Pies "Delicate"

Category: Bakery products
Kitchen: Moldavian
Pies "Delicate"

Ingredients

Wheat flour 3 tbsp.
Milk 1 tbsp.
Salt 1 tsp
Sugar 1 tbsp. l.
Creamy margarine 100 g
Dry yeast
(I am using Dr. Oetker
they have 1 sachet for 500 g of flour,
in spoons it is 2.25 tsp.)
1 sachet
Egg 1 PC.

Cooking method

cup 200 ml

Grate margarine or cut into small pieces.
Add the ingredients to the bucket in the order recommended by the manufacturer of your bread maker. In Panasonic I set it to "pizza dough", and in LG it is just "dough".
Wrap the finished dough in a plastic bag and place in the refrigerator for 1 hour.
Take the dough for each pie a little larger than a walnut, knead it with your hands (a rolling pin is not needed) as it is very tender.
Put the filling in the middle of a thin round tortilla, join the edges and pinch.
Put the pies on a greased baking sheet, or better covered with parchment paper.
Cover with a towel and let rise.
Brush with a beaten egg and bake in the oven at 230-240 * C.

Time for preparing:

15 minutes

Cooking program:

230-240 * C.

Note

Previously, I always made this dough by hand, and after the bread maker appeared - only in it. Any filling is suitable: sweet, meat, fish, cabbage, etc.

Photo: kava




PIE - small yeast dough products with various fillings, usually elongated or in the shape of a crescent. They are baked in the oven or deep-fried (baked pies and fried pies).

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Pies "Delicate"

Tan-yana
PEOPLE !!! I want everyone to hear me. The dough is simply divine. Before, I tried more and more to make pies, but I tried to make pies from this unique dough and realized how wrong I was before. Firstly, it is very pleasant to work with it, and secondly, a very convenient portion. It turns out one baking sheet (plate 60 by 60). I laid 4 rows of 8 pieces. She covered it with a towel and left it on top of the table to come up. The pies have doubled. Anointed with yolk and in a preheated oven. The dough still rang out. When they were reddened, I took it out, sprinkled it with some water (for this purpose I use a spray bottle) and covered it with a towel. The pies cooled down and were swallowed in an instant by my home tasters. I immediately put in the second portion. I advise you to definitely try it, you will not regret it.
Quote: Bagel

The dough is fantastic and a pure pleasure to work with. Highly recommend! Even on days 2 and 3, the pies do not lose their taste at all. The best pie dough that I have come across in my life.

Quote: cheremok

Thanks a lot for the recipe. The dough is simply incomparable, rose very well, tender, awesome. I added eggs with green onions as a filling. Just super! Thank you.

Quote: natalka

And according to this recipe, I made pies with cottage cheese, a sweet pie with jam. And the last time I baked a roll with fish from it. The recipe for this dough is so good that it goes well with almost any pastry. Everything went off with a bang!

Quote: BuK @

The recipe, I'm not afraid of this expression, Divine!
The dough is excellent, and the pies are just no words !!!!!
Thank you so much for your "tender" pies!

Quote: Lena8121

The first pies. which I got! the dough is delicious. Thank you

Quote: belena

What cool pies turned out! Even my mother, the old cook, approved of it. And the son, who "hates cabbage", eats the last pie from the TV set. Thank you very much for the recipe!

Quote: mausu

thank you very much to the author for the recipe
This is the first time I've ever had such a nice dough
Wait, the cabbage will be extinguished and there will be namka for dinner

Quote: Lina

Today I have "tender" pies again.Double portion The whole apartment smells like a pile of onions and a pile of apples.

Quote: dinulka

This dough is just a miracle! Really very gentle!
Finally, I got delicious, beautiful pies!
Tastier than all those that I tasted at a party, in a cafe (although I am always critical of myself)
Thanks to the author for such a wonderful recipe and I advise everyone !!!!!!!!

Quote: Irisochka

Good morning :)
Unspoken gratitude simply does not provide an opportunity to engage in further business :) ...
THANK YOU SO MUCH
For the first time in my life I made pies and, about a paradox, they turned out. My son had his birthday yesterday, so, besides everything else, I decided to bake pies - the guests and my husband are delighted, especially because there is a lot of filling, but not enough dough, and at the same time it is not overdried, but crumbly, although I did not even sprinkle water .. ...

Quote: Nadiy

So I got to the pies. Thank you very much Dentist for her recipe.
My mother used to bake great pies and always said, "Learn my daughter while I'm alive." But I never learned. She felt the dough with her hands. It is not given to me. But with your recipe, anyone can do it. True, I probably would not have seen homemade pies without the presence of a bread machine. Thanks again!!!

Quote: BooBoo

Eh, the pies are delicious, thanks for the recipe.
Made with stuffing of their cabbage, pudding and curls in jam.

Quote: korolevstvo

Thank you very much for the recipe! My gourmets liked it.

Quote: Luysia

I baked these pies again. And when I sculpted them, I remembered how often girls write on the forums that they bake both cookies and cakes, but they are afraid to approach yeast dough.
So, in my opinion, this recipe is especially suitable for "beginners", it always works, and most importantly, the pies are very easy to sculpt, since the dough is very plastic, does not break and does not stick to the hands and the cutting surface.
Who has not yet mastered yeast dough - go for it !!!
And to the author one more THANKS !!!

Quote: Karel

Thanks for the recipe! The pies are delicious. Already done it twice.

Quote: Kalinka

Thanks for the recipe !!
For the first time in my life I baked pies! Almost succeeded. Everyone liked it.

Quote: Lenny

Yeah. It was with this recipe for "Delicate" Pies that my first step into pies and buns began. The dough is really amazing.
Dentist, thanks.

Quote: UR7IOW

Dentist, thank you very much for the recipe. We gorge ourselves on pies, one might say. The husband and daughter do not stretch for a long time. Waiting for the next portions. So that you do not have to get bored.

Quote: overena

Yes, the dough is superb. My husband asked me to thank you.

Quote: shili-tatyana2009

thank you very much for the recipe. I can't even imagine that you can use another dough for pies!

Quote: ogoniok

The pies turn out to be very tasty it cannot be more tender! I have done it more than once, though I like to put a lot of fillings, and the dough is thin.

Quote: sky

Dentist thanks for the recipe! (y) With Krasnodar flour, and with whole fresh goat milk, super!

Quote: polinavs

the dough is really delicious. very convenient "to work" with my husband stuck pies with meat ... soon we will taste it)

Quote: fedaser

I have made pies with cabbage and potatoes according to your recipe several times already. They are eaten immensely. The husband says that he has never eaten more delicious pies. Thank you very much for the recipe.

Quote: Irina_g

Thanks to the author for such a wonderful recipe.
I have made these pies many times and with different fillings (onion + mushrooms, meat, cabbage, cottage cheese) - not a single puncture.
In use, the dough is very soft, plastic. Pies always just fly away

Quote: Sweetheart

Dentist, Thank you very much for this wonderful recipe !. For two years now, this is the favorite in our family for savory pastries.

Quote: Belko

I join in thanks for the recipe. Dentis, thanks !!! For the first time in my life I baked pies. I was lucky to take this recipe, bake it with green fried onions and an egg (thanks to the forum for the filling recipe). The pies are super. It's a pity they ate it instantly. If only I could lose weight from pies, I would bake every day

Quote: Gingerbread

Yes, the recipe is excellent.Yesterday I baked cheesecakes based on this test - they turn out great. And I take the filling, almost ready-made - either a cheese mass or 4 pieces of children's ordinary cheese curds (sold in parchment paper) and just add the raisins. Easy, easy and fast!

Quote: Haha

Thanks for the recipe, the pies are wonderful!
And after the refrigerator, the dough sometimes needs to warm up in the room, otherwise it is steep and does not stick well. And how it goes away - it turns out great))

Quote: lesik_l

The dough is lovely, the husband cannot tear himself away from the pies. Tomorrow I will do more. Thanks for the recipe.
Olga Mikhailyuk
Can you use butter instead of margarine? I have problems with margarine here ...
Dentist
Quote: Olga Mikhailyuk

Can you use butter instead of margarine? I have problems with margarine here ...
No problem. When there is no margarine in the house and I don't want to go to the store, I make it with butter. It turns out great.
ikirina
Strange, but I have a faceted glass - 250 g. I even added a couple of tablespoons of flour, otherwise the bun would not roll.
I sometimes throw flour into my bread ...
In general. I do, as they say, flour - how much dough it will take, otherwise I made a pizza dough for the first time, so I got a solid snot, I had to add flour and mix it with my hands.
Dentist
I think you are completely right. It is better to control any batch (play it safe). I try to peer out the window from time to time, and then suddenly, you never know what. Sometimes the dough that I always made turns out to be liquid, and everything was OK. I suppose it's all about the humidity of the environment, and, accordingly, the flour.
And if you use a glass of 250g. then you add flour and water with this glass, so you get a slightly liquid dough (after all, the original amount of all other ingredients remains, and a little more water).
Korata
Quote: Tan-yana

When they turned red, I took out, sprinkled with water (I use a spray for these purposes) and covered with a towel.
Share - why are you splashing them with water?
Elena Bo
To be soft.
Bello4ka
I came with thanks to the Dentist
The pies are yummy! And their manufacture is a fairy tale! I advise everyone!
I just have one question. I put a lot of fillings (I like more), and after baking, the pies doubled and, accordingly, the filling became disproportionately small, that is, the top of the pie rose and a void formed between the filling and the dough. Does everyone have it?
Dentist
Quote: Bello4ka

I just have one question. I put a lot of fillings (I like more), and after baking, the pies doubled and, accordingly, the filling became disproportionately small, that is, the top of the pie rose and a void formed between the filling and the dough. Does everyone have it?
I have never had such a thing, so, with what I just did not make these pies.
Maybe the fact is that I keep the dough in the refrigerator not for 1 hour, but more. Then it becomes denser, more convenient for sculpting and you can stretch it thinner with your hands, and, accordingly, put more filling. And as a result of baking, the dough is small (it is very thin), and the filling is a lot !!!
I just thought, maybe you give the pies too much time to come up? Try to give them less time, because when you put them in the oven, they grow even more, and it turns out - emptiness.
Bello4ka
I had the dough in the refrigerator for more than an hour ... and when I defrosted it after making the pies (about 20 minutes), they didn't go up very well, but they grew up in the oven.In general, I'll have to try again, because the pies are really tasty!
Assa
Please tell the "teapot" !!!

In the "pizza dough" mode, the oven heats up and the dough is hot enough.

Question: put in the refrigerator after it has cooled down or what?
iney
I put the dough from this recipe right in the refrigerator and don't wait for it to cool down. And it always grows almost doubled and the pies turn out to be so delicious, so awesome that I make them regularly with different fillings and even without them just like buns. Super recipe !!!
Cat
Dentist the dough is simply WONDERFUL, though I didn’t finish reading the post and measured out flour and milk in 250 ml glasses - it still turns out great.On Saturday, my husband knocked to go to my granny, while they were going to knead the dough, I put it in a plastic bag and in the car, the bastard husband turned on the climate to its fullest - they were afraid that the dog in the back seat would freeze - as a result, the car was hot. We got into a traffic jam, we drove to grandma for more than 4 hours, I thought the dough was dead, but I wanted to please grandma, she highly loves baking. I was in vain worried - the TEST all the same turned out SUPER, the cheesecakes turned out to be a feast for the eyes: lush, tender, juicy and beautiful.
Dentist, THANK YOU!!!!!!!
Cat
Quote: Cubic

but now I'm going to bake again, and there is 1 egg in the refrigerator,

Leave the egg on the coating, I generally try to add fewer eggs to baking, the fewer eggs, the softer the dough. And in general, the egg can be beaten and halved. 1/2 in dough, 1/2 diluted with milk and for coating
Lika
I made them SUPER pies !!!! Knead in HP, only I had to add flour. I put apple jam in the filling (special for pies). The main thing is not to roll out the dough - I never get it right. I put as it is written 8 pieces in 4 rows on a large baking sheet and they all stuck together when baking. I did not expect such fluffiness from the dough (saf-levure yeast 2.25 tsp), it turned out to be one large pie.
Tell me who has more experience with this test:

how long can it be kept in the refrigerator?

can I not lay an egg at all?

How much to put in wholemeal flour in grams?
Thanks in advance everyone
Elektra
She made pies, the dough is really super-duper, soft tender, does not stick to hands, it is a pleasure to work! I accidentally kept the dough in the refrigerator for 2 hours, so it broke through the plastic bag and got out. I confess I never made pies especially because I did not have this miracle of bread-making technique :) now I bake in full! And I don’t know what the dough for the pies should actually be, my pies turned out to be thick, I mean, a thick crust, as I did not try to stretch them with my hands without a rolling pin, then they broke in some places and I had to just flatten them on my palm, maybe my palm was me little? How do you mold them?
Lika
Quote: Elektra

my pies turned out to be thick, I mean, a thick crust, as I did not try to stretch them with my hands without a rolling pin, then they torn in some places and I just had to flatten them on my palm, maybe my palm is small? How do you mold them?
My hands were not very good either, and I rolled each ball of dough in a glass on a wooden cutting board. Things went much faster and easier.
Elektra
It appears that yesterday I made pies again but did not add an egg, but instead of butter put vegetable oil, in general, I need to experiment :) The dough turned out to be stronger but flexible, plastic, I rolled the balls with a rolling pin probably 3mm and nothing broke !! And the edges were molded well. The crust turned out to be very thin and the fillings are soooo And the pies are so soft. Although I put rice in the filling, it did not perforate anything with its sharp ends when sculpting. And my husband liked yesterday's pies more. Although I think in the next. once I will replace it. butter on butter and see how the dough behaves, the main thing is not to add the egg, only to the coating.
Viki
🔗
Here are my Tender Pies. Yummy !!!
Thanks to the author of the recipe !!!
Lika
I kneaded the dough in the morning, put it in the refrigerator and left with a sense of accomplishment. At lunchtime I took out the dough and remembered that I DIDN'T MAKE the filling. Walnuts, dried cranberries, cinnamon were found, and I remembered the recipe for cinnamon buns from the forum. Made 17 pcs. Such delicious food !!! An ingenious dough recipe, suitable everywhere, it is not possible to spoil

ZY Flour measured 480 gr. milk 250 ml, without eggs.
Linka
I made pies according to this recipe. The dough was kneaded by HP - no problem. It still came up in the refrigerator, stood there for 1.5 hours. Very pleasant dough - easily rolled out to very thin and did not break. From the ingredients for 480 g of flour, 40 small pies were obtained. Made with stewed cabbage; with rice, egg and heat. onions; with jam. I put a lot of filling.

Then it turned out worse. The pies stood covered with a towel for 15 minutes, but did not fit (well, maybe just a little). Maybe they stood a little, hurried? Or is it not necessary to roll it out very thinly?

In general, I did not wait, smeared it with a beaten egg and put it in the oven. There the pies rose a little. They were baked well, but some had the seam open. How to do the right thing to prevent this from happening?

After baking, I sprinkled them with water - it turned out soft and tasty. But there is very little dough (muffin). Because they did not rise after the formation of the pies? Or because she rolled it out thinly? Or because the temperature in the oven jumps (it is bad for me, it does not maintain the set temperature well, it happens at 180 and 240 degrees the same thing comes out)?

It was the small pies that I made for the first time. I think this is the most time consuming task. But I want to learn. You need to surpass the mother-in-law! If anyone answers where my mistakes are, I will be very grateful. I want the pies to be small and fluffy.
Here is a photo that came out for me:
Viki
Mine turned out only 18. and the second time 24. And only two of the seams rose and parted. Maybe you really don't need to be so subtle. Yes, I did not roll out but knead the dough right in my hands.
Or maybe there was a lot of filling and this influenced the result.
Okssi
And my homemade dough liked it better without going into the refrigerator it comes out very tasty with minced meat stuffing .. You just need to add more tasty seasonings and herbs. Be sure to add a tablespoon of crackers or semolina to the minced meat, then the juice does not soak the bottom of the pie.
Lika
I had the dough in the refrigerator for 4 hours. Made 32 pieces, they were blown up so badly that one big pie turned out on the tarmac
Linka, I think the tonkova dough has been rolled out, but non-diverging seams are a real deal. The dough is slightly thicker, the filling is slightly smaller and the dough for a good pinch is just enough.
Lydia
In my opinion, this dough does not need to be rolled out at all - just knead it with your hands. I adapted like this: I cut the dough into 20 parts, taking it out of the refrigerator, knead each one and put the filling (as a rule, they do not diverge - mostly), let it stand for about 20 minutes in the oven. It turns out just 1 my baking sheet. They are baked for no more than 15 minutes.
Linka
Thank you all for your answers, I will certainly take everything into account!
So in vain I rolled out into 40 pieces (3 baking sheets), it's just that the dough rolled out so well and easily ...
kaktus
I made some more cheesecakes today

DSCN3513.JPG
Pies "Delicate"
hypnoticc
Yes, I agree with everyone, the recipe is not bad! Sedna worked hard to make pirazhkov, eaten!

pirazhki.JPG
Pies "Delicate"
Xelga
Practically, the same recipe is "Khrushchev's dough", and in KhP they make only a kneading equal to 20 minutes (program "Pelmeni"), and then immediately send the dough to the refrigerator for at least 4 hours! (some only for 1 hour). I left it overnight and I really, really liked the dough! I would like to make "Tender" pies and feel the difference! ..
Larissa 888
But I didn’t succeed. I certainly suspect that I did not have a very successful yeast. I will definitely try again. Tell me, if you take Saf-moment yeast, put them in the dough in what quantity? Also 2.5 tsp?
Lilyanna
Yesterday I baked pies - my first pies in my life. I kneaded the dough in a bread maker, everything is strictly according to the recipe. But here it turned out - soft and stuck to the hands, and when I took it out of the bucket, I just scrubbed it. so it should be, or there is little flour (strictly 3 glasses of 200 ml were poured) Although it rose well. I put it in the refrigerator for 2 hours - it still rose. When she began to roll it out, she poured flour on the table and rolled the dough from 2 sides, and then rolled each cake still so that it would not stick. The dough is really soft, it sticks well. Made with filling - cottage cheese with raisins - delicious (only sugar would put a spoon in the dough). in 15 minutes they baked, rose at 2 and turned out to be delicious. Everyone liked it. Now I want to try with a meat filling or a cake pie. Thanks for the recipe
Byuf
Girls, if anyone is here :) Help the teapot!
I have an "unconventional" bread maker - no recipes, and I have no experience. I decided to bake tender pies.I did everything according to the recipe of this branch on the Dough mode (I don't have the pizza dough mode). The time showed up on the scoreboard - 1.30h.
Is it necessary to sustain the whole cycle in a bread maker or let the food rise in the HB?
I, a fool, decided that the dough should be kneaded and put in the fridge right away ... In short, it went up a bit in my fridge there. But so beautiful :))))
How to fix the situation? The fillings are almost ready :))))
-----
As an excuse - there are just recipes, where the dough rises in the refrigerator ...
Self-taught baker
While the filling is ready to the end, preheat the oven, drink some coffee, so you can start sculpting pies.
Do not bother too much, it is normal to spend 1.30 - 2 hours for this test in the refrigerator.
Elena Bo
Byuf
I would take it out of the fridge, let it warm up on the table. I would make pies. Pies on a baking sheet and a warm oven, about 30 minutes. As appropriate, turn on the oven and oven until they are browned. In 5 min. until the end of baking, you can grease with milk, for ruddy.
Byuf
magic pies turned out !!!! thanks for the advice :)
Pies "Delicate"
Byuf
Oh, I completely forgot that I made a cool roll from this dough!
On the table, I flattened half of the resulting test and, one by one, began to roll into it everything that came under my arm. And the following happened: first, pieces of butter, on which I sprinkled sugar (twisted), then pieces of dark chocolate (and rolled it), then again butter and sugar, then walnuts, then more butter and sugar, ... well. , if I had, then I would add raisins ...
Delicious! I never thought that chocolate would not spread, but simply become elastic ... I smeared it with an egg on top and sprinkled with sesame seeds :)

belena
Quote: Byuf

The fillings are almost ready :))))

Hey! And what fillings were (this is for even more increased salivation)
Byuf
classic - cabbage and green onions with egg
Self-taught baker
Quote: Byuf

classic - cabbage and green onions with egg

Do you fry green onions before mixing with boiled eggs?
Try to fry on a plum. oil (YES not diets. food, I know !, but delicious) green onions, just until lightly fried !! (not extinguished) state ..
Lick your fingers, the filling tastes like mushrooms - mushrooms ...
How many guests were so bewildered ...
Self-taught baker
Quote: Alexandra

Well, let's start with the fact that the dough is not the most dietary
If we are to do it for the family, then to the fullest.

I do not fry, but chop hot hard eggs with butter and then mix with onions. The meaning is practically the same, minus the fuss. Fried in pies

So I pointed out: NOT dietary, only for the family, but for guests ...
The point is to fry the green onions separately and then mix with chopped eggs. You will try, on occasion, I have not yet tried (in a past life) the same, I did not think that there is a difference ...
Byuf
.... and I keep experimenting with the fillings for this test. Thanks again to the author :) !!!!
I really liked the sweet roll option. The basis is always the same: roll out a "pancake" from the dough (I flatten it with my hands, as the dough is tender), grease with melted butter, sprinkle with sugar and cinnamon, if you like. I put raisins on the edge, fold them, then walnuts, etc. You can add chocolate ... But I already wrote about this :)
Delicious with candied fruits. Dried cherries or cherries. In short, everything that is sold in stalls with all sorts of sweet and nutty things.
I want to try it with poppy seeds. My grandma made it very tasty, but I don't remember at all how to make poppy seeds for the filling. Give me a link, eh?
Natalja Ar
After all, I was going to make tender pies, I bought everything yesterday, now I am sitting and analyzing the work ahead! These will be my first pies in my life! I have such a thorn. Who made the dough in Moulinex 5002 Which program was used to make the pasta for 12 - 15 min. or on the 13th program, yeast toast 1h 25m ??
Crumb
Natalja Ar, yeast, of course. Something you haven't seen for a long time?
Natalja Ar
I have 28 minutes left until the end of the program, the dough does not even think to rise, it probably did not work out .. but I measured everything out as in the recipe ... what to do .... maybe because I just melted the butter .. I don't know there is such a pile and does not think to rise even a little in the stove .... In the refrigerator, it probably does not even rise. Why did everyone succeed, but I did not
Mueslik
Natalja Ar, do not worry, this is not grief yet, the program will end, turn it on again for a short while to knead the dough and turn it off again, wait for the dough to rise at least twice. This is if you are sure about yeast
Tat
Was the yeast really working? If there is still something left in the pack, check - pour it into a cup of warm water, tsp. stir sugar and there tsp. yeast. If, after 3-5 minutes, movement begins in the cup (the cap should appear from the yeast), then the yeast is working, and if not, then ... So you will find out if the yeast is to blame for the dough not growing.
If the yeast is normal, then just try to let the dough stand for a longer time in a warm place, in the same bread maker (check at the same time whether the dough is warm, whether it was heated during the standing stage).
The melted butter could hardly do any harm, unless of course the butter was hot (in this case, in contact with the yeast, the latter could die).
There will definitely be a reason, in any case, in cooking, failures are inevitable and you should not be upset because of them. With experience, it starts to turn out well more and more often.
Natalja Ar
I report, About what is happening, Tsto at the end of the program still rose, a little, say, the size of the dough itself, I kept it in the oven for another 15 minutes because it’s warm there, The oven does not let it down heats everything well, I just made buns yesterday, so the dough is just a little I didn't get out of the oven, so I was expecting something like this ... But no, so I got scared, Yes, I didn't find new yeast that I usually take .... Now I'll start checking them! ...
I put the dough in the refrigerator, everyone writes that it just rises very much there, I'll see it in an hour.
But it was easy to get out of the bucket! It didn’t stick to the hands at all and almost didn’t remain on the bucket. It could still rise. I do not know directly whether to start making the filling.
Tat
Once it has risen, then everything is fine, prepare the filling. The dough is good, it will be delicious

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