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I used the bread machine to knead the dough. For those who want to knead by hand, sift the flour in a bowl, make a place in the middle. Hydrate the yeast in a little water and mix with salt and sugar. Add the flour to the place and add the oil and start kneading a dough. If necessary, add flour. Leave to rise, in a warm place.
We grind the cheese in a bowl, add the grated cheese over it and then the beaten egg. Mix all the cheese well and set aside.
After the dough has risen, prepare a floured worktop. Cut the dough into pieces like a fist, and spread each piece with the rolling pin. Place a teaspoon of cheese in the middle. Fold the dough into many layers and then roll out the pie with the rolling pin.
Do the same with all portions of dough.
Prepare a pan, heat it on the stove, and place 3-4 pies in it. We continuously turn the pan, like pancakes, so that the pies are easier to bake. Leave them for a few minutes, over medium heat, then turn them over and let them brown on the other side as well. We take them out and leave them to cool.
They are bestial.
450 gr of flour + extra for kneading, 250 ml of boiling water, 1/2 teaspoon of salt, 1 bunch of green onions, 3 tablespoons olive oil, 200 ml oil for frying
We start by putting water in a pot to boil. In another bowl, mix the flour with the salt. When the water reaches boiling point, pour it over the flour. Then mix vigorously with a spatula until the flour absorbs all the water. Let the pie dough with green onions cool enough to support your hands. Then knead it on the floured board until it comes off its hands. We can use the robot to make our work easier.
Shape the dough into a roll and leave it to rest for 10-15 minutes, covered with a fresh foil. After it has rested, cut the dough into 8 approximately equal pieces. With the help of the dough rolling pin, we spread each piece of dough on the floured table, in a thin disk 2-3 mm thick.
With a brush, grease the dough discs on the entire surface with olive oil, sprinkle the slices of green onion and roll them. The rolls obtained are rolled again in the form of a snail, then we spread them lightly with the rolling pin. Heat oil in a pan, and dip 3-4 green onion pies in it. We brown them nicely on both sides over high heat, so as not to soak in oil.
If we give up the oil, we flatten the pies more and bake them in the hot pan, using a lid to create the effect of the oven. When we turn the pies, we wipe the lid of the pan from the condensation that is created. If we choose to bake the green onion pies in the oven, preheat the oven and bake them for 15-20 minutes at 180 degrees. In any variant I would prepare them, these pies with green onions come out very tasty, crispy on the outside and with the appearance of puff pastry on the inside.
Make appetizing pies in the pan
Sticks or cakes without yeast recipe for simple pies in the pan (fasting). Very quick to prepare pies in the pan. Learn how to make potato pies at home. Homemade bread and dough retetemerisor. Pan-fried cakes with cheese and green onions. Put the oil in a pan, heat it and dip in it as many pies. The other day I was fasting so I thought these pies are welcome to. Put a finger oil in a non-stick pan. Traditional pie recipe like in Transylvania. Pies with jam on the pan. It will be very good, can be used with any filling or even to make cakes on the pan. It is a soft and fluffy pie that reminds us of our childhood years or the times when our grandmothers baked these pies either.
Pan-fried cabbage pies (fasting). One of the most delicious fasting pies is the one with potatoes. PIE (fried in a pan) WITH CABBAGE AND CHEESE (Menuca). After folding, leave for about 5 minutes, then fry (2) in a greased pan, a little oil.
My dear ones, how many of you have eaten cheese pies in a frying pan. Ingredients: For the dough: see recipe & bdquoDough for pies and rolls & rdquo, 1 variant.
For starters we will take care of the dough: - Put in a bowl the yeast, warm water and a teaspoon of sugar, mix well.
Sift the flour into a larger bowl, make a hole in the middle and pour in the yeast composition with water, press a little flour on top. Set aside for 10-15 minutes in a warm place.
After this time we will notice how the yeast begins to take effect.
And now we start to knead a soft dough, first mix everything, press the salt, add a little more water as your flour requires, then pour the olive oil (you can replace it with sunflower oil).
Knead until the dough comes off the hands, cover it with a towel and put it back warm for 1-2 hours.
After this time the dough will double, or even triple in volume.
Now we will prepare the filling: Put in a bowl cheese, eggs, finely chopped greens and salt.
We mix everything well, that's what it should look like.
We divide the dough into 10-12 pieces approximately equal, we give each piece a round shape.
Press a little flour on the work surface and arrange the pieces of dough on top, then cover them with cling film and let them rest for 5-10 minutes.
Almost forgot! Meet my little helper :), who insisted a lot on cooking with me today.
Pay attention to the help, a little carelessness and the whole house is in flour :).
We take a ball and spread it with a knife, grease it with a little oil.
In the middle we put 2 tablespoons of filling, spread evenly, leaving little space at the edges. First we divide the cake into 4 equal parts, making a cut at the ends, then we make another cut on each side, so we have to get 8 equal parts.
Скачать sour cream cake queen cebotari
Brown it for 4-5 minutes then add sweet paprika, tomato paste, flakes. Today I prepared MEDOVIK CAKE (WITH HONEY). Culinary recipe Cake with baked sheets in the pan from the Cakes category. It is a very delicious, fine, soft cake with a fluffy and fragrant cream cream. How to make Cake with baked sheets in the pan.
Cake & ldquoSmetannik & rdquo in the pan - the simplest cake without eggs! Crispy cake without baking - 2 minutes. Honey countertop, cream cream, decorated with chocolate and figurines. With few ingredients you can get a delicious cake and a big plus: it can be made both in the oven and on the pan. Every time I made the sheets.
Prepare a cake & ldquoMedovik & rdquo with cream can be incredibly simple and fast and even without using an oven in a pan!
Baked pies in the pan, ready in 5 minutes - Made of fluffy dough, based on kefir
For the walk, you can use mashed potatoes, chopped cabbage or anything else you want, soft, tender, delicious… To prepare pies and pies with the thinnest dough, you need the following ingredients:
900 g of flour
500 ml chefir
2 tablespoons sugar
9 g dry yeast
1 teaspoon salt
mashed potatoes according to preference
cabbage, if desired
black pepper to taste
100 g margarine (butter)
How is it prepared?
Melt the margarine and mix it with kefir, eggs, sugar and salt. After it is mixed well, add the yeast and leave the whole composition aside for about 10 minutes…
Gradually add the flour and knead a soft and elastic dough. Grease the dough with sunflower oil and place it in a larger bowl, then cover with a towel and let it sit for 40 minutes…
In the meantime, we are preparing the filling. In the mashed potatoes add salt, pepper and a lightly fried onion… Drain the cabbage, for the second kind of pate…
Remove the dough and divide it into smaller pieces. Take a piece of dough and put the filling on it, then glue the edges…
Fry the patties in a pan, in butter, until nicely browned on both sides…
Frying on a pan takes a longer time, but it's worth it! You get quite a lot of pies, even for a large family
For the filling, don't limit yourself to potatoes and cabbage, a good option would also be cottage cheese with greens and garlic, chopped mushrooms with onion or soft cheese… all will come out tasty and all cook just as easily… at home… naturally !
Baked Pies - RecipesThe home Recipes Appetizers / Salads Baked cheese pies
The first time I ate these pies was in Transylvania, at my mother-in-law's, which came from the Lapus Fair area (Maramures). She also made them with fasting dough (without egg and milk), but the best ones came out like in this recipe, with 1 egg and milk.
The most used filling was bellows cheese mixed with green onion tails and dill, but he also filled them with kale or even potatoes.
I'm melted right after that, stuffed with bellows cheese. The dough is very simple, I adapted the recipe from Jamila, "Cheese pies in the pan". I advise you to enter the link, to see how it should be
to form the pies, which is the technique.
Ingredients for 6 pieces:
400 g premix for pastry "Dr. Man" plus 3 tablespoons for kneading and shaping
10 g of dried yeast from Pakmaya
For the filling:
Dissolve the yeast in a few tablespoons of the prepared warm milk, add 2 teaspoons of the prepared premix and leave to rise for 10 minutes.
Make a hole in the prepared premix, put the mayonnaise, half the milk, the egg, start mixing with a spoon. Add salt, add the rest of the milk and mix with a spoon to form the dough. Now add the oil and knead with the spiral paddles of the mixer until the dough comes off the edges of the bowl, about 3-4 minutes. You can also knead by hand, but I do much better with the mixer, my doughs come out much better.
Put a tablespoon of premix on the work table, turn the dough out of the bowl and knead on the table until you incorporate the whole premix (about 1 minute). Then put the dough in a bowl greased with oil and let it rise for 40 minutes (cover the bowl with cling film).
Prepare the filling: finely chop the green onion tails and the light green portion (do not use the white part), finely chop the dill and then mix them with the bellows cheese.
When the dough has risen, pour it on the table, make a thicker roll and divide it into 6 pieces. Cover the pieces with cling film and work them one at a time.
Spread in one piece a circle the size of a dessert plate, about 2-3 mm thick. Put a large spoon with the filling tip in the middle, bring the edges towards the center, to form a filled ball of dough (see the technique in the link above). Then spread out a round sheet, also 2-3 mm thick. Work lightly, carefully, powder well with premix when you spread the final pie, so you can spread it without breaking.
Bake for 12-13 minutes, on low to medium heat (120 degrees Celsius), 6-7 minutes on one side, 5-6 minutes on the other side. Grease the pan with an oil brush, use a non-stick pan.
It takes a while to bake them, but I assure you it's worth the effort.
Tip: use all the bellows cheese, the dough is quite consistent, due to the premix rich in fiber and protein. You struggle a little to stretch without breaking the pie, but it's an elastic dough and you'll succeed. Otherwise, you risk having more dough than the filling. Plus, spread the thin pie, 2-max 3 mm.
Baked chestnuts in the pan. Autumn delicacy
As chestnuts are also worn in the autumn-winter season, it's time to heat a frying pan and enjoy ripe chestnuts, an autumn delicacy that deserves our attention at least once a year. Those who live in areas that favor edible chestnuts have more fresh and healthy chestnuts at hand and I say this due to the fact that several times I happened to buy chestnuts in Craiova that turned out to be moldy. So we need a little care when buying chestnuts. Baking chestnuts involves a simple procedure and the taste of ripe chestnuts deserves all the appreciation.
To start, put the chestnuts in lukewarm water and leave them for about 30 minutes until the skin softens slightly. This makes it easier to grow and peel. With a fine-edged knife or even a cutter, cut the chestnuts lengthwise. If we don't cut them, we risk exploding in the pan. Heat a pan (a heavier, older one is good, not to burn the good pan) and put the chestnuts in the pan. Cover the pan with a lid and bake them for about 10 minutes and then mix them to turn them. We hold them for a few more minutes and turn off the fire. If they are not notched and cooked well, there is a chance that we will not be able to peel them. The skin of the chestnuts will speak for itself and show us that they are ripe. Due to the fact that they are notched, the chestnuts will open easily. Those of you who can bake them do not hesitate to do so because you will get an exceptional result.
How to prepare pies in a pan:
We put all the ingredients in the mixer bowl. One melts and leaves to cool a little. If you want, you can mix the liquid ingredients. I put them all in the mixer bowl. We will get an elastic dough. It will be very easy to work with.
Divide the dough into 10 parts. We will get 80 gram balls. We let them rest for 20 minutes. We cover them with a towel.
We put a little oil on the counter. We take a ball of dough and spread it by hand. We will get a very thin sheet. We stretch it with our fingertips, carefully. In the middle, put the jam or cheese. We bring narrow parts of dough in the middle. Press firmly with your fingers to stick.
Heat a Teflon pan. Put a little olive oil in the pan. Carefully put the pie in the pan. Let it cook over low heat. I put a little olive oil on top so it doesn't dry out too much. We turn it from side to side, carefully. Let it cook nicely. They will become copper.
How to serve:
It would be preferable to serve hot, even when they are taken out of the pan. But they are good and cold, and they also go reheated. You can serve the ones with jam with milk or aromatic tea. The salted ones are served with mayonnaise sauce with garlic or cream.
Do you like these pie pans? Do you prefer salty or sweet ones? What else would you add as a filling?
Always optimistic and with a smile on his face! Passionate about reading, culture, health, trips! I love to cook and invent all kinds of recipes, I'd rather read a book than watch TV, I'd rather walk than drive, I'd rather smile than be sad! The quote that makes me smile every morning “Life is full of beauty. Notice it. Notice the bumble bee, the small child, and the smiling face. Smell the rain, and feel the wind. Live your life to the fullest potential, and fight for your dreams. ” Ashley Smith
Pie with loboda and cheese, on a slab
Mix all ingredients until smooth.
Method of preparation:
Dissolve the fresh yeast in warm milk and add a teaspoon of sugar and a tablespoon of flour. Set aside for 10-15 minutes until it swells and bubbles on top, a sign that the yeast has activated.
Mix the rest of the flour with the salt and then make a hole and pour the oil over the flour, followed by the two eggs at room temperature, water and last but not least the yeast dissolved in milk. Mix everything and when a crust has formed, take it out on the work surface, powder it with flour and knead vigorously for about 10 minutes. The dough should be fluffy and not stick to your hands.
Leave the dough to rise in a bowl lined with flour and covered with plastic wrap. In an hour it will double in volume.
The dough is portioned into 10-12 pieces and covered with a kitchen napkin.
Flatten each ball of dough one at a time, using a rolling pin, in the form of a disc as small as possible. Put a spoonful of filling in the middle and then bring the edges to the middle, pressing well to stick. After it is well "sealed", the pie is turned upside down, taking care to have flour underneath, on the work surface, and it is flattened with the rolling pin, giving it a round shape.
Heat the “slab” over a medium heat, which is a cast iron pan, and if you don't have one, it's also a regular pancake pan, grease it with a little oil brush and bake the pies, about 2-3 minutes on each side. Return with a longer palette, taking care not to burn them. Remove the baked pies from the pan and place on a wide plate, one on top of the other, forming a stack.
This will keep them warm and soften.
For diversity, this pie dough can also be filled with cabbage
Finely chop the cabbage and cook with the onion and salt.
Stir from time to time until all the liquid left by the cabbage evaporates.
Season with pepper, salt if needed and a few hot pepper flakes.
It is then left to cool and proceed in the same way as in the previous filling, resulting in delicate, special pies that will surely delight your guests and friends.
These rustic pies with simple ingredients are appreciated whenever they appear on our table.