Mini puff pastry pies for a buffet table. Small snack pies with filling

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Which puff pastry is best for pies. Puff pastry: TOP 10 cooking secrets

What flour to choose for making puff pastry, how to roll it out correctly, how long to cool it, at what temperature to bake in the oven and much more in the article below.

Many people love puff pastry for its taste, lightness and versatility. You can use it to bake pies, pizza, pies and a wide variety of pastries.

It differs from other types of dough in that it requires a large amount of butter or margarine to prepare it.

There are two main recipes: yeast-free (unleavened) and yeast dough.

Regardless of the types of preparation (quick, classic, curd, creamy, beer), there are basic secrets that make the dough fluffy and tender.

Puff pastry: 10 cooking secrets

Secret No. 1: the right flour

Choose premium flour for the dough. Be sure to sift it several times. This will saturate the flour with oxygen. The dough will be more fluffy.

Secret No. 2: salt and citric acid

Salt affects the quality, elasticity and taste of the dough. If there is a lot of it, the taste of the dough will become worse. And if there is not enough salt, the layers may blur. The same can be said about vinegar or citric acid. An acidic environment helps improve the quality of gluten in flour.

Secret No. 3: water or milk

Typically, plain cold water (not ice) is used for the test. Sometimes they take milk instead. This improves the taste of the dough, but the elasticity decreases. You can add a mixture of water and milk in equal proportions.

Secret No. 4: butter, margarine

Use cold butter or margarine for kneading dough, but not frozen (layers of dough may tear and it will be difficult to roll out). The higher the fat content of the butter or margarine, the fluffier the dough.

Secret No. 5: roll out the dough correctly

One of the main secrets of puff pastry is rolling. The more times you roll it out, the more layers you will get. When rolling out the dough, do not go beyond the edges so as not to disturb the structure of the layers.

You should also remember that you can roll out the dough in one direction (away from you). In this case, uniform pressure must be applied to the rolling pin.

After each rolling, fold the dough into thirds or fourths and place in the refrigerator for 30 minutes. Thus, the chilled dough does not stick to the table, rolls out better, and does not tighten when molding products. This procedure must be repeated 4-6 times.

Secret #6: sharp knife

You should cut the dough only with a sharp knife so that it rises well. Otherwise, a dull knife may crush the edges of the dough, which will affect its fluffiness.

Secret #7: pierce the dough

Before putting the puff pastry into the oven, make punctures on the surface with a sharp knife (fork). This will allow steam to escape while baking. This way the dough will not bubble and the surface will remain smooth.

Secret #8: Lubrication

If you grease the products with yolk, it is advisable not to cover the sides with this mixture. This will prevent the dough from rising when baking.

Secret #9: baking sheet

The baking tray does not need to be greased, just rinse it in cold water. Since there is enough butter (margarine) in puff pastry, additional lubrication is no longer required. The finished products will not stick to the surface of the baking sheet. Alternatively, you can line it with parchment paper.

Secret #10: Baking Temperature

It is recommended to bake puff pastry products at a temperature of at least 220 degrees. If the temperature is too low, the fat may render out and the finished baked goods will be dry and thin-layered. And if the oven is too hot, over 250 degrees, the puff pastries may not bake, quickly harden and burn.

All the recommendations are quite simple, but it is very important to follow them. Then the result will really please you.

Appreciate folk cuisine

Perhaps now adherence to our Russian foundations is not as highly valued as the ability to follow modern fashion trends. But this does not negate the fact that dough products with various fillings created according to old Russian recipes will be less tasty or less filling than modern “croutons”, “foie gras” or something else. The buffet pies offered by our bakery will always please your guests and will be much more satisfying than small canapés and other snacks.

“Russian pies” is your choice when it comes to authentic Russian pastries, the recipes of which have been passed down from generation to generation. And with us, you will always be sure that you will receive high-quality and fresh buffet pies with delivery, significantly saving your time when ordering and having the opportunity to quickly solve all the tasks assigned to you that do not relate to food and snacks. The convenient functionality of our website is to order delivery of pies from any location convenient for you. And the wide range presented on the website is your confidence that all guests, without exception, will be satisfied at the banquet.

Snack pies made from puff pastry. Snack pies (puff pastry)

Good day to all guests of my site.

On Sundays, as a rule, you want to feed your family a delicious, hearty lunch, so that everyone enjoys it, so that there is a good mood, a feeling of home warmth and comfort, and then, in their adult memories, they will be very pleased to remember and tell their children: how great it was, when they were young and what pleasant Sunday feasts they had.

For Sunday lunch, I offer two simple recipes for snack pies made from puff pastry.

The first recipe is from regular ready-made dough without yeast with garlic filling. Fragrant, crispy, spicy-tasting puff pastries go very well with hot soup, and they are something special for borscht.

We will need:

• 1 package of puff pastry without yeast (500g)
• 50 – 60 g butter
• 4 – 5 cloves of garlic
• 50 - 70 - hard cheese
• 1 egg
• salt, ground black pepper, any herbs, favorite seasonings

Preparation

Remove the frozen dough and let it defrost, or put it in the microwave without foil for a few seconds.

Peel and grate the garlic, wash the greens and chop finely. Grate the cheese on a fine grater.

Add the prepared ingredients to the softened butter, salt, pepper, and add spices. (You can add more garlic if you like it spicy)

Roll out the dough lightly on a floured surface to form an even square. Divide each square into 9 parts.

Place the filling in the middle of each square, brush the edges of each square with beaten egg and place the corners on top of each other. We get triangles.

Then take a fork and press the edges of the triangles with a fork. We got a beautiful edge that won’t fall apart during baking.

Grease a baking tray with oil and lightly moisten it with water or line it with baking paper and place our pies.

In an oven preheated to 180 degrees, place a baking sheet and bake until golden brown.

The smell in the kitchen is amazing, everyone's appetite has worked up in earnest.

We take out the ready-made snack pies and let them stand for a while, because it is not possible to eat them very hot.

Pour some soup and start your Sunday meal with crispy, flavorful pies.

If you have prepared lean soup or cabbage soup, which is also very tasty, you can prepare more satisfying snack pies, where the filling can be boiled meat or chicken.

We will need:

• 1 package puff pastry
• 1 egg + 1 egg for greasing
• 250 – 300 g boiled meat or chicken
• 50 – 70 g hard cheese
• 1 tbsp. l. sour cream
• ½ tsp. mustard maybe a little mayonnaise
• a little paprika
• salt, ground black pepper, spices

Preparation

Thaw the dough and cut into 12 equal squares. Boil 1 hard-boiled egg, cut into pieces.

Prepare the filling: finely chop the meat, add a boiled egg, sour cream, mustard, salt and pepper (add everything to your taste).

Grate the cheese.

To prepare these pies, we will need small muffin tins (I hope you have already purchased them).

Grease them generously with butter, sprinkle with flour, place each square in a mold so that only four edges of the dough hang down, be sure to pierce the bottoms with a fork, and place the prepared filling. Brush the overhanging edges with beaten egg and sprinkle grated cheese on top.

Preheat the oven to 180 degrees, place the pans in the oven and bake until golden brown, approximately 30 - 35 minutes.

Ingredients and how to cook

ingredients for 8 servings or - the number of products for the servings you need will be calculated automatically!'>

Puff pastry for pies in the oven. Puff pastry with egg

Puff pastry pies. An extremely tasty delicacy that will please everyone. They always turn out incredibly airy and amazingly delicious! And if you don’t have any time to tinker with puff pastry yourself, you can always buy ready-made ones in the store - this approach will significantly reduce the time for preparing your favorite pies, while store-bought puff pastry can also be very good. Puff pastry intended for making pies can be either yeast or yeast-free. In the first case, the pies will turn out more tender and soft, and in the second, crispy and light. The main distinguishing feature of making puff pastry pies is rolling out the puff pastry into several thin layers. To make the dough more elastic, it makes sense to add food acid to it, which helps increase the viscosity of proteins and flour. The finished dough must be rolled out into a rectangular layer, and the thickness of this layer should not exceed ten millimeters. The dough is rolled out with equal force in all directions, trying to do it slowly and smoothly - if you neglect this recommendation, the dough will not rise very well. And then it is sent to the refrigerator for forty minutes. Products baked from such dough should be golden and ruddy, and when pressed with a knife, they should rise easily without sagging. The filling for puff pastry pies can be meat, mushrooms, fish, all kinds of vegetables, berries or fruits, as well as cottage cheese, eggs, jam or jam. However, in this case you can experiment a lot with fillings. And you can prepare such pies in various ways: either deep-fry them or in well-heated vegetable oil, or send them to bake in the oven. When deep-frying pies, you can put a small piece of carrot in the oil - in this case, the pies will take on a very beautiful shade. If you want the pies baked in the oven to be golden brown, before putting them in the oven, brush them with fresh yolk. And after baking, you can put a small amount of butter on the surface of each pie. Puff pastries are served at the table both as an independent dish and as an excellent hot snack. However, they will be no less good when cold!

Snack pies made from yeast dough. Mini pies for a buffet table

Very tasty baby pies, early ripening. This recipe has thin dough and lots of filling.

They are 2 bites in size, perfect for a buffet. The dough is leavened, but does not require rising. The dough is cut in an unusual way, so these pies are made very, very quickly.

Ingredients:

• Flour - 3-3.5 tbsp. (550-600 g)
• Milk - 1 tbsp.
• Dry yeast - 1 tbsp. l.
• Margarine - 200 g
• Sugar - 1 tbsp. l.
• Salt - 0.5 tsp.

Fillings:

1. Mashed potatoes with fried onions and boiled meat.
2. Mashed potatoes with fried minced meat.
3. Eggs + green onions.
4. Stewed cabbage with egg.
5. Mashed potatoes with fried mushrooms.
6. Stewed apples or dried fruits.
7. Boiled rice with canned fish.

The main thing is that the filling is not too wet and does not flow.

Recipe for making mini pies for a buffet table:

1. Dissolve yeast in warm milk, add sugar, salt, melted margarine. Gradually add flour. The dough should be soft, not tough.
2. Divide the dough into 6 parts. After dusting the work surface and rolling pin with flour, roll out one piece of dough thinly into a layer measuring approximately 50*30 cm.
3. We spread the filling “sausage” along the long side. Roll it up and pinch the edges.
4. Sprinkle your hand with flour and use the edge of your palm to make sawing movements back and forth. At the same time, our sausage rolls around the table and begins to acquire a waist.
5. We cut the whole roll like this. One such roll makes 8-10 pies. A little practice and it will turn out quickly and beautifully. Thanks to “sawing,” the edges of the pies stick together themselves. The tails can be slightly pressed down for added beauty.
6. There is no need to lubricate anything. Bake our mini pies at 180 degrees for 25-30 minutes until golden brown.

With spinach and cottage cheese: a recipe for healthy little pies

These baked goods can be prepared for dinner, served with broth or soup. Even with fragrant tea it will be delicious. To serve in a friendly family atmosphere, you can form medium-sized pies, speeding up the process, but for a buffet table it is better to tinker: a miniature appetizer with aromatic filling will look very elegant on the festive table.

Ingredients:

• 5 g ground paprika;
• 20 g garlic;
• saffron and black pepper to taste;
• 50 ml vegetable oil;
• 150 g onions;
• 155 g cheese;
• 190 g cottage cheese;
• 100 g spinach;
• 15 g soda;
• 10 g salt;
• 4 eggs;
• 650 g flour;
• 220 ml kefir;
• 120 g butter.

Preparation:

1. Melt 2/3 of the butter, combine with salt, flour, kefir and two eggs. Sprinkle soda in a thin layer on the board and knead the dough on it.
2. Divide the finished dough into parts, after rolling, grease with oil, roll into tubes and refrigerate.
3. Chop the garlic and onion and fry a little. After a few minutes, add the spinach to the pan. Cook until all the liquid has evaporated.
4. Mix diced cheese and cheese with fried vegetables, eggs, and spices.
5. Cut the cold dough into pieces and form small triangular pies.
6. After brushing with egg, place in the oven to bake.