Quick pies - 39 cooking recipes

To make pies in a hurry (so that it is truly quick), it is best to have ready-made dough in stock. It can be store-bought or homemade, and it doesn’t matter which one: yeast, shortbread, puff pastry or unleavened. Dough without yeast is perfectly preserved in the freezer. It is better not to freeze it with yeast, otherwise we risk killing living mushroom cultures.

And when you need to whip up a quick pie, just take the dough out of the refrigerator, prepare the filling and bake it in the oven or slow cooker. As a rule, pie dough is deliberately made so that it fits any filling: sweet and savory. With this approach, almost any pie recipe will become a “quickie” recipe, because we only spend time baking it.

If you don’t like making “squirrel” stocks too much, you can find your own, ideal recipe for a quick pie. As a rule, most of them are prepared on soft, tender or even jellied dough. Also, all puff pastries can be classified as this type of pastry, since most people prefer to buy this dough rather than bother with it themselves.

It is better to select fillings for quick pies not from raw, but from prepared products. For example, boiled meat, minced meat fried with onions, stewed vegetables, mashed potatoes, boiled eggs with green onions, jam, jam, and so on. In this case, the cooking time will also be reduced.

For a quick jellied pie, prepare biscuit dough. It is advisable not to store this, but to bake it immediately after preparation. For it they take: eggs, flour, sugar, baking powder, salt, kefir or milk. Beat eggs with sugar until fluffy, then mix them with other products. The dough is not allowed to rest, it goes straight into the mold and into the oven. The filling can be made between layers. That is, pour one part of the dough into the mold, add the filling and add the second part. In the specific chosen recipe for a quick pie, the exact proportions, volumes, and cooking time will be indicated.