au.toflyintheworld.com
New recipes

Appetizer tart with pie dough

Appetizer tart with pie dough


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


A fluffy and delicious tart.

  • 150 ml of warm water
  • 150 ml of milk
  • 500-800 gr of flour
  • 1 teaspoon sugar
  • 1 or
  • 1 pl of yeast
  • 1 lg of salt
  • Filling:
  • 100 g of ham, salami
  • 100 gr salted cheese
  • 1 red
  • 1 bell pepper
  • green onions
  • oregano

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Appetizer tart with pie dough:

First we prepare mayonnaise (warm water with a spoonful of sugar and yeast). In a bowl we put flour, in the middle we put mayonnaise, eggs, milk and oil. We knead the dough well and let it grow.

When the dough has risen, spread 2 sheets for 2 tarts and place them in buttered forms. We fill each one in turn with diced ham, grated cheese, tomatoes and diced peppers, green onions and sprinkle with oregano. preheat oven for 20-30 minutes. Enjoy.

Tips sites

1

we can make whatever filling we want.

2

the salt must not come into contact with the yeast because the dough no longer grows.

3

if you add zucchini and tomatoes for a tart with vegetables sprinkled with basil, gives it a special flavor.


Puff pastry in shapes with appetizer fillings

Appetizers based on puff pastry are always welcome, which is why when you prepare them it doesn't hurt to prepare a few double portions, so that you are insured for 3-4 days, at most one week. You never know when someone will step on your doorstep and it takes a long time to put something on the grill or in the pan. Reheated pastries remove any housewife, clean headscarf.

And not only ! When the family dinner is far from ready, a beer or a glass of brandy can be found at hand in the fridge or in the pantry / balcony and any appetizer served nearby can quench the hunger that grinds everyone in the house. The housewife comes out with a serene face from the & # 8220cooking kitchen & # 8221 created in the kitchen area and everyone in the house looks at her. Often, during the long day, you barely managed to put something in your mouth at work & # 8211 a corn or a pretzel (bought on the run from the stall on the street corner), or a slice of bread with what you put in the package with whom you left home early in the morning.

In life you also face delicate situations! When there are small children and / or old people in the house who are taught to eat at a fixed time, the things written above are no longer relevant. The housewife does not dare to leave to chance what will be served for leeks or dinner. The little ones have their menu well established, according to age. The taboos of the elderly must also be taken into account, because the elderly have also gone through such situations. It's in the nature of things, we want it, we don't want it, we like it or we don't like it.

In the kitchen, the division of labor and in the culinary field always makes sense! The preparation of puff pastry and dough is not exactly my strong point in the kitchen. The reason invoked could be the patience that most of the time plays tricks on me. The preparation initiative and the related craft belong to my wife, and I limit myself to supplying everything necessary for all the useful ingredients for preparation to be permanently in the pantry and in the refrigerator. The dough is prepared in slightly larger quantities than the one needed for a portion (usually 1 Kg of flour) and stored in plastic food bags in the freezer. With the dough ready, the rest of the activity is greatly eased.

Why do we use homemade dough? We rarely use commercially available dough. If I found dough prepared with butter maybe I would buy more often. We do not like commercial margarine because of the burns it can cause on the chest / neck (I am the head of the bad guys in this case), which is why we use it quite rarely and only if the family anniversaries require slightly larger quantities of pies. . We prefer fresh butter bought directly from the producers' store, even if the dough doesn't grow as spectacular as when you used margarine.

What recipes do we prepare from freshly prepared dough at home or from home-made dough and then frozen? We prepare pies, croissants and rolls with all kinds of fillings, served as sweet appetizers & # 8211 sweet cheese pies or salty and smoked appetizers & # 8211 croissants with pork, rolls with pork and smoked cheese, rolls with pork. We prepare pies & # 8211 homemade meat pie and fluffy dough mushroom pie, homemade pie pie and sweet cheese or tarts & # 8211 cabbage tart, ham and beaten egg tart with wonder what, homemade dough tart and fish. When we prepare dough with margarine, we do not neglect the tarts with fasting fillings.

Ingredients needed in the recipe: dough for tarts / pies / pie, chicken eggs, fresh butter / rapeseed oil, various fillings & # 8211 sweet / salty / salty and smoked / smoked / mushrooms / fish.

Ingredients

  • freshly prepared dough at home / frozen dough,
  • various fillings,
  • chicken eggs,
  • sour cream.

Sweet fillings: sweet sweet cheese or sweet sweet cheese mixed with sour cream and chicken eggs or sweet sweet cheese mixed with sour cream and raisins, cherry jam / cherry jam / grape jam.

Salted fillings: Telemea sheep's cheese / cow mixed with sweet cow's cheese or Telemea's sheep's cheese / cow's mixed with sweet / smoked cow's cheese or pork (smoked meat and / or smoked sausages) chopped with a knife.

Other fillings: minced turkey / veal / pork or white fish, given through the mincer / finely chopped fish with a knife or mushrooms pulled in butter plus greens.

Fasting fillings: sweet cabbage hardened in rapeseed oil, mushrooms hardened in rapeseed oil, scalded leek and hardened in rapeseed oil.

The frozen dough is left at room temperature to dry and then portioned and spread with the rolling pin, taking care to spread the flour on the board and on the rolling pin.

Step by step recipe

  1. Roll out the dough into sheets using the rolling pin. Portioning sheets, using a well-sharpened knife or rotated with a handle, according to the size of the baking tins.
  2. Grease baking pans with fresh butter.
  3. Laying dough sheets into molds. Prick dough sheets with the tip of a fork.
  4. Place fillings in molds, in the dough sheet glued to the baking tin.
  5. Grease the cheese-based fillings with beaten egg mixed with a little sour cream.
  6. Insert baking trays in the hot oven of the stove. Baking over the right heat takes until the puff pastry is browned.
  7. Serve puff pastry, as appropriate, as a hot appetizer or as a sweet, cold dessert.

Bake the forms with butter or rapeseed oil. In the forms of the baking tray, place a sheet of dough, taking care to adhere to the shape of the baking tray. The dough from the molds is pricked with the tip of the fork so that the steam accumulated during baking can come out.

Every housewife with her culinary inspiration! Any other filling, according to the taste of the housewife and to the joy of gourmets and gourmets, eager to see what is baked in the stove oven, can be used.

The cheese fillings placed in the shapes of the baking tray, are greased on top with beaten chicken eggs with a little greasy cream.

Place the baking trays in the hot oven of the stove, at the right heat. The puff pastry is ready when it is lightly browned on the surface.

In heat-resistant dishes, the puff pastry is obtained fluffier and even if a little filling is drained, it reintegrates itself into the dough if the bowl is left to rest for 5 minutes, before removing the preparation from the bowl.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! All the housewives who respect each other have their culinary secrets and reserve dishes, in the idea of ​​pleasantly surprising, whenever they have the opportunity, those seated around the table, with special dishes from their own recipe book.


Quick appetizer tart with pumpkin and cheese

QUICK APPETIZER TART WITH PUMPKIN AND CHEESE. It's a simple, cheap, quick recipe. Salted tarts with various fillings - a culinary treat for any meal. Cauliflower paste with cheese & # 8211 a light and nutritious summer appetizer. Transfer to a tart pan by lifting the dough over the edges and pressing lightly.

Cut off the excess dough and place the filling. Appetizers with cheese: Cold appetizers, Smoked salmon salad with mix of. Pide recipe, list of ingredients and how to prepare step by step. Laura Laurențiu Aperitive & # 8211 Appetizers. A delicacy that you have to prepare these days is the goat cheese tart. Add tomatoes, onions and pumpkin and those get the most delicious tart. I added cheese and chicken breast to make this dish. I also recommend the appetizer pie with cheese or the Moldovan pie with salted cheese.

More pie recipes can be found here. Ingredients and preparation of brisee dough and tart filling for tuna. Corina, yes, you can replace ricotta with Philadelphia cheese.


Tender dough with butter for tarts, biscuits, pies and pickles

Frying dough or tart dough, as it is also called, can be used in many ways in the kitchen. From the same dough we can make some biscuits, cookies, etc., sweet tarts, salty appetizer tarts or pickles. This fragrant dough can also be found in stores under the name of pate brisée or crumbly dough. However, there is no point in buying it when you can make it yourself at home, so easily.


Fasting pies & # 8211 Pie recipes to try at Christmas fasting

Lenten pumpkin pie

Ingredient:

  • 300 g flour
  • 1 tablespoon vinegar
  • 200 ml of water
  • a pinch of salt
  • 1 kg pumpkin
  • 1 teaspoon cinnamon
  • 4-5 tablespoons sugar (to taste)
  • Powdered sugar.

Pumpkin pie

Method of preparation:

Combine water and vinegar, respectively flour and salt powder, then pour the liquid over the flour and knead until you get an elastic and homogeneous dough. Wrap it in foil and let it cool for 10-15 minutes. Peel a squash, grate it and squeeze the juice. Stir constantly until the pumpkin softens (to make sure it's ready, taste it). Let the pumpkin cool.

Divide the dough into 2 equal pieces and spread them in a rectangular shape, on the counter sprinkled with plenty of flour. Distribute the pumpkin evenly on both sheets, leaving 1 cm at the edges. Fold the sheets one at a time and place them in the oiled pan. Grease the pie with oil on the entire surface and bake for 40-50 minutes on low heat (160 degrees), then heat for another 10 minutes. Serve the pie sprinkled with powdered sugar.

Recipe source. Retetepractice.ro

Apple pie & # 8211 best fasting pies

Ingredient:

  • Dough ingredients:
  • 200 ml of water
  • 200 ml oil
  • 6 tablespoons sugar
  • 500 g flour
  • A teaspoon of baking soda
  • A tablespoon of vinegar.
  • Ingredients for the filling:
  • 1.5 kg mere
  • 4-5 tablespoons of sugar
  • 2 tablespoons cinnamon

Apple pie

Method of preparation:

Wash and clean the apples, then grate them. The composition of the apples together with the 4 tablespoons of sugar is put in a bowl and everything is hardened until the juice that the apples leave evaporates. Place the cinnamon over the hardened apples and leave to cool.

Meanwhile, mix the water, oil and sugar in a bowl until the sugar is completely melted. Separately, in another bowl, dissolve the baking soda with vinegar, then add over the mixture of water, oil and sugar. Add a little flour, until you get a non-sticky and elastic dough. When the dough has gained volume, place it on the kitchen worktop and knead it until it reaches the desired consistency.

The fasting pie dough is divided into two halves and spread in a thin layer with the help of a blender. Place the first sheet of pie in a tray lined with baking paper and sprinkle a little flour. Add the hardened apples and place the second sheet of pie on top of them. The pie dough is pricked with the tip of a fork, and the pie is placed in the oven at 180 degrees for about 30 minutes, until the dough browns.

You can sprinkle powdered sugar on top and the fasting pie is ready!

Spinach pie

Ingredient:

  • 2 cups frozen spinach, finely chopped
  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • 1 tablespoon olive oil
  • 2 cups smoked tofu, chopped
  • ½ raw cashew cup, finely chopped
  • 15 pie sheets
  • ½ field of vegan butter, melted
  • salt and pepper to taste
  • 3 tablespoons chopped green onions

Spinach pie

Method of preparation

Put the finely chopped onion and garlic in the hot oil. Leave to harden for 2 minutes, then add the spinach and cook for about 7 minutes, until tender. Add the chopped tofu, finely chopped walnuts, salt and pepper and leave on the fire for another 2 minutes. The spinach composition is left to cool.

Now, put a sheet or two sheets of pie on a clean surface, grease each sheet with melted butter and cover with three more sheets of pie, then grease with more butter. Place the spinach mixture along the edge, about 2 cm wide. The pie sheets are rolled with the mixture inside and long rolls are formed. Twist the rollers so that we get a spiral shape. Place the pie in the middle of a baking tin, previously greased with butter. Prepare the next roll of pie and stick to the first.

Put the fasting spinach pie in the oven for 40 minutes, until golden brown. To serve, sprinkle green onions on top.

Find out about the job

Ingredient:

  • 600 g flour
  • 25 g fresh yeast
  • 270 ml of water
  • 1/2 teaspoon salt
  • 250 ml oil
  • 1 and 1/2 tablespoon caster sugar
  • vanilla essence
  • powdered sugar.

Method of preparation

Heat the water and dissolve in it the yeast cube with the salt, caster sugar and vanilla essence. Gradually sift the flour into a medium to large bowl. In the middle of the flour layer, make a hole, a hollow in which you pour the water above. Slowly, first with a wooden spoon and then by hand, homogenize the composition until you get an elastic dough that you can easily detach from your hand.

Find out about the job

Cover the bowl with a clean towel and put it somewhere warm for about 30 minutes, to rise the dough. Divide the raised dough into lumps of equal size, which you then spread on a wooden bottom either by hand or with a rolling pin. Their size should not exceed the surface of the pan in which you are going to fry them. Heat the oil in the pan. Fry, one at a time, on both sides, each scoop separately. Drained of oil, place them on a plate, one on top of the other, sprinkling powdered sugar on each one.

Recipe source: Retete.unica.ro

Fasting pie with mushrooms

Ingredient:

  • Dough ingredients:
  • 350 g flour
  • 150 ml of water
  • 80 ml oil
  • 25 gr fresh yeast
  • A teaspoon of apple cider vinegar or white wine
  • A teaspoon of salt
  • Ingredients for mushroom filling:
  • 500 gr mushrooms
  • ½ leek piece
  • 2 cloves of garlic
  • ½ red pepper
  • 200 g canned peeled tomatoes
  • ½ teaspoon of thyme
  • 50 ml of olive oil
  • Salt and pepper.

Method of preparation

Mushroom pie

For the dough, put 2 tablespoons of flour in hot water and crushed yeast. Set aside for a few minutes. Put all the ingredients in a bowl and mix until the dough begins to bind, then move to a surface powdered with flour and knead well until smooth. The dough is divided into two. Put half of the dough in the tray, over the baking paper.

For the composition of the pie, cut the leeks into small pieces and put them to harden until they soften. Chop the mushrooms, red pepper and add salt and pepper. Chop the garlic, then put it over the leek and immediately add the mushrooms. Add thyme and leave to harden for 5 minutes. After that, add the mashed / finely chopped tomatoes. Leave everything on medium heat until the sauce drops more than half, but stir regularly. When the filling is no longer watery, pour it over the dough in the tray and place the other half of the dough on top of the filling. Sprinkle poppy seeds or sesame seeds on top and put everything in the oven until the fasting pie is browned.

We recommend that you also read:

Eggplant pie

Ingredient:

  • ¾ cup of olive oil
  • 3 large eggplants
  • 2 yellow onions, chopped
  • 2 red peppers, chopped
  • 1 ½ cup of smoked tofu, crumbled
  • ½ cup of olives, sliced
  • ½ textured soy cup, granules
  • 2 tablespoons fresh, chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon hot pepper flakes
  • 1 teaspoon oregano, dried
  • 1 teaspoon mint, dried
  • 12 filo sheets (pie sheets)
  • 1 tablespoon sesame seeds, mix.

Method of preparation

Eggplant pie & # 8211 fasting pies

Grease the eggplant with a little olive oil, place in a pan on a baking sheet and bake in the oven for about 25 minutes, until soft and easy to clean. Once they have cooled, you can peel them and chop them finely.
In a medium bowl, cover the soybeans with boiling water and let them soak for about 10 minutes. Then, move them in a sieve and drain them well of water. Put a little olive oil in a small pan and add the onion to cook for a few minutes, until it becomes translucent.

In a large bowl, mix the ripe eggplant, pepper, onion, tofu, sliced ​​olives, soy texture, hot pepper flakes, chopped parsley, salt, pepper, oregano, mint and mix well until all ingredients are well incorporated.

Now place a filo pastry in a baking dish and grease with olive oil. The same procedure is done for 5 more filo sheets, which you place one on top of the other. Place the eggplant mixture evenly over the first layer of pie sheets and cover everything with 6 more sheets, also greased individually with olive oil. Sprinkle with about ¼ of a cup of water and sprinkle with sesame seeds. The eggplant pie should be baked for about 60 minutes, until browned.

The best fasting pies

Six of the tastiest fasting pies. We recommend that you try them throughout the post to have a varied menu.


Simple recipe dough for salty pies with yeast

If you are in the same circles as me on Facebook, you have certainly seen what appetizing pies some girls from abroad post. Dough for savory pies I learned to make from Beta Brigytte, on its page you can see many pies that will tempt you too.
This is a basic recipe for pies, results in an elastic dough that you can use with all kinds of fillings, such as: meat, cheese, mushrooms, vegetables, etc.

Also try the leavened dough or pizza dough recipe.


How to make leavened dough for the pie?

Sift the flour and mix with the sugar and dry yeast.

If you use fresh yeast, mix it with a little warm water and 1 teaspoon of flour and leave it to rise for 5 minutes, then pour it over the flour.

Add salt and 3/4 of the warm water and mix. Add as much water as needed. All the water came in.

You need to get a suitable hard dough.

When kneading it is good to use lard, the dough will have a special tenderness.

If you use butter, the pie will have that special flavor given by butter.

The oil will make the sheets stronger, but you can use oil if you want to make fasting pies.

Gradually add the lard and knead until the dough comes off the hand. Slice the dough a few times. You will see that it becomes finer and more elastic.

Place the dough in a bowl, cover with cling film and leave to rise for about 1 hour.

Spread sheets on the table sprinkled with flour, using a wooden twister.

A very fine dough comes out, it spreads immediately. And the pies made with this dough are absolutely wonderful.

It is used for pies of any kind, baked in the oven, in a pan with or without oil, on the stove, or you can make donuts or cakes (scovergi).

I invite you to watch the video recipe here.

Increase the taste and healthy cooking! Good appetite!

Recipes with Gina Bradea & raquo Recipes & raquo Yeast dough for pie, old, traditional, Moldovan recipe


Fresh dough for tarts, pies, quiche

This dough, which is actually called pasta brisee and is part of French cuisine, is an extremely versatile dough, it is made quickly and you can use it for sweet or savory tarts, sweet or savory pies, quiche and other goodies that are prepared with a tender dough. .

And for me it was something new, so I studied a little on google its origin and according to wikipedia I found out that it is called Brisa , ie & # 8222rupt & # 8221, because the fat (butter) is first mixed with the flour in a sufficient quantity to obtain a mixture of pieces detached from each other then add the amount of very cold water (with spoons, one by one ) required to obtain a homogeneous paste.

To give the pasta a golden color, sprinkle the surface with beaten egg yolk before baking.

For sweet and savory options, add two teaspoons of sugar or salt before adding cold water.

Fresh dough for tarts, pies, quiche

Ingredients for 350 g tart and pie dough:

  • 200g 000 type flour
  • 100g butter with a minimum fat of 80%
  • 50g very cold water
  • 1 pinch of salt

How do we prepare tender dough for tarts and pies, quiche?

To start, put the flour, salt and butter cut into cubes in a food processor (you know the one with the chopping blades)

Mix the ingredients for a few seconds.

Add very cold water and mix for a maximum of 2 minutes until you get a compact dough.

Put the dough on a work surface and knead it for a few seconds just to give it a round shape then cover it with foil and keep it in the fridge for at least 40 minutes until you use it.

It can be stored in the refrigerator for a maximum of 2 days, and in the freezer for a maximum of one month.

  • It is very important that the dough is kept in the refrigerator for at least 40 minutes so that during baking the butter melts harder and cooks gradually, thus avoiding obtaining a tart with an unripe dough.
  • This is the option for salty tarts, for the sweet ones add a teaspoon of sugar instead of salt.

This recipe is taken from giallozafferano.it

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients for the tart recipe with cheese and pumpkin

  • -3-4 zucchini (500 g)
  • -500 g of fresh cheese or urda
  • -the tails from 2-3 green onions
  • -1 tablespoon dry dill or half a bunch of fresh dill
  • -salt
  • -pepper
  • -2 eggs
  • -1 puff pastry package