How to make a closed pie: the best recipes

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

Pies, as you know, are very popular in our country. After all, they can both serve as a completely independent dish, and act as a sweet dessert. Today we will learn how to make a closed pie. The filling in such a dish is not on the surface, but between two layers of dough. This makes it more juicy.

Covered apple pie

If you like sweet pastries with a minimum of dough and a maximum of toppings, then this recipe is perfect for you. In addition, the finished cake will have a crispy caramel crust and amazing flavor.

Ingredients

The recipe for a closed apple pie involves the use of the following products: flour - 280 grams, butter - 180 g, cold water - 90 ml, half a teaspoon of s alt. From these ingredients we will prepare the dough. For the filling, we need one and a half kilograms of apples, 70 grams of white and 45 grams of brown sugar, 15 grams of starch,half a teaspoon of cinnamon, a quarter teaspoon of nutmeg, 20 ml of lemon juice and 15 grams of butter. We will also use a couple of tablespoons of sugar, corn or maple syrup to brush the top of the pie.

Instructions

Let's start by preparing the dough. In a deep bowl, sift the flour with s alt. Add oil. Rub it into the flour with your hands until crumbs form. Add water and knead the dough. We form a ball, wrap it in cling film and send it to the refrigerator for about half an hour.

Meanwhile, let's get on with the stuffing. Peel the skin off the apples and chop them into small pieces. Add sugar, starch, lemon juice and spices to the fruit. Mix everything.

When the dough is cool enough, take it out of the refrigerator and divide it into 2 parts: one should be slightly larger than the other. From the first we will form the basis for the pie, and the second we will cover the filling. So, we roll out most of the dough into a layer and put it in a baking dish. Please note that it will be necessary to form the sides. Therefore, the size of the layer should be slightly larger than the mold. Lay out the filling. Spread butter evenly on top. From the rest of the dough, roll out another layer. In its center, you need to make a cross-shaped incision through which steam will escape during the baking process. We spread the layer on the filling and carefully pinch the edges. Our closed cake, the photo of which can be seen in the article, is sent to the oven, preheated to 180-190 degrees. Througha quarter of an hour it must be removed and smeared with half the syrup. We return the dish to the oven and leave it for about 40 minutes. During this time, the dessert will need to be smeared with syrup again. When the cake is ready, it should be cooled without removing it from the mold. After that, you can serve a treat to the table. Bon appetit!

Covered yeast meat pie

This culinary product may well be the main dish for breakfast, lunch or dinner. After all, such a cake is not only very tasty and fragrant, but also very nutritious. Thanks to the closed form, the filling in it does not dry out, but is stewed, becoming soft and soaking the dough.

Products

To prepare the dough, we need ingredients such as yeast - 30 grams, a teaspoon of s alt, about 400 ml of warm water or milk and 4 cups of wheat flour. For the filling, we will use 500 grams of minced meat, 2 onions, 200 grams of tomatoes. To lubricate the culinary product, we also need an egg.

Cooking process

Let's start with yeast dough. To prepare it, dilute yeast, s alt and sugar in warm water. Gradually add flour and knead. Then leave it for 40 minutes in a warm place to rise. In the meantime, you can take care of the filling. Minced meat must be fried until half cooked. Add chopped onion to it and continue to fry for about ten minutes. Add pepper, s alt and any other seasonings to yourtaste. My tomatoes and cut into small pieces.

When the dough has risen, it must be divided into two unequal parts. Roll out the larger part and put it in a baking dish or on a baking sheet. Place the fried minced meat with onions on top. Put the tomatoes in the next layer. Roll out the rest of the dough and cover the pie with it. We carefully fasten the edges.

Beat the egg with a fork and grease the top of the pie. The easiest way to do this is with a pastry brush. Now our closed yeast dough pie can be sent to the oven. It will be baked for about 30-35 minutes at a temperature of 180-190 degrees. The finished product should not be immediately served on the table. It is advisable to leave it at room temperature for 20 minutes.

Cabbage Pie

This dish is very easy to prepare. The cake is very juicy, tasty and fragrant. Be sure to try cooking it, and your household will surely be delighted with such a dish.

The recipe for this culinary product involves the use of the following ingredients: one and a half glasses of flour, a tablespoon of yeast, sugar and s alt - a teaspoon each, a pinch of black pepper, a couple of tablespoons of tomato paste, sunflower oil (2 tablespoons for dough and a little for stuffing), half a fork of cabbage, one carrot, an egg and 2 sweet peppers.

Let's start cooking

First let's do the yeast dough. Combine yeast and sugar. Pour half a glass of warmwater. Stir carefully. Sugar and yeast must be completely dissolved in water. After that, we introduce flour and a couple of tablespoons of sunflower oil. We knead the dough. It should turn out soft, but at the same time elastic. You can add more water or flour if needed. Cover the dough with a towel or cling film and leave in a warm place for an hour.

Go to the preparation of the filling. Finely chop the cabbage. My carrots, peel and chop on a coarse grater. Sweet pepper cut into thin strips. Heat the vegetable oil in a frying pan and, stirring constantly, fry the vegetables until cooked. The heat treatment will take you no more than a quarter of an hour.

When the dough is suitable, it will need to be divided into 2 unequal parts (as in previous recipes). We roll out a larger layer and put it on a baking sheet or in a baking dish. Leave the edges or form the sides. We spread the filling, forming an even layer. The rest of the dough is also rolled out into a layer. We cut its inner part into strips. We place the layer on the cake, fasten along the edges. We coat our culinary product with a beaten egg. A closed cabbage pie will bake in the oven for about 25 minutes at a temperature of 200 degrees. It is best served hot, cut into portioned pieces. Bon appetit!

Chicken puff pastry pie

We bring to your attention another interesting recipe. It will come in handy if you have a pack of puff pastry in your freezer. In this case, onIt will take you very little time to cook, and the result will be simply excellent. Such a pie can become a full dinner or breakfast for the whole family.

So, we need the following ingredients: a kilogram of ready-made yeast puff pastry, 300 grams of zucchini and onions, 700 grams of tomatoes, 300 grams of hard cheese, a pound of chicken fillet, 100 ml of olive oil, 200 ml of mild ketchup and seasoning to taste.

Starting cooking. First you need to defrost the puff pastry and boil the chicken fillet until tender. We clean the onion and cut it into half rings, zucchini into thin strips, and 250 grams of tomatoes into cubes. Fry the onion in olive oil. Then add zucchini and simmer until soft. Then add the diced tomatoes. Stew vegetables, adding s alt and pepper.

Let's get on with the sauce. Pour boiling water over the remaining tomatoes and remove the skin from them. Finely chop the pulp and send it to the oil heated in a frying pan. Simmer a little, add s alt, pepper, ketchup and a little water.

Roll out two layers of dough. Put one of them on a baking sheet. Top with the resulting sauce. Lay out the vegetables in the next layer. We either tear the chicken fillet into thin strips with our hands, or chop it with a knife. Then lay it on top of a layer of vegetables. We rub the cheese on a coarse grater and sprinkle the fillet with it. Spread the remaining layer of dough on the filling and fasten the edges of the pie. Top with beaten egg. We send the product for half an hour in an oven preheated to 200 degrees.