Signature pie in Tortilla Chef 118000 Princess

Signature pie in Tortilla Chef 118000 Princess

Category: Bakery products

Kitchen: ukrainian

Ingredients
Flour	230g
Margarine	120g
Sour cream	2 tbsp. l.
Salt	1/4 tsp
Soda	1/4 tsp

Cooking method

• Dough preparation.
• Knead 130g flour + salt + 120g margarine.
• Add 2 tbsp. l. (with a small slide) sour cream. We mix.
• Add another 100g of flour. Top with flour - 1 / 4h. l. soda. Mix a pile of flour and soda together. Then we interfere with the bulk.
• Knead the dough until smooth. Not for long.
• Puts the dough into a container, cover with foil.
• Refrigerate for 30 '(1h or overnight). The dough can stay in the refrigerator for longer.
• Filling.
• 1st layer: meat (mushrooms, cabbage) fried with onions, spices and herbs.
• 
• For the first layer, 370g-390g of filling leaves.
• 2nd layer: 2 eggs, fried onions * (2 medium), 1 processed cheese (grate on a coarse grater or squeeze through a wire rack), herbs.
• * Fry the onion with the addition of sugar, salt, pepper, herbs. You can also ground coriander and laurel. sheet. To darken a little.
• 
• ** The second layer is usually left unchanged. And in the first I fill in any available (meat; fish; cabbage, etc.)
• You can also fill both layers with fillings at will, for example: meat - cabbage, etc.
• Forming the cake.
• We will roll out the dough into 3 layers.
• On the bottom - a little less than half of the resulting test. The rest is for the next two.
• Cooking.
• For the lower layer, 150g of dough will be needed. For the convenience of rolling we take 200-250 grams.
• Spray the rug and a piece of dough with flour. Roll out thinly. We don't add a lot of flour. The dough sheet should adhere slightly to the mat for ease of transfer (with the mat):
• 
• 
• 
• 
• * If you transfer the layer with a rolling pin, then you need to use more flour for burning so that the dough does not stick to the mat.
• We carefully distribute the dough layer over the deep part of the stove:
• 
• Lightly sprinkle the surface with flour:
• 
• We spread 370g-390g of meat filling (mushroom in the photo):
• 
• Roll out 110g of dough for the second layer (after trimming - 74g-80g):
• 
• Cover the filling with a layer of dough. Cut along the edge:
• 
• We prick with a fork. You can sprinkle with flour a little:
• 
• We spread the second layer of filling. Onion - 110g:
• 
• 2 eggs:
• 
• 1 processed cheese:
• 
• Greens:
• 
• For the top layer, roll out the rest of the dough and use the tescoma mold to cut out the grate:
• 
• 
• 
• We transfer using a rug to the pie preparation:
• 
• 
• Cut along the edge and grease with an egg:
• 
• We wrap the edge of the lower layer (edging) on ​​the lattice:
• 
• * Another way of forming (without a grid) - in the "Note"
• Baking.
• Bake 30 'for 3, + min. 5-10 stand.
• Now you're done:
• 
• 
• Incision:
• 
• 
• Let everything turn out delicious!

The dish is designed for

1 cake

Time for preparing:

3 hours

Cooking program:

Main

Note

Molding with a simple (one-piece) top.

Lower layer:

Sprinkle a little flour on the bottom. We spread the already prepared mushroom filling:

Cover with a layer of dough. We prick with a fork. You can sprinkle with flour a little:

We spread the second layer of filling (onion, eggs, herbs, processed cheese):

We turn inward (on the filling) the edge of the lower layer of dough. Lubricate it with a hammered egg (you don't need to lubricate it):

We close the cake with the top layer of dough:

We fill the edges of the upper layer inward (under the side rim of the form).
Raise the edge of the upper layer and slightly push the barrel of the formed pie towards ourselves:

We fill the raised edge of the upper layer of dough under the side:

And so on, we continue:




If the top layer is without curly holes, prick it with a fork and press it gently with your fingers slightly along the top.So that the side edge fits tightly to the side, and so that the rest of the air comes out from under the top cake.

Lubricate the top with a beaten egg:


* You can shape the top just with a hole in the center and edge out:

Oven option

Dough:
Flour - 450g
Margarine - 250g
Sour cream - 3 heaped tablespoons with top but not much
Salt - 0.5 tsp.
Soda - 0.5 tsp.
Dough preparation.
Knead 150g flour + 250g margarine.
Add 150g flour - mix.
Add 3 tbsp. l. sour cream (or 4 full sour or kefir).
We mix.
Add another 150g flour. Top with flour - 0.5 tsp. soda. Mix a pile of flour and soda together. Then we interfere with the bulk.
This amount of dough is based on a mold measuring: 26cm × 35cm × 5cm:

Filling:
1st layer: fried mushrooms with onions, spices and herbs.
For the first layer, the filling leaves, approximately a full tamped 750 ml container.
2nd layer: 4 eggs, fried onions (I take 4 more than medium pieces), 2 melted cheese (rub on a coarse grater or squeeze through a wire rack), herbs.
We bake in an oven preheated to 180 ° - 200 ° 45 '

A version of making a pie in Big Princess.

Knead the dough by quantity as in the oven version. A little will remain.
For the lower layer, 250 g of dough was needed (for rolling, I took a piece of 350 g):

Trim the edge with a small margin, sprinkle it with a little flour:

For the first layer of filling I used:
400g chicken fillet cooked in AF:

Grind in a meat grinder, large wire rack.
160g cooked onions with spices and herbs:

And 20g 10% cream.
Total fillings for the first layer - 580g (550g is possible):

Spread evenly over the dough. A little rammed. On top, there are a few strips of oil (you can without it):

For the middle layer, 160g of dough was needed (rolled out 280g):

Trim the edge:

We prick with a fork, sprinkle with a little flour:

For the filling we need:
200g of fried onions with spices and herbs, + 3 boiled eggs (CO) + 2 processed cheese + 20 g of finely chopped herbs (parsley or dill).
* I have in the filling instead of fried onions: spinach and nettle stewed with 10% cream + cooked onions. Together - 210g.

We lay out the prepared components. Distribute the filling evenly so that it does not collect in a slide in the center. We make sure that the side parts along the circumference are filled.
Green onions:

3 eggs:

2 curds:

20g fresh herbs:

Dip the palms in flour. And lightly tamp the filling.
We work with the upper layer of dough.
For rolling, I took 300 g of dough. The mesh took 110g. But if the top is solid, it will take a little more (about 150g-180g).
We transfer:

* I transferred the entire workpiece. But you can only transfer the mesh, and not the entire layer as a whole. Mesh is sufficient for top coat.
We cut:

Lubricate the top and open sides of the lower layer with an egg:

We close the side of the pie in a circle. Lubricate the resulting edge with an egg:

Baked cold: 22 'incl. + 8 'off (stand):

Hello everyone and welcome

[Marysya27]

Marysya27what beauty and deliciousness!

Beauty and deliciousness!

[Alla]

Alla, so you know how to show everything so enticingly and contagiously ... that you yourself want to bake something.

[Marysya27]

Marysya27, Allochka, pie, and a photo! Awesome! Beautiful molding, and a cool flower! What squeezed out ??? Thanks for the recipe and MK.

Alla, I wrote in the subject of Tortilla that it is perfect and beautiful. Thank you for the photo and for showing you how to make such beauty.

[Marysya27]

Double decker! Great. I don't have such a shape, but there is a Teskomovsky roller for the mesh - I think it will do. It remains to get onions and cheese, and everything else, including the bottom filling, oddly enough, is already available, even sour cream. Still probably to the top layer of tomato in the subject will be. What room for imagination at all: down the cottage cheese, up a lemon or an apple ...
Marysya27, as always, you are a source of inspiration, thank you for sharing such beauty.

[Rottis]

Rottis, Elenochka, Marpl, Marinochka, Ilmirushka, lettohka ttt, Natasha, $ vetLana, Svetlana, Anna67, Anyutushka, dear girls, how joyful and pleasant that they dropped by

... there is a Teskomovsky roller for the mesh - I think it will do ...

Of course it will do. For even distribution, you can stretch the dough on a mat (pizza spatula or board) and in the freezer for at least 10-15 to fix it. And then - "do sho hosh with him"

.. to the top layer of tomato in the subject will be.

I haven't tried it with tomatoes yet. I think you can add, just make sure that there is no sputum.
Onions can be half with green.
The filling can be varied and combined at will; both salty and sweet versions.

... you want to bake something.

Golden words Try it. The pie, although simple, but for any feast - order N1.

and a flower bird ... What did you squeeze out ???

Natun, I'll show you a little later

just make sure there is no sputum

also such a fear arose - in the dryer!

Marysechka, the pie is simply amazing, and how beautiful it is, ((((during the fires, now I also want such a thing, there are cutters with a roller, as many as 2 sizes, but they are not friends with me)

The beauty! And where do they get such a wonderful felling?

Alla, thanks for the recipe, such delicious photos - it's impossible to pass by, she took the recipe into the piggy bank.
You seem to have a GF-grill, can you give any baking recommendations? The stove is idle.

[Svetlana777, Svetlanka]

Svetlana777, Svetlanka, lily_a, lily, Ne_lipa, Victoria, joyfully greet

The cut is called "Mold for cutting the mesh of DELÍCIA dough ø 30 cm"
I bought in the store
🔗

You seem to have a GF-grill, can you give any baking recommendations?

Twirl, I have a Princess1. She also cooked this pie in her, only she did not write down the details. It was necessary quickly If with details, then I will cook again - I will clarify. If without details, then:

The amount of ingredients for the dough is the same as for the oven.
(Margarine is not 250g, but 200g. And flour, respectively, 380g-400g. The rest of the dough is unchanged.)
The fillings are also slightly smaller than for the oven.
For baking. Position "3" of the t ° regulator in Tortillka is 170 °. In GF there is a regulator too.

"Form for cutting dough net DELÍCIA ø 30 cm"

Yes, I saw that they are more expensive for some reason ...

Allochka, thank you for the information

[Ne_lipa]

Ne_lipa, Victoria,

for some reason they are more expensive here ...

Svetlana777, Svetochka, we, too, were cheaper last year. The price is too high, as for a piece of plastic: it was and is. But the thing is cool. You will use it without worry and enjoy it. My closest circle is already stocked. Everyone is happy.

[Allochka]

Allochkaoh, what an amazing cake! Beautiful and soooo delicious. Yum!
Thank you very much for the recipe!
I promise I'll talk myself into thinking about trying to bake it. No, well, really, I will never master such a miracle.
Allus, thanks! Amazing cake!

a very good recipe for the availability of ingredients for the dough, and the filling is generally cool, as well as the design, I just want to bite off a piece) will have to be prepared, thank you very much for the recipe!

[Rituslya]

Rituslya, Ritochka, kavmins, Marinochka,

... I will persuade myself to think ...

Better this way:

... you just want to bite off a piece) you will need to cook, ...

And even better: "I will cook unconditionally and unconditionally!"
Girls, everything will work out and it may even happen that it will become a cake and your brand

have a GF-grill, can you give any baking recommendations?

Ne_lipa, Victoria, I can already



I took it to the "Application".
Pie version for the big Princess:

Knead the dough by quantity as for the oven version. There will be a little surplus for bagels
For the lower layer, 250 g of dough was needed (for rolling, I took a piece of 350 g):

Trim the edge with a small margin, sprinkle it with a little flour:

For the first layer of filling I used:
400g chicken fillet cooked in AF:

Grind in a meat grinder, large wire rack.
160g cooked onions with spices and herbs:

And 20g 10% cream.
Total fillings for the first layer - 580g (550g is possible):

Spread evenly over the dough. A little rammed. On top, there are a few strips of oil (you can without it):

For the middle layer, 160g of dough was needed (rolled out 280g):

Trim the edge:

We prick with a fork, sprinkle with a little flour:

For the filling we need:
200g of fried onions with spices and herbs, + 3 boiled eggs (CO) + 2 processed cheese + 20 g of finely chopped herbs (parsley or dill).
* I have in the filling instead of fried onions: spinach and nettle stewed with 10% cream + cooked onions. Together - 210g.

We lay out the prepared components. Distribute the filling evenly so that it does not collect in a slide in the center. We make sure that the side parts along the circumference are filled.
Green onions:

3 eggs:

2 curds:

20g fresh herbs:

Dip the palms in flour. And lightly tamp the filling.
We work with the upper layer of dough.
For rolling, I took 300 g of dough. The mesh took 110g. But if the top is solid, it will take a little more (about 150g-180g).
We transfer:

* I transferred the entire workpiece. But you can only transfer the mesh, and not the entire layer as a whole. Mesh is sufficient for top coat.
We cut:

Lubricate the top and open sides of the lower layer with an egg:

We close the side of the pie in a circle. Lubricate the resulting edge with an egg:

Baked cold: 22 'incl. + 8 'off (stand):

[Marysya27, Alla]

Marysya27, Alla, great cake! I'll bookmark it. Thanks for the recipe

Hello everyone. Yesterday I baked 2 pieces to work. in Big Princess Here is one of:
Only from a different test.

Hello,
I cooked a cake several times for holiday gifts in the Gemlux oven: