Virtually all national cuisines present flavorful meat dishes dough: dumplings Vareniki. Do the world something tasty? , Pancakes, pasties and, of course, meat pies. Sweet meat pie - excellent festive meal and a great way to have a meal on a weekday. Best of all there are the pies hot, right after baking, but it is possible to heat up.

Other traditions

Pasties are almost all national cuisines. And let the terms of the supporters of a separate food combination of meat and dough can not be called healthy, from time immemorial meat pies decorated tables, not only on weekdays, but during the holidays.

Of course, different people in different ways and baked pasties. The difference may be in the dough and in the filling. The dough without yeast or yeast used, flaky, salty shortbread, fresh water, oil, exhaust - in a word, either, but sweet. The filling can be prepared from different kinds of meat. For example, in Muslim countries do not bake cakes with pork, India - with beef, choose somewhere rabbit meat, and in some cases exclusively used for stuffing lamb. Methods of preparing the filling can also vary meat cut into slices, cut into pieces, turn into mincemeat. Stuffing lay in pies boiled, fried or raw. Finally, to add richness to stuffing various vegetables or cereals, and sometimes eggs or cheese.

Combining different types of tests and different kinds of toppings, you can bake a variety of meat pies. They will also be different shapes and sizes: round, square, triangular pies, cakes tiny "one bite" and the big pie, which can feed a dozen hungry guests fill.

Key Features

Meat pies almost never do in public, such as fruit cakes. In contrast, the strength of the joint edges of the test is given special attention to the meat juice, which is highlighted in the cooking process, not emerged and the filling remains soft and juicy. At the same time, in some cakes in the upper part make small holes for the steam. This speeds up the cooking time.

Large pies are made directly on a baking sheet or in a form in which the baked: to shift them from place to place can be difficult. Products made of yeast dough before baking is necessary to give up, pies from other kinds of dough additional proofing is not needed.

Before baking pies are often smeared with egg yolk, sugar water or tea brewing to form a glossy golden brown. If that was not provided a recipe, it is recommended to grease after baking pie crust with butter. Ready-made cakes are usually cooled, cover with a towel. Some types of flat cakes, for example, Ossetian, put a pile, others are cooled separately.

The dough for the delicious cake

Flour, indispensable for biscuit and confectionery, baking pasties fit less. The most delicious meat pies are obtained from the flour of the first or even second-class citizens - they are not as white as cakes from flour, but is especially soft and fragrant. You can also experiment by adding a little white flour cereal meal.

The most familiar pasties from yeast dough, but this dough - is not the only option. For example, a tasty pie dough with sour cream Smetana: untold riches of Russian cuisine   (or any other dairy products) with the addition of soda. Meat pies puff pastry Puff pastry: lacy splendor   characterized by excellent taste and are great for everyday as well as for the festive table.

Secrets of delicious toppings

The filling for pasties large have to be subjected to a heat treatment: raw meat simply do not have time to get ready for baking. Stuffed with raw sausage meat can be made only small fried cakes, which are prepared in boiling oil.

What kind of meat is best to use? It all depends on the recipe and preferences of consumers. As a rule, are especially good pies stuffed with boiled beef or fried mixture of beef and pork mince.

The most succulent obtained pies stuffed with minced meat. These fillings are prepared in two ways. Sometimes raw minced meat fried in oil, and sometimes scroll through a meat grinder pre-cooked meat in one piece. Stuffing, cooked on the second recipe, usually less calories.

To the cake turned out delicious, filling have to be juicy. This can be achieved in different ways. Most often add a little minced beef broth or plain water, but it should ensure that the filling does not become too liquid. An ingenious solution to this problem - adding to the stuffing small amounts of frozen liquid: the ice melts in the oven soaked ground beef.

In addition, sometimes the stuffing put butter or oil in small quantities. Another way to make minced meat juicy - add a few vegetables. The most commonly used lightly fried onions, but can also be added to the meat of grated carrots, chopped cabbage and even grated raw potatoes. But the meat in the stuffing must prevail, otherwise the cake no longer be called meat.

Finally, another trick to make minced meat tender - adding to the stuffing small amounts of cereals, which absorbs catching meat juice. The most commonly used poluotvarenny rice, which has a neutral flavor, but you can add filling almost all kinds of cereals, and bread crumbs or bread crumbs.

To ready the cake was stale, the filling should be done a little bit salty. Spices are added to it too generous enough considering that in combination with the dough filling the fragrance will be somewhat less pronounced.

Maria Bykov

Related Articles

The meat in the oven: useful, simple, tasty, festive

Beef Stroganoff - a win-win

Dish of minced meat: simple, fast, affordable, tasty

Steak: a treat for meat lovers