10 delicious and simple pies

Pie is one of the most versatile dishes that can serve as both an additional and main element. And it's a pleasure to cook them. Today we will develop a hot, fragrant topic with a crispy golden crust - about pies.

Pies with vegetables

Boats with spinach and cheese

Product set:

for test

• a glass of water;
• a couple of tablespoons of refined oil;
• a large spoon of sugar;
• a small spoon of yeast;
• salt to taste;
• about 300 g flour;

filling

• 100 g fresh spinach;
• 200 g feta cheese.

1. Sift the flour and add the yeast. Then add sugar and salt.
2. Pour warm water into the mixture and knead the dough.
3. After this, pour in refined oil and knead the dough again. Cover the plate with the dough with cling film and leave to rest for half an hour. During this time, pay attention to the filling.

Filling

1. Place the cooked spinach in a container and cover with water (cold) - then drain. Do the manipulations until the greens are clean. In general, spinach “clings” to itself a lot of dirt and dust, so it is better to rinse thoroughly.
2. After this, dry the greens with paper towels and chop into strips of 6-7 mm.
3. Crumble the cheese with your hands and place it with the spinach.
4. After mixing, taste. Since the cheese itself is salty, additional salting may not be required. If there is not enough salt for you, add it to taste.

"Assembling" pies

1. Dust the work area with flour and turn out the risen dough.
2. Form a layer of medium thickness (about 5 mm). Use a glass to cut out circles.
3. Place the finished filling in the center.
4. Pinch the dough on both sides as if you were making closed pies, but leave the center open.
5. Place the finished boats in a “spiral” in a baking dish. To obtain a golden crust, the surface can be brushed with beaten egg.
6. Bake at 180°C for about half an hour.

Pies with berries

Product set:

dough

• 150 g granulated sugar;
• 50 g refined oil;
• a teaspoon of baking powder;
• 0.5 teaspoon of soda;
• a small spoon of table vinegar;
• a couple of chicken eggs;
• 3 heaped tablespoons of sour cream;
• 200 g flour;

for filling

• a couple of glasses of black currants (you can take any other if you wish);
• a tablespoon of gelatin and sugar.

1. Preheat the oven to 180°C and start preparing the pie yourself.
2. Beat eggs with granulated sugar, sour cream, vinegar and vegetable oil;
3. In a separate bowl, combine flour with baking soda and baking powder.
4. Combine both mixtures and knead the dough. The latter will come out thick: a little thicker than for pancakes.
5. Rinse the berries with running water and add sugar and gelatin powder.
6. Place 1/2 of the dough into the prepared baking dish, greased with oil. Then place the berries and place the rest of the dough on top, leveling the latter.
7. The dessert is baked for about an hour. Remove the cake from the mold only after it has cooled, otherwise it will fall apart.

Fruit pies

Pie with apricots and caramel

Product set:

dough

• 200 g flour;
• 150 g sugar;
• 100 g softened butter;
• 50 g sour cream, fat content not less than 15%;
• 3 chicken eggs;
• a teaspoon of baking powder;

for making caramel

• 50 g butter;
• 50 g granulated sugar;
• juice of 1/2 lemon;
• 1/2 teaspoon of cinnamon;

filling

• 800 g apricots.

1. Rinse the fruit, dry with a towel and, dividing into 2 parts, remove the seeds.
2. Prepare caramel. In a frying pan, preferably with a non-stick coating, melt the butter and add the sugar.
3. Place the frying pan with the contents on medium heat and bring until the mass turns brownish.
4. Reduce heat to low and add apricots, cut side down, to pan. Pour in lemon juice and cover everything with a lid. Continue stewing until the apricots become soft, on average this takes about five minutes. Fruits should not fall apart.
5. Prepare the dough. Beat the butter and sugar with a mixer. Continuing to beat, add the eggs one at a time.
6. Add sour cream and move with a spatula.
7. Mix flour with baking powder and add to the total mass. The dough will be liquid - this is normal.

Assembling the Pie

1. Carefully place the apricots in the baking dish, cut side down.
2. Pour the syrup into the mold.
3. If desired, you can sprinkle with cinnamon.
4. Place the dough on top and smooth the surface.
5. Bake at 180°C for about 20-40 minutes, until done.

Pies with cottage cheese

Pie “Royal Cheesecake”

• a glass of flour;
• 100 g butter;
• half a kilo of cottage cheese;
• a couple of chicken eggs;
• a glass of granulated sugar.

1. Mix the butter and flour by hand, making crumbs out of them.
2. Cover the bottom of the baking dish with some of the crumbs.
3. Mix eggs with cottage cheese and sugar. Place the mixture on the compacted crumbs.
4. Distribute the remaining butter and flour mixture on top.
5. Bake at 230°C until done, about half an hour.

Pie with light cottage cheese filling

For the test:

• a couple of chicken eggs;
• 150 g granulated sugar;
• a glass of sour cream;
• gram of vanillin;
• 10 g baking powder;
• 3 heaped tablespoons of flour;

filling:

• 200 g 9% cottage cheese;
• 100 g granulated sugar;
• one chicken egg;
• 3 tablespoons of semolina.

1. Combine all the ingredients for the dough and knead the dough.
2. Also combine the filling ingredients.
3. Grease a baking dish with oil and pour the dough into it.
4. Spread the cottage cheese on top, in the center.
5. Bake the dessert for about 40 minutes at 180°C.

Cottage cheese cupcake

• 150 g margarine;
• 225 g granulated sugar;
• a pinch of salt;
• a couple of teaspoons of lemon zest;
• a pair of chicken eggs;
• 250 g cottage cheese;
• 400 g flour;
• half a teaspoon of soda;
• 100 g raisins;
• powdered sugar to taste.

1. Rinse the raisins thoroughly under hot water.
2. In a bowl, mix margarine, eggs and lemon zest. Beat to a stable foam.
3. Add cottage cheese and continue beating until the mixture becomes smooth.
4. Add baking soda. Sift the flour and add to the curd mass. Beat everything well.
5. Add raisins to the dough. If you suspect that the mixture is a bit dry, you can add a little milk or sour cream.
6. Treat the baking dish with butter and a small amount of flour. Place the dough and place in an oven preheated to 180°C.
7. The cake takes about an hour to prepare. When serving, the dessert can be sprinkled with powdered sugar.

Meat pies

Dough:

• a couple of glasses of flour;
• 6 tablespoons of sour cream;
• 100 g butter;
• a couple of teaspoons of sugar;
• a pinch of salt;
• a pinch of soda;
• a pinch of citric acid;

filling

• 300 g lean beef;
• 400 g potatoes;
• bulb;
• 50 g butter;
• half a glass of water (it’s better to take broth);
• half a teaspoon of salt;
• pepper and spices to taste.

1. In a bowl, combine sour cream, soda, salt, oil, lemon acid, sugar. Stir.
2. Add flour and mix again. Knead the dough.
3. Wash and peel the potatoes. Cut into small pieces.
4. Rinse the meat, dry with a paper towel and also finely chop.
5. Peel the onion and chop into cubes.
6. In a hot frying pan with melted butter, fry the onion until golden brown.
7. In a bowl, combine potatoes, meat, onions, spices and salt. Stir.
8. Peel off one fifth of the dough and place it separately, which will later be used to make the “lid” of the pie.
9. Roll out the main dough into a layer, the thickness of which is approximately 5 mm, and the diameter is such that it covers the bottom and sides of the mold.
10. Grease a baking pan with oil and line it with the prepared layer so that the dough hangs over the sides.
11. Place the filling and smooth it out.
12. Pull the edges of the dough and seal it to the center so that a circle is formed through which the filling can be seen. The cake itself will take on a spherical shape.
13. Form the remaining dough into a ball and flatten it to form a lid that can be used to cover the hole in the pie.
14. Bake the dish at 170°C for about an hour. After this, remove the edible “lid” and pour broth (or water) inside. Close the hole and put the cake back in the oven for half an hour.

Fish pie

• 0.5 kg puff pastry;
• 600 g of fish (preferably salmon or pink salmon);
• 3 eggs;
• 4 tablespoons rice;
• 0.5 cups cream, fat content not less than 11%;
• juice of half a lemon;
• a couple of tablespoons of olive oil;
• a couple of tablespoons of dry tarragon;
• parsley to taste;
• raw yolk of one egg;
• salt and spices to taste.

1. Boil rice and eggs. Thaw the fish and dough. If the fish has skin, remove the skin.
2. First cut the fish fillet into strips and then into cubes approximately 1-1.5 cm in size.
3. Place the cooked fish, tarragon, parsley, olive oil, lemon juice, salt and pepper in a bowl. Stir and leave in the refrigerator for a couple of hours to marinate.
4. Divide the dough into two parts, one being slightly larger. Roll out the last one and line a greased pan. Set the oven to preheat to 190°C.
5. To prevent the bottom layer from swelling, do the following: cover with parchment, pour peas on top and place the pan in the oven for 10 minutes.
6. Press the eggs with a fork and combine them with rice, cream and chopped herbs. Stir.
7. Add the resulting mixture to the marinated fish.
8. Place the filling in the set bottom layer. Level it out.
9. Roll out the remaining dough, cut into triangles and cover the top of the pie with them. Lay out the triangles like tiles.
10. Bake for 5 minutes at 190°C, then reduce heat to 160°C and continue cooking for another 15 minutes.

Chicken pie

• a glass of fat sour cream;
• a glass of good mayonnaise;
• a glass of flour;
• 3 chicken eggs;
• baking powder packaging;
• a pinch of salt;

filling

• 250 g chicken fillet;
• onion head;
• 200 g cheese;
• salt and other spices to taste.

1. Prepare all the ingredients described above in advance and let them stand so that each of them reaches room temperature.
2. Mix sour cream with mayonnaise.
3. Add eggs, salt and baking powder to the prepared mixture. Mix everything well until a homogeneous mass is obtained.
4. Place the pre-sifted flour there. Mix everything again. The dough should turn out like thick sour cream.
5. Grease the prepared baking dish with butter and sprinkle with flour.
6. Pour the dough and smooth the surface.
7. Cut the chicken into medium-sized squares.
8. Press the meat into the surface of the dough in the pan.
9. Chop the onion and place on top of the chicken.
10. Sprinkle your favorite spices on top.
11. Grate the cheese and cover the pie with it.
12. Bake the dish until done, at 180°C, for about half an hour.

Mince pie

Pie with potatoes and minced meat

• a couple of potatoes;
• half a kilo of minced meat;
• large carrots;
• fresh herbs;
• large onion;
• four eggs;
• kefir (to dilute the consistency);
• 300 g flour;
• a packet of baking powder;
• a teaspoon of salt;
• half a glass of sugar.

1. Wash and clean all products.
2. Cut the onion into rings and separate into small rings.
3. Also cut the carrots into rings of medium thickness.
4. Fry carrots and onions in a hot frying pan.
5. When the vegetables are covered with a golden crust, add minced meat to them. Season the filling with salt and pepper and continue frying until done.
6. Cut the potatoes into thin rings. Chop the greens.

Prepare the dough.

1. Add eggs, baking powder, salt and sugar to flour. Mix thoroughly.
2. After this, pour in kefir. It must be added until the dough reaches the consistency of sour cream. If you suddenly overfill the liquid, add flour.

Cooking the pie

• Grease a baking dish with butter and sprinkle with flour.
• Place 1/2 of the cooked potatoes on the bottom. Then spread the prepared filling over the mold. Sprinkle with 1/2 of the chopped herbs.
• Place the remaining potatoes on top again and sprinkle the remaining harvested greens.
• Pour the dough into the mold and bake for 40 minutes. Oven temperature - 180°C. After cooking, do not rush to remove the dish from the oven - turn off the appliance and let the pie sit for 20 minutes, this will make it even tastier.

Potato pie

For the test:

• kilogram of flour;
• a teaspoon of yeast;
• a teaspoon of granulated sugar;
• a couple of tablespoons of refined oil;
• 150 g milk;
• a tablespoon (without a slide) - salt;

filling

• six large potatoes;
• 0.5 kg of pickled cheese, for example feta, ideally Ossetian;
• fresh herbs to taste;
• 150 ml heavy cream;
• 3 tablespoons butter.

1. Prepare the dough: place a teaspoon of flour, yeast and sugar in a glass. Stir.
2. Pour 2/3 warm water into a glass and leave for 15 minutes for the yeast to react.
3. Pour all the flour and prepared salt into a bowl. Stir and form a small depression in the center into which to place the dough. Gently knead from the center, gradually add milk (warm!). Then, if necessary, add as much water as the dough will take. The latter should be elastic. To prevent the mixture from sticking to your hands, add oil. Cover the bowl with cling film and place the dough in a warm place for a couple of hours to rise.
4. At this time, make the filling. Peel and boil the potatoes.
5. Drain the water and add the butter. Crush and pour in the cream. Mix thoroughly so that there are no lumps.
6. Mash the cheese with your bare hands. Add chopped herbs, pepper and potatoes to it and mix.
7. Divide the finished dough into three parts. Roll each of them into a round layer.
8. Place the filling in the center of each circle and pull the edges of the dough towards the center. Using your fingers, gently clasp together to form a cake.
9. Take a rolling pin and gently press each piece until it is thin. Nothing should stick out from the dough. Bake the cakes at 220°C for about 10 minutes on one side, then turn them over and cook for the same amount on the other.
10. Grease the finished pies while still hot with butter.

Cabbage pie

Dough:

• half a kilo of flour;
• 7 g yeast;
• 150 ml milk;
• egg;
• 100 g butter;
• a tablespoon of sugar;
• a pinch of salt;

filling

• 300 g white cabbage;
• a couple of carrots;
• two onions;
• three boiled eggs.

1. In a glass, mix yeast, half a glass of flour and warm milk. Leave the dough to rise in a warm place for about forty minutes. Also leave the butter in a warm place until it becomes very soft.
2. Add this soft butter, salt and sugar to the finished dough. Stir until the salt and sugar dissolve.
3. Sift the flour and gradually add it to the dough. Knead the dough and leave it in a warm place to rise for an hour and a half. Then knead and leave for the same amount.
4. Prepare the filling. Finely chop the vegetables, without cabbage, and fry in a hot frying pan for about 5 minutes. Then chop the cabbage and place it in the pan with the vegetables. Simmer for 15 minutes.
5. Finely chop the boiled eggs and add to the vegetables and add salt.
6. Divide the dough into two parts. Where one will be a little larger. Roll them out into flat cakes, approximately 0.7 cm thick.
7. Place a smaller layer on a baking sheet, place the filling on top, leaving three centimeters from the edges. Cover the top with a second layer and seal the edges. Make a hole in the center.
8. Bake at 180°C for about forty minutes, until done.