Pies with pickled cucumbers. An original and tasty dish made from the simplest ingredients – Lifehacker

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Prepared by: Marina Zolotseva

05/01/2015 Cooking time: 2 hours 0 minutes

Do you like to experiment in the kitchen? Then I will tell you how to make pies with pickles and fried onions. It is economical, quite simple and very original.

Filling with pickled cucumbers

We most often prepare pies with meat, potatoes, cabbage, liver and other popular fillings. And few people made pies with pickles. But it turns out that this is a really delicious filling that can surprise.

The filling is prepared simply and quickly, and the taste is somewhat similar to the filling of stewed sauerkraut. This filling can be immediately used to prepare snack pies and pies, or you can supplement it with boiled eggs or potatoes and also use it to make interesting pies.

It is better to choose yeast dough for pies with this filling. And you can cook them both in the oven and in a frying pan.

Recipe 1: pies with pickled cucumbers

Add sugar, salt and yeast to warm milk or water and mix. Let the yeast mixture sit for 10 minutes so that the yeast starts to act. If you are fasting or simply don’t drink milk, make the dough with water, the pies will still taste great.

Then add butter to the milk. Mix.

Add flour and knead the dough. Cover the dough with film and put it in a warm place to rise; usually the dough rises in an hour. At this time, boil the potatoes for the filling.

Chop the onion randomly. Not very small.

And simmer it in a small amount of oil until golden brown and soft.

Grind the cucumbers on a coarse grater.

Place the cucumbers in a sieve to remove excess liquid.

Add them to the onion and simmer a little so that the remaining moisture evaporates.

Let's make mashed potatoes. Season the puree with salt and pepper to taste.

Add cucumbers and onions to it.

Mix the filling thoroughly.

The dough has already risen, knead it and divide it into equal pieces. Using our hands, form the balls into flat cakes about half a centimeter thick. The dough does not stick to your hands, so you can do without a rolling pin. Lay out the filling.

Let's form the pies. Everyone chooses the size of the pies according to their wishes.

Fry the pies in a frying pan in well-heated oil until a magnificent golden color. Bon appetit!

Ingredients for “False mushroom pies”:

• Chicken egg (for dough) - 1 pc.
• Black pepper (ground, for filling) - 0.5 tsp.
• Kefir (or mineral water for dough) - 300 ml
• Salt (for dough, for filling to taste) - 0.5 tsp.
• Sugar (for dough, for filling to taste) - 1.5 tsp.
• Soda (for dough) - 0.5 tsp.
• Wheat flour / Flour (for dough) - 550 g
• Vegetable oil (for dough 4 tablespoons, for frying 6 tablespoons, for filling 4 tablespoons) - 14 tablespoons. l.
• Potatoes (boiled, large) - 2 pcs.
• Carrots (large) - 1 pc.
• Onion (large) - 1 pc.
• Cucumber (salted) – 10 pcs.

Recipe 2: pies with cucumbers (step-by-step photos)

First peel the potatoes, add water and boil until tender, drain the water and puree them. Add egg, vegetable oil, sugar, salt to kefir and mix everything until smooth. Add flour and soda. Knead into a soft, elastic dough and leave it to rest for 30 minutes.

While the dough is resting, prepare the filling. Fry grated carrots and chopped onions, stirring, in vegetable oil until golden brown.

Grate the cucumbers on a fine grater, squeeze out the juice and add to the pan with the vegetables. Simmer, stirring, in a frying pan until excess liquid evaporates.

Remove the roast from the heat and add crushed potatoes to it. Mix everything, add black pepper and salt to taste.

Divide the rested dough into 17 parts. Roll each part into a circle and place 1 teaspoon of filling in the center.

Blind the edges of the pie. Heat vegetable oil in a frying pan. Place the pies in the pan, seam side down. Fry our pies on both sides until golden brown.

Cover the saucepan with paper and place our prepared pies with pickles in it, cover with a towel on top. Then the pies will not lose their shape and will remain soft.

Pie “Usolye”

Category: Baking
6 ingredients

Chop the cucumbers and onions and simmer in a frying pan until soft. Boil the rice and combine with the cucumbers.

Roll out the dough into a rectangle larger than the mold. Place it in the mold, put the filling in the middle of the dough, connect the edges of the dough in the middle….

tags: homemade dough yeast dough cucumbers pie

Recipe 4, step by step: pies with meat and cucumbers

I suggest making snack pies from sour cream dough. These pies are notable for the fact that the filling tastes like pickle soup. The filling for the pies includes boiled chicken, sautéed onions and pickles.

For the pies we take the necessary ingredients. Instead of boiled chicken, you can also use boiled beef. The butter used for the dough must be softened.

Place softened butter into a bowl. Add sour cream to it.

Mix. Add salt during the process.

Start adding sifted flour into the resulting homogeneous mass.

Knead soft dough. Roll the finished dough into a ball, wrap it in cling film and put it in the refrigerator for about half an hour.

Let's prepare the filling. Chop the onion.

Place butter in a frying pan and melt it. Place the onion in the frying pan. Sauté the onion until soft.

Chop the boiled meat (chicken) into small pieces.

We also chop the pickled cucumbers finely.

Transfer the chicken and cucumbers to the pan with the sautéed onions. Add broth and brine. Season to taste with salt and ground pepper.

Simmer under the lid for 5 minutes until the liquid has completely evaporated. The filling should eventually become dry.

Divide the dough into parts, which we roll into round cakes (approximate diameter - 8 cm).

Place 1-2 teaspoons of filling in the center of each flatbread.

We pinch the edges. Place the pies on a baking sheet. Brush with beaten egg yolk.

Place the pan with pies in the preheated oven for 30 minutes. Bake the pies in the oven at 190 degrees.

Pies with meat and pickles are ready. We serve them to the table. These pies are good both warm and cold.

How to prepare “Pickled cucumber filling for pies” step by step with photos at home

Step 2Link

Peel 200 grams of cucumbers.

Step 4Link

At the same time, cut the cucumbers into cubes and fry in a frying pan for 6-7 minutes.

Step 5Link

Add cucumbers to onions.

Step 6Link

Cook, stirring, for 6-7 minutes. Cool.

Recipe 6: pies with cucumbers and carrots (with photo)

Appetizing thin pies with potato dough and unusual savory filling are worthy of becoming a favorite delicacy. Nourishing, tasty, made from affordable ingredients, they can replace a full dinner. It takes very little time to prepare. And for the dough, by and large, you can even use leftover puree.

Finely chop the onion and fry it until light golden. Add grated carrots to the onion, mix and fry until soft.

Grate the cucumbers, squeeze, lightly fry first in vegetable oil, and then add a little butter and fry for another 2-3 minutes.

Combine the carrots and cucumbers fried with onions and mix. The filling is ready.

Mash the potatoes. Add egg and sour cream to it and mix well.

Gradually add flour to the potato mixture and knead the dough. The dough turns out soft and does not stick to your hands.

Roll out the dough into a sausage and cut into pieces.

The dough is so pliable that you can form the pies directly with your hands. Having made the flatbread, distribute the filling evenly over one half, immediately cover the other half and seal the edges.

Place the finished pies in a frying pan and fry until golden brown on both sides.

Then all that remains is to place the pies on a plate and serve.

“Verzere” pies with pickles and rice

Ingredients for “Verzere Pies with Pickles and Rice”:

Dough:

• Vegetable oil - 1/2 cup.
• Brine - 1/2 cup.
• Wheat flour / Flour - 2 cups.

Filling:

• Pickled cucumber – 450 g.
• Onion - 1 pc.
• Rice (Jasmine in bags) - 1 bag.

Recipe for “Verzere Pies with Pickles and Rice”:

Mix the dough ingredients and cover with a towel for 25 minutes.

Boil 1 packet of Jasmine rice for 15 minutes.

Finely chop the onion and fry, add grated and squeezed pickles from the brine, simmer for 10 minutes.

Mix cucumbers with boiled rice and pepper.

Divide the dough into 12 balls, roll each ball into a very thin, transparent layer.

Place the filling on one edge and tuck in the sides.

Roll it up, place it on a baking sheet, brush with yolk, and sprinkle with sesame seeds. Bake for 30 minutes at 180 degrees.

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Tuesday, April 24, 2012 15:43 + in quote book Products for fillings: Option 1 * 600-700 g pickles * 3 onions * 2 tbsp. spoons of vegetable oil * salt, sugar and ground black pepper to taste Preparation of the filling Peel the pickled cucumbers from the skin and seeds, finely chop and simmer over low heat until soft. Cut the onion into small cubes and fry in well-heated oil until lightly browned. Strain the prepared cucumbers, transfer them to a sieve, mix with onions and the oil remaining during frying. Cool the filling well, season to taste with salt, sugar and ground black pepper. Option 2 * 800 g pickled cucumbers * 2-3 onions * 3-4 tbsp. spoons of butter or margarine * 2 hard-boiled eggs * salt and ground black pepper to taste Preparation of the filling Peel the pickles and seeds, cut into thin slices if possible and soak in cold water for 15-20 minutes. Then transfer to a saucepan and simmer over low heat until soft. Saute finely chopped onion in oil, add prepared cucumbers and lightly fry everything. Add chopped hard-boiled eggs and dill (optional) to the hot filling, season to taste with salt and ground black pepper. Use the filling well chilled. Option 3 * 5-6 medium-sized pickles * 2 onions * 2-3 tbsp. spoons of vegetable oil * 1/3 cup of rice Preparation of the filling Finely chop the cucumbers, add diced or chopped onions and simmer in a frying pan under a lid over low heat. After the liquid has completely evaporated, pour vegetable oil into the filling and continue simmering until the cucumbers and onions are completely soft. Separately, cook the crumbly rice, transfer it to a frying pan with the filling and lightly simmer everything together. Season the finished filling to taste with salt, ground black pepper, sugar, mix thoroughly and cool well. Cutting and baking the pie The pie is made from simple or rich unsweetened yeast dough. Divide the finished dough into two parts and roll out layers of the desired size and thickness. Transfer the larger layer using a rolling pin to a greased baking sheet, place it, straightening it with your hands, and prick it in several places with a fork. Lightly sprinkle the dough with ground breadcrumbs and spread the cucumber filling in an even layer. Place a second, thinner layer of dough on top of the filling and pinch the sides of the pie. Prick the surface in several places with a fork, brush with strong sweet tea and sprinkle with crushed breadcrumbs. Bake the pie in a medium-heat oven until the surface is well browned. These pies are good for Lent. ANCIENT LENTEN ONION PIE Ingredients for the dough: * 800 g of flour * 2 cups of water * 1/2 teaspoon of salt * 30-50 g of yeast Preparation of the dough From flour, warm water with yeast and salt diluted in it, prepare a simple yeast dough and let it rise well twice. Cutting and baking the pie Roll out the dough into flat cakes as thin as possible and bake them in the oven, lightly browning each one. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, placing them one on top of the other, and bake the pie in the oven. The onion pie can be cut in other ways. Place the thinnest dough pieces on top of each other in a greased form or pan of a suitable size, sprinkling each one (except the top one) with fried onions (you will need about 8-9 medium onions and 0.5 cups of vegetable oil). Bake the pie in a well-heated oven. Serve the hot lean onion pie, cut into segments, with the pea soup. If the pie is served as an independent dish, you can add liquid honey to taste. PIE WITH POTATO FILLING “GENTLE” Products for filling: * mashed potatoes from 6-8 potatoes * 1-2 eggs * 50 g butter * scrambled eggs from 4-5 eggs * 1-2 raw carrots * 1-2 tbsp . spoons of chopped dill * 0.5 cups of sour cream * several slices of crackers * salt, pepper, ground cinnamon to taste Preparation of the filling Salt hot mashed potatoes, beat raw eggs into it, add butter, a little cinnamon and mix thoroughly. Fry the beaten eggs separately in butter, cool slightly, finely chop and combine with grated raw carrots. Add chopped dill, salt, pepper, sour cream, and thin slices of crackers to the filling. Combine the resulting mass with the prepared mashed potatoes and mix the filling thoroughly. Cutting and baking the pie Prepare yeast dough according to any of the recipes suggested above or to taste and roll out two layers from it. Place one of them in a greased frying pan, spread the filling in an even layer over the entire surface, and place small pieces of butter on top. Cover the pie with the second layer of dough, pinch the edges. Prick the surface of the pie deeply in several places with a fork, brush with beaten yolk and bake the pie in a medium-heat oven. Serve hot with melted butter. LENTEN PIE ROLL WITH DILL FILLING Ingredients for the dough: * 600 g flour * 1 glass of warm water * 30-50 g yeast * 1/2 cup vegetable (preferably mustard) oil * 1 teaspoon salt Cutting and baking the pie Prepare the yeast lean dough, let it ferment well, kneading it twice during the cooking process. Roll out the dough into a thin layer, grease the surface with vegetable oil and sprinkle generously with chopped fresh dill. Sprinkle the filling with fine salt to taste and wrap the dough in a roll. Carefully transfer the roll onto a greased sheet or baking sheet, prick the sides and surface in several places with a fork. Allow the roll to rise well, grease the surface with sweet tea or pea puree diluted in water to a completely liquid pulp and bake in a hot oven until cooked. Serve the roll slightly cooled with fish soup, soups or broths. OPEN PIE WITH CARROTS FILLING Products for filling: * 5 medium-sized carrots * juice of 1 lemon * 0.5 cups (or to taste) fine granulated sugar * 1-2 tbsp. spoons of vegetable oil * a little salt Preparing the filling Peel the carrots, wash them thoroughly and grate them. Add a little water, vegetable oil, sugar, salt and lemon juice. Simmer the filling over low heat (it is better to put a flame spray on a gas burner) under the lid, stirring occasionally. Make sure that the filling does not burn. Cutting and baking the pie Prepare the pie from lean yeast dough. Separate a little dough for making decorations, and roll out the rest of the dough into a layer and place it on a greased frying pan so that it covers its bottom and sides. Place the filling on the dough, smooth it out evenly and pinch the edges of the dough to form a small edge. Place leaves or flowers made from the remaining dough on the surface of the pie, brush the edges of the pie and the dough decorations with sweet tea. Bake the pie in a hot oven until done and serve immediately hot or cool, to taste. PIE WITH CARROTS AND EGGS FILLING (option 1) Preparing the filling Peel 12 medium-sized carrots, wash thoroughly and cook in salted water or broth. Then chop the carrots finely, add 2 tbsp. spoons of melted butter and lightly fry. Pour chopped eggs into the filling (quantity as desired), add salt to taste. The carrot pie filling can also be made sweet by adding raisins or dried apricots instead of eggs. Cutting and baking the pie Prepare yeast, puff pastry or butter dough for the pie. Cut the open or closed pie and bake it in a hot oven until browned. PIE WITH CARROTS AND EGGS FILLING (option 2) Products for filling: * 1 kg. carrots * 200 g butter * 400 g sour cream * 5 eggs * sugar, salt, ground black pepper to taste Preparation of the filling Grate peeled and thoroughly washed carrots on a coarse grater, add butter and simmer (simmer) in a saucepan under a lid very low heat until soft. Then add sour cream, salt, sugar to taste and bring the filling until fully cooked, thoroughly evaporating the remaining liquid. Pepper the finished filling to taste, cool and add chopped hard-boiled eggs. Cutting and baking the pie Prepare the pie from butter or simple yeast dough. Cut the pie open with a binding of strips of dough, beautifully cut, or closed. Be sure to prick the surface of the closed pie in several places with a fork, let it rise well before baking, and brush with beaten eggs if desired. The finished pie can be brushed with melted butter and served hot with broth or tea. PIE WITH FRESH CABBAGE FILLING Ingredients for filling: * 2 medium heads of cabbage * 1-2 onions * 100 g butter * 2-4 hard-boiled eggs * salt and chopped dill to taste Preparation of filling Chop cabbage into small and thin strips, add salt , rub with your hands and after 10 minutes squeeze the juice well. Dissolve butter (or vegetable oil for Lenten pie) in a wide, low saucepan, add cabbage to it and fry over high heat until soft, stirring occasionally. Do not brown the cabbage too much. The filling should be quite thick. Add chopped hard-boiled eggs and dill to the cooled filling. Cutting and baking the pie For the pie, it is better to prepare puff pastry or yeast pastry. Grease a square baking tray of the required size with oil, place the prepared layer of dough on it and distribute the filling evenly. Cover with the remaining dough, rolling it out slightly thinner than the bottom layer. Brush the surface of the pie with beaten egg and make several deep punctures with a sharp knife or fork. Bake the pie in a medium-heat oven and serve hot. If part of the pie remains unused, it can be reheated in a warm oven, sprinkling the surface of the pie with water or lightly brushing with sour cream. PIE WITH BAKED CABBAGE FILLING Preparation of the filling Peel the head of cabbage from the green outer leaves and stalks, finely chop or chop. Heat the fat (lard or other to taste) well on a baking sheet, transfer the prepared cabbage onto it and place in a hot oven. Bake the cabbage until lightly browned, stirring occasionally. Cool the finished cabbage, add salt and pepper to taste and mix with finely chopped hard-boiled eggs. Proportions of ingredients for filling to taste. The same filling can be prepared from sauerkraut by squeezing it well from the brine and, if necessary, rinsing it under cold running water. Cutting and baking the pie Prepare puff pastry for the pie according to one of the recipes or to taste. Cut it into two layers of the required size. Place one of them, rolled out a little thicker, on a small square baking sheet greased with oil, spread the cabbage filling on top in an even layer and cover it with a second layer of dough. Make several deep punctures all over the surface of the pie with a fork and, brushing with beaten yolk or egg, bake the pie in a hot oven until done. Serve the pie hot or slightly cooled. PIE WITH SORREL FILLING Products for filling: * 300 g. sorrel * 1-2 tbsp. spoons of sugar * 1 tbsp. spoon of potato flour (starch) Preparing the filling Carefully sort out the young sorrel leaves, rinse and dry with a napkin. Then finely chop the sorrel and mix with sugar and freshly sifted starch. Cutting and baking the pie Prepare lean yeast dough for the pie. Roll out 2/3 of the dough into a thin layer, place it on a greased frying pan and lightly level it so that the thickness of the dough is uniform throughout the frying pan. Sprinkle the surface of the dough with 1-2 tbsp. spoons of ground crackers and spread the sorrel filling in a layer. Roll out the top (thinner) layer from the remaining dough, close the pie, piercing the surface in several places with a fork. Let it sit for 10-25 minutes and then brush the surface with sweet tea. Bake the pie in a hot oven until done and serve hot or cold, to taste.

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