How to wrap pies? Forms and techniques of modeling pies

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

Without fresh hot pies, most feasts simply cannot do. For this reason, the question of how to wrap pies is very relevant. The look of this appetizer is just as important as the great taste. Taking into account the specifics of the filling (meat, mushrooms with onions, fish, potatoes, cabbage or jam), a different form of baking is allowed.

Pie shapes: varieties

Slavic cuisine is impossible to imagine without fresh pastries. For a long time, more and more new tips on how to sculpt pies from yeast dough have been appearing. The main requirement for good pastries is at the same time a delicious filling, high-quality dough and the skill of a cook. Patties can be called a unique dish because they can perform a different function on the table:

- snacks (filled with mushrooms, onions or vegetables);

- main course (filled with fish, meat or potatoes);

- dessert (filled with cottage cheese or jam).

In order for pastries to have a pleasant appearance, a number of certain rules should be followed. In order for the dough not to stick to your hands, you need to grease your palms with sunflower oil. In order for the edges of the pies to be goodfastened, you can lightly coat them with egg white or water. Before frying or baking the pies, leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden crust to form on top of the baking, you should grease the products with egg yolk.

How to cook pies correctly?

To make pies not only tasty, but also attractive, it is important to follow the technique of their preparation. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make yeast pies, you will need eggs, yeast, milk, sugar, s alt, flour and the chosen filling. The amount of filler in the finished baking will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the test pieces is also important. If you make them too big, they won't look very pretty and will be uncomfortable to eat.

The originality of this product depends not only on the huge number of fillers, but also on the various forms available. Cake sculpting techniques include several available types - round, square, oval, triangular.

The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make pies closed. This will keep the filling juicy. Jam, cottage cheeseand other similar fillings can be used in open pies.

Pies round shape

Such pastries evoke nostalgic memories of childhood. Round-shaped pies are usually made with fruit fillings, more often with apples. This is due to the ability to keep the rendered juice inside the products.

In order to make beautiful round pies, you should roll out small cakes from the dough. Their thickness should be no more than 5 mm. The filler is laid out in the center, and the edges are folded towards the middle. Then the edges must be fixed, giving them the shape of a bag. On a baking sheet, these pies are laid out with a clamp down to avoid unrolling them in the oven.

Also, if you intend to bake products, and not fry, you can make pouches with an open top. To do this, the dough is rolled into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is placed in the center of each circle, and then the edges are tucked up and glued together, while a small hole remains at the top. Such pies can be made with any filling that will not spread.

Oval cakes

The most popular variety of yeast dough pies is oval. They can be made with sweet fillings, as well as with cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls must be cut into small pieces (about 4 cm each), then each of them is rolled into a thin oval-shaped cake. The filler is placed in the center. After that, one edge of the cake is superimposed on the other, after which the dough should be molded so that the product resembles a semicircle. On a baking sheet or pan, such pies are laid out with a seam down. Such forms of pies can also have their own varieties.

In addition, if you intend to fry the pies in a pan, you can fold the edges of the dough into a crescent and fasten well along the edge. You will get a pie that resembles a cheburek in shape.

Triangle-shaped cakes

Such pastries most often have an open filling. The filler is often potatoes, chicken fillet, meat or fish. Triangular pies are made as follows: you need to roll out a thin (not thicker than 0.5 cm) rectangle from the dough. The filler is folded in the middle, after which the edges of the dough overlap each other obliquely and are well fixed. In this case, the seam can be either tucked up or made in the form of a pigtail.

Square cakes

To make square-shaped pastries, you need to roll out the dough with a rolling pin into a thin layer and then cut into identical rectangular fragments. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To do this, you need to blind two edges diagonally at an angle of about 45 degrees. Fasten the remaining 2 edges in the same way. Lastlythe center is closed, and the seams are glued together in the form of dense bundles. These can be made not only with yeast pies, but also products from different types of puff pastry.

How to wrap products beautifully?

Regardless of the shape of the blanks, the question of the correct fastening of the edges is of great importance. How to wrap pies beautifully? There are several common ways. When sculpting the seams, it is necessary to apply some effort so that the fastened edges do not diverge when baking or frying.

The first way is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. Thus, you will get a beautiful oval-shaped pie with neat, even edges. A rectangular product folded in an envelope can also be closed up in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in a beautiful design. There are options with a partially open top of the pie, but in this case, you need to take into account that the filling does not fall out during frying or baking.

How to wrap pies with an original seam?

There are several types of baking decorations.

To make a seam with a pigtail, hold the workpiece with your left hand, and use your right thumb to twist the edges so that a twisted rope is formed. Extra tips are formed along the edges of the product, which should be pinched off.

Tomake a seam with a hedgehog, fasten the edges of the dough so as to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and fold each piece diagonally.

Embossed cakes

How to sculpt pies from yeast dough in a relief form? This is a slightly more complex form of baking. Such pies can be a good decoration for a festive table. You can use any filler - both sweet and s alty. The main thing is that the filling does not spread. How to wrap pies of this type? To do this, the dough should be rolled out with a layer and cut out of it into oval-shaped pieces. In the center of each of them with a sausage, you need to spread the filler. The lower and upper parts of the dough are tucked in by about a quarter. The corners of the workpiece are fastened crosswise from the side of the wide edge (this is similar to swaddling).