Recipe for pies

Pies and cakes are considered a Russian invention, although this is not entirely true. Pies were a constant dish already at the feasts of the ancient Romans, and Egyptian pharaohs did not disdain to taste sweet pies. At least, many images of this ancient dish are found on the walls of their tombs. Historians of cooking believe that the filling of the piebald was a mixture of honey and fruit. Roman pies were rich and varied in their fillings. In the "Satyricon" Petronius described a feast of a certain Tremalhion, where among other dishes served a pie with live nightingales. Of course, they did not eat them: the nightingales fluttered around the room and their feasted singers appeased their singing.

The Russian word pie, contrary to the prevailing opinion, does not come from the word feast. It is related to the ancient Greek "pyros", which meant wheat. Our eccentric wheatgrass is also one of the derivatives of this root. Cakes in Russia were called any, speaking modern language, bakery products, and they were baked exclusively from rye flour. The dough for pies was kvass, that is yeast. Unfortunately, ancient recipes for baking pies have not been preserved.

One of the festive types of pie was a loaf. Bake it solely at the wedding, and it symbolized the strength and productivity of the bull, which passed to the groom who tasted from it a piece. The word karavai comes from the ancient "cows", in a different way - a bull. The rite in its changed form has reached our days. Only now it is not clear why the bride is also bitten off from the caravan, probably it is the fruits of women's emancipation.

The main distinguishing feature of Russian cuisine was that the products were not crushed and did not mix with each other. Therefore, in the filling of pies and patties were small in its natural structure of ingredients. Such as mushrooms, berries, cereals, cottage cheese. In fish cakes, the fish were also not cut into pieces, but were made to extract bones. Modern pies are a symbiosis of the old-Russian cuisine with Western European innovation in the manufacture of finely chopped minced meat.

Thus, the dish that we call pies appeared not so long ago - in the middle of the XIX century. The recipe for pies has changed little since then and, in general, culinary art is one of the most conservative areas of human knowledge. Progress here is only in the technical equipment of the cooking process. Undoubtedly, each technical innovation changes the taste and recipes of dishes, but the principles remain the same.

Recipe for pies with mushrooms:

We prepare the yeast dough in a free-form way, the mushrooms are boiled and crushed. Onions are fried in melted butter until golden. Mix the mushrooms with fried onions, add greens, sour cream, pepper and salt the filling to taste, without removing the frying pan from the fire. Ready dough to divide into balls, thinly roll out, put stuffing, to seal edges. Bake in oven at 200 degrees. Within 10 minutes.

The recipe for pirozhki with turkey:

Dough as in the previous recipe is prepared by a method that is unarmed. Minced meat: boil rice and turkey fillet, finely chop the fillets, mix with rice, fried onion and greens.

Recipe for pies with onions:

The dough is the same. For minced meat chop the green onions, fill it with melted butter, add a teaspoon of sugar and finely chopped boiled eggs. Mix thoroughly. Form the patties in the usual way. Bake in the oven.

Easy recipes of pies:

Boil the potatoes, mash. Add egg, flour and mix until smooth. For minced cheese, brynza cheese, add greens and garlic, mix.

For the sauce, grate the cooked beets, add the garlic and crushed walnuts. Stir and season with sour cream.

Form the pies, fry them in a frying pan on both sides. Serve on the table with the prepared sauce.