Baked Pie with Yeast Dough
Baking and Desserts • Russian
Description
The pie can be made like pastries, with any filling — from meat, liver, fish with rice, with cabbage, with rice and egg, with porridge, or with mushrooms.
Ingredients
- Butter 0 oz
- Unleavened dough 0 lbs
Step-by-Step Guide
Step 1
Divide the prepared dough (either sponge or straight dough) into 2 equal pieces, rolling each into a flat layer about 3/4 cm thick. Place one layer on a greased baking sheet, spread the filling evenly over the dough, cover it with the other layer of dough, and pinch the edges; if there is excess dough, trim it from the edges to give the pie a neat rectangular shape. The dough can also be rolled out as one layer; in this case, after rolling, lightly sprinkle the dough with flour, fold it in half, and place it on the baking sheet.
Step 2
The pie can be decorated with various shapes made from dough. For this, roll out the remaining dough thinly, cut out diamonds, stars, or circles with a knife or cutter, brush the underside with beaten egg, and arrange them beautifully on the pie. After this, let the pie rise in a warm place, brush it with beaten egg, make a few small slits with a knife for steam to escape during baking, and place it in a hot oven for 25–30 minutes.
Step 3
It is best to serve the pie hot, cutting it lengthwise into 2–3 pieces (depending on the size of the pie), and crosswise into pieces about 4–5 cm wide. You can serve butter with the pie, and for the pie with fish filling — caviar. If the pie is not served hot, it should be transferred to clean paper and covered with a towel to cool gradually, preserving a soft, tender crust.
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