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The pies are homemade, ruddy, hot. The pies contain the entire history of the culinary development of the Slavic peoples, and they themselves became part of many Russian traditions.From time immemorial, pie recipes were passed from mother to daughter, methods of making dough were improved, and a variety of fillings grew. A huge number of recipes have reached us. Pasty dough can be yeast, fresh, sauté, pastry for fried pasties, yeast dough prepared in a non-sauté way, puff, custard dough...More on patties...Yeast dough is intended for baking pies, pies, kulebyak, buns, cheesecakes, buns, pizzas. Fresh dough is also used for making donuts, fritters, pies, cheesecakes. . . Yeast dough, prepared in a non-papered way, is more often used for whitewashed, doughnuts, khachapuri, chebureks. The simplest dough is for fried pies, beautiful chebureks, donuts, fried pies come out of it.

A real space for fantasy gives a kind of dough. You can make unusually tasty pies with potatoes, cabbage, meat and mushrooms, apples, vegetables, eggs and herbs from it. It perfectly complements and harmonizes with almost any filling. The same can be said for the puff dough.

Pies are an indispensable snack, you can have a snack, have breakfast, remember your grandmother and enjoy memories of childhood.

Fried, pasties in the oven, in the oven - the method of making pasties you will find for every taste.

Every hostess knows how capricious dough is. But do not be afraid! Cooking pies is not at all difficult, even pleasant - choose a recipe, add a drop of your love and warmth and ready!

Here are some helpful tips for making pies:

To make the dough lush and not fragile, you need to put a bowl of water in the oven.

The optimal temperature for fermenting yeast is 30 degrees. Cool water significantly slows down the growth of yeast, and hot water can completely stop fermentation.

After kneading, dishes with yeast dough should be covered with a cotton towel and put in heat. If it is warm outside, the window will be the best option.

After moulding the pies, you should let them stand for 5-7 minutes to the oven so that it "comes. "

To bake pies, the oven must be heated to 220 C, and only after 15 minutes increase or decrease the temperature. So you will get evenly baked and soft pies.

When heating oil for deep frying pies, you can put a piece of carrots in it in advance to add color.

For pies to acquire a beautiful, glossy surface, before sending them to the oven, they must be greased with melange: cooled to 15 C, whipped protein and yolk. Another way to lubricate: before the oven - with an egg, after - with a piece of butter. It turns out, well, very appetizing.

To make a beautiful crust and many layers in the layer dough, it is better to grease the pies with vegetable oil.

Before extinguishing the cabbage for filling, it is better to hold it a little in boiling water or put it in a saucepan and heat it to a temperature of 40-45 C. Then remove, squeeze and simmer. So you will get rid of a sharp smell, and the cabbage will become soft and juicy.

Don't be afraid to experiment! After all, in the end you will cook more and more tasty pies!

Make pies according to our recipes, take a photo of your pies and place it under the recipe - treat everyone to your pies. Let everyone learn how to cook delicious pies!