If not all the berries went to make a fragrant compote and jam for the winter, then the remaining currant can not only eat fresh, but also use it as a complement to baking. In this material, we will analyze the most interesting recipes of pies with currants.
Pies with currant from a yeast dough
The dough with yeast was always able to make an excellent pair of any stuffing, the currant will not be an exception. This time, along with the berries in a lush shell of dough will be and pieces of dark chocolate.
Ingredients:
For the test:
- water 235 ml;
- milk - 235 ml;
- butter - 115 g;
- granulated sugar - 140 g;
- eggs - 2 pieces;
- dry yeast - 7 g;
- flour - 595 g.
For filling:
- black currant - 430 g;
- powdered sugar - 130 g;
- black chocolate - 340 g.
Preparation
Combine the milk with water and lightly warm the mixture, taking care that its temperature does not exceed 45 degrees. Add the melted butter and sugar to the liquid, and after pour a couple of beaten eggs, add the yeast and half the flour. Kneading the sticky gum, let it stand in the heat for about half an hour, or until it doubles in size. This procedure will save our dough from falling off during baking, keep it fluffy and soft even despite the large amount of muffin in the composition. Sprinkle the remaining flour, knead the dough again for at least 10 minutes, and then leave it under the film for an hour.
Purish the berries with sugar, put mashed potatoes on the fire and let it thicken. Cool the currant and put it over the rolled portions of the dough. Together with the berries in the filling fill and pieces of chocolate. Protect the edges of the patties and put them on for another hour before placing them in the oven. Bake pies with currants in a preheated to 175 degrees oven for 25-30 minutes.
Pies with currants in the oven
Ingredients:
For the test:
- flour - 480 g;
- baking powder - 5 g;
- vegetable oil - 45 ml;
- butter - 35 g;
- milk - 120 ml;
- evaporated milk - 55 ml.
For filling:
- black currant - 275 g;
- granulated sugar - 45 g;
- juice of one lemon;
- a branch of rosemary;
- starch - 2 tbsp. spoons;
- the egg is for lubrication.
Preparation
Before you prepare pies with currants, mix a simple dough by combining a mixture of flour and baking powder with butter and vegetable oil. When the dry ingredients turn into small crumbs, mix the condensed milk with milk and combine both mixtures. Finish the dough wrap and put a rest in the coolness while preparing the filling.
The filling for currant pies is prepared from a mixture of sugar-cut berries, which are then placed on the fire together with lemon juice, rosemary leaves and starch. As soon as the berry puree becomes thick, remove it from the heat and cool it.
Roll out portions of chilled dough into flat cakes, lay on the middle of the currant filling, fold both edges of the dough together and grease the patties with the beaten egg. Bake a treat 20 minutes at 180 degrees.
Pies with currant from puff pastry
If you want to feed loved ones with pies, but do not want to bother with either the dough or the filling, then the following recipe is for you. Pies based on puff pastry are stuffed with whole currant berries and are baked for 20-25 minutes.
Ingredients:
- packing of a yeast-free puff pastry;
- currant - 260 g;
- granulated sugar - 45 g;
- a peel of one lemon;
- lemon juice - 15 ml;
- ground cinnamon - 1/2 tsp;
- egg - 1 piece;
- cane sugar - for sprinkling.
Preparation
Defrost the layers of dough, roll them out and cut into squares. Connect the currant with sugar, citrus peel and juice, as well as ground cinnamon. Lay the portions of the filling over the dough sheet, fold it in half, fasten the edges and make a couple of cuts on the surface to exit the steam. Lubricate the patties with egg, sprinkle with sugar and put in a preheated to 190 degrees oven for 20-25 minutes.