Puff pastry pies for the holiday table. Pies made from ready-made puff pastry

Delicious fillings for yeast and puff pastry pies
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Once upon a time, pies were displayed only during feasts. That is why the word that means a festive feast and the pie have the same root. Now every self-respecting housewife knows first-hand what pie filling is and can please her household, as well as guests, with an interesting and tasty dish.

Pies can be divided into three types: closed, open and semi-closed, that is, lattice. Depending on the type of pie, you need to choose the filling. For example, fillings made from cabbage, cottage cheese, fruit or jam (which contain a lot of moisture) are usually used to make semi-closed and open pies.

But closed pies are very tasty if they are filled with cereals, eggs, mushrooms, fish or meat. By following this rule, you will prepare delicious and juicy pies that will not fall apart during baking.

How to prepare pie filling

The filling for pies can be very varied. If initially in Rus' the filling was prepared from only one product (porridge, cabbage, apples, mushrooms, etc.), then modern housewives are not afraid to experiment and make a variety of complex fillings, which can include a lot of ingredients.

Since the dough bakes quite quickly, but the same cannot always be said about the filling, it is pre-heat treated. This is especially true for meat pies. And the filling with any porridge will not have time to cook properly if the cereal is not cooked first.

You can also put the fish raw in the pie. However, it will take much longer to bake.

The taste of fillings for pies should be a little richer than for regular dishes. So, if the contents of the pie are sweet, then there should be plenty of sugar in it. Fillings for savory pies should be slightly salted, the spices should be well felt in them and do not forget about fat. This is due to the fact that during baking the dough will absorb some of the salt/sugar, etc., and your pies may seem tasteless.

When preparing the filling for sweet pies, it is recommended to add a little starch to it. Thanks to this trick, the filling will not leak out of your product.

Yeast pie filling

You can use many fillings for a yeast pie. But cabbage, potatoes and liver go very well with yeast dough.

Try making yeast pie with stewed cabbage. For this filling, chop and fry a couple of onions, then add carrots and shredded cabbage to the pan. Chopped boiled eggs added to the filling will not spoil the taste of the pie at all.

By the way, you can use not only raw, but also sauerkraut. You need to wait until it drains or squeeze it out, and then simmer with onions and carrots.

If you want to make pies with potatoes, you can use them raw, but then they must be chopped quite finely so that they have time to bake. Most often, boiled potatoes or mashed potatoes are placed in pies. You can add fried or fresh onions and herbs to the potato filling.

To make a yeast pie with liver, you will need half a kilogram of the latter. The liver, lung and heart must be boiled, usually pre-cut to reduce the cooking time. Then the liver must be passed through a meat grinder. Then fried onions and spices are added to it.

Layer pie filling

Despite the fact that the so-called “live dough” is usually used for Russian pies, that is, yeast dough made with kefir, beer, sour cream, whey, etc., puff pastry makes excellent pies.

Try making a puff pastry pie with a complex and very tasty filling. For it you will need: about 300 g of any minced meat, 150 g of feta cheese and hard cheese each, an onion, 2 eggs (raw) and parsley, basil, dill, spices.

The onion and minced meat must be fried until tender. When it cools down, you need to add grated cheese and feta cheese, as well as chopped herbs. Salt all this, season with your favorite spices, add eggs and mix. A puff pastry pie with this filling turns out very tasty.

If you have 400 g of puff pastry and haven’t decided what to do with it yet, you can make a pie filled with minced meat and champignons.

Fry 400 g of minced meat with onions. Wash whole champignons thoroughly and boil them without adding salt to the water. Already boiled mushrooms should be chopped and stewed with minced meat. Dice a medium tomato and add it to the minced meat.

The filling is spread on the dough, after which 2-3 small tomatoes are cut, and the filling is covered with them, the next layer is grated cheese.

Sweet filling for pies

Sweet pies make a wonderful dessert. They can be served both hot and cold. Fruits, berries, jam and cottage cheese can serve as sweet fillings for pies.

In order for a sweet fruit pie to have not only excellent taste, but also to look aesthetically pleasing, it is better to use apples, plums, dense peaches and pears as filling. Since these fruits have fairly hard pulp, they do not turn into puree during baking and have a very beautiful appearance.

Add regular starch to berry pie fillings. This will not affect the taste of the pie, but the dough inside will not be wet. From cherries, apricots, plums, peaches, etc. It is better to remove the bones.

There are usually no problems with jam or jam, but it is advisable to drain the syrup from the jam so that the filling does not spread.

The curd filling will not be dry if you add a little sour cream or melted butter to it. By the way, don’t forget to grind the cottage cheese through a sieve or beat it in a blender. Dried fruits, nuts, apples and bananas go well with cottage cheese in pies filling.

Pie filling recipes
Meat fillings for pies

Fry any minced meat with onions, add boiled eggs, herbs and spices. If the filling turns out to be a little dry, you can dilute it a little with meat broth.
Fry small pieces of game. When it cools down, it is separated from the bones and finely chopped. In the frying pan in which the game was fried, you need to add a teaspoon of flour and 1/3 cup of milk. The resulting sauce is added to the meat. After which everything is mixed with herbs and spices.
Boiled and shredded chicken is mixed with boiled rice and chopped boiled eggs. In addition to the usual spices, you can add a little nutmeg to this filling; the taste of the pie will only benefit from this.
Boil the chicken meat and chop it, add mashed potatoes, chopped sweet peppers, green peas, corn and a raw egg for binding. Don't forget about salt and spices.
Beef lovers can boil this type of meat (not until fully cooked). Then cut it into fairly large pieces and fry in animal fat along with the onion. The cooled meat is chopped with a knife. To ensure that the pie filling is not dry, in this case it is better not to use a meat grinder. You can add a couple of tablespoons of meat broth, herbs and boiled eggs to the filling.

Fish fillings for pies

Beat the processed cheese, dill and lemon juice in a blender. Spread this mixture onto the dough. On top of it will be lightly salted salmon or salmon.
Boil or fry the fish fillet. Then mash it with a fork. Add green onions and dill, salt and sprinkle with ground pepper.
Boiled fish in the pie filling goes well with rice and herbs. For juiciness, add fish broth.
Raw fish fillets should be chopped. The same is done with onions. Mix these two ingredients, add salt, pepper and raw egg. This filling must be mashed with a masher (preferably a wooden one).

Mushroom and vegetable fillings for pies

Boil fresh mushrooms and pass them through a meat grinder. Place a couple of tablespoons of animal fat and chopped onion in a heated frying pan. When the onion becomes transparent, add a teaspoon of flour and mix everything thoroughly. The flour should darken. Then add mushroom broth and spices to the pan. This sauce should thicken a little. Wait until it cools before adding sour cream to the sauce. Mix the mushrooms and sauce - your filling is ready.
Soak the dried mushrooms, boil and chop them. Combine with pre-chopped onion and fry. It is better to use butter for this. You can add buckwheat porridge to this filling.
Chop the pickled mushrooms and onions. Mix all this and add vegetable oil.
Boiled carrots are chopped, mixed with chopped boiled eggs, a tablespoon of butter and salt. The pie will turn out juicy.
Grind green onions, dill and boiled eggs. Add raw eggs, salt and pepper, then mix everything thoroughly. Sometimes I add boiled rice to this filling.
Fry dry mushrooms and onions in butter. In another frying pan, do the same with the squeezed sauerkraut. Mix the prepared ingredients, add salt and spices.

Fillings for sweet pies

Cut the peeled and seeded apples into slices and sprinkle with lemon juice. Then sprinkle them with a mixture of sugar and cinnamon, you can add vanilla and ground ginger for piquancy.
Stew the grated carrots, apples and pears. At the end of this process, sugar and cinnamon are added.
Small pieces of pumpkin are simmered in butter. When it becomes soft, rub the pumpkin through a fine sieve. At this time, you need to pour boiling water over the prunes and after 15-20 minutes, finely chop them. Mix prunes with pumpkin and add sugar. Boiled rice will not spoil this filling.
Rinse and pour boiling water over raisins, prunes and figs for 5 minutes. Place the chopped dried fruits in a saucepan, add 2 tablespoons of honey, a couple of tablespoons of wine, cloves and cinnamon. This mixture should be kept on low heat for 3-5 minutes. You can add crushed nuts.
Crush 200 g of walnuts, add vanilla sugar, a glass of milk, a tablespoon of breadcrumbs, lemon zest, a glass of water and 50 g of raisins. This mixture is boiled over water. As a result, it should thicken.

The filling for pies can be very varied. It all depends on the imagination of the housewife and the products that are present.

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Everyone loves puff pastry pies. Depending on the filling, they can become a dessert for tea, cocoa or a glass of milk, or a delicious dinner for the whole family. The number of people who like to prepare delicious dishes from dough is not decreasing even today, and to save time, we offer a selection of recipes for making puff pastries from ready-made store-bought dough.

Puff pastry pies with apples are one of the most familiar and popular baking options that everyone loves. And this option is well suited for home cooking if you don’t want to bother with pies.

Prepare for 8 pies:

apples - 4 large or 8 small;
dough 300 g;
egg -1;
butter - 30-40 g;
a packet of vanillin;
starch - 1 tbsp. l.;
cream - 1 tsp;
sugar - 2 tbsp. l.

On a note. Starch can be replaced with flour, and cream with milk.

First of all, defrost the dough if you are using ready-made store-bought dough.
While the dough is defrosting, make the filling: wash and peel the apples. The peel can be used to make fruit juice. Cut the apples into small slices or cubes. Add sugar to them. It is recommended to use brown. Add oil to them. Heat everything in a frying pan. If desired, add a pinch of cinnamon and nutmeg. Don't forget about vanillin. It can be replaced with a drop of vanilla essence. Simmer the filling, stirring occasionally. When they soften slightly, add starch and stir. We wait until the liquid evaporates slightly. Transfer to a separate container and leave to cool.
Divide the egg into white and yolk. Add cream to the yolk and beat.
Roll out the dough quite a bit, divide it into 8 equal parts. Place approximately a tablespoon of filling on each layer. Grease the edges of the pies with egg white and close the pies. Grease the finished puff pastries with the yolk-cream mixture and sprinkle with a little powdered sugar. Also, don’t forget to make 2-3 small cuts - the pies will turn out beautiful, with the filling peeking out, and steam will come out of them so that the dough is well baked and not “wet” inside. Bake for a quarter of an hour.

With cottage cheese

Pies with cottage cheese cook faster than others, because the filling does not require a long preparation time.

Ingredients for pies with cottage cheese:

yeast-free puff pastry in plates - packaging;
fat cottage cheese - 250-300 g;
vanillin;
egg -1 unit;
sugar.

Separately beat the egg and vanilla. Add a couple of tablespoons of sugar to the cottage cheese. Add half of the egg mixture to the cottage cheese and mix everything thoroughly.
Thaw the dough in advance, roll out and cut into squares. Spread the filling, pinch, cover with the second part of the egg mixture. Don't forget about the cuts. If desired, you can lightly sprinkle with sesame seeds. Bake for 20-25 minutes.

With strawberry

The recipe for puff pastry pies with strawberries is an amazing treat for the summer season. It is recommended to cook from seasonal berries not grown in a greenhouse. It’s good if you have frozen strawberries from your garden - they will also work perfectly.

To prepare you will need:

a pack of store-bought puff pastry;
egg - 1;
strawberries - 1.5 -2 cups;
sugar.

On a note. Instead of strawberries, you can use strawberries, raspberries, and blackberries.

Lightly coat the surface of the table or dough board with flour, knead the dough on it a little and leave it aside for a while.
Meanwhile, divide the strawberries into quarters. Beat the egg in a separate bowl - it is suitable for greasing the finished puff pastries.
Divide the dough into quarters and roll out into rectangular thin layers with a rolling pin. Place berries on half of one layer and sprinkle with 1-2 teaspoons of sugar. Cover with the other half of the dough and pinch the edges. This can be done by hand or with the tines of a fork.
Brush the top of the finished pies with the egg mixture, place on a baking sheet and bake in a preheated oven for a third of an hour.

With cherry

Cherry pies are a good option for fruit and berry lovers who are tired of the classic apple filling.

Prepare in advance:

cherry - 500 g;
sugar - 5-7 table. spoon;
starch - a couple of tbsp. spoon;
egg -1;
puff pastry dough - 500 g.

On a note. Ready-made sweet pies can be lightly dusted with powdered sugar.

Wash the cherries and remove the pits; you can cut them. Add sugar and starch. Add starch depending on how much juice is released from the berries and how thick the filling is planned to be made.
Warm the berries with sugar and starch, stirring. You should get berries in a light jelly.
Roll out the dough and divide into rectangles. To prevent the puff pastries from coming apart, brush the edges with beaten egg, just a little, otherwise the dough won’t stick together - the edges will simply come apart.
Place 1-2 tbsp in each rectangle. l. filling and close. Brush the top of the pie with the egg mixture and place on a baking tray lined with baking paper. Using a fork or toothpick, make 2-3 holes to allow steam to escape from the pies. Bake for 15-20 minutes. The baked goods are very fluffy, generously filled with sweet berry filling.

Puff pastry pies with meat

Juicy and satisfying pies are made with meat. In this version, we suggest preparing puff pastry pies in a frying pan:

puff pastry - 500 g;
minced pork and beef - 400 g;
onion - 1;
egg - 1;
salt and pepper.

Finely chop the onion and fry in hot oil until transparent. After a few minutes, add the minced meat, salt and pepper. Be sure to rub the minced meat over the bottom of the pan, not allowing it to stick together into lumps. There is no need to fry the filling too much; it should remain juicy.
Roll out the dough layers thinner, approximately 3 mm. Cut into squares. Next, you need to lay out the filling, cover the edges of the pies with the beaten egg mixture and pinch by hand.
Heat half a glass of vegetable oil in a frying pan. Fry the pies on both sides for 2-3 minutes until an appetizing crispy crust forms. Place the finished pies on paper towels to drain off excess oil. You can serve it with tea or kefir - whichever you prefer.

With cabbage

No less delicious pies are made with cabbage. To prepare in advance, prepare:

egg - 1 unit;
puff pastry - 500 g;
small cabbage forks;
onion - 1;
salt and pepper.

Finely chop the onion and shred the cabbage. Everything should be pretty small. Heat the oil and fry the onion in it, after a few minutes add the cabbage, salt and pepper. Cook for a third of an hour.
Meanwhile, roll out the finished dough to a thickness of 5 mm. Cut into squares.
Beat the egg separately.
Place the finished filling on the squares, lightly cover the edges of the dough with egg, wrap the pies and pinch the edges. Place on a baking sheet and cover with egg. Bake at 180 degrees for about half an hour - watch for the formation of a golden brown crust on the pies.
The finished baked goods should cool slightly before serving.
An excellent snack with a cup of brewed chicory.

Delicious cake recipes

puff pastry pies

45 minutes

250 kcal

5 /5 (1 )

If you were wondering what can be made from puff pastry, then this article will come in handy for you.

Puff pastries are the simplest and most delicious baking option for those who don’t want or don’t like to bother with cooking and kneading. Are used purchased sheets and various types of fillings, which will allow you to make the taste of your dish unique and inimitable every time.

I really love making these puff pastry pies when I want to pamper my loved ones with a delicious treat, but I don’t have time to stand in the kitchen for a long time. I often put cherries inside, so today I will tell you how to make puff pastry pies with cherries, and I will provide you with a recipe with a photo of how to cook them in the oven.

French pastry chef Claudius Gele invented puff pastry in 1645. They say he wanted to bake the most delicious bread for his sick father. Having kneaded the dough, Claudius wrapped a piece of butter in it, then rolled it out and repeated the same procedure several times. The bread he baked surprised him very much, because it turned out to be very large. Later, when Gele was already working in a pastry shop in Paris, he improved his recipe.

You can experiment and choose the filling for the puff pastries according to your taste preferences. At the same time, baked goods can be prepared not only sweet, but also salty.

Kitchen appliances and utensils: baking tray, baking paper, deep bowl, teaspoons, sharp knife.

Required Products

Features of product selection

It is advisable to buy dough for cooking yeast. Baking from it turns out softer and more fluffy. But if you don’t find this in the store, feel free to buy yeast-free. I had to cook with it too, and it turned out pretty good too.

Those who want to lose weight should refrain from eating puff pastries, since they contain quite a lot of oil.

How to make puff pastry pies at home

The recipe for making puff pastries is quite simple. First we need defrost purchased puff yeast dough, from which we will form pies on a floured table. Then you can roll it out a little, but not very thin, so that the baked goods turn out fluffy.

Using a knife, cut the layer into equal square pieces.
Pour one teaspoon of starch into the middle of the cut part of the sheet. It will help the cherries not to spread during cooking.

Sprinkle the cherries with a little sugar and let sit for about 30 minutes. The cherries will release excess juice, and the filling will not be too wet and spreading.
Carefully place the filling on top. Make sure it doesn't get on the edges of the dough.
Sprinkle sugar on top of the cherries. One teaspoon will be enough.
And glue the pie itself directly. There are many different shapes for filling puff pastry pies, so choose the one you like best.

But if you choose cherries as the filling, I recommend gluing the sides from the bottom up, since this type of filling is quite juicy and will flow out of the other mold when baking.

Let the shaped pies rest for about 10 minutes before placing them in the oven. This way they will better retain their shape.
Brush the pies with beaten egg yolk or milk with sugar dissolved in it. This is done so that the baked goods turn out fragrant and rosy.
Bake in a well-heated oven for 15-20 minutes (check your oven).

Ready! All that remains is to cool a little, and the fluffy, crispy delicacies can be served.

From time immemorial, pies with a variety of fillings were baked in Rus'. In their honor, the people even came up with a proverb that says: “If there were pies, there would be friends.” This dish was served during the holidays, which is why its name comes from the word feast. The pies are baked and fried, and they are also made with a variety of doughs: yeast, puff pastry, made with sponge or kefir. Unfortunately, history has not preserved to this day the exact name of the cook who first prepared the pies, but through the centuries it has carried a wide variety of recipes for this wonderful dish.

Puff pastries - general principles and methods of preparation

A special feature of making puff pastry pies is to roll it out into several very thin layers. To make this dough more elastic, food acid is added to it, which helps increase the viscosity of flour and proteins. The finished dough is rolled out into a rectangular layer, the thickness of which should not exceed ten millimeters. The dough must be rolled out very smoothly and slowly, equally in all directions, otherwise the baked goods will not rise well. The finished dough must be left in the refrigerator for forty minutes. Baked products should be rosy, golden, and when pressed with a knife they should rise without sagging.

Puff pastries - food preparation

Puff pastries can be served as a separate dish or as a hot appetizer. Meat, vegetables, eggs, fish, cottage cheese, as well as all kinds of sweet jams or preserves are perfect for filling them. They can be baked in the oven or deep-fried in well-heated vegetable oil. You can buy puff pastry at the store or make it yourself; it doesn’t require any special culinary skills. For puff pastry you need flour, water and salt. A ball formed from these products must be put in the refrigerator for a day, and the next day add a little butter and roll it out. Do not press the dough too hard, otherwise the pies will be hard and not airy. And in order for the pies to turn out more rosy, you need to grease them with fresh egg yolk before baking.

Puff pastries - the best recipes

Recipe 1: Puff pastries with meat

These pies are easy and quick to prepare, and you will need a minimal amount of ingredients to create them. In addition, you can safely experiment with the filling. You can put one type of meat inside the dough or mix several types of it.

Ingredients: 500 grams of meat or prepared minced meat, 2.5 cups of flour, three-quarters of a cup of fresh milk, 1 egg, a pinch of baking powder, 150 grams of butter.

Cooking method

Grind the butter and flour into crumbs, add milk mixed with baking powder and a lightly beaten egg to the resulting mass. Salt everything and form a ball of dough. You can’t knead it, you just need to consolidate it into a homogeneous mass and leave for ten minutes. After that, the dough must be divided into two equal parts, rolled out and greased with melted butter. Next, the dough is rolled into a roll, from which a bun is made, which should cool in the refrigerator for about half an hour.

At this time, the filling is being prepared. Grind the meat in a meat grinder, fry with onions in butter, add salt and pepper to taste.

Next, you need to take out the dough, roll it out thinly, and using a glass, make identical round pieces for the pies, in the middle of which put the minced meat. Carefully pinch the edges of the pies, brush them with egg on top and place in the oven preheated to 180 degrees for 20-30 minutes.

Recipe 2: Sweet puff pastries

These delicate pies can be made with either a sweet or goat cheese filling. Their preparation time is one hour and forty minutes. These pies will be an excellent addition to a home tea party or will be an ideal solution for treating guests.

Ingredients: 800 grams of flour, 1 glass of low-fat sour cream or whey, 3 eggs, ½ teaspoon of soda, 2 teaspoons of sugar, salt to taste. For the filling you will need half a glass of walnuts, melted butter, 2/3 cup of sugar and liquid honey.

Cooking method

In order to prepare the dough, you need to mix flour with soda and salt, make a small depression, break an egg into it and pour sugar. Knead the dough well and leave it for about ten minutes until it becomes soft. Next, cover the dough, place in a warm place and leave for another thirty minutes.

While the dough is resting, you can prepare the filling. You need to pound the nuts mixed with sugar well in a mortar.

Divide the dough into six even pieces and place on a floured surface. Roll out each piece thinly and grease generously with butter. Then place 1/6 of the nut-sugar mixture in the middle. Using a dough wheel, cut out a rectangle measuring 7 by 8 centimeters and pinch the corners so that the edges remain open at the top.

Place the pies on a baking sheet lined with parchment paper, place in an oven preheated to 180 degrees and bake until golden brown for fifteen minutes. Cool the pies a little and pour honey over them.

Recipe 3: Apple puff pastries

These pies can be prepared at any time of the year; they are incredibly tasty, sweet and aromatic.

Ingredients: For the dough you will need 400 grams of sifted flour, 1 teaspoon of salt, half a teaspoon of citric acid, 180 milliliters of water and 350 grams of softened butter. For the filling you will need 500 grams of ripe apples and 80 grams of sugar.

Cooking method

Mix 4-5 tablespoons of flour well with butter. Roll the mixture into a square layer, the thickness of which should not exceed 2 centimeters. Place the mixture in the refrigerator for 30 minutes, then remove and place on a floured surface. Next, you need to make a depression in the mixture, pour water into it, add salt and citric acid. Immediately knead the dough, it should be soft and thick.

Then you need to roll the dough into a ball and let it stand for another half hour. Then roll the ball into a square and put chilled butter on it and sprinkle with flour. Roll it out into a layer one and a half centimeters thick and put it in the refrigerator again for thirty minutes. This process will need to be repeated four more times and each time the dough should be cooled for fifteen minutes.

While the dough is chilling, prepare the filling. You need to wash the apples, remove the core, peel them and cut them into small cubes, which are mixed with sugar.

Then you need to make triangular-shaped pies, place them on a greased baking sheet and bake in the oven at 180 degrees for twenty minutes.

Puff pastries - useful tips from experienced chefs

In order for the pies to acquire a beautiful shiny and rosy color, you need to grease them with a chilled egg, and after baking, put a piece of butter on them. When deep-frying pies, you can add a piece of carrot to the oil - this will give them a more beautiful color.

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You can find even more interesting recipes on the main page of the Cooking section

If we want to cook something delicious for dinner, then puff pastry pies are just what we need. Everyone loves hot, fragrant and tasty pastries. And that’s exactly how the pies turn out. And each time they can be prepared with different fillings. These include meat, vegetable, mushroom, and fruit - you can safely choose any one. With any of them, they turn out very, very tasty.

And if there is also ready-made store-bought food in the refrigerator, then there is no need to waste time preparing it. After all, it’s no secret that this is exactly what takes the longest time. And it’s not even a matter of kneading the dough for a long time. The thing is that it always takes time for it to infuse. And here you bought it ready-made, defrosted it, prepared the filling, and bake whatever you want.

Yeast puff pastry and yeast-free dough are sold in stores. What is their difference, and which one is better to buy for baking.

The yeast-free version has more layers than the yeast version. And since there are more layers, that means there is more oil between the layers. That is, it is fattier and has twice as many calories. In terms of taste, both options are practically no different. But yeast-free dough is somewhat dry, while yeast dough is softer, making baked goods more fluffy.

Therefore, the yeast-free version is used for preparing baked goods with sweet fillings - puff pastries, croissants. it is prepared from the same... And yeast is just good for non-sweet options, as well as for pizza.

That's why today we use a yeast base. It needs to be defrosted properly. It is better to do this at room temperature. But we must remember that puff pastry contains butter, and if you defrost it too much, the butter will also melt, and the baked goods will not turn out flaky and tasty.

I try to defrost it in the refrigerator. Knowing what I'll be baking today, I move it from the freezer to the refrigerator in advance. If I put it in in the morning, then by the evening it is already defrosted, and you can immediately roll it out and prepare baked goods.

I'll tell you how to cook pies with different fillings. Someone in our house is a meat eater, and someone is a vegetarian. And everyone wants baked goods! Therefore, we will cook for different tastes.

We will need (for 16 pcs):

potatoes - 800 gr
egg - 1 pc.
butter - 50 gr.
milk (optional)
onion - 2 pcs. (optional)
sesame - 2 tbsp. spoons
salt - to taste
vegetable oil - for lubricating the sheet

Preparation:

1. Pour water over the potatoes, bring to a boil, add salt and boil until tender.

2. Now you need to decide what filling you would like to make. There are two options, the first is to use only mashed potatoes for this. The second is to make the filling from mashed potatoes with fried onions. Today I follow the simplest path and choose the first option.

If you want to choose the second option, then cut the onion into small cubes and fry it until golden brown in a small amount of vegetable oil.

3. Mash the potatoes, add butter, potato broth, or milk. When the desired consistency is reached, add the egg white. Leave the yolk, we will need it. For the potato filling, it is better to make mashed potatoes a little thicker than we do for the side dish.

If you are making the filling with onions, add it to the puree. In this case, you can not add butter at all or add less. Taste the salt; if it is not enough, add salt to taste.

4. Give the filling time to cool.

5. Grease the table with vegetable oil and roll out one layer of dough on it. It should be rolled out in one direction, away from you, so as not to disturb the layers. You don’t need to press hard on the rolling pin, just roll it out evenly.

6. Cut the workpiece into 4 parts. Place a large portion of the filling on each one. In order for the finished products to be tasty, they must have a lot of filling.

7. Roll into an envelope or triangle.

8. Cover a baking tray with baking paper, grease it with oil or use a silicone mat, and place the preparations on it. Do the same with the other three layers.

9. Grease with yolk. Thanks to it, the products will turn out rosy and appetizing. And sprinkle sesame seeds on top for beauty. After all, a dish is first determined by its appearance, so let’s make it attractive.

10. Place in an oven preheated to 180 degrees and bake for 30 minutes. The finished baked goods should have a beautiful golden brown crust.

11. Take out a baking sheet, remove the pies and place them in a large flat dish. Let cool slightly and serve with hot tea.

Pies with potatoes and mushrooms

Similar to the previous recipe, but only we add mushrooms fried with onions to the filling.

We will need (for 16 pcs):

puff pastry dough - 4 plates (750 g)
potatoes - 500-600 gr
mushrooms - 300 gr
egg - 1 pc.
onion - 2 pcs.
sesame - 2 tbsp. spoons
vegetable oil - 5 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Boil the potatoes. Mash it into puree, add a little potato broth and egg white.

2. While the potatoes are boiling, cut the onion into cubes and lightly fry it in vegetable oil.

3. Finely chop mushrooms; any mushrooms will do - wild mushrooms, store-bought ones, such as champignons, pickled or salted ones. Add them to the onion and fry for 5-7 minutes. Add salt and pepper to taste.

4. Add mushrooms to the puree and stir.

5. Roll out the layer, divide it into 4 parts, and place it on each filling. Fold into an envelope or triangle. Do the same with the rest of the dough.

6. Place on a baking sheet greased with vegetable oil and lined with baking paper, or on a silicone mat placed on it. Brush with yolk and sprinkle with black or white sesame seeds.

7. Bake for 30 minutes, until golden brown. Remove, place on a plate, let cool slightly, and serve with hot tea.

Puff pastries with minced meat

If you prepare minced meat in advance and defrost the dough, then in an hour the whole family will be able to enjoy delicious, aromatic baked goods with meat.

We will need (for 16 pcs):

minced meat -500-600 gr
onions - 2-3 pcs.
dough - 4 plates (750 g)
egg - 1 piece
sesame - 2 tbsp. spoons
spices, dried herbs
vegetable oil - for greasing

Preparation:

1. Cut the onion into small cubes and add to the minced meat. You can, of course, grind it in a meat grinder, but you shouldn’t. Ground onion is very liquid, and the minced meat will also be liquid. But when we cut it, the minced meat will be the consistency we need. In addition, during the cooking process, the onion will gradually exchange juice with the meat, and this will make the filling much tastier.

2. Add spices and dried herbs to the minced meat. Good spices would be ground coriander, rosemary and cumin. They will give our products a simply divine aroma. You can add any dried herbs, but I add basil and parsley, as well as oregano.

3. Salt and pepper to taste. And add egg white. We will need the yolk to grease the baking surface. During the cooking process, it will acquire a beautiful golden color.

4. Mix the minced meat thoroughly until smooth.

5. Roll out one layer on a greased table. Don't forget that we roll it out in one direction so as not to disturb the layers. Cut the layer into four parts.

6.Place a significant portion of the filling on each piece of dough. Fold into an envelope or triangle. Place on a greased baking sheet or lined with a silicone mat.

7. Do the same with the remaining parts. Grease the finished pieces with yolk and sprinkle with sesame seeds.

8. Bake in an oven preheated to 180 degrees for 35-40 minutes. The pies will brown and become beautiful and very appetizing.

9. Take them out and place them on a large flat dish. let cool slightly and serve with hot tea.

Pies with green onions and eggs

With the onset of spring and summer, we all feel a lack of vitamins. And by that time, the first “green vitamins” appeared in our summer cottages - and onions took pride of place among them. We enjoy eating it as an accompaniment to various dishes, and with no less pleasure we make a variety of baked goods using it. Puff pastries are one of them.

We will need (for 16 pcs):

dough - 4 plates (750 g)
egg - 6 pieces
yolk - 1 pc.
green onions - as much as you don’t mind (a good big bunch)
sour cream or mayonnaise - to taste
salt - to taste
sesame (optional)

Preparation:

1. Boil the eggs, cover them with cold water and remove the shells. Cut into small cubes.

2. Cut green onions 0.6-0.8 cm thick.

3. Mix onions with eggs, add sour cream or mayonnaise. Or both in equal proportions. The filling should not be liquid or thick. In the first case, the finished products will “float”, and in the second they will turn out dry and tasteless.

4. Grease the table with vegetable oil and roll out the first layer. Cut it into four parts and put the filling on each part. We don’t feel sorry for it, we put in more of it. Fold the blanks into an envelope or triangle. Place on a greased baking sheet or lined with a silicone mat.

5. Do the same with the remaining three parts. Brush the pies with yolk and sprinkle with sesame seeds.

6. Bake in a preheated oven at 180 degrees for 30 minutes. They will brown and become beautiful and of course tasty.

Here we have products with the most popular and favorite fillings. As you may have noticed, working with the dough is the same everywhere. Well, that is if you use it in a ready-made version.

If you want to make the dough yourself, here is the recipe.

Yeast puff pastry recipe

We will need:

premium flour - 0.5 kg
butter 82.5% -350 gr
milk -1 glass
sugar - 3 tbsp. heaped spoons
salt -1 teaspoon
dry yeast - 11 g bag

Preparation:

1. Sift the flour 2-3 times to better saturate it with oxygen. Set aside 3 tbsp. spoons of flour into a separate bowl.

2. Place the rest of the flour in a bowl, add salt.

3. Dilute sugar in 1/2 part of milk and add to flour. Mix.

4. Separately, dilute the yeast in warm milk. Let stand for a while until they separate and add the mixture to the flour and sugar.

5. Add butter that has been softened in advance at room temperature. Knead the dough, it should be quite stiff and come away well from your hands.

6. Wrap it in cling film and put it in the refrigerator, preferably overnight, but at least 4 hours. During this time it will double in volume.

7. Take out the finished dough and roll it into a layer 0.5-0.6 mm thick.

8. Spread butter on the rolled out layer, leaving 1/3 part. Do not spread to the very edges, leave about 1 cm from the edges uncoated.

9. Wrap the ungreased part onto the lubricated part. And then cover it with the rest. You will get three layers. Using a rolling pin, roll it without pressing very hard along the entire length of the layer. To avoid breaking the layers, roll only in one direction.

10. Then lightly sprinkle the remaining flour onto the top of the layer and fold again into three layers. Roll out lightly and put back in the refrigerator for 40 minutes.

11. This procedure must be repeated four times. Only four times. Then we will get the required number of layers.

The finished dough can be stored in the refrigerator for three days and in the freezer for 1 month.

This is not the fastest cooking method. There is a faster way, described in my other post, on how to cook

And in conclusion, one little secret to making delicious pastries. The word itself comes from the word "feast". To feast means to celebrate. And we spare nothing to celebrate. Look how our tables are packed for all the holidays. Therefore, don’t skimp on the filling! There should be a lot of it in the pies! Less dough and more filling. That's the whole secret!

Bon appetit!