Cooking pies with fish. Pies with fish

19.12.2021

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Bread has been considered sacred by the Orthodox since time immemorial. Rasstegay is one of the many delicious dishes in Russian and Ukrainian cuisine. Historically, the pie was made from leftovers: the filling of the pie was from the remains of fish, vegetables and cereals, and after a while the dish became popular in Russian taverns of the 19th century.

How to cook pie

Rasstegay is a Russian pie made from unleavened yeast dough. Traditionally, it was served with fish soup and soups. The product can have the shape of a circle, boats - the essence is different: it is molded so that an open hole remains in the middle (as in the photo). Because of such an “unbuttoned” inside, he was called “pie”.

Pie dough

The housewives ask each other how to make fish pie dough. According to the traditional recipe, it is made from yeast dough, but can be replaced with puff or shortbread. Product size and shape may vary. There is a little trick in order not to overdry the dough: put a container with hot water under a baking sheet with pies in the oven.?

Filling

The filling for pies is made moist, so it turns out especially tasty. Broth or melted butter is poured inside the finished pie. The “unbuttoned” pie is filled with minced fish with elk, cabbage, eggs, mushrooms, cereals, potatoes. Pie with fish stuffing is served to the ear, with mushrooms and meat - to broths, soups; this combination can often be seen in the photo.

How to make a pie

If the hostess has baking experience, then she can handle the fish pie without difficulty. The algorithm of actions is as follows:

Cut the dough into pieces, make balls.
Leave them for 15-20 minutes so that the dough has time to rise.
Roll out the ball into a layer, put the filling in the center.
Form, pinching the dough around the edges, the shape of a "boat", not forgetting the traditional open in the middle (as in the photo).

Pie Recipes

Over the years, the pie recipe has undergone changes: at first, pies were made from cheap vyaziga and leftovers, later expensive varieties of fish served as fillings. Now everything that is possible is stuffed into the inside of the product, even fruits. Fish fillings for pies are made from salmon, trout, salmon, sardines, herring, pike. Often, minced meat is combined with eggs, herbs, carrots and rice.

Pies with fish

Time: 3 hours 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 223 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Since ancient times, fish pie has been called "classic". You can choose between different types of fish. Eggs or mushrooms are also boldly added for fullness of taste and satiety. You can take fish fillets not of one variety, but mix two. Dill and parsley can be added to the filling if desired. Fish pies will serve as an excellent appetizer for fish soup or fatty fish broth.

Ingredients:

flour - 450 g;
butter - 30 g;
yeast - 25 g;
milk (or water) - 125 ml;
eggs - 2 pcs.;
sugar - 1 tbsp. l.;
salt - 1 tsp;
fish fillet - 400 g;
cream (33%) - 50 ml;
onion - 1 pc.

Cooking method:

First make a brew. Dissolve 25 g of yeast in warm milk. Add flour and sugar. Leave for 30 minutes before rising. Add egg, salt and melted butter.
Knead the dough thoroughly, leave warm for 2 hours. After knead, leave for an hour. This is how the dough for any pie is prepared.
Finely chop the onion, fry in a pan in vegetable oil.
Add finely chopped fish fillet. Salt, pepper, pour cream. Add greens if desired.
There are two options for sculpting the future pie: mold the dough into balls, and then after 10 minutes flatten them into cakes; or roll out the dough and squeeze out circles with a glass.
Put the filling on the cakes with a strip and close the edges of the pie in the form of a “boat”, not forgetting about the open middle.
Brush pies with egg.
Bake in a preheated oven at 220-230˚С for 25 minutes.
Remove the pies from the oven, pour a spoonful of broth or ghee inside.

with minced meat

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 254 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Meat pie is eaten with broths. They are served both cold and warm - it all depends on preferences. Minced meat for pies is made from any meat: chicken, beef (veal), turkey, pork. It is best to take pork or pork with beef. "Moscow" pie can be prepared by adding boiled eggs to the meat.

Ingredients:

meat (pulp) - 400 g;
eggs - 1 pc.;
onion beam - 1 pc.

Cooking method:

Make a dough, as in the previous recipe.
Wash the meat, cut into pieces, process it with a meat grinder.
Cut the onion, fry in vegetable oil. Add mince, salt and pepper.
Divide the dough into pieces, roll into balls, leave them for 10-15 minutes. Make cakes. Lay out the filling, seal the edges, leave a hole in the middle. Brush with egg.
Send a baking sheet with pies to the oven for 20-25 minutes at 220 ° C.
Take out the pies, pour into a tablespoon of broth.

With meat and potatoes

Time: 3 hours 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 251 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Pies with meat and potatoes are a good option for lovers of good, satisfying and tasty food. You can eat a pie5 with soup, broth or just like that. Any meat is taken for minced meat - it all depends on the preferences of the cook. It is better to take pork and beef.

Ingredients:

meat - 200 g;
potatoes - 3-4 pcs.;
onion - 1 pc.;
eggs - 1 pc.

Cooking method:

Knead the steam.
Wash the meat, cut into pieces, pass through a meat grinder.
Fry finely chopped onion in a skillet. Add minced meat, salt and pepper.
Peel potatoes, cut, boil in a pan. Drain water and mash potatoes with a fork.
Roll the dough into balls, leave for 10 minutes. After flattening, lay out the potatoes and meat. Close up the edges, leave an open middle. Brush with egg. Place in a hot oven at 220˚C for 25 minutes.
Pour a tablespoon of melted butter inside the pies.

With mushrooms

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 220 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

Mushroom pie is a wonderful thing that perfectly complements chicken broth or soup. Before you cook the pie "wide open", you just need to make the dough correctly and choose the filling: porcini mushrooms or chanterelles. You can add fried onions, mashed potatoes or a little rice for satiety.

Ingredients:

dried mushrooms - 100 g;
eggs - 1 pc.;
onion - 1 pc.

Cooking method:

Knead the dough. The brew recipe is above.
Soak mushrooms in warm water for 2 hours. You can take fresh mushrooms - 300 grams.
Fry the onion in vegetable oil. Add chopped mushrooms, toss in salt and pepper.
Make balls of dough, leave for 10-15 minutes. After flattening, lay out the mushrooms with frying. Seal the edges, leaving a hole in the middle. Brush with egg, put in a preheated oven at 220˚C for 25 minutes.
Pour in a tablespoon of broth.

Video

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Pies are beautiful “boats” with a variety of fillings inside. We propose to use today a delicate fish filling, which can be prepared in various ways. Very tasty!

Yeast dough is traditionally used for these pies. You can cook it yourself, or you can buy ready-made. The boats are baked for a very short time and remain fresh for a long time, as the fish undergoes heat treatment and can be stored longer.

Classic recipe for pies with fish and onions

Cooking time

calories per 100 grams

Traditional pies, in which there is nothing superfluous. They come out very juicy because of the onions.

How to cook:

Tip: Fish can be fried in spices for a richer filling.

Pie with fish and egg

The egg makes the patties much more nutritious and also dilutes the concentrated fishy flavor.

How much time - 2 hours.

What is the calorie content - 163 calories.

How to cook:

Slightly heat milk and 120 ml of water, mix them in a large bowl.
Add yeast and sugar here. Mix well and leave for ten minutes.
Then add mayonnaise here. Salt, add flour and knead the dough. Leave it for at least an hour in a warm place.
Hard-boiled eggs, that is, they need to boil for about fifteen minutes. Cool, peel and cut into small cubes.
Wash the green onions, pat dry and chop finely.
Boil the fish in the remaining water, seasoning it. This will take about ten minutes. Cool, remove all the bones, finely chop the pulp and mix it with onions and eggs.
Divide the finished lush dough into an equal number of small pieces, roll each of them.
Put the filling in the center, then fasten the edges, but leave the top open. Move to a baking sheet.
Bake no more than twenty minutes at medium temperature. You can also serve cold.

Tip: to make the filling more tender, you can grate the eggs on a fine grater.

Pie with fish from yeast dough on sour cream

Very delicate dough, which has the same delicate filling of pink salmon and cream. Royal cake!

How much time - 4 hours.

What is the calorie content - 240 calories.

How to cook:

Sift flour and add sugar, a little salt and yeast to it. Mix. It is best to do this in a large bowl.
Make a well in the center and crack three eggs into it. Then add all the sour cream and the specified amount of butter.
Mix all the ingredients, and when the flour becomes wet, you can put everything on the table. You need to mix for about fifteen minutes. Return to the bowl, cover with cling film or a towel and put in a warm place for an hour.
Boil two eggs for ten minutes after boiling. Peel the shells when they are cold. Cut into small cubes.
Free the bulbs from the husk and chop finely.
Melt the butter in a frying pan and fry the onion in it until light golden.
Cut the fish into small pieces, carefully removing all the bones.
Place the ridge, fins and head of the fish in a saucepan and cover with water, boil the fish broth. This will take fifteen minutes.
Add the fish to the fried onions, stir and cook for no more than four minutes.
Then pour in the cream, season, stir. Cook over low heat for about ten minutes to remove the liquid.
Turn off the stove, add eggs to the onion and fish, mix and let the mixture cool completely.
Strain the finished fish broth.
Punch down the risen dough and leave to rise again for another hour.
After that, divide it into 24 balls. Each needs to be rolled out, not too thin.
Generously put the filling in the center of the layer, fasten the edges on both sides, leave the top open.
Transfer the resulting boats to a baking sheet covered with parchment. Let rise for half an hour under a towel. You will need not one pan, but several.
Crack the last egg into the bowl and beat with a fork. Then grease each boat with it.
Preheat the oven to medium temperature and place the pastry here. Bake for about half an hour each batch separately.
Pour about a tablespoon of fish broth into the finished pie through the top hole. Serve warm.

Tip: to get more "golden" pies, they need to be greased not with a whole egg, but only with a yolk with a pinch of sugar.

How to cook with cod liver

Cod liver is very valuable due to its nutritional components, and it also complements pies well.

How long - 1 hour 30 minutes.

What is the calorie content - 239 calories.

How to cook:

From flour, yeast, milk, 90 g of butter, knead the dough. Give him time to rise, and then divide into equal parts.
Peel the onion from the husk and chop finely.
Cut the pike perch into pieces, removing the bones, season.
Cut the liver into slices.
Fry chopped onion in a small piece of oil.
Roll out the parts of the dough into ovals, put some onions, fish and liver here. Fasten the edges, skipping the top.
Place the boats on a baking sheet, let rise for fifteen minutes, then place in the oven for the same time at medium temperature. Before baking, all pies should be greased with an egg.
After baking, pour hot chicken broth into each hole, about a tablespoon.

Tip: To get a fresher taste, you can add a lot of chopped parsley to the filling.

mayonnaise recipe

The moist filling of these pies is baked a little on top, which makes it even tastier.

How long is 40 minutes.

What is the calorie content - 350 calories.

How to cook:

Divide the dough into equal balls, roll them out.
Boil the fish for ten to fifteen minutes, cool and cut into cubes. Pull out the bones.
Hard boil the eggs, then chop finely.
Finely chop the greens and mix with fish, eggs and mayonnaise. Season.
Grease a baking sheet with oil.
Put a spoonful of wet filling in the center of each ball, pinch, leaving a hole on top. Put on a baking sheet.
Bake for about twenty minutes, then let cool slightly and serve.

Tip: it is advisable to cook mayonnaise yourself so that you can adjust it with spices right away. For example, you can add a ready-made mixture of seasonings for fish.

cooking with potatoes

Very satisfying fried "boats" that can replace a full dinner!

How much time - 1 hour.

What is the calorie content - 294 calories.

How to cook:

Finely chop the peeled onions and fry them in butter, cool.
Cut the fish into small cubes and mix with onions.
Peel the potatoes and send to boil in water with salt, then mash them.
Add fish and onion to the potatoes, stir.
Heat up sunflower oil.
Divide the yeast dough into equal pieces, which should be rolled out.
Put the filling in the center, fasten the edges, leaving a hole on top.
Dip in boiling oil over low heat and fry until golden brown.

Tip: these pies can also be baked, but then it is advisable to grease them with a mixture of eggs and milk before baking, otherwise the potatoes may dry out.

Using puff pastry

Puff pies are no worse than yeast pies, on the contrary: they crunch so appetizingly!

How long is 50 minutes.

What is the calorie content - 279 calories.

How to cook:

Cut salmon into medium cubes. Add lemon juice to it.
Cut the onion into quarter rings.
Roll out the dough, cut into squares. Put the onion and fish filling in the center, season, fasten the edges with a hole in the center. In order for the edges to stick together well, they need to be greased with an egg.
Transfer to a baking sheet.
Cut the butter into cubes and put one in each pie. Brush the top with the rest of the egg.
Bake for half an hour at medium temperature. Pull out, cover with a towel, serve after ten minutes.

Tip: you can put the butter even after baking, but immediately, so that it has time to melt.

The more onions you put in, the juicier the filling will be. Onions can be easily replaced with leeks, it will give even more juice.

You should not crush the filling too much, otherwise it will turn into porridge. If it falls out through the top when the edges are fastened together, then they can be pinched. Such round pies are also prepared, the hole on top is not important.

Fish is a healthy and tasty product, especially since it can be given to children. Such pastries will not leave anyone indifferent!

Egorov's tavern, in addition to pancakes, was famous for fish pies. This is a round, full plate, pie stuffed with minced fish with elk, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The pie was served with a gravy boat of fish soup for free ...
V. Gilyarovsky (1855-1935), Russian writer and journalist, "Moscow and Muscovites"

From the unclassified dossier of a pie

Rasstegai is a traditional Russian yeast dough pie, which has a quite recognizable classic shape of an elongated “boat”. However, not every pie molded in this way will bear the proud title of pie. In order for a product made from yeast dough to be called that, it is necessary to leave a small hole in the top middle open when forming the pie - it is this that creates the impression of an unsewn hole, a famously unbuttoned shirt. But that's not all! Having learned how to sculpt beautiful pies with a characteristic hole in the middle, do not rush to call yourself a pie master. The final touch - through the hole left after baking, hot broth or melted butter is poured into the pie. Pies are juicy, rich and very tasty.

The most famous version of pies is fish. Pies with meat, minced meat and cereals, eggs and mushrooms, onions and cabbage and even pumpkin are also famous in the original Russian cuisine. Recipes for pies - there is enough for an open restaurant specially for them.

I do not adhere to all the canons when cooking pies. Why? Well, for example, I am not at all satisfied that the classic "unbuttoned" pie should be quite large. How is it with V. Gilyarovsky? .. - "to the full plate."

I also don’t like the option of filling with raw fish, in addition, I can name three thousand more reasons why my pies do not fit into the framework of traditional old Russian baking. However, at the same time, I am sure that the pies I have prepared are incredibly tasty, beautiful and fragrant - and the question of how much they deserve the right to bear the proud title of pies ... and how much my recipes correspond to the “correct” pies recipes ... perhaps today I will omit.

Ingredients

Dough Ingredients:

4 eggs;
4 tsp dry yeast;
3 art. l. Sahara;
1 tsp salt;
0.5 l of warm water;
8 cups flour (glass - 200 ml).

For the fish filling:

300 g of red fish;
50 ml of heavy cream;
salt to taste.

For the meat filling:

500 g pork tenderloin;
2 large onions;
vegetable oil, salt, pepper.

For filling:

100 g butter;
100 ml cream;
1 bunch of greens;
salt to taste;
1 egg for greasing pies.

Cooking

First of all - the dough: the stage that will require the most time, although not active.

So, in a bowl, pour sugar and yeast.

Pour in warm water and oil. I usually add 2-3 tablespoons of vegetable oil to the dough, this is not necessary, but thanks to it, the structure of the dough improves, it becomes more elastic, pleasant to work with.

Add eggs and salt.
Pour the flour and knead a rather sticky, but thick dough.

Cover with a bowl and remove to rise in a warm place.

While I was collecting everything I needed and trying to persuade the children not to touch me for at least 10 minutes, my dough rebelled and decided to run away to a better life. The fugitive was caught in time, however, thanks to him, a warning was formed: it is better to “catch” the dough while it is in the bowl.

Yes, while the essence and the matter, it would not hurt to take care of the filling for pies. With fish, everything is simple: boil salmon (trout, salmon) for 2-3 minutes after boiling water, drain the broth, wait for it to cool and remove the bones-skin, then mix with cream, salt. This version of the filling turns out to be a little drier than when using raw fish fillet, however, due to the fact that the pies are additionally moistened with broth or oil after baking, it comes out just fine.

For the meat filling of the pie, you must first boil the beef (pork) fillet until fully cooked, cool and twist through a meat grinder.
Then we clean the onion, cut into cubes and fry in vegetable oil until light golden. Mix minced meat and onion, salt, add pepper.

Take the dough out of the bowl, punch it down and put it on the board.

Break into small pieces and form into balls.

We flatten each ball with our hands into a cake.

Put some filling on top of the cake.

We connect the edges at the top, forming a "boat".

Do not forget that in the center it is necessary to leave an open hole.

We spread on a baking sheet greased with vegetable oil and leave in a warm place for proofing for 20-40 minutes.

In the same way, we cook pies with meat.

We fasten. Leave a hole.

Before putting them in the oven, brush each pie with a lightly beaten egg.

Preheat the oven to 180 degrees, bake the pies for about 25 minutes.
During this time, we prepare the filling. Finely chop the greens.

Melt the butter without bringing it to a boil. Pour in the cream, add a little salt. We add greens.

Pour a little oil into the finished pies through the hole.

To make your task easier, you can add a few tablespoons of broth to the oil mixture - then the task will be easier, however, I am lazy, I always forget about the broth, and therefore, in the process of pouring oil into pies, I warm it up several times, diluting it.

We do exactly the same with meat beauties.

The pie is served with a cup of appetizingly hot broth and eaten, be sure to sip the scalding liquid loudly. The tender dough melts in your mouth, the filling envelops you with a rich taste, and the broth infuses you with Strength, Energy, and Life. Bon appetit!

A few stories about pie and its recipes

1. According to one of the versions (unlikely, in my opinion, but rather colorful), pies are called so due to the fact that in one of the capital's taverns in the 19th century, during the heyday of the pies in question, she regularly sang quite a popular person is the gypsy Stesha. In her repertoire there was an amazing song "Sundress-Pie" - well, of course, right ?, a hit about miracle clothes that always unbuttoned on time. The number was especially successful, invariably calling a crowd of spectators, and the chef even invented special pies in his honor - drop-down. That is, unbuttoned.

2. Another variant of the name - some believe that the etymology of the word "pie" is associated with the verb "stretch": in order to fill the pies with juice (butter, broth, cream), the hole at the top had to be stretched.

3. If we recall the most incredible versions, it is worth mentioning that some historians and linguists claim that the word “pie” came from another verb - “quilt”: the “seam” on pies is sometimes made curly, similar to pigtail stitches, hence and title.

4. Pies were born in the kitchen of the poor - initially these pies were baked with a screech (vyaziga), a hard vein (chord) extracted from the spine of sturgeon fish. Gradually, the popularity of the dish grew - and grew to the right to appear on the table of the nobility and nobility. The screech was supplanted by sterlet, sturgeon and even crayfish necks, but the shape and naming remained original.

5. If you are preparing classic large pies, then when serving, they must be cut into slices - like bread. At the same time, the filling of the “correct” pie should in no case fall out - if you are a master, then fish and meat, vegetables and mushrooms will remain in a slice with a beautiful even cut.

6. In St. Petersburg, on Nevsky, in the then famous restaurant of Ivan Ivanovich Isler, more than 30 (thirty !!!, this is not a typo) types of pies were served. The menu was music for the soul: they offered pies “with fish, sir”, “soothing”, “concert”.

7. In order to taste pies, it was not necessary to go to restaurants - ordinary people could buy pies for a couple of kopecks: they were sold by hand, peddling, in bazaars, large squares, post stations.

Rasstegai is a traditional Russian dish. These are savory snack bars with an open top, as if unbuttoned, not pinched to the end so that the filling in the pie is visible. Pies rasstegai in Russia have always been loved and baked with a variety of fillings. The most popular were pie with fish and rice or with meat, mushrooms, eggs and onions. In restaurants, fish pies were prepared with a filling of noble fish - sterlet, sturgeon, beluga. Served with, and often after baking, a spoonful of fish broth was poured into the pies themselves.
There are no special secrets in the preparation of pies, according to our recipe, pies with fish are kneaded, buns are made in the shape of a boat, in the middle of which is the filling. Here it is important to make a delicious filling - fragrant, juicy, not too wet and not dry. And one more thing that you need to pay attention to - carefully pinch the seam, make it embossed and pull it up a little. Otherwise, after proofing or during baking, the seam may come apart and the pies will open. This will not make the taste worse, but the pies will no longer look so appetizing. If you want to learn how to cook fish pie, see our detailed photo recipe.

Dough Ingredients:

- fresh pressed yeast - 20 gr;
- sugar - 2 tablespoons;
- salt - 1 tsp;
- milk - 250 ml;
- flour - 3.5 cups (maybe a little more);
- egg - 2 pcs.;
- butter - 50 gr.;

For filling:

- fish fillet (sea or river fish without small bones) - 500 gr.;
- onion - 2 pcs.;
- dry rice (groats) - 1 cup;
- salt, black pepper - to taste;
- any fresh herbs - 1 bunch;
- vegetable oil - 3 tbsp.

Recipe with photo step by step:

For pies, doughy yeast dough is prepared. First of all, we will prepare everything for kneading the dough: take fresh yeast, salt and 1 tbsp. l. Sahara. Mix everything and grind with a spoon to a liquid slurry.

Pour warm milk into the yeast, sift a glass of flour.

Let's stir. The dough for the dough should be thick, slightly thicker than the dough for pancakes. If there is not enough flour, add another half a glass (or less - look at the density of the dough).

Cover the brew with a lid. put in heat for 1 hour. Ripe dough will rise well, a characteristic sour smell will appear.

The dough needs to be stirred so that it becomes homogeneous again. Add melted and cooled to room temperature butter, 1 tbsp. l. sugar and two beaten eggs (leave a little for greasing the pies).

Mix all the ingredients until the mass becomes liquid, homogeneous. Pour 2 cups of sifted flour, mix everything. It will turn out a loose, viscous lump, which must be shifted to a floured table and continue to knead with your hands.

If necessary, add flour and knead the dough until it becomes soft, plastic, smooth (like dough for pies). We roll the dough into a ball, transfer it to a greased dish and leave it covered for 1-1.5 hours.

While the dough is rising, prepare the filling for the pies. Boil rice in lightly salted water until cooked (you can slightly undercook). Finely chop the onion, fry in oil and mix with rice. Sprinkle with ground black pepper.

You can take any fish for pies, but it is better without small bones. Divide into fillets, cut into small pieces (or take a ready-made fillet). From the bones, you can cook a fragrant broth with the addition of spices and lavrushka.

Mix fish with rice, onion and spices. Add finely chopped parsley (dill or cilantro) and mix thoroughly again. The filling should not be dry, if it crumbles, then add a little oil.

Lightly punch down the risen dough.

Divide into pieces the size of a medium apple. We roll the balls and leave for 15 minutes under a towel or cover with a bowl.

Roll out the dough into balls with your hands or a rolling pin. They should be thicker in the middle than at the edges. In the center we put 1-1.5 tbsp. l. fillings.

We start pinching pies from the edges - first one edge, then the second. Leave the middle open. The seam must be pinched tightly and the pinch should be pulled up a little so that it remains embossed during proofing and does not disperse during baking. Proofing will take 20-25 minutes. Brush pies with beaten egg before baking.

We put a baking sheet with pies in the oven, heated to 180 degrees. We bake for 25-30 minutes, be sure to monitor the fire so as not to overdry the pies. Pour fish broth into almost ready pies, 1 tbsp is enough for each pie. l. (5-7 minutes before done). We let the ready pies cool slightly under a towel and serve hot or warm with fish soup or

What could be tastier than Russian pies? Only pies with different fillings! Today we will cook with you delicious pies from yeast-free dough with three delicious fillings.

Let's start with the dough, it is yeast-free, lately I've been trying to use less yeast, without them you get a great dough.

Appetizing pies, dough for pies, what to fill

Ingredients:
flour - 600 g,
eggs - 3 pcs.
sour cream - 1.5 cups,
butter - 3 tablespoons,
sugar - 1.5 tablespoons,
salt - 0.5 tsp,
soda - 0.5 tsp.
Cooking: First, mix the eggs with sour cream and softened butter.
We must sow the flour, saturate it with oxygen. Add soda, salt, sugar. Mix well, make a hill with a recess in the middle. Pour the mixture with sour cream into the center, knead the dough until it becomes smooth. If it sticks to your hands, add some flour. The main thing is not to overdo it, otherwise it will turn out too heavy.
Cover with a kitchen towel, let rest for 20 minutes. Then roll out half a centimeter thick, cut out the desired shape for pies.
While the dough is resting, prepare one of the three fillings or all three at once.

And what would you fill?

Ham and vegetables

Divide 200 g of broccoli or cauliflower into inflorescences.

100 g of ham cut into thin slices, then into squares.
1 carrot cut into slices
Cut 1 bell pepper into large pieces.
Mix vegetables with ham and simmer for 15-20 minutes. Then cool, add 150 g of coarsely grated cheese, mix.

Meat and eggs

350 g beef meat, twist through a meat grinder.
Chop 3 onions.
3 hard boiled eggs.
Minced meat is fried with onions in vegetable oil, salt, pepper to taste. Cool the finished filling, mix with finely chopped eggs.

Fish and rice

400 g of any fish fillet, preferably fatter, scroll in a meat grinder. I love trout pies. Then I add only 2 tablespoons of rice, so as not to interrupt the excellent taste of the fish.
Peel 2 onions, finely chop.
Grate 1 carrot.
Put onions with carrots in a hot pan with vegetable oil, after 5-7 minutes add minced fish. Salt, pepper to taste. When the stuffing is ready, add 1 cup of boiled rice. Cool the filling, add 4-5 tablespoons of sour cream.

Our fillings are ready, or one filling, at your discretion, the dough has rested, we form pies. You can fry in a frying pan in oil, or on a baking sheet in the oven. If in a frying pan, then my pies are obtained without holes, in the oven, if I fry, then I definitely form pies in the form of a boat with a hole in the middle, it turns out a half-open pie. I always put a piece of butter on top of any filling, so tastier.

Bon Appetit!
If you don’t have time to cook pies, cook stuffed pancakes, recipe.
Sincerely, Irina!