Fancy pies: cooking recipes

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

Baking is a favorite of many. It can be served as a main dish or dessert, including the festive table. And if you make unusual pies, it will surely be appreciated by the guests. At the same time, originality can be achieved through various combinations of components, the type of dough or the shape of the finished product. Some interesting variations of these pies are presented below.

Apple variant

Apple pastries are always very popular because they are inexpensive and easy. But what if you mix these fruits with brie cheese? It will turn out an unusual apple pie with a delicate taste. To prepare it, you will need:

• package of frozen shortcrust pastry;
• 5-6 large apples, cored but unpeeled, coarsely chopped;
• 1/4 cup honey + extra to drizzle over cake;
• juice of half a lemon (about 1 tablespoon);
• a quarter cup of dark brown sugar;
• 1 tbspl. flour;
• 1 tbsp l. ground coriander;
• 1 tbsp l. ground cinnamon;
• a pinch of cayenne pepper;
• 230g Brie cream cheese, thinly sliced (leave white rind);
• 1 egg white, beaten;
• granulated sugar for sprinkling.

How to do it?

Divide the dough into two parts. Refrigerate the dough for at least an hour or overnight. Preheat the oven to 190 degrees. Then start preparing the filling of the unusual apple pie.

In a large bowl, combine apples with honey, lemon juice, brown sugar, flour, coriander, cinnamon and cayenne. Roll out one part of the dough into a thin layer and transfer it to a round shape with a rolling pin. Press it against the bottom and sides of the mold to make room for the filler. Fill it with half of the apple filling. Be sure to use a slotted spoon for this so you don't add too much liquid. Cover the filling with brie slices. Add remaining apple mixture and top with cheese again. Roll out the remaining dough and place over the filling, pinching the edges to seal the base.

Brush the top of this unusual pie with a thin layer of egg white and sprinkle with sugar. Make a few holes in the surface of the product so that the steam created by the apples can escape during cooking. Bake the cake for about 45 minutes until the top is golden brown. If the cake starts to burn on top but remains raw inside, cover it.foil.

Basket shaped gift cake

Delicious and unusual pies may well be used as an edible gift. The recipe for a delicious product of this type is presented below. Its filling consists of raspberry soufflé and fresh berries. A feature of this dessert is the shape of a gift box or basket. You can make the base or filling for it ahead of time and continue cooking the next day. To make this oddly shaped pie, you will need the following.

For raspberry soufflé:

• 3 cups raspberries;
• half a cup of sugar;
• 1 tsp lemon zest;
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. water;
• 2 large egg yolks;
• 2 tablespoons plus 2 tsp. cornstarch;
• 1/8 tsp s alt;
• 1 tbsp l. chilled uns alted butter, diced.

For the test:

• 1, 25 cups flour;
• 1/4 cup chopped almonds, toasted;
• a quarter cup of sugar;
• 1/4 tsp s alt;
• 7 art. l. uns alted butter.

For decoration:

• a glass of raspberries;
• lemon peel shavings (optional).

Cooking an edible gift

To make the soufflé, combine the raspberries, sugar, zest, lemon juice and water in a saucepan over low heat. Bring the mixture to a boil, reduce heat and simmer for five minutes. Remove from heat and let stand for five minutes. Place in food processoror blender, beat until completely smooth. Strain the mixture through a fine mesh sieve into a bowl and remove any solids.

Rinse the pan and return the strained mass to it. Whisk egg yolks and cornstarch in a small bowl until smooth. Pour this mixture into the raspberry mass, bring to a boil over low heat. Cook for a minute, stirring constantly, then remove from heat. Gradually add s alt and oil, stirring until smooth. Transfer the soufflé to a medium bowl, cover with cling film, pressing it directly to the surface of the product to prevent crusting. Refrigerate for at least two hours.

How to prepare the dough base

To make the dough, preheat the oven to 190°C and spray the inside of the silicone basket mold with oil. Whisk flour, chopped almonds, sugar and s alt in a medium bowl. Fry the oil in a heavy-bottomed skillet over low heat, stirring constantly, until it is frothy and dark brown. This will take about six minutes. Add brown butter to flour mixture and stir until fully combined. Spread the batter on the bottom and sides of the pan in an even layer. Bake for 25 minutes until the product is slightly golden. Cool completely on a wire rack. If you made the base the day before assembling this fancy pie, carefully cover it with foil.

To assemble the dessert, fill the base with chilled raspberry soufflé. Flatten its surface with a pastry shopspatula. Spread the raspberries in an even layer across the top of the pie. Refrigerate two hours before serving.

Exotic fruit pie

As you can see in the photo below, the unusual exotic fruit pie looks amazingly beautiful. Fragrant mangoes and juicy pitahayas allow you to create a real sweet masterpiece. To make it yourself, you will need:

• 1, 25 cups all-purpose flour;
• 3 tbsp. l. sugar;
• a pinch of s alt;
• half a cup of cold uns alted butter, diced;
• 1 egg;
• 1 tbsp l. ice water.

For stuffing:

• 1 vanilla pod or sachet of vanilla;
• one and a half glasses of milk;
• half a cup of sugar;
• 1/4 cup all-purpose flour;
• 1 egg.

For registration:

• 1 ripe mango;
• 1 pitahaya;
• 1/4 cup apricot jelly, melted.

Preparing an exotic dessert

This unusual pie recipe is very simple. In the bowl of a food processor, combine flour, sugar and s alt. Gradually add the oil and beat for a few seconds each time until the mixture looks like small peas. Add egg and water. Beat again until a homogeneous dough begins to form. Add water if needed. Remove the dough from the food processor and shape into a ball with your hands.

On a floured surface, roll it into a layer and place in a round baking dish with a removable bottomand high edges. Pierce the dough in several places with a fork. Refrigerate for 30 minutes. Place the tin with the dough on the lowest rack of the oven, preheated to 200°C. Bake for about 20 minutes, or until the base is golden brown. Let the workpiece cool.

How to make stuffing?

At this time, prepare the filling. Cut the vanilla pod in half lengthwise. Remove the seeds with the tip of a knife. In a saucepan, gently heat the milk with the vanilla seeds and pod until it is hot. In another, mix sugar and flour, beat with an egg until smooth. Gradually pour this mixture into the hot milk. Bring to a boil over medium heat, whisking constantly, making sure to scrape the bottom and sides of the pot. Heat for 1-2 minutes over low heat. Remove the vanilla pod. If you are using powdered vanillin, add it at this point. Place the cling film directly on top of the cream. Let cool, then chill until completely chilled, about 2 hours.

How to arrange dessert?

Peel the mango. Cut the fruit in half along the pit and cut into thin slices. Peel the pitahaya, being careful to leave the pink part that is under the skin. Slice thinly along. Set aside.

Spread chilled buttercream over base. Garnish with fruit alternating mango and pitahaya slices. Brush with melted apricot jelly. Refrigerate for about an hour. Remove from mold just before serving.

Irish fish pie

Thispie from an unusual dough. Its distinctive feature is that it is not kneaded from flour, but consists of mashed potatoes. Nevertheless, this Irish national dish is called a pie. To prepare it, you will need:

• 300 grams of fresh cod;
• 300 grams large shrimp, peeled;
• 300 grams scallops, peeled;
• 6 art. l. uns alted butter, at room temperature;
• 1 finely chopped onion;
• 2 cups whole milk;
• 2 bay leaves;
• 2 fresh thyme sprigs;
• Fine sea s alt and freshly ground black pepper;
• 2 tbsp. l. all-purpose flour;
• 1/4 cup chopped fresh green onion;
• 2 cups mashed potatoes.

How to make an Irish pie?

Peel the potatoes and cut them into small cubes. Put it in a large saucepan and add cool water to completely cover all the pieces. Heat over low heat and bring to a boil. Reduce heat to low to maintain a gentle simmer and simmer until potatoes are completely soft. This will take about 15 minutes. Drain the water, leaving about 2 tablespoons. For a perfectly smooth puree, pass the potatoes through a meat grinder, and then mash with a special rolling pin. Add some of the reserved liquid if the mass is too thick. Let the puree cool completely.

Preheat oven to 180°C in advance. Cut the cod into 3 cm pieces. Remove the pieces from the scallopsshells. Melt 2 tbsp. l. butter in a medium skillet over low heat. Add the onion and cook, stirring, until translucent and soft, about 5 minutes. Pour the milk into a saucepan and add the bay leaf and thyme sprigs. Bring to a simmer, stirring frequently, season with s alt.

Cook each type of seafood separately. Place the cod in the boiling milk and cook until the fish is tender, 1 to 2 minutes. Put it with a slotted spoon in a plate, add scallops to the same pan and boil for 30 seconds. Take them out and put the shrimp in the milk, boil them for one minute. Mash the cod into a puree with a fork or your hands. Season with s alt and pepper.

In a small bowl, grind 2 tbsp. l. butter with flour. Mix with milk in which fish and seafood were cooked, removing bay leaves and herbs from it. Heat over low heat and cook, stirring, until the mixture thickens, about 5 minutes. Pour the resulting sauce over the fish and seafood. Add the onion and mix everything.

Butter a baking dish and coat the bottom and sides with an even layer of mashed potatoes, pressing firmly with a spoon. Place the fish and seafood in the sauce in the middle. Spread the remaining puree on top. Bake this unusual cake for 15 minutes.