Batter for pies is in great demand among modern housewives. This is because it is prepared quickly and does not require any specific skills, and making homemade baked goods with it is much easier than with thick ones.
There are many recipes for how to prepare batter with the addition of various products, so before you start cooking, you should take a closer look at them. As a rule, dairy products are used as the main binding ingredients - they give the pies softness, fluffiness and tenderness, regardless of the filling.
What kind of pies can you bake from batter?
A simple, economical and quick pie batter with a consistency similar to thick sour cream. The versatility of the recipe allows you to add more salt or sugar and, depending on this, prepare baked goods with a sweet or savory filling. This hearty treat made from pie dough can be served hot or cold, as a main course or as a treat for tea and coffee.
- How to stay fit and active during self-isolation
- Checking iPhone by serial number - how to check on the official website or special services
- Depo-Provera
Ingredients:
- 1.5 cups of kefir or fermented baked milk;
- 100 gr. butter margarine;
- 1 teaspoon sugar;
- 1 incomplete teaspoon of salt;
- 3 eggs;
- soda;
- about 1 cup flour;
- 1 good onion;
- spices;
- small cabbage;
- tomato paste or fresh tomatoes;
- vegetable oil.
Jellied pie with cabbage. Step by step recipe
- Combine eggs and sugar. After complete dissolution, add melted margarine and salt.
- Pour in kefir, add soda and flour. There should be a liquid dough.
- Separately, finely chop the white cabbage and simmer in vegetable oil with chopped onions and tomatoes (tomato paste) until tender.
- Add the finished filling to the batter and mix.
- Pour the resulting composition into a frying pan (mould) and place in the oven, preheated to 200 degrees, for 40 minutes.
How to make pie dough
The recipe for the treat consists of sour cream, mayonnaise or a mixture of them, kefir and flour. Additional additives include vegetable oil, butter, eggs, and rarely margarine. Fillings can be berry and fruit (apples, cherries, frozen fruits, pieces of peaches), meat, fish, mushroom, vegetable. For aroma and additional taste, chefs grate cheese onto unsweetened products. You can prepare the treat in the oven or using a slow cooker.
To get an airy and tasty pie, you need to take into account some nuances. Cooking tips:
- Adding already sifted flour will help you get an airy batter for the pie;
- eggs are beaten separately from other products and added to them only in the form of a homogeneous mass;
- Stir the mixture with a wooden spoon;
- for splendor, you need to pour two tablespoons of mineral water into the mixture of products, then let it brew for 10 minutes;
- the components should be combined until a homogeneous mass without lumps (see photo);
- batter for fish pie can be varied with canned food;
- For baking, a metal springform pan is suitable, into which you should put the filling and pour in the mixed ingredients or divide them into halves: place one at once, put the filling on it and pour out the rest (the bottom and walls are first greased with oil);
- after turning off the oven, you should not open the door for 20 minutes, otherwise the product will simply settle;
- You can easily check the readiness using a toothpick, which you need to pierce the baked goods with: if the stick remains clean, the dish is ready.
Jellied pie with mushrooms in the oven
I always like to bake this pie in the oven. I like it because the jellied pie is simple (the recipe can be implemented in one fell swoop), and also because the filling contains mushrooms.
Mushrooms, as well as baked goods, are a whole different story for household members.
This tender jellied pie with mushrooms, prepared in the oven from dough with kefir and mayonnaise (a very good combination, in my opinion) without a lot of time, is always easy to make and has a refined taste.
Our baked goods will serve as an excellent addition to a family dinner, especially since before this the family happily ate soup for the first course and baked duck with apples for the second.
Recipe ingredients:
- fat kefir, mayonnaise and flour - all 200 grams,
- 3 eggs,
- 400 grams of medium-sized mushrooms (champignons),
- half a teaspoon of soda,
- several medium-sized onions (optional)
- flax seeds or sesame seeds for garnish.
How to cook mushroom jellied pie
To prepare the dough, mix kefir and mayonnaise in a deep container.
Add soda and eggs to the mixture and mix everything until smooth.
Pour the sifted flour into the container, gently kneading the dough with a spoon or mixer.
It should turn out liquid, similar to sour cream.
Due to the fact that mayonnaise is quite salty, we will not add additional salt to the dough. If desired, add dried aromatic herbs or spices.
Let's start preparing for preparing the filling by thoroughly washing the champignons, cleaning them and cutting them into small slices.
Next, after washing and peeling the onion, cut it into large half rings (today, however, the order was without it). Place the mushrooms and onions in a frying pan (in a saucepan), pour a little vegetable oil into it and add a little salt, fry over low heat. The mushroom mixture is ready when all the liquid in the pan has evaporated and the mushrooms begin to brown slightly.
Let's prepare an oven tin for the pie - it's better to take a silicone one or one with removable sides. Fill it with a little more than half of the dough and place a layer of mushroom filling on it. We place the mushrooms mainly in the middle of the container, trying not to grab the edges.
Cover the filling, pouring in the rest of the dough. Carefully level the surface of the pie using a spoon or knife.
The only thing left to do is decorate the top of the jellied pie with flax seeds or sesame seeds, generously sprinkling the surface with them.
To prevent the seeds from “drowning” in the dough, we immediately place the mold in the oven, remembering to preheat it to 160-170 degrees. We check the readiness of the baked goods, as always, by piercing it with a thin wooden skewer (or stick). As soon as its surface is dry, the mushroom pie can safely leave the oven and go to the table.
Source: https://gotovim-doma-retsepty.ru/vypechka/zalivnoy-pirog-s-gribami-v-duhovke
On kefir
- Time: 20 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 191 kcal per 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: Russian.
- Difficulty: easy.
The batter for a kefir pie can be varied with chicken, vegetables and fruit fillings. The composition depends on the choice: if the contents are salty, you should leave everything as in the list of products. For a sweet pie, you need to increase the sugar by 2-3 tablespoons. Adding soda does not require quenching with vinegar, since kefir is rich in its own acid. It is better to serve a savory dish hot, and cool a sweet dish before eating.
- Prune dessert - how to prepare various delicacies at home using step-by-step recipes with photos
- Insurance of the funded part of the pension
- Fraud when transferring pensions to non-state pension funds
Ingredients:
- kefir – 250 ml;
- chicken egg – 1 pc.;
- baking soda – 4 g;
- salt – 4 g;
- sugar – 1–3 tablespoons;
- wheat flour – 150 g;
- vegetable oil – 25 ml.
Cooking method:
- Beat the egg, add kefir.
- Add baking soda, salt, sugar and stir.
- Gradually add the sifted flour, constantly stirring the ingredients.
- Pour in vegetable oil, stir, leave for 10 minutes.
- Pour into the mold with the filling and place in the oven.
For a pie baked in a tin with a diameter of 26 cm, you will need:
For the test:
1/2 tsp. dry yeast or 5 g pressed 350 g (2 ¾ cups) flour 250 ml water 1 egg 60 ml (1/4 cup) vegetable oil 1/8 tsp. sugar 1/2 tsp. salt
For filling:
600 g beef pulp (neck, rump) 1 large onion 1 small hot pepper (optional) 1-2 tbsp. vegetable oil ½ tsp. salt Ground black pepper, grated nutmeg Nutmeg is widely used in almost any culinary dish: salads, homemade and industrial sausages, first courses, meat, seafood, desserts, baked goods, teas, coffee. Grated nutmeg gives dishes a subtle spicy sweetish aroma and taste., dry or fresh thyme Thyme has a pleasant strong aroma and a pungent, strongly spicy, bitterish taste. Aromatic, vitamin-rich thyme leaves are used as a spice. It improves the taste, imparts aroma, and gives a bitterness. It remains one of the leading spices in baking. Improves the smell and taste of vegetable dishes, especially potatoes and cabbage. Thyme as a seasoning for fatty foods not only significantly improves and enriches the taste, but also promotes its digestion, pine nuts - to taste
Additionally:
vegetable oil for greasing the mold 1 egg yolk or 1 egg 1 tsp. butter
Preparation.
1. In a glass, mix yeast with 60 ml (¼ glass) of warm water (from the measured volume), add sugar, a tablespoon of flour. Stir, cover the glass with film or saucer and leave for 15 minutes. The water temperature should be about 30 C – warm, but not hot on your finger. During this time, the yeast will “wake up” and foam will form on the surface of the water. If this does not happen, it means the yeast is old and the dough will not work.
2. Using a fork, beat the egg with vegetable oil and salt.
3. Sift the flour into a large bowl and make a well in the center. Pour the yeast and remaining water into this “well”. Start kneading the dough with a wooden spoon until the flour is completely moistened. Add the egg-butter mixture and continue to work vigorously with a wooden spoon, kneading the dough until it becomes smooth, without lumps, and viscous. The dough will be quite liquid, similar to pancake batter. Well kneaded, it stretches behind the spoon like a wide ribbon and does not tear.
4. Cover the bowl with the dough with cling film or a damp towel and leave to rise in a warm place. The dough should double in volume. How quickly this happens depends on the quality of the yeast and the temperature in the room, but you should start checking no earlier than after 45 minutes.
5. While the dough is rising, prepare the filling. Pass the meat through a meat grinder with a medium wire rack. Finely chop the onion and hot pepper. Heat vegetable oil in a frying pan and fry onions and peppers over medium heat. As soon as the onion turns golden, add the ground meat, increase the heat and, stirring frequently, fry the minced meat until white. Once all the liquid has evaporated, season the minced meat with salt, pepper, nutmeg, and thyme. Add pine nuts or pistachios and stir. Transfer the minced meat to a bowl to cool faster.
6. Preheat the oven to 190 C.
7. Wipe the bottom and sides of the mold with a paper or gauze napkin moistened with a small amount of vegetable oil.
8. Grease your hands with vegetable oil and separate about ¾ of the dough. Spread it over the bottom of the pan. Place the cooled filling on the dough, pressing it slightly - then it will fit completely. Pull the dough up from the bottom of the pan and cover the filling around the entire perimeter. The size of the future pie will decrease, but will subsequently be restored due to proofing of the dough.
9. Oil your hands again. Stretch the remaining dough with your hands and close the center of the pie.
10. Cover the pan with cling film and leave to proof in a warm place for 15 - 20 minutes.
11. Make holes in the top layer of dough to allow steam to escape. To prevent them from taking longer while the pie is baking, insert foil tubes or short pasta pieces, such as cones, into them.
12. Bake the pie for 35 - 40 minutes. 10 - 15 minutes after the start of baking, brush the pie with egg yolk, beaten with a teaspoon of water, or beaten egg.
13. Grease the baked pie with butter. Cool the cake in the pan on a wire rack for 10-15 minutes, then remove from the pan and cut into portions. Serve hot, with broth or green salad.
On mayonnaise
- Time: 15 minutes.
- Number of servings: 7 persons.
- Calorie content of the dish: 380 kcal per 100 g.
- Purpose: lunch, dinner, holiday.
- Cuisine: Russian.
- Difficulty: easy.
Liquid pie dough with mayonnaise has a higher calorie content per 100 grams of product. To obtain an air effect, mineral water should be poured into the resulting mass. The consistency will tell you about the correct ratio. It should resemble a pancake base. Homemade baked goods can be served hot to your guests instead of the main course.
Ingredients:
- mayonnaise – 100 g;
- mineral water – 150 ml;
- butter – 30 g;
- soda – 4 g;
- table salt – 10 g;
- sugar – 25 g;
- wheat flour – 150 g;
- starch – 15 g.
Cooking method:
- Add mayonnaise, pour in mineral water, mix.
- Add remaining ingredients except oil. Mix with a whisk until smooth.
- Stir in melted butter.
- Add sugar if the baked goods have a sweet filling.
- Pour the filling into the mold.
With sour cream
- Time: 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 251 kcal per 100 g.
- Purpose: snack, dinner.
- Cuisine: Russian.
- Difficulty: easy.
An inexpensive and universal option for preparing the base is considered to be batter for a sour cream pie. To do this, you will need three main ingredients, which can easily be found in the refrigerator of housewives and cooks. The consistency of the sour cream depends on the fat content: the thinner the fermented milk product, the more flour you will need. The volume of the mold for this recipe should be 20 centimeters.
Ingredients:
- flour – 280 g;
- egg – 4 pcs.;
- sour cream 21% fat – 200 g;
- salt, sugar - a pinch;
- baking powder - 2 tsp.
Cooking method:
- Beat the eggs until smooth.
- Whisk in sour cream, salt and sugar.
- Add flour in portions, stirring constantly with a whisk.
- Add baking powder and bring until smooth.
- Leave for 10 minutes, bake.
With mayonnaise and sour cream
- Time: 18 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 239 kcal per 100 g.
- Purpose: lunch, dinner, snack.
- Cuisine: Russian.
- Difficulty: easy.
Sifting flour along with baking powder will give the base greater fluffiness. A recipe for baking with sour cream and mayonnaise will help the hostess if guests unexpectedly come for tea or if she wants to feed her family a quick and satisfying dinner. For the latter option, a filling for a pie made from meat or canned food is suitable; for serving dessert with coffee, a sweet filling, for example, with cherries or strawberries.
Ingredients:
- mayonnaise – 250 g;
- sour cream 10–15% fat – 250 g;
- eggs – 3 pcs.;
- baking powder – 0.5 tsp;
- salt, sugar – 0.5 tsp;
- flour – 5 tbsp. l.
Cooking method:
- Beat the eggs until smooth.
- Stir in mayonnaise, sour cream, salt and beat.
- Add flour sifted with baking powder in portions, whisk until smooth.
- Leave to infuse for half an hour.
Delicious snack rolls from LAVASH
1. Lavash rolls with chicken and processed cheese.
You will need:
- lavash - 2 pcs.
- chicken fillet - 0.25 kg
- processed cheese - 1 pc. (I have mushroom flavor)
- eggs - 3 pcs.
- mayonnaise - almost a whole pack
- garlic - 1-2 cloves
- soy sauce - to taste (I took 1 tbsp because I try not to add enough salt)
- vegetable oil
How to cook:
- The first thing you need to do is chicken fillet, it takes the longest to get ready. Wash and fry it in vegetable oil. You can not fry, but stew.
- Cool the fillet and chop finely.
- When I put eggs in cold water, I always knock their shells in several places, then they are easy to peel.
- Place the cheese in the freezer for 20 minutes, then remove it from the packaging and grate it.
- Peel, wash and finely chop the garlic.
- Add soy sauce and mayonnaise to the prepared products.
- Mix.
- Apply the resulting mass evenly onto the pita bread.
- Roll up the roll and put it in the refrigerator for an hour so that everything is thoroughly soaked.
Remove and cut into rolls.
Bon appetit!
2. Roll “A la lasagna!”
Ingredients:
- Lavash - 2 pcs
- Chicken meat - 500 g
- Onions - 2-3 pcs.
- Tomato – 6-7 pcs.
- Mushrooms (fried with onions) - 3 tbsp. l.
- Spices (salt, pepper, seasonings to your taste)
- Butter (in sauce) - 100 g
- Flour (in sauce) - 4 tbsp. l.
- Milk - 1 l
- Cheese (grated)
Preparation:
- Cut the onion into half rings. Tomatoes into thin slices (preferably remove the skin)
- Finely chop the chicken meat, add salt and spices
- And... let's go to the stove to fry it all =) fry 2/3 of the onion in one frying pan until half cooked and add tomatoes, herbs, salt, spices (there was a mixture of seasonings for chicken), leave to simmer
- In a second frying pan, fry the chicken until half cooked, add the remaining onion to it, cook until the onion is ready.....by then the tomato filling is ready... drain the resulting broth from it, we will need it later
- Now we make our bechamel sauce!!!!! Melt the butter and add flour in small portions, kneading well. then pour in milk in a thin stream, get rid of lumps, add salt, spices and cook over low heat until it becomes like sour cream
- Let's start assembling our dish!!!! generously grease the baking sheet with sunflower oil, cover the pita bread, grease it with our sauce. Spread evenly half of the vegetable filling, half of the chicken, cover with the second pita bread. We repeat the procedure again: sauce, vegetables, chicken, but add mushrooms on one side (I already had them fried) and sprinkle with cheese.
- And a little more sauce before wrapping. You have to wrap it very carefully! Spread a little sauce on top and send it to preheated to 160-170 degrees. oven for 10 minutes. Then pour our vegetable broth on top and return to the oven for 10 minutes.
3. Simple lavash roll “Friday”
Ingredients:
- pita
- Chinese cabbage
- fresh cucumber
- cooked sausage or ham (I don’t recommend smoked meat, the taste won’t be the same)
- cheese
- mayonnaise
Cooking method:
- We randomly apply mayonnaise to the pita bread. Cut the Beijing and cucumber into strips. Cut the sausage and cheese into small pieces
- We figuratively divide the pita bread into 4 parts. On the first part we put pekinka and cucumber (don’t regret it, this is the main filling), you can pour a little more mayonnaise on them, it’s juicier. On the second part we put sausage and quite a bit of cheese. Sprinkle the remaining two parts with cheese. We bend the edges (as if we were preparing a big shawarma) and carefully roll it up, starting from the edge where the vegetables are laid.
- By the way, we don’t roll it tightly, but just like that - in four layers: one twist is vegetables, the second twist is sausage, two more twists and the roll is ready!
- Now place the roll on a well-heated frying pan (or baking sheet) greased with sunflower oil. Quickly fry it on both sides until golden brown.
- When the roll has cooled slightly, cut it into pieces and serve.
4. Mimosa roll
Ingredients:
- 1 package of sheet pita bread (3 sheets)
- 250g mayonnaise
- 3 var. eggs
- 150-200g cheese
- 1 can of saury
- dill
- green onions
Preparation:
- Lay out the pita bread. Grease each sheet with mayonnaise. Grate eggs on one, cheese on the second, saury mashed with a fork on the third. Sprinkle onion and dill on top of each sheet.
- Roll the first sheet into a roll. Place it at the beginning of the second sheet and continue rolling. Then place it at the beginning of the third sheet and wrap the roll until the end. Put it in a bag and in the refrigerator. It’s best to overnight - it will soak better this way.
Enjoy your meal!
5. Crab roll
Preparation:
- Cover the lavash with a layer of melted cheese
- Layer of grated eggs
- Roll out the crab sticks (they are also wrapped in a roll on their own). Lays down a layer
- Cover with a layer of mayonnaise
- Sprinkle with herbs
- Let's wrap it up!
Let it sit and soak. It's better to cook at night.
***************
