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French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner. They can be happy to feast on at home during family feasts and gatherings, or you can take this pie with you on a picnic.
The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Loren (the French name for this province Lorraine, German Lothringen).
What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese. It is hard to imagine how many options for preparing quiche exist today - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish and even ... with berries!
WomanJournal.ru offers 10 best recipes for open pies - ranging from classic Lauren quiche to exquisite quiche with figs, almonds or raspberries. Let's experiment?
Classic Quiche Lauren
250 g sifted flour
A pinch of salt
1 chilled egg
3 art. spoons of ice water
For filling:
250 g smoked brisket
200 ml heavy cream
150 g grated Gruyère cheese
A pinch of grated nutmeg
How to make classic quiche lauren :
For the filling: cut the brisket into small strips, fry.
Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Put the brisket into the egg-butter mixture.
Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake 15 minutes.
Remove the cake, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.
Classic quiche Lauren is ready.
Bon appetit!
Quiche with sorrel, blue cheese and pepper
250 g sifted flour
A pinch of salt
125g chilled butter, coarsely grated
1 chilled egg
3 art. spoons of ice water
For filling:
400 g washed sorrel without stalks
100 g blue cheese
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter spoons
Salt, freshly ground black pepper to taste
How to make quiche with sorrel, blue cheese and pepper :
For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film and refrigerate for 1 hour.
For the filling: stew the sorrel in butter for 2 minutes to make something like a puree, season with salt and pepper.
Roll out the dough, put in a form with sides, make punctures with a fork.
Mix sorrel puree with cream and lightly beaten eggs, put the mixture on the cake.
Cut the pepper lengthwise, remove the seeds and membranes, cut into strips and put on the sorrel. Top with cheese crumbled with a fork.
Bake the cake for 30 minutes at 180C.
Quiche with sorrel, blue cheese and pepper is ready.
Bon appetit!
Quiche with spinach and anchovies
For the test:
8 art. tablespoons of ice water
For filling:
150 g new potatoes
200 g baby spinach
300 ml heavy cream
2 large eggs
Handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to cook quiche with spinach and anchovies :
Boil the potatoes in their skins until half cooked, peel and cut into slices.
Place the spinach in the microwave for 2 minutes, cool slightly and chop.
Mix cream, eggs, 2/3 cheese. Finely chop half anchovies and add to potatoes and spinach. Pepper strongly. Spread the green filling over the cake, pour over the cream mixture, put the whole anchovies and the remaining cheese on top.
Bake the cake for 40 minutes.
Quiche with spinach and anchovies is ready.
Bon appetit!
Quiche with raspberries, ricotta and almonds
For the test:
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
150 g unsalted ricotta cheese
handful of almond flakes
1 st. a spoonful of liquid honey
How to make a raspberry, ricotta and almond quiche :
Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.
Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
Chop 3/4 mint leaves. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add honey.
Spread the raspberries in an even layer on the cake, carefully pour over the cream mixture and sprinkle with almond flakes.
Bake the cake for 35-40 minutes. Garnish with fresh mint leaves when serving.
Quiche with raspberries, ricotta and almonds is ready.
Bon appetit!
Italian style quiche with tomatoes, basil and cheese
150 g chilled butter, coarsely grated
8 tbsp ice water
A pinch of salt
For filling:
300 g cherry tomatoes
300 ml heavy cream
2 chilled eggs
Bunch of green basil
50 g grated Parmesan cheese
A little olive oil
Salt, pepper to taste
How to make Italian style quiche with tomatoes, basil and cheese :
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For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.
Preheat oven to 180C. Roll out the dough, put it in a round shape with sides, prick with a fork.
Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.
While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.
Sprinkle the cake with half of the parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.
Serve the pie with fresh basil leaves.
Quiche in Italian with tomatoes, basil and cheese is ready.
Bon appetit!
onion quiche
For the test:
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
500 g small onion
300 ml heavy cream
150 g grated cheese (Cheddar)
1 st. a spoonful of butter
How to cook onion quiche :
Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.
Cut the onions into half rings, fry until golden brown in butter.
Preheat oven to 180C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
Mix beaten eggs, cream, half grated cheese, add onions, salt and pepper. Put on the cake, sprinkle with the remaining cheese. Bake 20-25 minutes until golden brown.
Onion quiche is ready.
Bon appetit!
Large quiche with young vegetables
For the test:
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140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
100 g young zucchini
85 g green beans
85 g fresh green peas
Small bunch of firm green onions with white bulbs
300 ml milk
1 1/2 tbsp. a spoonful of flour
2 large eggs
100 g goat cheese
Several cherry tomatoes
2 tbsp. butter spoons
Salt, pepper to taste
How to cook a big quiche with young vegetables :
Cut the zucchini into slices obliquely, cut the beans lengthwise and in half, chop the onion, cut the cherry tomatoes into quarters.
Heat the butter in a saucepan and fry the beans, zucchini, peas and green onions for about 5 minutes. Pour milk into it and add flour. Fry, stirring, until thickened. Cool down a bit.
Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.
Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
Add beaten eggs to the fried vegetables, salt well, put on the cake. Arrange cherry tomato quarters and goat cheese slices on top. Bake for about 40 minutes.
A large quiche with young vegetables is ready.
Bon appetit!
Quiche with smoked salmon
For the test:
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
350 g new potatoes
Small bunch of dill
Zest of 1 lime
200 g smoked salmon
300 ml heavy cream
How to cook quiche with smoked salmon :
Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.
Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
Peel the potatoes, cut into slices and boil until half cooked, chop the dill, cut the salmon into thin strips.
Mix beaten eggs with cream, dill, add grated zest, salt and pepper.
Put half of the potatoes on the cake, alternating with pieces of fish. Pour 2/3 of the egg-cream mixture, put the rest of the potatoes and fish, pour the rest of the cream.
Bake at 180C for about 30 minutes.
Quiche with smoked salmon is ready.
Bon appetit!
Quiche with leeks and mushrooms
For the test:
140 g chilled butter, coarsely grated
8 art. tablespoons of ice water
For filling:
4 stalks of leeks
250 g chopped mushrooms (champignons, oyster mushrooms)
300 ml heavy cream
150 g grated Gruyère cheese
2 tbsp. butter spoons
How to make Leek and Mushroom Quiche :
Quickly knead the dough, roll into a ball, wrap with cling film and put in the refrigerator for 1 hour.
Preheat oven to 190C. Roll out the dough, put in a mold with sides, prick with a fork and bake for about 25 minutes.
In a saucepan, heat the butter and fry the chopped leeks until soft, increase the heat and add the mushrooms. Cool down a bit.
Beat the eggs, add cream and the onion-mushroom mixture, half the grated cheese, salt, pepper, put the filling on the cake and sprinkle with the remaining cheese.
Bake the cake for 25-30 minutes.
Quiche with leeks and mushrooms is ready.
Bon appetit!
Quiche with figs and blue cheese
For the test:
180 g chilled butter
100 g ground walnuts
1/2 teaspoon salt
3 art. spoons of ice water
For filling:
2 tbsp. butter spoons
400 g chopped shallots
1 1/2 tbsp. a spoonful of thyme leaves
200 g sour cream
200 ml heavy cream
140 g blue cheese
3-4 figs, cut in half
How to make fig and blue cheese quiche :
For the dough: place the flour, salt and butter cubes in a food processor, pulse, add the walnuts. Beat the yolks with 3 tbsp. spoons of water, add to the dough. Roll out the dough, put it into a round shape and put it in the refrigerator.
For the filling: Melt the butter in a saucepan, fry the shallots until golden brown, add the thyme. Cool down a bit.
Beat eggs, mix with cream and sour cream, salt, pepper, add crumbled cheese. Mix with onions.
Preheat oven to 180C. Prick the dough with a fork and bake for 30 minutes.
Fill the cake with the filling, put the fig halves on top, cut side up, sprinkle with thyme and bake for about 1 hour more.
Quiche with figs and blue cheese is ready.
Bon appetit!
Not a single festive feast is complete without ruddy cheesecakes and pies. In this regard, many housewives are interested in how to mold beautiful pies, because appearance is no less important condition than good taste. Depending on the filler (meat, fish, cabbage, potatoes or jam), the form of baking may be different.
What are the shapes of the pie
Without mouth-watering pastries, the history of Slavic cuisine is unthinkable. Over the years, new ways have regularly appeared on how to sculpt pies beautifully. The main secret of obtaining original pastries is the combination of delicious filling, good dough and the skill of the cook. It is worth noting that pies are an unusual dish, because, depending on the filling, they can be:
- dessert (sculpted with jam or cottage cheese);
- appetizer (sculpted with vegetable or mushroom fillings);
- main course (sculpted with meat, potatoes or fish).
The uniqueness of flour products lies not only in a wide variety of fillings, but also in the form of baking. You can sculpt pies from different dough:
- yeast (prepared in a sponge or non-dough way);
- yeast-free (custard, puff or cheburek).
Modeling pies from yeast dough turns into a real art if the hostess shows her imagination. The shape of the products can be square, round, oval.
To make your pies appetizing for everyone who looks at them, it is recommended to sculpt them, following some cooking rules:
- Pour a little sunflower oil into your palms so that the workpiece does not stick to your hands.
- To make the edges of the cakes stick together well, they can be greased with water or egg white.
- Leave pies covered with oiled cling film for 15 minutes before sending them to the oven or pan. Thanks to this, baking will become lush and appetizing.
- To get pies with a golden crust, you need to process the tops with beaten egg yolk.
Round products bring us back to childhood. Such pies are molded with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:
- Roll out small cakes from the dough, about 5 millimeters thick.
- Place the filling in the center.
- The edges of the cake are collected in the middle of the pie.
- Snap the edges to get a bag.
- Spread on a baking sheet with a clamp down.
Oval - the most popular form of yeast pies. For filler, you can take onions with an egg, cabbage, liver, and more. How to sculpt oval-shaped pies:
- Divide the dough into balls.
- Roll each ball into a roll.
- Cut the resulting rolls into pieces of 4 cm with a knife.
- Roll out each piece into an oval cake 3-5 mm thick.
- Place the stuffing in the center.
- Put one edge of the workpiece on the other, blind the cake in the shape of a semicircle.
- Pies should be placed seam side down in the pan.
Triangular products are, as a rule, pastries with an open filling. As a filling, meat, potatoes with chicken or fish are suitable for them. How to sculpt triangular shaped pies:
- Roll out a rectangle, 0.5 cm thick.
- Place the filling in the middle.
- Fold the two edges on top of each other (you should get an arrow).
- Fold the remaining edges up.
Embossed pies will help surprise and delight loved ones. The filling can be salty or sweet, only a thick consistency is important. How to make embossed pies:
- The dough is rolled out.
- Cut out ovals from the resulting layer.
- In the middle is the filling (sausage).
- The top and bottom of the workpiece is tucked in a quarter.
- The corners are folded crosswise along the wide edge (as if the stuffing is being swaddled).
Methods for making pies
To make pastries not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to mold pies with a variety of fillings. The first step in the preparation of products is kneading dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes), and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form the same balls. Otherwise, the pies will turn out to be different sizes.
Traditionally, for the preparation of flour products, it is customary to use one of the following methods:
- Prepare the dough, tear off pieces of the same size from it, form balls. Lay the blanks on the kitchen table. Roll out the dough with a rolling pin in the form of circles.
- Cut off a significant part of the finished dough, roll it into a sausage, cut into portions. The resulting blanks are dipped on both sides in flour, placed on the working surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
- From the finished dough, you need to cut off a significant part and roll it out with a rolling pin. Take a glass and cut out circles for pies from the dough.
How to sculpt pies
The shape of the pies depends on the dough and filling. There is only one rule: pastries with meat, vegetables or fish should be closed (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are ways to properly prepare pies:
- Divide the dough into small pieces. Form neat koloboks by rotating between the palms. In this case, you need to add flour so that the dough does not stick to your hands. Roll out round cakes with a rolling pin. Do not make the dough too thin, because it can tear from the filler. The size of the blanks also matters, too large pies do not look aesthetically pleasing and it is not very convenient to eat them.
- Place the filling in the center of each flatbread (about 1 tbsp).
- Taking into account whether you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake into a crescent moon or, by lifting the edges of the dough, blind (a seam strip will turn out in the middle).
How to form pies
There are many original ways to close up pies. It all depends on the filler of the product and the type of dough. You can sculpt oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the method of preparation is yeast, then it is better to sculpt products of a round or oval shape. This is the easiest and fastest way to get treats for a family tea ceremony. It is recommended that when forming pies, lubricate your hands with vegetable oil so that the blanks are of high quality and do not stick to your palms.
How to close up oval or round pies:
- Take the prepared ball, knead it into a circle about 5 mm thick.
- Place some filling in the center.
- To get an oval shape, connect the opposite edges, pinch. Round pies should be sculpted like a bag, stretched up.
- If you grease the edges with water, the pies will not open when frying, which will make them juicy and tasty.
To obtain square-shaped products, a layer of dough is rolled out with a rolling pin, cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is especially good for puff pastry. Often housewives prefer to sculpt triangular pies. The method is similar to the previous one, but instead of an envelope, you need to make a corner.
How to wrap
After you have rolled out the blanks and prepared the filler, you need to wrap the pies beautifully. There are several ways to mold the original product:
- Connect the ends of the workpiece to form a seam at the top. At the same time, make an effort so that it cannot stick out during heat treatment.
- Lay the sausage-shaped filler on one side of the workpiece. From the same side, they begin to wrap the filling to make a pie in the shape of a rolled tube.
- Sculpt square products as you wrap a postal envelope. At the same time, you can improvise at your discretion, the main thing is that the filling does not fall out of the pie.
How beautiful to pinch the edges of the pies
The neat edge of the product will make the pastries beautiful, as in the photo and appetizing. How to sculpt products with an original seam:
- Pigtail. Take the workpiece in your left hand, wrap the edges with the thumb of your right hand so that you get a twisted rope. Pinch off the resulting tips at the edges so as not to spoil the view.
- Hedgehog. Pinch the product so that triangles are obtained along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
- Roll out the cake, cut off the edges to get a rectangle. Place the filler in the center, close the two upper edges at an angle of 45 degrees. After that, also connect the bottom edges. The center is sealed last. Turn the seams into tight bundles.
Video: how beautiful to make pies
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How to make pies
Recipes for open pies with filling are very diverse. There are many vegetarian toppings that can surprise with their original taste and aroma. These can be sweet dessert dishes or variations on the theme of dinner, lunch and a festive table.
In order to decide how to prepare a dessert, it is important to find out the taste preferences. An excellent combination would be nuts and jam or jam, which are laid out on the base.
Ingredients:
- 200 gr - butter;
- 10 gr - vanilla sugar;
- 150 gr - sugar;
- 250 gr - flour;
- 100 gr - walnuts;
- 2 pieces - eggs.
You can add a pinch of salt to taste. Walnuts look great in this recipe, but you can substitute them for peanuts to make the cake economical.
- It is necessary to prepare all the ingredients for convenience.
- Soft butter is mixed with sugar and flour.
- A couple of eggs are broken into the dough. Be sure to make the mass homogeneous, without lumps.
- After rolling, a base with a side is formed.
- Jam is laid inside, which is sprinkled with chopped nuts.
Such a cake can be made original if you leave a piece of dough and make figures. They are located in the central part. The classic solution is a mesh of dough strips.
For those who allow eggs in their diet, there is a wonderful recipe for onion and cheese pie. It can be used as bread and put to the main course or offered with tea. Everyone will like this food, this is a universal combination of tastes.
Ingredients:
- 1 tbsp - flour;
- 5 tbsp - sour cream;
- 3 tbsp - butter;
- 500 gr - onion;
- 3 pcs - eggs;
- 50 gr - cheese;
You can add a little salt to taste. The cooking process is quite simple, even a novice hostess can handle it if she acts step by step. The egg recipe is very satisfying.
- The butter must be left warm to soften. Then it is mixed with flour.
- A couple of tablespoons of sour cream is added.
- The mass is rolled out to medium thickness. Don't make the base too thin.
- In the form it is necessary to form the sides.
- The onion is cut into half rings. Be sure to fry it until golden brown.
- The eggs are beaten with a whisk, sour cream and cheese are placed in them, which must first be rubbed.
- Onion is laid out on the base, and then poured with egg mass.
- The cake is cooked for about half an hour in the oven.
It turns out a delicious dish with a beautiful crust and cheese flavor.
Often you want to feel the feeling of warmth and summer. The best way to do this is with delicious pastries. The filling is made from fruits, you can also take frozen berries. Thanks to the imagination of the hostess, you can make a beautiful festive dish.
Ingredients:
- 250 gr - flour;
- 200 gr - sugar;
- 100 gr - butter;
- 1 pc - egg;
- 0.5 tsp - soda;
- berries.
Shortbread dough is prepared from these products. It goes best with a juicy summer filling. The pie can be filled with any fruit, but in this case, you can take frozen berries, which are pre-thawed and excess liquid is drained. Additionally, you should take jelly.
- First of all, the butter softens, it is added to the flour and the dough begins to knead.
- Sugar and salt are added.
- The last moment is the intervention of the egg.
- The dough should rest in the refrigerator for about an hour.
- The base is laid out in the form, and the sides are formed.
- The cake is baked empty.
- Berries are best cut into large pieces and sorted out to leave only the beautiful ones.
- Gelatin is used to make jelly.
- The filling is laid out in the cake, it is poured with jelly.
It remains only to wait for the cake to harden, it should be in the refrigerator. As a result, such an open cake turns out to be juicy and very beautiful. If there are no berries, they can be replaced with apples.
For such a dish, you can separately prepare the base. Most often, housewives buy frozen ready-made yeast dough so as not to waste their time. The classic recipe comes from France. You can change vegetables depending on the season. Sometimes they cook a similar dish with cabbage, it turns out an economical and tasty option.
Ingredients:
- 1 pc - eggplant;
- 1 pc - zucchini;
- 4 pcs - champignons;
- 1 pc - bell pepper;
- 1 pc - tomato;
- 100 gr - feta cheese;
- 200 ml - cream.
Black pepper is added to taste, it is also worth preparing a small amount of vegetable oil.
- All vegetables must first be washed and peeled.
- Products are cut into approximately the same small pieces. Eggplants, zucchini and tomatoes should be circles, with their help the appearance is formed.
- Vegetables are lightly oiled and baked in the oven for softness.
- The dough is laid out in a mold. The filling is added in layers.
- Beat eggs, add cream, salt and pepper, feta crumbles inside. The whole mass is well mixed.
- Filling is added to the cake. The whole mass is baked for about 30 minutes.
The result is a tasty and healthy dish.
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The classic combination of potatoes and mushrooms can be presented in the form of an open pie. It is difficult to spoil such a dish, in any case it will be as tasty as possible.
Ingredients:
- 200 gr - butter;
- 6 tbsp - sunflower oil;
- 0.5 members - salt;
- 1 tbsp - sugar;
- 1 pc - egg;
- 3 tbsp - milk;
- 200 gr - flour;
- 1 kg - potatoes;
- 400 gr - mushrooms;
- 2 pcs - bow;
- 200 ml - milk;
- 1 bunch - greens.
You can use a variety of mushrooms in this recipe. Best of all, the pie will turn out with forest ones, but champignons will also look decent.
- The dough is being prepared. To do this, mix flour with softened butter, take half the volume. Salt and sugar are added.
- Be sure to thoroughly stir such a mass to a homogeneous consistency.
- Separately, the egg is mixed with half the vegetable oil and milk. Everything is fluffed up.
- Both parts are intermingled. The dough remains for an hour in the refrigerator, wrapped in cling film.
- Fry mushrooms with onions in a pan. This takes about 10 minutes. A little salt should be added.
- Potatoes should be pre-washed, peeled and boiled.
- Butter, milk are added and mashed.
- The dough is rolled out and laid out on a baking sheet.
- On top is a potato, and mushrooms on it, then the second half of the potato.
- Before the oven, grease the entire dough with milk.
The dish is baked in the oven and it turns out a delicious ruddy pie. Greens are best used at the very end. It is cut as finely as possible and sprinkled on a ready-made dinner. Despite the fact that it should be an open cake, the filling flows out quite easily.
You can solve the problem with the help of sufficiently large sides to solve. They even stretch over the top of the dough and keep potatoes and mushrooms inside.
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Summer is the time for the most delicious vegetables, fruits and berries. It is in the summer that you want to make delicious pies from them and treat your family with sweet and delicious fragrant pastries. Open pies are the best solution: they are delicious, they are beautiful and, finally, they are a pleasure to cook. Open pies are the perfect accompaniment to your favorite cup of tea or coffee. And if you're expecting guests, it's time to prepare an open summer cake, carefully remove it from the pan, cut into portions and serve when it's still warm and exudes a luxurious aroma.
Open pies are easy to prepare. To prepare them, you need dough and filling. In summer, young vegetables and fresh berries or fruits usually act in its role. The addition is an appetizing sweet filling, which is usually prepared on the basis of eggs, sugar and sour cream. Although the shortcake with apples and plums is wonderful on its own and without filling, and if you also serve it with whipped cream or a ball of ice cream ... Open summer pies can be sweet and not. In the second case, they usually bake pies with vegetables - tender zucchini, juicy tomatoes or delicious eggplants. The taste of open pies can be varied with various additions, such as spices or nuts.
But, the main thing in an open pie is, of course, the dough! Most often they use shortbread, puff and sour cream dough, less often yeast. Excellent pies are obtained on cottage cheese dough. The easiest dough recipe for an open pie: take 3 eggs, 3 yolks, 200 g thick thick sour cream, 1 vanilla pod, 350 g flour, 240 g granulated sugar, 2 tsp. baking powder, 250 g butter and 1 pinch of salt. All products should be at room temperature, so butter and eggs should be removed from the refrigerator in advance. So, in a bowl, combine sour cream, eggs and yolks. Using a mixer, gently mix the mass. Preheat the oven to 180 degrees. Cut the vanilla pod and extract the contents of the pod, put it into the dough, add granulated sugar and beat. In small portions, while continuing to beat, add the butter. Separately, mix flour, salt and baking powder, pour into the dough and mix again. The dough is ready.
The filling for open pies is laid out directly on the dough. Pour the dough prepared according to our recipe into a baking sheet. Spread the filling in an even layer, fruits or berries will sink a little in the dough under their own weight. It is important to remember that you should not lay out too much stuffing, otherwise the dough will contain too much water. If you are preparing a pie on yeast dough so that it does not get wet from the juice of fruits or berries, semolina and starch are added to it or smeared with egg white before they begin to lay out the filling.
Shortcake with cream and blueberries
Ingredients:
For test:
- chilled butter 200 g.
- grated lemon peel
- powdered sugar 40 g.
- vanilla sugar 1 sachet
- flour 180 g
for cream and filling:
- yolks 4 pcs.
- starch 20 g.
- lemon juice 100 ml.
- white wine 50 ml.
- powdered sugar 130 g.
- butter 80 g.
- blueberries 300 g
- granulated sugar 2 tbsp. l.
- lime zest and juice
Cooking method: Put oil in a bowl, add powder, add lemon zest, vanilla sugar and a pinch of salt, knead the dough. Place the dough in the refrigerator for 1 hour. Roll out into a layer a little more than a baking sheet and put it in a mold, making sides. Prick the dough with a fork, cover with parchment, pour the peas and put in the oven. Bake for 20 minutes at 180 degrees. Yolks, 2 tbsp. l. water, beat starch. Wine, lemon juice, powder bring to a boil, stirring to pour into the yolk mass. Strain the mixture into a saucepan and, stirring, cook over low heat until thickened. In small portions, mix the butter cut into pieces into the mass. Cool the cream, put on the base of the dough. Arrange blueberries on top. Place the opened cake in the refrigerator for an hour. Before serving, mix sugar, lemon juice and zest and apply over the berries.
Open Peach Pie
Ingredients:
- puff pastry 300 g
- peaches 3 pcs.
- powdered sugar 2 tbsp. l.
- apricot jam
Cooking method: Defrost puff pastry. Moisten the edges slightly. On a floured work surface, lay out the puff pastry sheets, overlapping the edges to form a square. Roll out the square into a circle with a diameter of 30 cm. Carefully wrap the dough around a roll of paper towels and unfold it on a greased baking dish. Make sides 2 cm high. Pour boiling water over the peaches and remove the skin. Cut the pulp in half, then into thin slices, removing the stone. Drizzle with juice and sprinkle with powdered sugar. Spread on the dough and bake for 25 minutes in an oven preheated to 200 degrees. Heat the jam in a small saucepan, then rub through a sieve. Remove the finished cake from the oven and immediately spread with confiture. Sprinkle with powdered sugar or garnish with a sprig of mint, if desired.
Open pie with apples and cranberries
Ingredients:
for the test:
- flour 2.5 cups
- soda 1 tsp
- granulated sugar 50 g.
- butter 100 g
- egg yolks 2 pcs.
For filling:
- apples 5 pcs.
- cranberries 3/4 cup
- granulated sugar 1 cup
- water 4 tbsp. l.
- proteins 4 cups
- powdered sugar 1/2 cup
Cooking method: Mix flour with baking soda and sift together. Combine the yolks, sugar and softened butter, beat with a mixer. Add flour mass, knead the dough. Put the dough in the refrigerator for 30 minutes. Roll out the cooled dough with a rolling pin, put it in a mold sprinkled with flour, form the sides. Put the form with the dough in the oven, heated to 180 degrees for 10 minutes. Wash apples, peel, cut into cubes. Rinse the cranberries, set some aside for decoration, combine the rest with apples and sugar, add water and simmer in a pan for 5-7 minutes. Whisk egg whites with powdered sugar until stiff peaks form. Remove the cake from the oven, put the apple mass on it, whipped squirrels on top. Bake another 10-15 minutes. Decorate the cooled pie with cranberries.
Open pie with cottage cheese and apricots
Ingredients:
for the test:
- flour 220 g.
- eggs 1 pc.
- granulated sugar 100 g.
- butter 100 g
For filling:
- cottage cheese 400 g
- sour cream 3 tbsp. l.
- apricots 10-15 pcs.
- granulated sugar 3 tbsp. l.
- vanilla sugar 1 tsp
- cornstarch 2 tbsp. l.
- eggs 1 pc.
Cooking method: Combine softened butter with sugar and grind. Add egg, flour and knead the dough. Roll into a ball and refrigerate for 1 hour. For the filling, combine cottage cheese, sour cream, sugar, vanilla sugar, starch and an egg, beat with a mixer. Cut apricots in half, remove pits. Preheat the oven to 200 degrees. Grease a baking dish with butter. Put the dough into it and form the sides. Spread the filling evenly on the dough, spread the apricots, slightly pressing them into the filling. Bake the cake for 40-60 minutes. Cool the pie, cut and serve.
Open pie with chicken and corn
Ingredients:
for the test:
- butter 180 g.
- yolk 1 pc.
- a pinch of salt
- milk 50 ml.
- flour 250 g
For filling:
- chicken fillet 700 g
- canned corn 1 can
- salt pepper