The main types of pies and recipes for their preparation

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pies are quite frequent guests on the menu of every family, but despite this, they never get bored. This is because there are so many types of pies of local traditional cuisine, as well as overseas varieties of favorite treats that everyone liked. They are sweet, s alty, open, closed, fluffy, crispy, and the variety of fillings is simply amazing. One scent is worth it! If the house smells of pies, then the house has comfort, peace and well-fed household members.

Children are the pickiest tasters, and pie is often a lifesaver for any mom. After all, the child does not look at the filling, but simply gobbles it up, without even recognizing the hated onion.

In order to improve your skills in preparing a he althy, nutritious and delicious meal for the whole family and even surprise with novelties with unusual flavors and sophistication of serving, you need to find out which types of pies have the most fans.

Open

Open piesfried filling with a crust is characteristic. These are shown to those who do not like a lot of dough. The sweet version is suitable as a dessert for tea, and the s alty version is perfect for a light dinner.

The dough for them is most often used puff yeast-free, shortbread, butter or biscuit crumbs, and yeast is rarely used. You can decorate an open cake with intricate patterns or ribbons from the same dough, placing them crosswise, in the form of a grid.

Traditional for Russia pies, cheesecakes, lips - also open, but pies.

Tart

This is a kind of sweet shortcrust pies. Tarte is originally from France, but has earned great popularity among sweet tooth all over the world. Chefs from the most prestigious restaurants compete to make it.

It is based on shortbread dough with a crispy, crumbly texture, perfectly round shape and with the most delicate filling in the form of custard cream. Decorate it with mouth-watering berries or pieces of fruit, sprinkle with powdered sugar on top. It seems that there is nowhere easier, but in order for the cake to turn out as it should, high professionalism is required.

Strawberry tart

Ingredients:

• Shortbread dough (frozen) - 300g
• Cream (fat milk) - 0.5 l.
• Yolks - 5 pcs
• Sugar - 100g
• Starch - 1 tsp
• Wheat flour - 2 tbsp. l.
• Strawberry - 0.5 kg.
• Vanilla pod.

Cooking:

1. Roll out the dough and place in a pre-oiled form. Bake in the oven at 180degrees for about 30 minutes. Let cool completely.
2. Heat 0.4 liters of vanilla cream and remove from heat as soon as the first signs of boiling appear.
3. Beat egg yolks with sugar until smooth. While stirring, add flour, starch and remaining cream. Whisk. Remove vanilla from cream and add yolk mixture. Cook the cream, stirring constantly, for 7 minutes. Let cool completely.
4. Fill the mold with cream and drown the berries in it. Refrigerate for several hours.

Strawberry tart is ready to serve!

Quish

This type of pies is also made from shortcrust pastry. The meal is quite satisfying and can be offered as an independent dish. The filling is a mixture of eggs and cream, to which various ingredients are added, such as cheese, boiled meat, pieces of vegetables. Before adding meat, mushrooms or vegetables, it is recommended to either boil or fry them first to get rid of excess liquid.

Preparing the cake quickly enough, which is very convenient. The birthplace of quiche is also France, or rather Lorraine.

Broccoli quiche

Ingredients:

• Shortbread dough (frozen) - 250g
• Broccoli - 350g
• Bacon - 200g
• Medium bulb - 1 pcs
• Eggs - 2 pcs
• Cream or sour cream - 200 ml.
• Hard cheese (preferably Parmesan) - 100g
• S alt, spices, pepper to taste.

Cooking:

1. Fry the bacon in a pan until the fat iswill be drowned. Then add finely chopped onion and broccoli disassembled into inflorescences. Fry until tender.
2. Remove the dough from the refrigerator and roll it out so that it follows the contour of the bottom and walls of the baking dish.
3. To prepare the filling, thoroughly stir the eggs, cream (sour cream), half of the grated cheese. Pepper, s alt and add Provence herbs.
4. Spread the vegetables, the remaining half of the cheese and meat on the bottom and carefully pour the egg mixture.
5. Put in an oven preheated to 200 degrees for 30 minutes.

Closed

In closed pies, the filling is hidden under a layer of dough. So the juices and flavor of the products are better preserved. If meat or fish is preferred as the main ingredient, then a dough cover is required. Steam escapes through small holes.

In Russia, pies were considered a sign of housekeeping. Therefore, there are a lot of closed types of yeast dough pies in Russian cuisine.

Each housewife has always had her own secrets of how to achieve pomp and tenderness of the base. Most often these were varieties of yeast dough. The ingredients have always been selected individually, as well as their ratio. Curdled milk, sour cream, whey were used as a starter. Beer, mash, hops served for the best fermentation.

Kurnik

Kurnik is considered the king of all pies, and they prepare it for grandiose holidays. The original recipe is very laborious, complex and time consuming. Significantly simplifying the cooking technology, the hostessesadapted to please loved ones with yummy much more often. Those who do not feel love for the abundance of dough, manage with pancakes alone. Fortunately, the global network is full of different interpretations of the original. You can easily appreciate the "haute" cuisine of our ancestors: a little enthusiasm, and the masterpiece is ready.

Any kind of dough that the cook does best will do. The filling is formed in the form of layers of favorite products, separated by pancakes. The more complex the filling, the better. It can be mushrooms, chicken, fish, rice, buckwheat, eggs and much more. But do not be afraid, it is enough to limit yourself to a combination of a small amount of ingredients for the filling. After all, this is just a dinner, not a wedding.

Pie is traditionally served with sauce. It is made from cream, tomato, cheese. Anyone will do, according to the taste of family members.

Ossetian pies

This type of pies is widely known for its inimitable taste and thin, ruddy, crispy dough soaked in butter. They say that during the Soviet Union, one of the high-ranking officials even ordered a Caucasian national dish by plane from Ossetia itself to Moscow. The pies arrived still hot. It may be fiction, but it looks very much like the truth.

The dough is made from curdled milk with slaked soda. And you can stuff them with mashed potatoes, meat, and cheese. Tastes are so different that, most likely, a dish of Caucasian cuisine simply cannot get bored one day.

They usually look: round, the size of a frying pan, onwhich are baked. But even an experienced housewife will not be able to cook them without knowing certain nuances and skill. Goryanka proudly pass on all the subtleties of culinary creation from generation to generation.

Chinese layer cake

Chinese food lovers love this easy-to-make pie. The composition of the necessary products resembles the list of ingredients for dumplings, with the exception of ginger, soy sauce, sesame oil and green onions. This bouquet is characteristic of Asian cuisine.

The whole cooking process is surprisingly simple. Pies are fried in a frying pan on a conventional stove. It will definitely not take much time, but gourmets will appreciate an exotic dish. Therefore, it is impossible not to try to cook this type of pies. In the photo they look very appetizing.

Ingredients:

• Minced meat (any) - 350 g.
• Medium bulbs - 2 pcs
• Green onion - 2 pcs
• Dumpling dough - 0.5 kg.
• Sesame oil - 1 tbsp. l.
• Soy sauce - 1 tbsp. l.
• Ginger - 1 tsp
• Garlic - 3 cloves
• S alt, pepper to your taste.

Cooking:

1. In minced meat add chopped onion, including green, spices, ginger, grated garlic, oil, soy sauce.
2. The dough is divided into three parts. From each roll out a circle as thick as dumplings. Further, you can form squares if you make two cuts on both sides of the circle so that the distances between them areequal. You can also simplify the task and make one cut from the center to the edge (like a radius). This will make triangles.
3. After the shape of future pies is determined, you need to apply minced meat over the entire surface of the circle, retreating from all edges by one centimeter.
4. In the case of one cut, fold the whole circle into a triangle, and if you want squares, then you need to fold it with an envelope.
5. Pinch all edges together and fry each pie in butter in a pan on both sides, starting at the seam. Then bring to readiness for 10 minutes over low heat, covered with a lid.

Pies are ready!

Samsa

Uzbek pies in popularity boldly compete with famous cheeseburgers and hot dogs. Not a single meat representative can be compared to samsa cooked in the classical way in the tandoor. Uzbeks are noble gourmets!

This type of puff pastry pies are stuffed with minced lamb pulp, onion and tail fat. Flavor the mass with classic spices of oriental cuisine. Cumin, cumin, cumin is a magical mixture that truly works wonders.

Creating the most delicious, crispy, tender puff pastry can be compared to art. The gurus of their business famously cope with a difficult task. It will take a long time to train and put in a lot of effort to make it just as professional.

But the result is worth the effort and time, because juicy hot pies melt in your mouth!

Only a small portion of favorite delicacies are listed. After all, how many mothersgrandmothers and wives, so many of the most delicious types of pies. Whether it is from yeast dough or shortbread, it does not matter. If it is baked with love and care for loved ones and loved ones, then what could be tastier?