In attempts to repeat the patties of your beloved granny, you can remake the whole Internet and still not achieve similarity. What lies the secrets of grandma’s pies, how to bake the most magnificent and delicious, read in material .
Magnificent means delicious
To cook pies correctly means to achieve the perfect balance between filling and dough.
For the test, mix half a glass of warm milk and half cups of flour, mix in a bag of fast yeast, add a pinch of salt and sugar. Mix thoroughly and give a little bit to insist. Now everything should come up in a warm place – the dough will become light and easy to separate from the dishes. Usually the whole process takes 3-4 hours, and every 2 hours you need to come up and slightly knead it hands. So the dough will be more magnificent and more obedient.
From the dough we cut small pieces, roll them into cakes, and put any minced meat – liver, mashed potatoes, fish and rice, cabbage, mushrooms, buckwheat porridge, dried apricots, jam. Remains grease the patties with whipped protein, let them distance for 5-7 minutes, and then bake in a preheated oven for 30 minutes, until crust will become golden. 
Before serving, the patties are greased with butter and left on table under a thick towel for about 10 minutes. During this time they have time insist, become soft, the crust acquires a creamy taste and becomes melting. We assure you, such a pie disappears from the table in one moment! Especially if you drink it cool fresh milk or berry juice.
Intelligent pies
In the best houses of Tsarist Russia, pies were traditionally served to soups (recall the meals of Professor Preobrazhensky from “Dog hearts “).
The main task of the broth pies was to balance the calorie content of the first soups, make them more satisfying, and at the same time give a meal family solemnity.
Tiny “compliments” after the revolution always cooked city grandmothers. Stuffed them according to density first course: meat or egg pies went to transparent broths, chicken noodles. And with onions, rice or herbs – to the ear, rich soup-borsch.
The filling from greens is considered universal: it is combined with any soup – from the lightest, clear broth to thick hodgepodge, where, as they say, is a spoon. The secret is not to to spare the onion and not to skimp on the oil for frying it.
- Fry a large onion in vegetable oil. Right onions – golden, stewed, with a delicious mushroom flavor.
- Greens-dill, chives, parsley, finely cut and combine with onions.
- Add our stuffing.
- From the dough we form balls the size of a walnut.
- Roll out balls of medium-density cakes.
- Put a little stuffing in the center, and then pinch the edges, giving a curly shape.
- Lubricate with strong tea.
- Let stand for 5-7 minutes.
- Bake for 20 minutes at 200 degrees.
After baking, the pies should cool slightly under the terry with a towel, and then put them on a plate and insert in the center table next to the tureen. And be sure to invite relatives to a delicious, hearty meal, where such compliments “fly away” the very first.
Healthy cakes
Grandmothers know how to please everyone. They manage to pamper their grandchildren, who have chosen the difficult path of vegetarianism or those who consider calories. Pies from spelled, oat, buckwheat flour will become a great alternative to the usual wheat bread muffin. And they surprisingly helpful and not scary to anyone who is afraid of getting better.
Cooking them is easy. Mix about a kilogram of sifted buckwheat with half a liter of warmed milk. Add there a few tablespoons of warm olive oil, let the dough go into warm place, periodically blowing it. The dough may “ask” add flour, and to navigate in its quantity is simple: milk must independently absorb the right amount of flour, and the basis for pies become pleasant, elastic.
While the dough is approaching, prepare the filling: simmer fresh cabbage with a large amount of onion and oil, add mushrooms, herbs, spices, sesame seeds. The filling should be juicy, in moderation spicy, and the texture is a little creamy.
We form balls the size of small potatoes and roll it into cake. Put the filling in the middle and sculpt beautiful ones, as grandmothers say, “slender,” pies. Grease them with either protein, or strong tea – so the edges are blinded, and the color of the dough will become beautiful and golden.
Bake for 20-30 minutes in a preheated oven. After let’s distance, we eat with pleasure, washed down with strong fragrant tea with lemon balm and lemon. 
By the way, many grandmothers used to lubricate pies goose feather. Often this feather was inherited and, definitely, the taste of pies from this only won!
With love from Armenia
Guess what grandmothers in Armenia pamper their grandchildren with? In the Caucasus There are incredibly popular pies “Zhangyalov khats.”
The name consists of two words “jangled (that is, greens)” and “haz”, which translates as bread.
The charm of these pies is that they are easily prepared from any affordable fresh herbs and allowed even in the strictest fast. Salty, bitter, sweet and sour – their taste changes depending on the filling you put inside “gangsters”. And everything that blooms and grows is suitable for these purposes. – from dill to dandelion leaves. 
So, let’s start baking. From flour, water, salt, knead the dough. It will turn out elastic, elastic, will listen well to the hands, quickly taking any form.
We cut two onions, a large bunch of cilantro, dill, parsley, sorrel, spinach, tarragon, mint, beet tops, leaves dandelion, nettle, in a word, use any fragrant greens. Mix the filling in a large enameled basin or ceramic bowl (that’s exactly what real Armenian grandmothers do!) pour with vegetable oil and season with red pepper. Taste the fillings should be slightly salted, but unobtrusively – the filling and unleavened dough mixed and salt will be present in moderation.
Now we warm the thick cast-iron skillet, and at this time sculpt chebureks stuffed with herbs. The pies come out flat but it’s better to flatten them even more – the width will be enough to close half of the pan. Fry so that the dough turns out golden brown. Ready “Zhangyalov Khats” lay out on each friend and cover to part under a thick terry towel.
You can grease hot cakes with butter, and how can be more plentiful. They will be creamy, surprisingly juicy, will melt in your mouth, splash with hot juice, deliver a lot pleasure! It’s best to drink pies with Ayran, yogurt or fresh kefir.
King pie
Finally, we will tell the secrets of the Russian royal pie – kurnika. From time immemorial, it was served on the table as the main decorations for weddings, Easter, Trinity, that is, the most noticeable the holidays. They started the pie at the same time with different kinds of meat, cereals, potatoes, nuts, and laid it between thin pancakes. The more different components the filling included, the the hosts were more generous.
We offer a quick, economical version of the kurnik, which love to cook modern dynamic grandmothers. 
- From the finished puff yeast-free dough, cut 2 squares and roll them to a thickness of 1 cm.
- Cooking the filling: small pieces of meat (pork or chicken) overcook with onions, cut into small cubes. We cut raw potatoes, three butter.
- We spread the filling on one half of the dough.
- Top with a second sheet.
- We gently pinch the edges.
- We make small holes in the test: so excess moisture will be evaporate.
- Grease the cake with strong tea.
- We put in the oven to bake at a temperature of 200 degrees.
- The total cooking time is 30-40 minutes.
- We grease the finished chicken house with butter, cover with a towel.
After 10 minutes, cut the pie into pieces. He will be amazing juicy, slices of meat soak in potatoes, and together turn into on a true gastronomic feast worthy of the true kings!
Drogleva Julia
