TOP 4 recipes for making a winter cake with different fillings at home. Baking secrets and tips from chefs. Video recipes.
There is nothing tastier and better than homemade pies baked by a caring hostess. Winter pies are especially good when it is cold outside and snow is sweeping. Baking will warm, saturate, give home comfort and warmth. Winter cake can be a starter and main course. It is always satisfying and tasty. In winter, you want pies with meat, fish, mushrooms, cheese and other fillings. Although no one will refuse sweet pastries with fruits and berries either. This selection contains TOP-4 recipes for delicious winter pies with different fillings and types of dough.
Baking secrets
- The filling for the pie is preferably pre-processed. This is especially true for minced meat, meat, mushrooms, fish. If these foods are used raw, the baked goods will not bake well and the bottom of the cake will be damp. When frying food, excess moisture will go away, and the internal structure will be strengthened. This will allow the filling to hold its shape better when baked. This principle can be applied to fruit fillings such as apples, plums, apricots.
- Preheat the oven well before baking. Place the cake in a well-heated oven from 200 ° C to 210 ° C. It is better to put the dish in the oven on a wire rack installed on the lower level so that the bottom layer of the cake is browned, baked well and does not remain soggy. After 10-15 minutes, the temperature must be reduced to 180-190 ° C for the cake to come through.
- Always work with puff pastry and shortcrust pastry after cooling it down, otherwise it will tear and stick to the work surface. Roll it in one direction. If you roll it over the same place, it will become stiffer.
- For the basis of the dough, you can take a simple yeast bread (water, flour, salt and yeast). Liquid kefir or sour cream-egg dough is also suitable, they are especially good for bulk pies. Ideal for a quick pie for unexpected guests is a commercially-available frozen puff pastry.
Jellied Winter Pie with poppy seeds
To please loved ones with homemade cakes in cold winter, bake a fragrant and delicious poppy seed pie. It is suitable for winter tea drinking with your family, will delight you with its taste and cheer you up on a cold winter evening.
- Caloric content per 100 g - 469 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Butter - 100 g for the dough, 100 g for the filling
- Sour cream - 200 g for filling, 400 g for filling
- Eggs - 3 pcs.
- Vanilla sugar - 1 sachet
- Sugar - 2 tablespoons in the dough, 6 tbsp. for the filling, 3 tbsp. for filling
- Egg yolk - 1 pc.
- Flour - 250 g for dough, 20 g for pouring
- Cold water - 2 tablespoons
- Baking powder - 1 tsp
- Poppy - 200 g
- Semolina - 100 g
- Milk - 500 ml
Cooking "Winter" jellied pie with poppy seeds:
- Stir the sifted flour with baking powder and add the cold butter grated on a grater. Next, add the yolk, add sugar and pour in water. Pound the food until it crumbs, put it in a ball and place the dough in the refrigerator for half an hour.
- For the poppy seed filling, combine milk with poppy seeds, semolina, butter, sugar, vanilla sugar and place on the stove. Cook foods over low heat until thickened, stirring occasionally. Cool the poppy seed filling and stir with sour cream.
- Cover the form with parchment paper, brush with oil, spread the dough and put the filling on top. Send the cake to bake in a preheated oven to 180 ° C for 20 minutes.
- To pour, separate the whites from the yolks. Mash the yolks with sugar until white, add flour, sour cream to them and mix well. Whisk the whites with sugar into a dense foam and combine with the yolk-sour cream mass.
- Remove the pie from the oven and spread the filling on top. Send it further to bake for 30 minutes at 180 ° C.
Sand pie with meat and mushrooms
A delicious winter pie with meat and porcini mushrooms, complemented by sour cream and aromatic herbs. Baking will become a full-fledged independent dish, decorate the festive table and delight relatives on Sunday.
Ingredients:
- Flour - 220 g
- Margarine - 200 g
- Eggs - 1 pc.
- Beef - 150 g
- Frozen porcini mushrooms - 100 g
- Sour cream - 2 tablespoons
- Onions - 1/2 pc.
- Green onions - a few feathers
- Butter - 60 g
- Olive oil - 40 ml
- Salt to taste
- Ground black pepper - to taste
Making a shortbread pie with meat and mushrooms:
- Grate cold margarine on a coarse grater and combine with flour and eggs. Knead the dough quickly, wrap it in plastic wrap and refrigerate for 30 minutes.
- For the filling, chop the porcini mushrooms and fry in a skillet in olive oil and butter.
- Cut the beef into cubes and fry in olive oil. Season with salt, pepper and spices.
- Peel the onions, wash, cut into half rings and send to the pan to the meat. After 5 minutes, add the fried mushrooms with sour cream. Season with salt, pepper and simmer for a few minutes. Then add finely chopped green onions and parsley and remove from heat.
- Knead the chilled shortbread dough over the bottom of a rimmed baking dish and pierce it in several places with a fork.
- Put the filling on the dough and put the pie to bake in a heated oven up to 200 ° C for 30 minutes.
Suluguni and onion pie made from purchased dough
The delicious homemade suluguni cheese and green onion pie is so simple that everyone can handle it. In order not to waste time, baked goods are prepared from ready-made puff pastry, and budget cheese and affordable greens are used as the filling.
Ingredients:
- Puff pastry - 600 g
- Green onions - 2 large bunches
- Dill - large bunch
- Eggs - 4 pcs.
- Milk - 30 ml
- Suluguni - 500 g
- Flour - 100 g
Making a pie with suluguni and onions from purchased dough:
- Wash the onion with dill, dry and chop. Grate suluguni on a coarse grater and mix with eggs (3 pcs.).
- Sprinkle the work surface with flour, roll out the dough and put half on a baking sheet with sides, covered with parchment. Spread the filling evenly on top of it and cover with a second layer of dough. Pinch the edges well.
- Mix the egg with milk and brush over the cake.
- Send the product to a preheated oven up to 200 ° C and bake for 30 minutes.
Puff pastry salmon and mushroom pie
The combination of fish and mushrooms seems unusual, but it is delicious! Especially if the duo of these products is used for the original filling of a puff pastry. The baking inside is incredibly tender, and on top it is covered with a delicate crust.
Ingredients:
- Puff pastry - 400 g
- Salmon fillet - 700 g
- Champignons - 7 pcs.
- Eggs - 1 pc.
- Butter - 70 g
- Lemon - 1 pc.
- Greens (parsley, dill, spinach) - 1 bunch
- Salt to taste
- Vegetable oil - for frying
- Ground black pepper - to taste
Making a puff pastry pie with salmon and mushrooms:
- Grate the salmon fillet with salt and pour over the squeezed juice from half a lemon.
- Grate the second half of the lemon and combine with softened butter and finely chopped herbs.
- Cut the mushrooms into thin slices and lightly fry in a skillet in vegetable oil.
- Divide the puff pastry into 2 parts and roll out. Place the whole salmon on one part and brush it with butter sauce. Top with the fried mushrooms and cover with the other half of the dough.
- Beat the egg, grease the cake to make it rosy and glossy, and make a few punctures on top with a fork.
- Preheat the oven to 200 ° C and bake the cake for 30 minutes until golden brown.
