Pies "Delicate"

A "glass" is usually 250 ml. This is where the batter comes from.

So in the subject it is written that measure with a glass of 200 ml.

I came again for the recipe to thank
This is bliss - such pies, no matter how much you do - everything is not enough! I repeat the last ones in "encore" - with fried onions, chicken liver, eggs and buckwheat.
The opportunity to freeze the dough is very tempting, especially when guests ask for the evening. But the sequence of mixes is confusing. Tell me, who has already frozen: after HP, immediately into the freezer, or wait? And what to do with the dough after defrosting - should it be left on a high rise before cutting, or is it enough to just warm it up to a "lively" dough to the touch?

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 is suitable for almost any baked goods. Everything went with a bang!

did you put on the "pizza dough" mode?

Girls, I apologize in advance if a similar question has already been asked, but still ... If you knead the dough for pies on the "Pizza" mode (in my HP it is 1 hour 25 minutes), then after the kneading is over, the dough should be left in HP for the approach, or immediately pull out and put in the refrigerator?

Krosh, I immediately put it in the refrigerator, sometimes right in the bucket.

[Linochka]

Linochka
Thank you for quick answer ! And here are the pies:



Made with three fillings: potatoes + mushrooms, apples + cinnamon, apples + banana. The family liked it ... very much!
DentistThank you so much for the recipe! Fast, simple and delicious!

please tell me, is this dough suitable for frying?

please tell me, is this dough suitable for frying?

This is a magic oven dough, it's thin.
For frying, try Finnish.

Thank you so much for the dough recipe!
How many times have I done, so successfully my Daughter sculpts pies from him, handsome men come out. And today they decided to screw such buns from him

Thanks a lot to the author for the recipe!
I bake buns every day, change recipes for Friendship Bagels and Tender.
very convenient - in the evening I made the dough (I make yeast dough in my oven on the mode), and in the morning, while the kinder is at school, I collect the pies in the oven.
Husband just in time for breakfast in the morning, and son when he comes home from school.
I liked it very much with curd filling. It is a combination of such a filling and a delicious dough.

[Is the egg added to the dough or is it just for coating the pies?]

Thanks a lot for the recipe! Delicious dough.
The only thing that I didn't quite understand is Is the egg added to the dough or is it just for coating the pies?
I did it twice the same way, with the egg inside.

First: kulebyaka with canned pink salmon and onions.


And second: buns with sugar, cinnamon and cardamom + some with raisins.

la_sotte, kulebyaki with cheese, buns - beauty!
If the eggs are over, then this dough will be good even without an egg (once I forgot to add to the first portion of the dough, added it to the second. Then I interrogated everyone - no one noticed the difference).

[lina]

lina, How interesting. I'll try this experiment too

For breakfast I made snails with cheese and basil (and some also with tomato paste). It turns out that in the freshness zone (the so-called "zero chamber") the dough cooked in the evening waits for the morning perfectly, does not run away anywhere and only doubles. In the morning, breakfast is ready in half an hour.

[la_sotte]

And second: buns with sugar, cinnamon and cardamom + some with raisins.

la_sotte pliz, is it possible in more detail? An interesting combination of cinnamon, cardamom and sugar, how much of what?

wwwika made about four tablespoons of sugar and one each of cinnamon and cardamom. Enough for the entire batch of dough for this recipe.

Good day! I only have a bread maker (Panasonic SD-255) for a couple of days. He baked just ordinary bread, French and Kulich delicious from Elena Bo. I really want to try tender pies, but I have a couple of questions. I read the entire thread, but I still did not understand how much better flour in grams, because who writes 400, and who writes 480? Which milk is better than store milk or market milk, and if the second one should be boiled over? And yet, since I am an amateur in this matter, I cannot understand with the regime. Written by: pizza dough. On the branch I often saw questions about the cooking time, but did not understand. The instructions for the HP say t: the main dough is 2 hours 20 minutes, and the pizza dough is 45 minutes. Is that enough?

[Dgoana]

The instructions for the HP say t: the main dough is 2 hours 20 minutes, and the pizza dough is 45 minutes. Is that enough?

Dgoana, try to make everything stupid according to the recipe, including the "pizza dough" mode. Then put the dough in the refrigerator. Surprisingly, there it will do. And when you form the pies, they will stand on the proofer and everything will be OK. Just don't roll out the dough with a rolling pin. Cut into the required number of pieces, knead each with your fingers, continue as usual.

[Lydii]

And so my report:

I want to note that these are my first pies. I bake everything. And pies, and cakes and Easter cakes, but hands did not reach the pies ...

Did almost everything stupidly according to the recipe. The only thing, instead of margarine, I put butter (82.5% in Vologodsk Solodkovershkovo). Yes, and kept it in the refrigerator for 1 hour and 30 minutes.
Since the pizza is only 45 minutes on the program, the dough practically did not fit, but it was easily taken out of the bucket and did not stick to your hands. But in the refrigerator it came up very well. She sculpted it with my hand, without any rolling pins. Everything is fine. At first I did it on the basis of 24 pies, but I realized that it was big for us, and started a little smaller. It turned out 25 pies (just my baking sheet) and 3 buns already on the second baking sheet. The only thing is that I kept it in the oven for about 25 minutes. But I have such an old oven, and it doesn't show the temperature
The pies are excellent. They just melted in my mouth. In general, everything is super-duper! Everyone is very happy !!!

Many thanks to the author for the recipe! And thank you so much Lydii for your attention and advice !!!

Meat pies:


and goodies:

[Dgoana]

Dgoana, wonderful! Such beautiful simply cannot but be delicious! But what I have never tried to do from it is buns. I think they are not sweet. Or does sprinkling sugar on the buns make up for the lack of sugar in the dough?

Or does sprinkling sugar on the buns make up for the lack of sugar in the dough?

More than compensates! The buns are great from this test (on the previous page my photos of buns).

[Lydia]

Lydia! Thank you very much for your rating. The buns are delicious too. First I greased it with butter. Then she poured in more sugar. When I wrapped it up and greased it with an egg, I also sprinkled it with sugar. Everything is delicious. But there is nothing. Ate

Everything is delicious. But there is nothing. Ate

Well, since you ate it, it means it's really tasty. I usually baked my buns like the Moscow ones - this is a heavy butter dough. Tasty, but somewhat monotonous. Must try out of this test. And diversify the sprinkles. And then I was limited to one granulated sugar. Well, sometimes with cinnamon.

You know, we also always baked buns from pastry and pies, and pies (mom pies), and only with sugar. With cinnamon, no, they don't. But this dough also turned out to be very tasty. Moreover, such a light dough in work, just super. I see here many of him bake and buns with raisins, and cheesecakes, and rolls. And even crocodiles. On Monday I will try to make sweet pies with an apple or a pub. And by the New Year of the crocodile. As an experiment. If it works out, I'll do it for the godchildren for Christmas!

And if the filling is with an apple, try this filling: stew the apples a little, adding sugar or honey to taste, and at the end, after turning off the stove, a little cinnamon, very tasty !!!

🔗
Thank you for enjoying your recipe pies
The dough after the freezer (divided the portion into two parts!), Subsequent defrosting in the refrigerator and baking - Delicious It is very convenient!

And yesterday I decided to try to make this dough from flour FOR. And I can’t understand now: either I didn’t add flour because of thoughts wandering somewhere far away, or more flour is required for it - I added a whole glass and kneaded for an additional 5 minutes on "dumplings". For an hour and a half in the refrigerator. The dough rose less than with premium flour. But here, perhaps, the cause is yeast - I put it (baked, by the way, with pressed yeast) as usual, but a little more would have been needed. The filling is stewed cabbage with onions and rice with an egg. Baked for 20-25 minutes for about 200 *. The family was stunned by the unusual type of pastries and ... leaned on pies. And this is when you have pumpkin bread-cake and pancakes with butter and sugar on whey. Just like in an old cartoon: "All these yes these ... sheep and rams ... I want a little bit of meat ..." So now there will be a holiday on my street at times, that is, pies.

Please tell me a new one! )

Can cranberry pies be made from this dough? And if so, should you add more sugar to the dough? After all, the filling will be sour.
For the filling I'm going to use 400 grams of fresh cranberries, plus 8 tablespoons of sugar - this is boiled with a little starch.
Thanks in advance for your reply!

[Amiga]

Amiga
Sure you may ! And with cranberries, and indeed with anything! That's about a large amount of sugar in the dough, it's not for everybody, personally, I would not increase the sugar, even taking into account the sour filling, but in general this is of course a matter of taste - it's up to you. But such a dough has not been tried:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0, it will be sweeter, I made pies with apple filling with it, I will tell you a gorgeous dough (all my last pies are exclusively from this dough), although "Tender" is also a delight!

[Crochet]

Crochet, thanks for the advice!
I will try to do with the sweet dough you are talking about. What do you think, if you take not a kilogram for the dough, but a pound of flour, how many cranberries will you need for the filling?
I'm immediately afraid to do so much: I'm still an inexperienced baker.

[Amiga]

Amiga
I myself most often make this dough out of 500 grams of flour (though I made a couple of times to sculpt from a kilogram of pies), but I have complete trouble with the filling, I just can't learn how to calculate the amount of filling suitable for the amount of dough, more often I still have the filling, although there have been such things that were not enough, so I apologize, but in this matter I am not an advisor ... Maybe someone else will tell you ... Girls, who knows, teach, eh?

For the first time I prepared dough in a bread maker and pies in general according to your recipe. Here's what happened! Thank you very much for the recipe and explanations for it.

Do pies get stale quickly?

No, they practically do not stale at all. When you take them out of the oven, they are hard. It is necessary to cover with a towel and they all become soft and then I store them in the refrigerator, for example, then I heat them as needed in a microwave and they are always soft.

The pies are wonderful - I've been baking for two days already .. everything is eaten instantly, even there is no time to photograph!
And what other filling besides meat, rice and cabbage can you think of for them?

The last couple of times that I baked these pies, they burst for some reason (although everything was fine before). Could it be from an overabundance of filling (when you try to stuff the filling for 30 pies at 15)?

The pies are wonderful - I've been baking for two days already .. everything is eaten instantly, even there is no time to photograph!
And what other filling besides meat, rice and cabbage can you think of for them?

My mother-in-law once baked with loose layered marmalade, but I don't know if it is for sale. Unlike jam, it does not flow out of pies.

My mother-in-law once baked with loose layered marmalade, but I don't know if it is for sale. Unlike jam, it does not flow out of pies.

For sale.Several times I have already bought in bulk in tents with sweets in the confectionery departments of shops and in the market. But I like it more in the factory boxes, but it comes across less often.

You can also make coarsely grated apples with cinnamon and sugar, mashed potatoes with onions and mushrooms.

And I baked with plastic marmalade !!! It's great! Don't flow! The only thing is that you cannot eat pies with them hot, you can burn yourself with jam, since the dough is already barely warm, and the jam is still boiling.
You can make a filling of rice with a boiled egg, only the rice should be well salted.

The pies are wonderful - I've been baking for two days already .. everything is eaten instantly, even there is no time to photograph!
And what other filling besides meat, rice and cabbage can you think of for them?

Onions, potatoes, apples, chicken, liver, jam, carrots, mushrooms ..... Anything! With what I have not baked them already.

Hostesses, please tell me why put the dough in the refrigerator after the bread machine? What happens if you cut the pies right after the "dough" mode? The stove is already kneading ...

Hostesses, please tell me why put the dough in the refrigerator after the bread machine? What happens if you cut the pies right after the "dough" mode? The stove is already kneading ...

It goes very well in the refrigerator! After all, the author said that he made the dough on the Pizza program, and this is a short program, only 45 minutes, on which the dough does not have time to come up. Here in the refrigerator, it is understood.

Anastasia, if I have a "dough" mode for 1 hour 30 minutes (30 minutes - kneading and an hour of proofing with heating), do I also need to put it into the refrigerator or can I immediately sculpt pies? And why in the fridge? Doesn't the dough go better when warm?

[HERE]

And I generally put the dough into the refrigerator right after kneading, after 2 hours I take it out, cut it, let it distance and bake ... The pies are awesome! And it turns out that you also need to defend in HP ... I HERE I asked a similar question to me lina I immediately advised that ... in the refrigerator ... since then I have been doing this ...

So, girls, I am reporting: the pies turned out to be just super and came up gorgeous WITHOUT SENDING THE TEST TO THE REFRIGERATOR. I just cut the pies straight away and gave them an hour to come up on a baking sheet on the stove with the oven on. Next time I'll try to run the dough through the refrigerator and catch the difference. My variations - instead of milk, I had whey and instead of margarine - lard. Om-Nom-nom!!! Thanks to the author !!!

[sweeta]

And who can tell you something original about these pies?

sweeta
Oh, it is difficult to advise something "original" without knowing your taste preferences / preferences ... Try to choose the filling to your taste here in this thread: FILLINGS FOR PIES, PIES, ROLLS
Good luck to you !
P.S. I remembered that not so long ago I made a very original filling from cottage cheese with fried onions, my homemade ones really liked it! But again, the taste and color as they say ...

just read the potato filling with processed cheese, can you try? And I love salty cottage cheese !!! And what exactly do you put in this cottage cheese with onions?

I just pulled out my dough from HP, it seems to me that it is too "wet," it asks to add more flour ... or is it really necessary ??? I did everything strictly according to the recipe (glass = 200ml) I put it in the refrigerator ...

[Thanks a lot to the author of the recipe.]

Thanks a lot to the author of the recipe.I was especially pleased with the work with the dough - elastic, pliable, does not stick to hands and table. I experienced difficulties only at the stage of restraining my men during a photo session. (BUT they have recently been accustomed - salivation only after the flash, and poking around in the cartoon with plastic spoons) In the background there is a roll-roll made of the same dough, I just bothered to sculpt.

By the way, a chef I know for a long time taught me how to mold pies in this way: we take a piece of dough in our hand, squeeze it into a fist and squeeze out the balls (the ball comes out of the space between the bent thumb and forefinger).When you do, you will immediately understand how. It turns out very quickly.

Well, here I baked my delicious pies !!!! At first I thought that the dough was liquid, but after the refrigerator everything turned out as it should, it fit well, the pies were formed easily, but I read the filling here on the website ... Mashed potatoes, fried onions, dill and processed cheese ... Well, delicious, I can tell you !!!

sweeta, very appetizing pies, how did you grease them?
The filling is original, I have never done it with this, I will have to try.

[thyme.]

Girls, I also know a similar and tasty filling. Only instead of processed cheese - feta cheese. Cheese grated, potatoes (50 to 50), and Provencal herbs. Or any dry herbs where present thyme. It is necessary.