How to make triangular shaped pies

Prepared by: Marina Zolotseva

06/20/2015 Cooking time: 1 hour 0 minutes

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Homemade baked goods are always delicious. To prepare delicious and satisfying triangle pies with meat at home, you only need a few simple ingredients and a little time.

What are the different shapes of pies?

Without delicious pastries, the history of Slavic cooking is unthinkable. Over the years, new ways to beautifully sculpt pies have regularly appeared. The main secret to obtaining original baked goods is a combination of tasty filling, good dough and the skill of the cook. It is worth noting that pies are an unusual dish, because depending on the filling they can be:

dessert (made with jam or cottage cheese);
appetizer (made with vegetable or mushroom fillings);
main dish (made with meat, potatoes or fish).

The uniqueness of flour products lies not only in the wide variety of fillings, but also in the form of baking. You can make pies from different doughs:

yeast (prepared using sponge or straight method);
yeast-free (custard, puff pastry or cheburek).

Making pies from yeast dough turns into a real art if the housewife shows her imagination. The shape of the products can be square, round, oval.

To ensure that your pies excite the appetite of everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

Pour a little sunflower oil on your palms so that the workpiece does not stick to your hands.
To ensure that the edges of the cakes stick well, they can be greased with water or egg white.
Before putting the pies in the oven or frying pan, leave them for 15 minutes under oiled cling film. Thanks to this, the baked goods will become fluffy and appetizing.
To ensure that the pies have a golden brown crust, you need to brush the tops with beaten egg yolk.

Round products take us back to childhood. These pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:

Roll out small cakes from the dough, about 5 millimeters thick.
Place the filling in the center.
The edges of the cake are gathered in the middle of the pie.
Pinch the edges to make a pouch.
Place on a baking sheet, clamp down.

Oval is the most popular form of yeast pies. For filler, you can take onions with eggs, cabbage, liver, etc. How to make oval-shaped pies:

Divide the dough into balls.
Roll each ball into a roll.
Cut the resulting rolls into 4 cm pieces with a knife.
Roll each piece into an oval cake 3-5 mm thick.
Place the filling in the center.
Place one edge of the workpiece on the other, mold the pie in the shape of a semicircle.
The pies should be placed seam side down in the pan.

Triangular products are, as a rule, baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to make triangular shaped pies:

Roll out a rectangle, 0.5 cm thick.
Place the filling in the middle.
Fold the two edges on top of each other (you should get an arrow).
Fold the remaining edges up.

Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:

The dough is rolled out into a layer.
Cut out ovals from the resulting layer.
In the middle there is a filling (sausage).
The top and bottom of the workpiece are turned in a quarter.
The corners are folded crosswise along the wide edge (as if swaddling the filling).

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The best forms for non-yeast dough

For housewives who do not like to bother with yeast, there are many dough options without it. A yeast-free “base” makes good pies, the shape of which does not require additional volume:

At the same time, all variants of forms for yeast dough can also be used.

How to make mug pies?

Experienced housewives know how to beautifully make pies from non-yeast dough - make mugs. This technology is very easy to master.

Cut out circles of the same diameter from the rolled out dough.
Place the filling in the center.
Cover with another circle and pinch the edges.
Place on a baking sheet or frying pan.

Making pies in the form of ropes

Those who like larger-sized baked goods will certainly enjoy the bun pies.

Cut the rolled out dough into several rectangles.
We cut each rectangle into strips along the edges.
Place the filling in the middle.
Fold the strips crosswise, pinching the edges slightly.
Place on surface for cooking.

Making embossed pies

If you want to surprise your loved ones with intricate pies, then adopt embossed shapes.

We cut out ovals from the rolled out layer.
Place the sausage-shaped filling in the middle.
We turn the top and bottom of the workpiece by a quarter.
Now take the corners along the wide edge and fold them crosswise twice.

We recommend reading: Why do we put it in the freezer before salting fish?

It's as if we are swaddling our little pies. It's beautiful, but only suitable for thick fillings.

Rules for making pies from a non-yeast base

Pies made from this type of dough are very dense and, unlike yeast ones, can be lean. But in order for your baked goods to turn out great, you need to know how to make pies correctly if you are working with a base without yeast:

To make the edges stick better, brush them with egg white;
if you want to get baked goods with a delicate blush, brush them with brewed black tea before baking;
if you are making oven pies, then start baking at 100 degrees and gradually increase the temperature to the required temperature;
To make oven pies soft and airy, after you take out the baking sheet, sprinkle the baked goods with water.

Methods for making pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to make pies with a variety of fillings. The first step in preparing products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form identical balls. Otherwise, the pies will turn out to be different sizes.

Traditionally, one of the following methods is used to prepare flour products:

Prepare the dough, tear off equal-sized pieces from it, and form into balls. Place the preparations on the kitchen table. Roll out the dough into circles using a rolling pin.
Cut off a significant portion of the finished dough, roll it into a sausage, and cut into portions. The resulting pieces are dipped in flour on both sides and placed on the work surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
You need to cut off a significant portion of the finished dough and roll it out using a rolling pin. Take a glass and cut out pie circles from the dough.

Sleight of hand and nothing else

When it comes to baking, not all products are on an equal footing.
For example, the shape of buns cannot be too varied - and there is no need for this: by definition, a bun is a round-shaped product made from yeast dough, without filling. True, some sources also classify other products as buns: the same buns, which may have a more complex shape, for example, bows. But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If these are buns for hamburgers or hot dogs, you can sprinkle their surface with sesame seeds.

Other such home baked goods can be sprinkled on:

sugar;
nut crumbs.

You can make geometric patterns on them:

small cuts with a sharp knife (this applies to oblong buns);
dotted pattern with the tines of a fork, but plunging them very shallowly;
press a raisin, candied fruit or nut into the center of the bun.

How to make pies correctly

The shape of the pies depends on the dough and filling. There is only one rule: baked goods with meat, vegetables or fish must be closed (to preserve juiciness). Pies with jam, cottage cheese or other moist fillings can be made open. Below are the ways to properly prepare pies:

Divide the dough into small pieces. Form neat balls by rolling between your palms. At the same time, you need to add flour so that the dough does not stick to your hands. Roll out flat cakes into round shapes using a rolling pin. Do not make the dough too thin, because it may tear from the filler. The size of the workpieces also matters; pies that are too large do not look aesthetically pleasing and are not very convenient to eat.
Place the filling (about 1 tbsp) in the center of each tortilla.
Taking into account whether you plan to fry the pies in vegetable oil or bake them in the oven, you can fold the cake into a crescent shape or, by lifting the edges of the dough, mold it (a seam strip will be in the middle).

How to form pies

There are many original ways to seal pies. It all depends on the filling of the product and the type of dough. You can make oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt round or oval-shaped products. This is the easiest and fastest way to get food for a family tea ceremony. It is recommended to lubricate your hands with vegetable oil when forming pies so that the workpieces are of high quality and do not stick to your palms.

How to fill oval or round pies:

Take the prepared ball, knead it into a circle about 5 mm thick.
Place some filling in the center.
To obtain an oval shape, connect opposite edges and pinch. Round pies need to be sculpted like a bag, stretched upward.
If you brush the edges with water, the pies will not open when frying, making them juicy and tasty.

To obtain square-shaped products, a layer of dough is rolled out with a rolling pin and cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is a particularly good option for puff pastry. Housewives often prefer to make triangular-shaped pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filling, you need to wrap the pies beautifully. There are several ways to make an original product:

Connect the ends of the workpiece to form a seam at the top. Make an effort so that it cannot come unglued during heat treatment.
Place the sausage-shaped filler on one side of the workpiece. From the same side they begin to wrap the filling to make a pie in the shape of a rolled up tube.
Make square products, like wrapping a postal envelope. In this case, you can improvise at your own discretion, the main thing is that the filling does not fall out of the pie.

How to beautifully pinch the edges of pies

The neat edge of the product will make the baked goods beautiful, as in the photo, and appetizing. How to sculpt products with an original seam:

Pigtail. Take the workpiece in your left hand, with the thumb of your right hand, wrap the edges so as to get a twisted rope. Pinch off the resulting ends along the edges so as not to spoil the look.
Hedgehog. Pinch the product so that triangles are formed along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
Roll out the cake, trim the edges to form a rectangle. Place the filler in the center, seal the two upper edges at an angle of 45 degrees. After this, also connect the bottom edges. The center is sealed last. Turn the seams into tight strands.

By leaps and bounds

Baking made from yeast dough is very popular: it turns out fluffy, airy, the dough can be stored and used as needed, and whatever you have on hand will work for the filling.

How to make pies from yeast dough

For the test you will need:

0.5 l of milk;
1 kg of premium wheat flour;
0.5 packs of yeast;
4 eggs;
½ tbsp. vegetable oil;
½ tbsp. l. Sahara;
½ tsp. salt;
1 tbsp. l. vodka.

To knead the dough, you first need to prepare the dough. To do this, put pressed yeast broken into small pieces in a separate bowl, add about 100 g of warm milk and sugar. In no case should the milk be hot so that the yeast does not “cook”, and the dishes should be spacious enough (the volume of the dough will increase 2-3 times). Place the dough in a warm place for 20-30 minutes.
Pour sifted flour (in a heap) into a large bowl, beat in eggs, add salt.
After the dough is ready, pour it into the flour, add vegetable oil, the rest of the milk and vodka, and knead the dough. Leave it for 30 minutes in a warm place (to rise).
If necessary, the amount of flour can be increased. Knead the dough until it stops sticking to your hands.

Without yeast

1 tbsp. sour cream or kefir;
1 egg;
2 tbsp. wheat flour;
1 tsp. Sahara;
1 tsp. salt;
½ tsp. soda slaked with vinegar.

Mix all the ingredients and knead the dough until it is tough enough to roll out and cut.

As an option, you can always buy ready-made dough: yeast, yeast-free, lean (without eggs and dairy products), puff pastry, unleavened and make pies from it.

Video: how to make beautiful pies

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Pies can bake very quickly. The secret of how to make pies is very simple - ready-made dough, ready-made filling, 5-8 minutes and you are a chef accepting congratulations. Jam, marmalade, boiled condensed milk, chopped ham, cheese, feta cheese, boiled potatoes, sausages or small sausages - any products that have already been heat-treated - are suitable as a ready-made filling. Pies with fresh berries and fruits, vegetables or minced meat usually take longer to cook. With one single exception - deep-fried chebureki made from thin puff pastry. Raw minced meat is placed in the chebureks and they are cooked in hot oil in a matter of minutes. But this is the topic of a completely different article.

We will look at several methods that are equally simple to implement, but with different time costs. Spending a lot of time does not always give the most beautiful results. Spectacular puff pastry triangles take 10 minutes to prepare, 3 of which are spent cutting the dough, the rest of the time you watch the pies through the oven window.

What's inside?

We’ve more or less figured out the dough, let’s talk about the fillings:

The cabbage filling is prepared as follows: finely chopped cabbage is placed in boiling water for 2 minutes, then removed from the heat, allowed to stand for 10 minutes, then removed, squeezed out, and allowed to cool. Fry the onion in half rings along with the carrots in vegetable oil, then add the cabbage, fry for another 5 minutes, add salt and pepper to taste;
potato filling: boiled potatoes are mashed to a puree. Finely chop the onion and fry in oil until golden brown. Mix potatoes and onions, adding 2-3 tbsp. l. butter and 1 tbsp. l. warm milk. You can also add boiled chopped mushrooms, herbs, eggs, and cottage cheese. The filling should not be liquid;
the meat filling will require more cooking time since the meat must be boiled. Pork and chicken will do. Beef and turkey will be tough and dry, so if you choose them, you can add a little butter. Then the meat is ground in a meat grinder or blender. Finely chop carrots and onions, fry in vegetable oil, mix with meat, adding 2-3 tbsp. l. broth in which the meat was cooked. You can add spices, herbs, liver, vegetables;
If you decide to use a sweet filling - jam, marmalade, fresh fruit, then you need to take measures so that the filling does not leak out or burn. To do this, add a product to it that will remove excess moisture but will not affect the taste. You can boil the jam with semolina (1 tsp semolina per 1 tbsp jam). After cooling it will become much thicker. Alternatively, you can add cornstarch or breadcrumbs to the jam. It is worth giving preference to thick jams with large berries or pieces of fruit. Cut fresh fruit into cubes or slices and sprinkle with sugar. Frozen berries must be removed from the freezer in advance so that they thaw. If there is moisture, it needs to be drained, then sprinkle the berries with sugar and leave for 30-40 minutes;
To bake pies with cottage cheese, mix it with egg yolk for the filling (the cottage cheese takes on a cheerful yellow color) and sugar (to taste). Egg yolk can be replaced with full-fat sour cream (1 tbsp.). It is better to take the cottage cheese itself with a high fat content and without whey, dry. Vanillin, cinnamon, poppy seeds, dried apricots, raisins, apples will also be appropriate to taste;
tender and tasty pies with fish filling. Fish - pink salmon, mackerel, pollock, cod, hake - are boiled with bay leaves, the bones are removed, and finely chopped. Eggs are hard-boiled, crushed, and added to the fish. The onions are chopped and fried in vegetable oil until golden brown and added to the filling. The final step is 1 tbsp. l. butter;
Many people like pies with offal. The most popular are liver and lung. They need to be washed, the films removed, and finely chopped. Peel the carrots and onions, fry in vegetable oil, then add offal, water and simmer until tender (about 30 minutes). Cool the finished filling and grind in a blender, adding 2 tbsp. l. hot milk.

Simple kefir pies

The simplest version of hearty kefir pies with meat, potato or onion filling. If you don’t even have semi-finished dough, but have a glass of kefir, flour, an egg, vegetable oil and a little soda, you can already make simple kefir pies without yeast. Boiled potatoes, fried onions, chopped herbs, eggs, or a mixture of all of the above ingredients are suitable fillings.

Tip: Any meat filling recipe benefits from the addition of ham and cheese.

Cooking time for kefir pies is about 20-40 minutes, depending on the frying method and the number of pies.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Lamb – brisket – 533 kcal/100g
Lamb – shoulder – 284 kcal/100g
Lamb – ham – 232 kcal/100g
Lamb – chop on the bone – 380 kcal/100g
Lamb – back part – 459 kcal/100g
Fatty lamb – 225 kcal/100g
Lean lamb – 169 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Kefir 1% fat – 38 kcal/100g
Kefir 2.5% fat – 53 kcal/100g
Kefir “Doctor Beefy” 1.8% – fat content – 45 kcal/100g
Full-fat kefir – 62 kcal/100g
Low-fat kefir – 30 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Wheat flour – 325 kcal/100g
Dry yeast – 410 kcal/100g
Meat broth – 34 kcal/100g

How to make a simple dough

Mix kefir, egg, a couple of tablespoons of vegetable oil and add flour until you get a viscous, light dough. Finally, add about a quarter teaspoon of baking soda and stir again. There is no need to make any special twists or weavings out of the viscous kefir dough - everything will blur. For simple pies, the simplest elongated shape is optimal. Kefir in this case is the conventional name for a liquid lactic acid product. You can also cook with ayran, yogurt, fermented baked milk, and yogurt. The presence of live lactic acid bacteria is important to ensure the dough rises and fluffiness.

How to make kefir pies

Gather the finished dough into a ball directly in the container in which you mixed it, place it on a floured board and form a sausage uniform along the entire length.
Cut equal pieces from the sausage and roll or knead with your hands into a round cake.
Place the filling exactly in the middle. You can put fillings without sparing. The filling norm for a hearty pie is a heaped tablespoon.
Bring opposite edges of the cake together and pinch. This way the pie will turn out even. Finish the seam, you don’t have to worry too much about accuracy. It is important that the filling is inside and does not fall out.
Turn the pie seam side down and let rest while you prepare the rest of the patties.
Meanwhile, preheat the oven to 150 degrees. Grease a baking sheet with oil, place the pies on a baking sheet and bake at 180 degrees for 15 minutes.

Kefir pies don’t even have to be cooked in the oven. They can be fried on both sides in a frying pan in oil. Fried pies are especially tasty immediately after cooking.

Dough for echpochmaks

The Tatar dish echpochmak, according to the classic recipe, includes yeast dough, but over time, housewives have changed it and use puff pastry, unleavened or even shortbread dough for cooking. Regardless of which one you choose, the echpochmak will turn out to be incredibly tasty, aromatic and juicy, because the main thing is the filling, which is made from potatoes and fresh meat.

On kefir

The dough for echpochmak made with kefir is ideal for those who watch their figure and try to eat low-calorie foods, especially since you will want to eat a lot of such ruddy pies. To prepare the dough you just need to mix 200 ml of kefir with ½ tsp. baking soda, add a pinch of salt, 200 g butter, 3 eggs, 500 g flour and knead. After you get an elastic mass, you need to set it aside to rest for a while.

With sour cream

You will get a more high-calorie dish if you use sour cream for cooking. You will need 150 ml of sour cream, an egg, 50 g of butter, 100 ml of water, salt, soda, 500 g of flour. Everything mixes easily. The sour cream dough for echpochmak will rise slightly in the oven and become golden brown. If you brush the surface with egg 10 minutes before the dish is ready, it will become glossy and the pies will be crispier.

Yeast or yeast-free dough for pies

There is a difference in temperature conditions and baking time for yeast and non-yeast dough. Yeast-free dough can be safely placed in a preheated oven without the slightest damage to the quality of the final product.

Yeast dough constantly requires time to “rest.” The dough is rolled out - let it rest for half an hour. The pies are sculpted - let them rest. Placed on a baking sheet - rest again. If the dough is not allowed to rest, it will become capricious and the pies will turn out completely different. The yeast dough is placed in the oven, heated to a maximum of 120-150 degrees. Otherwise it will not have time to rise. As you understand, yeast pies require a lot of attention.

Puff pastry triangles

The most economical way to make pies from ready-made puff pastry is using triangles. Pros - complete absence of scraps, maximum speed of preparation, some elegance in appearance. The elegance and beauty can be easily enhanced by using cuts and notches, which will allow the puff pastry to open up magnificently in the cut areas.

Tip: make simple cuts - you can't go wrong.

Procedure for preparing puff pastry pies:

Thaw the puff pastry and roll it out with a rolling pin. It is more convenient to roll out the dough sheet at once rather than roll out each square one at a time. If you don't have a rolling pin, any smooth glass bottle will do.
Cut the dough into squares or rectangles. Perfect accuracy is not needed; measuring the sides of the square with a ruler is not necessary.
Place a filling in the middle of each square - cheese, ham, cottage cheese or just a spoonful of jam.
Fold the triangle in half and lightly pinch the edges. There is no need to pinch the edges of the puff pastry too much.
Apply a notch to the triangles, which will add originality to the baked goods. Place on a baking sheet and place in the oven. Cooking time in a preheated oven is about 7-10 minutes.

Read also Recipe for ravioli with meat with photos step by step

How to cook echpochmak

As a rule, the filling for preparing this national dish is taken raw. In appearance, the snack resembles a triangle, which is why it is so easy to distinguish it from other baked goods in bakeries. Although the composition of the dish may remind someone of chicken, this dish still has its own peculiarity: meat broth is poured over the filling during baking, in which the potatoes and meat are then stewed.

How to make square pies

Square pies can be made from puff pastry, yeast-free, regular or shortcrust pastry. Any dense dough makes excellent square envelopes. The main requirement for the filling of square pies is that it should be dense enough, not spread or crumble.

Roll out and cut the dough into squares as in the previous recipe.
Place the filling in the middle, preferably rolled into a ball.
Lift the edges of the square and staple at the top.

Before baking, brush the pies with butter or beaten egg to create a delicious crust.

The pinching often comes apart and the pie opens up. It is important that the pie looks appetizing even when opened. The requirements for the filling are determined precisely by this property.

The same method works well on large meat pies. Pinching to the top allows you to add a lot of filling to the pie. Chicken or fish pie is best made this way.

Large pies take a long time to bake, at least 20-30 minutes.

Types of yeast-free dough

There are many varieties of dough prepared without the use of yeast.
Each type of baking has its own optimal recipes. The following tips will be useful to every housewife:

For pies with fruit or berry filling, yeast-free dough made with kefir (low-fat) is suitable.
French-style cookies and tartare are best made from shortcrust pastry without yeast.
Cakes based on yeast-free dough are prepared with the addition of a small piece of butter. Then the baked goods turn out fluffy.
After adding dairy components (milk, sour cream, etc.) to the dough, you will get wonderful whites, triangles, pies and pancakes.
It is recommended to add butter to almost all recipes for pizza based on kefir or sour cream. Then the dough will turn out finely porous and thin.
Chicken eggs and ammonium carbonate must be added to dough without yeast. These products will replace yeast in the dough.
The finished dough is usually stored in a cold place. Puff pastry and shortbread dough can be stored in the refrigerator for up to three weeks, and the mixture for pancakes and pancakes can be stored in the refrigerator for no more than a week.

How to make a pie in the shape of a rose

For the base you will need a thick and elastic dough. It can be puff pastry. You can take a circle or square as the initial shape. Make a cut without reaching the middle, place the filling in the center and wrap it with dough petals, stretching and bending the shape. Form a rosette, grease with oil and bake at 180 degrees until done. You can check the readiness with a toothpick - if the toothpick you used to pierce the pie is dry, without traces of dough, everything is ready. A beautiful result will require experience and skill. If you went to art school, you will definitely succeed.

Curd echpochmak

This recipe produces wonderful cookies, which have only the name and geometric shape in common with Tatar triangular pastries.

Components for its manufacture:

400 g curd mass;
300 g creamy spread;
half a cup of granulated sugar;
2 yolks;
a level teaspoon of soda;
vinegar;
flour.

Detailed cooking diagram:

Combine the softened spread with the curd mass into a soft lump. Add soda, previously slaked with vinegar.
Break the yolks and mix into the main mixture. Knead a fairly dense and thick dough, sifting the flour. Let's rest for a while.
Divide the rested mass into not very large pieces and roll them into flat cakes. Using a saucer, cut out circles with a diameter of 10 cm.
Pour sugar into a plate, dip the flatbread in it, and fold it in half. Sprinkle with sand again and fold. This way we get cookies in the shape of a triangle.
Line the sheet with baking paper and place the cookies at intervals of 1 centimeter from each other. Bake in an oven heated to 180 degrees for about half an hour. When ready, they will acquire a golden brown crust.

If you love delicious, hearty pastries, then these Tatar pies are simply meant for you. They're great for breakfast, great as a snack for work, and a great substitute for bread on the dinner table, and making them couldn't be easier with our recipes.

Envelope

Not everyone can make a rose. Now we will show you how to make pies that will be received with a bang by your household and are superior to any options in terms of ease of production.

Cut the puff pastry into a triangle. Place a little jam, marmalade or other filling in the center of each triangle. A piece of cheese or a spoonful of cottage cheese is a great option. Fold the sharp corners of the triangle overlapping. Ready! No need to pinch or mold. This is the easiest way to make pies without any effort at all. The result is quite presentable and original. If you put cheese, ham, a slice of tomato inside, and sprinkle coarsely ground pepper on top, you will get an amazing mini pizza.

Many people think that the secret knowledge of how to make pies is passed down exclusively from a caring mother or grandmother. Making pies was a sacred act and took the whole evening. Pies, loaves, buns, puff pastries were baked for holidays and celebrations. Meanwhile, pies are an excellent food on the road. Good pies usually stay fresh for 3 days. The filling inside the dough shell does not dry out or crumble. With a supply of pies, you can provide tasty and nutritious food, for example, at the dacha or on a hike. If the pies are the same size, there are no problems with portion distribution.

A man who knows how to cook pies is worth his weight in gold among ladies. A basket of croissants, the preparation of which will take at most half an hour, can break any unapproachable beauty.

Making pies is easy, especially if you use store-bought dough. The original folds of the pies look especially appetizing. Curiosity is one of the strengths of a person, and a pie is always a mystery.