes of pies. Discover the talent of a real culinary specialist. It's so nice to please your family with homemade, ruddy, hot baked goods. And what is the aroma in the kitchen! It is simply impossible to convey these feelings in words.