What types of pinching are there for pies? How to properly and beautifully make pies from yeast and non-yeast dough? Secrets of making pies from yeast dough

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Wednesday, September 12, 2012 11:42 + to quote book
Pies (small pies) are small-sized products made from yeast dough. They are usually elongated or crescent shaped. They are usually baked in the oven or fried in oil (deep-fried).

The filling in pies can be very varied: mushroom, meat, vegetable, sometimes very complex, consisting of several components.

It is important for housewives to pinch the edges of the pie well so that the filling does not fall out during baking.

Here are some ideas on how to beautifully pinch the seam, which will not only hold the filling inside, but will also become a decoration for the pie.

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Cooking/Dough Products 1000 . +1 advice/Little tricks of big cooking

What are the different shapes of pies?

Without delicious pastries, the history of Slavic cooking is unthinkable. Over the years, new ways to beautifully sculpt pies have regularly appeared. The main secret to obtaining original baked goods is a combination of tasty filling, good dough and the skill of the cook. It is worth noting that pies are an unusual dish, because depending on the filling they can be:

dessert (made with jam or cottage cheese);
appetizer (made with vegetable or mushroom fillings);
main dish (made with meat, potatoes or fish).

The uniqueness of flour products lies not only in the wide variety of fillings, but also in the form of baking. You can make pies from different doughs:

yeast (prepared using sponge or straight method);
yeast-free (custard, puff pastry or cheburek).

Making pies from yeast dough turns into a real art if the housewife shows her imagination. The shape of the products can be square, round, oval.

To ensure that your pies excite the appetite of everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

Pour a little sunflower oil on your palms so that the workpiece does not stick to your hands.
To ensure that the edges of the cakes stick well, they can be greased with water or egg white.
Before putting the pies in the oven or frying pan, leave them for 15 minutes under oiled cling film. Thanks to this, the baked goods will become fluffy and appetizing.
To ensure that the pies have a golden brown crust, you need to brush the tops with beaten egg yolk.

Round products take us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:

Roll out small cakes from the dough, about 5 millimeters thick.
Place the filling in the center.
The edges of the cake are gathered in the middle of the pie.
Pinch the edges to make a pouch.
Place on a baking sheet, clamp down.

Oval is the most popular form of yeast pies. For filler, you can take onions with eggs, cabbage, liver, etc. How to make oval-shaped pies:

Divide the dough into balls.
Roll each ball into a roll.
Cut the resulting rolls into 4 cm pieces with a knife.
Roll each piece into an oval cake 3-5 mm thick.
Place the filling in the center.
Place one edge of the workpiece on the other, mold the pie in the shape of a semicircle.
The pies should be placed seam side down in the pan.

Triangular products are, as a rule, baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to make triangular shaped pies:

Roll out a rectangle, 0.5 cm thick.
Place the filling in the middle.
Fold the two edges on top of each other (you should get an arrow).
Fold the remaining edges up.

Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:

The dough is rolled out into a layer.
Cut out ovals from the resulting layer.
In the middle there is a filling (sausage).
The top and bottom of the workpiece are turned in a quarter.
The corners are folded crosswise along the wide edge (as if swaddling the filling).

Flagella cakes

This is another original way of making pies from yeast-free dough. This type of baking is very easy to prepare. To do this you need:

Roll out the dough and cut out small rectangles. It is worth making cuts from each corner.
Place the filling in the center of the dough.
After this, each edge must be lifted and folded crosswise. The edges must be sealed.

The pies prepared in this way must be placed on a baking sheet.

Methods for making pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to make pies with a variety of fillings. The first step in preparing products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form identical balls. Otherwise, the pies will turn out to be different sizes.

Traditionally, one of the following methods is used to prepare flour products:

Prepare the dough, tear off equal-sized pieces from it, and form into balls. Place the preparations on the kitchen table. Roll out the dough into circles using a rolling pin.
Cut off a significant portion of the finished dough, roll it into a sausage, and cut into portions. The resulting pieces are dipped in flour on both sides and placed on the work surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
You need to cut off a significant portion of the finished dough and roll it out using a rolling pin. Take a glass and cut out pie circles from the dough.

The best forms for non-yeast dough

For housewives who do not like to bother with yeast, there are many dough options without it. A yeast-free “base” makes good pies, the shape of which does not require additional volume:

At the same time, all variants of forms for yeast dough can also be used.

How to make mug pies?

Experienced housewives know how to beautifully make pies from non-yeast dough - make mugs. This technology is very easy to master.

Cut out circles of the same diameter from the rolled out dough.
Place the filling in the center.
Cover with another circle and pinch the edges.
Place on a baking sheet or frying pan.

Making pies in the form of ropes

Those who like larger-sized baked goods will certainly enjoy the bun pies.

Cut the rolled out dough into several rectangles.
We cut each rectangle into strips along the edges.
Place the filling in the middle.
Fold the strips crosswise, pinching the edges slightly.
Place on surface for cooking.

Making embossed pies

If you want to surprise your loved ones with intricate pies, then adopt embossed shapes.

We cut out ovals from the rolled out layer.
Place the sausage-shaped filling in the middle.
We turn the top and bottom of the workpiece by a quarter.
Now take the corners along the wide edge and fold them crosswise twice.

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It's as if we are swaddling our little pies. It's beautiful, but only suitable for thick fillings.

Rules for making pies from a non-yeast base

Pies made from this type of dough are very dense and, unlike yeast ones, can be lean. But in order for your baked goods to turn out great, you need to know how to make pies correctly if you are working with a base without yeast:

To make the edges stick better, brush them with egg white;
if you want to get baked goods with a delicate blush, brush them with brewed black tea before baking;
if you are making oven pies, then start baking at 100 degrees and gradually increase the temperature to the required temperature;
To make oven pies soft and airy, after you take out the baking sheet, sprinkle the baked goods with water.

How to make pies correctly

The shape of the pies depends on the dough and filling. There is only one rule: baked goods with meat, vegetables or fish must be closed (to preserve juiciness). Pies with jam, cottage cheese or other moist fillings can be made open. Below are the ways to properly prepare pies:

Divide the dough into small pieces. Form neat balls by rolling between your palms. At the same time, you need to add flour so that the dough does not stick to your hands. Roll out flat cakes into round shapes using a rolling pin. Do not make the dough too thin, because it may tear from the filler. The size of the workpieces also matters; pies that are too large do not look aesthetically pleasing and are not very convenient to eat.
Place the filling (about 1 tbsp) in the center of each tortilla.
Taking into account whether you plan to fry the pies in vegetable oil or bake them in the oven, you can fold the cake into a crescent shape or, by lifting the edges of the dough, mold it (a seam strip will be in the middle).

How to form pies

There are many original ways to seal pies. It all depends on the filling of the product and the type of dough. You can make oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt round or oval-shaped products. This is the easiest and fastest way to get food for a family tea ceremony. It is recommended to lubricate your hands with vegetable oil when forming pies so that the workpieces are of high quality and do not stick to your palms.

How to fill oval or round pies:

Take the prepared ball, knead it into a circle about 5 mm thick.
Place some filling in the center.
To obtain an oval shape, connect opposite edges and pinch. Round pies need to be sculpted like a bag, stretched upward.
If you brush the edges with water, the pies will not open when frying, making them juicy and tasty.

To obtain square-shaped products, a layer of dough is rolled out with a rolling pin and cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is a particularly good option for puff pastry. Housewives often prefer to make triangular-shaped pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filling, you need to wrap the pies beautifully. There are several ways to make an original product:

Connect the ends of the workpiece to form a seam at the top. Make an effort so that it cannot come unglued during heat treatment.
Place the sausage-shaped filler on one side of the workpiece. From the same side they begin to wrap the filling to make a pie in the shape of a rolled up tube.
Make square products, like wrapping a postal envelope. In this case, you can improvise at your own discretion, the main thing is that the filling does not fall out of the pie.

How to beautifully pinch the edges of pies

The neat edge of the product will make the baked goods beautiful, as in the photo, and appetizing. How to sculpt products with an original seam:

Pigtail. Take the workpiece in your left hand, with the thumb of your right hand, wrap the edges so as to get a twisted rope. Pinch off the resulting ends along the edges so as not to spoil the look.
Hedgehog. Pinch the product so that triangles are formed along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
Roll out the cake, trim the edges to form a rectangle. Place the filler in the center, seal the two upper edges at an angle of 45 degrees. After this, also connect the bottom edges. The center is sealed last. Turn the seams into tight strands.

The best forms for yeast dough

This mixture makes the baked goods soft and airy. What is the best way to make pies from yeast dough? The shape of these products can be:

These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.

How to make oval pies?

The most popular shape of yeast pies is oval. It is suitable for any filling.

Divide the dough into small balls.
Roll each ball into a roll.
Cut the roll into small cubes (about 4 cm).
Roll out the pieces into oval cakes up to 5 mm thick.
We put the filling in the middle, fold one edge over the other, and pinch it in the shape of a crescent.
When frying or baking, place the pies on the seam.

Forming round pies

Cute round pies are reminiscent of childhood. This form is especially suitable for fruit fillings, as it collects all the juice inside.

Roll out the dough into small round cakes (about 5 mm).
Place the filling in the center.
We lift the edges of the cake and collect them in the middle.
Pinch it together thoroughly to form a bag.
Place the bake with the clamp down.

Making pies into squares

Open pillow pies look unusual. This form is suitable for dry fillings (potatoes, minced meat), since the juice of vegetable and fruit fillings will leak out.

Roll out the dough into medium-sized rectangular cakes.
Place the filling in the middle.
We lift the corners and pinch them together.
Place on a baking sheet or frying pan, seam side up.

Beautiful triangular pies

As a type of pies with open filling, triangular shapes cannot be ignored.

Place the filling on a flat cake rolled out into a rectangle 0.5 cm thick.
Fold the two edges together to form an arrow.
Fold the two remaining edges up slightly.

Secrets of making pies from yeast dough

To make the pies cute, you should consider a number of recommendations:

pour a little sunflower oil on your hands - this way the dough will not stick and you can give it the desired shape;
Lubricate the edges of the cakes with water - then they will stick together well;
before baking or frying pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even fluffier;
brush the tops of the pies with milk or beaten egg - a delicious crust will form on the pies.

Small pies of different shapes. How to make pies correctly: tips and instructions