Description
meat pie- This is English meat pie. However, it has its own characteristics that distinguish this dish from the pie of any other cuisine in the world.
Firstly, English pie should be baked in a special round shape with high, slightly sloping sides. Often in the same form, the share is served on the table.
Secondly, the dough in the pai does not play a special role. This is just a "container" for stuffing. But certain requirements are also imposed on him: the dough for the English share must be yeast-free, layered or puff, mixed with beef interior fat, which is now usually replaced with butter.
For details on how to cook an English meat pie at home, our step by step recipe with photo. In fact, everything is very simple, and you can easily cope with cooking, which is the time to start.
Ingredients
-
(170 g) -
(50 g) -
(50 g) -
(40 g) -
(2 g) -
(1 g) -
(1 g for the dough + 5 g for the filling) -
(250 g) -
(500 g) -
(80 ml) -
(1 PC.) -
(15 g) -
(a little for frying)
Cooking steps
We put all the ingredients we need on the table.
Chop the onion into small cubes.
Slightly let it in vegetable oil.
Add sliced porcini mushrooms. If there are no whites, you can replace with champignons, but with whites it is tastier and more aromatic.
We also send pieces of veal there.
Add cumin. Salt, pepper to taste. We add a small amount beef broth(you can just water) and simmer for no more than 15 minutes.
From flour, butter, a pinch of salt, cold water, egg yolk and sugar, knead the dough. We roll out and fill them with a round baking dish, covering the sides. We send it to a heated oven at a little less than 180 degrees to bake for 15 minutes.
We take out the form with ready dough out of the oven and put the meat filling inside.
Cover it with mashed potatoes. If desired, rub a little hard cheese on top of it.
Bake the pie in the oven at 180 degrees for about 8-12 minutes.
Now our delicious meat pie English recipe absolutely ready, and it's time to start tasting it.
Bon Appetit!
The features of the most diverse peoples are combined. Best Recipes from all over the world become classics of this country. Such is the famous pie - apple traditional and very tasty dish. Each housewife has her own secrets of its perfect taste.
Someone prepares an apple pie from and someone uses a puff. One way or another, try a few proven recipes and evaluate them anyway.
Preparing a classic apple pie
The recipe for this pie is considered the most correct. You will need two glasses wheat flour and two tablespoons of sugar for the dough, as well as a couple of tablespoons of flour and a glass of sugar for the filling, salt, vegetable oil, ice water, four large apples of your favorite variety, lemon juice, one hundred and twenty grams of butter, a teaspoon of cinnamon.
Sift the flour and salt into the bowl in which you will prepare the dough. Pour sugar, add two-thirds of a glass of vegetable oil. Mix until large flour crumbs form. Pour cold water into the container one spoon at a time, constantly stirring the dough. The texture should be smooth and elastic. Divide the dough into two parts, one of which will be slightly larger, shape into cakes and wrap each separately in cling film.
Send to the refrigerator for an hour.
It's time to make the filling that you will put in the future apple pie. The recipe calls for any kind of apple, so you can discard the ones that are a little out of shape, or use your favorite variety - it doesn't matter at all. Wash the fruit and cut into thin slices, after removing the cores. Sprinkle with lemon juice and stir. Pour into a saucepan and cook in butter, adding sugar. After a quarter of an hour, transfer to a separate plate with a slotted spoon, and boil the remaining juice for another fifteen minutes. After that, pour it over the apples and leave them to cool. When the filling has cooled, add cinnamon and flour, mix.
All the blanks are done, it's time to collect and bake an apple pie. The recipe advises to immediately heat the oven to one hundred and eighty degrees. Line the bottom of a baking dish with baking paper or parchment, lay out a large tortilla and spread to the sides.
Fill with apple filling, top with the remaining tortilla. Close the edges with your hands, trying to make it neat and tight. Make a hole in the center to allow steam to escape during cooking, otherwise the cake may burst or crack. If desired, you can cut the cake into strips and cover the top of the pie with a kind of lattice - it looks very beautiful and appetizing. Oil the top to get golden brown, sprinkle with sugar and bake for about sixty minutes at the indicated temperature.
The recipe recommends serving apple pie while still hot, combining it with whipped cream or a scoop of creamy ice cream. Alternatively, you can decorate the pai with streusel, a crumble made from flour, butter, and sugar. So it will also be tasty and very original.
* ready-made apple filling (after removing seeds and skins, there should be at least 800-900 g)
** if the apples are very sour, you can take 1 tbsp of sugar
Sift flour into a bowl along with salt and sugar. Add cold butter cut into small cubes, chop with a knife into crumbs. Add water, knead the dough with a knife. Divide it into two koloboks (larger and smaller) and wrap each in cling film. Send to the refrigerator for half an hour.
Peel the apples from the skin and seeds, cut into small pieces. Mix apples in a bowl with spices, sugar, lemon juice and starch. Set aside.
Take the dough out of the fridge and let it thaw a little. Roll out a larger bun on a floured surface and transfer it to a greased form (the edges of the dough should hang out of the form. Put the filling, put pieces of butter on it. Roll out the second bun and cover the filling. Pinch the edges of the dough, and make a hole in the middle to let the steam out. .
Brush the top of the cake with water and sprinkle with sugar.
We put in an oven preheated to 220 degrees. After 10 minutes, lower the temperature to 180 C and bake for 40-50 minutes, until golden brown. Cool completely and enjoy.
It is best to leave the cake in the refrigerator for a couple of hours after it has cooled down.
Lemon pie is a traditional French dessert with an incredibly tender and exquisite taste. Our hostesses met him not so long ago, and he immediately became a favorite dish of many, although it could not be otherwise: who would not like a crispy, delicious and airy layer
Some call lemon pie a pie, others call it a cake, but everyone unanimously admits that it is not only delicious and fragrant dessert but also a real table decoration.
And one more important news - preparing such a dish is quite simple and fast. So let's get started.
Ingredients
To bake a lemon cake, you need the following products:
for shortcrust pastry: flour - 250 grams, powdered sugar - 50 grams, butter- 100 grams, one egg yolk, a pinch of salt;
for cream: milk - a quarter of a liter, sugar sand and potato starch - 30 grams each, three egg yolks, lemon juice (one), zest of 2 lemons;
for meringue: sugar (sand) - 150 grams, powdered sugar - 100 grams, chicken eggs - 5 pieces.
Preparing shortbread dough
Sift the flour on the board, make a hole in it, put the yolk, powdered sugar and chilled butter, cut into small cubes. Mix the ingredients with your hands, then chop with a knife until crumbs form, then knead the dough. A little secret: you need to act quickly so that the cold butter does not melt completely, otherwise the dough will crumble.
Cover the finished mass with a clean cloth or wrap in cling film and keep in the refrigerator for about an hour.
We bake a cake
Now you need to bake a cake, or rather, its basis. We roll out a round cake from the dough and put it in a mold with corrugated sides. We cut off the excess dough, put parchment or special baking paper on top of it and put a press (so that the base of the pie does not swell during baking). We put the form in the oven, heated to 180 - 190 degrees, and keep it there for about 15 minutes. Then we take it out, remove the press with paper and put it back in the oven for the same period. You should get a golden crust.
Making cream
We put sugar in milk, put it on the stove, wait for it to boil. Mix the yolks with starch and add 2 large spoons of hot milk to them. Then we combine this mixture with the rest of the milk and keep it on fire, stirring. As soon as it boils, remove from the stove, add the grated zest and lemon juice, mix thoroughly.
Whip the meringue
In a thick foam of eggs, add gradually). Put the powdered sugar into the resulting mass, mix with a wooden spatula and divide into two identical parts. Add one portion to the cream.
Lemon pie. The final stage
Put the cream with whipped proteins back on the fire to bring to a boil. Then we shift the hot cream onto the dough cake, and add the second part of the protein mass on top. This can be done using either a bag. We put the lemon pie in the oven and hold until the meringue acquires a pleasant light brown hue. We take the cake out of the oven. When cool, send to the refrigerator for one and a half to two hours. Now our a tasty cake ready.
For today, another simple recipe - we are preparing a delicious second course (or appetizer, as you like) - potato pie. If you have never tried such a dish, I can say that these are peculiar potato chips cooked at home.
Potato pie turns out crispy, tasty, spectacular and very easy to prepare. It can be submitted as original snack or main course with fresh vegetables, sauces, garnish for meat dishes or use as an ingredient in salads (for example, capercaillie nest).
Salted (or flavored with seasonings) pie potatoes in a ready-made form. Even after a day, these thinnest potato sticks retain their crispy properties. In any case, no matter how you serve it, this simple potato recipe will surprise you with its originality, not beatenness and mouth-watering crunch. It is a worthy replacement for everyone's favorite french fries!
Ingredients:
Cooking step by step with photos:
To cook potatoes, I advise you to choose even, medium-sized root crops, preferably without eyes, so that the strips are long and the same size. Peel potatoes and wash cold water.
Then choose one of two grinding methods. You can take a sharp knife and cut the tubers into very thin long straws. But it is much more convenient to use a Korean carrot grater. Then three potatoes in one direction so that long strips are obtained.
And now you need to thoroughly rinse it to remove the starch, otherwise nothing will work. We wash the potato straws in cold water 2-3 times until it is transparent.
Then you need to remove excess moisture, for which we discard the straws in a colander or sieve. Now the potatoes will not darken.
At the end of preparation, lay out paper towels in several layers and evenly distribute potato straws on top. The less moisture there is in the potatoes, the faster and better the potato pie will cook.
We take a saucepan or any other dish, not wide and deep enough. Pour refined vegetable oil into it (I have sunflower oil) and heat it over medium heat until a light smoke appears. You can check the readiness of the oil like this: just throw a couple of potato straws into it. If the oil immediately begins to hiss and boil, then you can cook in it. You need to lay potatoes in portions, otherwise they will not be able to cook properly. I did this in 5 steps. We throw part of the potato into boiling oil and fry over medium heat for about 3 minutes. At first, the potato will become very soft, it will literally seem that it is spreading into porridge. At the same time, the oil is very actively seething and bubbling. But this is one of the stages in the preparation of potato pie. Then you will see how the boil begins to subside (although we did not reduce the fire), and the potato straws become dense and elastic. And finally, the potato will begin to acquire an appetizing blush. Attention, the most crucial moment! It is when the straw begins to blush, it will be ready in a matter of seconds, so do not leave the stove. With a slotted spoon, take out the finished portion of the potato pie and put it on a paper towel. Prepare the rest of the potatoes in the same way.
In total, a decent amount of potato pie came out of a half kilo (not peeled) of root crops. Now it can be salted, but I, to be honest. I didn't even add salt and it tastes so good.
