An excellent option for breakfast or a snack with a cup of tea will be pies made of puff pastry. Filling for such baking can be any you liked the filling.
Below we offer the most popular recipes for cooking this simple but very tasty dish.
Pies made of puff yeast dough with apples
Ingredients:
- yeast dough, flaky - 520 g;
- apples - 390 g;
- raisins - to taste;
- corn starch - 35 g;
- granulated sugar - 165 g;
- cinnamon - to taste;
- butter - 65 g;
- egg - 1 piece;
- flour.
Preparation
First we will prepare the filling for pies. We wash apples and remove them from the core and skin. Then grind them into cubes or straws and let them in a skillet or in a saucepan with warm butter for five to seven minutes. Now add the sugar, dissolved in a small amount of water, starch, cinnamon and raisins to taste. We maintain the filling on moderate heat until it thickens, remove from heat and cool.
We give the puffed yeast test to unfrozen, and roll it out on a flour-torn table with a rolling pin. We divide it into identical squares, which we use with a teaspoon to fill the filling. Form a patty rectangular or triangular shape and tear the edges, pressing them for reliability with the teeth of the plug.
Lubricate the top of the pies with a beaten egg and identify it on an oiled baking tray, slightly receding from each other. Bake in preheated to 185 degrees oven for thirty minutes or until browning.
Puff pastry with puff pastry and cabbage
Ingredients:
- yeast dough, flaky - 520 g;
- cabbage - 350 g;
- onion - 100 g;
- vegetable oil - 35 ml;
- granulated sugar - to taste;
- salt - to taste;
- tomato paste - to taste;
- a ground mixture of peppers - to taste;
- egg yolk - 1 piece;
- water - 15 ml.
Preparation
The first step is to defrost the puff pastry and prepare the filling from the cabbage. To do this, brown on vegetable oil, onions, add shredded cabbage, taste salt, sugar, tomato paste and ground mixture of peppers and let in under the lid until soft, periodically mixing. We can cool the prepared stuffing to a warm state.
The thawed puff pastry is rolled out and cut into squares or rectangles. For each of them, we put a cabbage filling in the center and fold it in half, giving the desired shape to the pie. You can press the edges of the fork teeth or trowel carefully with your hands. The egg yolk is mixed with a little water and a pinch of sugar and we pat them with formed pies. We place them on oiled or covered with baking paper and we determine in a preheated to 185 degrees oven for thirty minutes.
Puff pastry with meat
Ingredients:
- fresh dough, puff - 520 g;
- any minced meat - 320 g;
- onion - 150 g;
- vegetable oil - 35 ml;
- chopped fresh greens - to taste;
- salt - to taste;
- a ground mixture of peppers - to taste;
- egg yolk - 1 piece;
- water - 15 ml.
Preparation
For the preparation of layered pies with meat, the first step is to defrost the puff pastry.
Meat stuffing can be taken ready, but it is better to cook by yourself, turning through a meat grinder any meat. Ideal is the combination of pork and beef, or you can take chicken flesh and add a little lard.
Onions are cleaned and finely cut with a knife or twisted together with minced meat. Add salt to taste, ground mixture of peppers and finely chopped greens (you can even without it).
The thawed dough is laid out on the table, pre-sprinkled with flour, and cut the layer into squares or rectangles. In the center of each we impose a cooked meat filling and form pies of the desired shape. Squares can be made in the form of envelopes, having combined all the opposite corners of the dough, or triangles, folding the dough in half diagonally. From the rectangles are obtained lovely pies of the same shape. We protect the edges of the products and make a few cuts from above to exit the steam.
Mix the yolk with water and a pinch of sugar and pat the top of the patties. We put them on an oiled baking tray and bake for twenty minutes, pre-heating the oven to 220 degrees.