Closed pie - 77 cooking recipes

Find impeccable, hand-picked pie recipes on the culinary discovery site bestrecipes24.com. Try options made from various doughs, with meat, fish, vegetable or sweet fruit and berry filling. Don't limit your culinary imagination!

The number of variations in preparing closed pies is simply amazing. Pie dough can be yeast-free, yeast-based (butter or regular), sponge, liquid or puff pastry. They can be baked or pan-fried. The variety of fillings simply defies description and depends only on the taste and preferences of the cook himself. The filling can be from a wide variety of meats and offal, fish, all kinds of vegetables, mushrooms and cheeses, as well as their combinations. Sweet versions can be filled with fruits, berries, dried fruits, raisins, and cottage cheese.

Interesting recipe: 1. Melt the butter and let it cool slightly.2. Pour oil into kefir at room temperature, add flour, salt and baking soda (you can use baking powder). Knead into a thick, elastic dough.3. Place it in the cold for half an hour.4. Cut the chicken fillet into small pieces.5. Peel and coarsely grate the boiled potatoes in their jackets.6. Prepare the duxelles: fry the onions and mushrooms.7. Prepare coarsely grated cheese shavings.8. Divide the dough into two unequal parts: one should be twice as large as the other.9. Roll out most of the dough and place it in a greased springform pan so that you get high sides.10. Lay out the filling in layers: grated potatoes, chicken meat, fried mushrooms with onions. Lightly salt each layer of filling and sprinkle with spices.11. Sprinkle generously with grated cheese.12. Roll out a smaller portion of the dough.13. Cover the pie with it. Trim off excess edges. Pinch nicely.14. Bake at 200° for 40 to 60 minutes depending on the thickness of the pie.15. 15 minutes before ready, brush the top of the pie with beaten egg.

Helpful tips:• The thinner you roll out a smaller part of the pie, the crispier it will be.• Before baking, you need to make several punctures on the “lid” of the pie.