5 Easy Pie Recipes

1. Baked pies with cottage cheese 

Ingredients: 
for the dough: 
- kefir – 250 ml, 
- egg – 1 pcs., 
- sugar – 1 tbsp., 
- baking powder – 1 tsp., 
- vegetable oil – 3 tbsp., flour – 400 g, 
- salt; 

for the filling: 
- hard cheese – 100 g, 
- mozzarella – 100 g, 
- cottage cheese – 200 g, 
- egg – 1 pcs., 
- salt, 
- pepper, 
- dried basil. 

Preparation: 
Whisk the egg with salt and sugar using a fork or whisk, add kefir and vegetable oil. Add flour mixed with baking powder to the resulting mixture and knead a thick dough. Mash the cottage cheese with a fork. Cut the mozzarella into small cubes, grate the hard cheese on a coarse grater. Mix everything, add salt and dried basil. Separate the egg white for the filling and beat it well with a mixer until foamy. 

Fold the egg white into the cheese-cottage cheese filling, mix. Divide the dough into pieces the size of an egg. Dip each piece of dough in flour and roll it out with a rolling pin into a thin pancake the size of a saucer. Place a full tablespoon of filling in the center of the dough and pinch the edges. Place the pies on a greased baking sheet. Brush with egg yolk and place in a preheated oven at 180 degrees to bake until golden brown for about 30 minutes. 

2. Pies with mushrooms and eggs 

Ingredients: 
for the dough: 
- flour – 2 cups, 
- dry yeast – 10 g, 
- milk – 0.5 cup, 
- egg – 1 pcs., 
- salt – a pinch, 
- butter – 2 tbsp., 
- sugar – 1 tbsp.; 
for the filling: 
- rice – 0.5 cup, 
- dried white mushrooms – 100 g, 
- egg – 2 pcs., 
- green onion – 50 g, salt. 

Preparation: 
For the sponge, dissolve the yeast in slightly warm milk, then add 1 tbsp. of sugar and 1 tbsp. of flour, mix until smooth like liquid sour cream. Let the sponge sit for 30-40 minutes in a warm place to ferment. Melt the butter and let it cool to a warm state. In a deep bowl, pour in the sponge, add warm oil, an egg at room temperature, salt, and the remaining sifted flour. Knead a soft dough, cover it with plastic wrap or a towel in the bowl, and place in a warm place to rise for 2-2.5 hours. 

While the dough is rising, prepare the filling. For this, soak the dried mushrooms in boiling water. Drain the water from the mushrooms and finely chop them. Chop the hard-boiled eggs. Wash, dry, and finely chop the onion. Boil the rice in 1 cup of water with 1 tsp. of vegetable oil and a pinch of salt, let it cool. Mix the mushrooms with the eggs, rice, and onion, season with salt and pepper to taste. Roll out circles of dough with a diameter of 6 cm and a thickness of 4-5 mm. Place filling in the center of each and pinch. Place the pies on a baking sheet lined with parchment paper and greased with vegetable oil. Leave for 15-20 minutes. Brush with egg and bake in a preheated oven at 200 degrees for 20 minutes. 

3. Rasstegai with salmon 

Ingredients: 
for the dough: 
- flour – 3.5 cups, 
- dry yeast – 1 packet, 
- sugar – 4 tbsp., 
- milk – 1.5 cups, 
- egg – 2 pcs., salt, 
- vegetable oil – 2/3 cup; 
for the filling: 
- salmon – 1 pcs., 
- rice – 1 cup, 
- onion – 5 pcs., 
- salt. 

Preparation: 
For the sponge, mix flour, sugar, and dry yeast. Carefully pour in slightly warmed milk. You should get a liquid dough without lumps. Leave the sponge in a warm place for about 10 minutes. The sponge should foam. Then beat the eggs with a pinch of salt in a separate bowl. After the sponge is ready, pour the beaten eggs into it. Add flour and knead the dough, gradually pouring in the vegetable oil. Knead the dough, cover it with a towel, and leave for 40 minutes. While the dough is rising, prepare the filling. Clean the fish. 

Remove the bones and skin from the fillet. Cut into small pieces. Fry the fish pieces over low heat. Season with a little salt when the fish is ready. Boil the rice and let it cool. Finely chop the onion and fry until golden. Mix the fried fish pieces with rice and onion. Season the filling to taste. Roll the dough into a sausage and divide it into small pieces. Roll each piece into a flat cake, place the filling, and shape the pies. Grease the baking sheet with vegetable oil. Place the pies and let them sit in a warm place for another 10 minutes. Bake the pies with fish and rice in a preheated oven until golden brown. 

4. Mini-pies with meat 

Ingredients: 
for the dough: 
- flour – 500 g, 
- yeast – 35 g, 
- milk – 500 ml, 
- egg – 1 pcs., salt; 

for the filling: 
- minced pork and beef – 500 g, 
- broth – 1 cup, 
- onion – 1 pcs., 
- pepper, 
- red ground, 
- salt. 

Preparation: 
Sift the flour with salt. Dissolve the yeast in warm milk. Add the milk with the yeast to the flour, beat in the egg, mix, and knead the dough. Then place it in a warm place to rise. Peel the onion, pass it through a meat grinder, and add it to the minced meat. Pour in the broth. Season with red ground pepper and salt to taste, mix well. 

Cut the dough into cubes about 4 cm on each side. Slightly stretch each piece of dough by hand, place the filling in the center, and seal the edges of the pies. Place the pies seam side down on a baking sheet greased with sunflower oil. Beat the egg yolk and brush the surface of the pies with a brush. Bake for 20 minutes at a temperature of 200 degrees. 

5. Quick pies with cabbage 

Ingredients: 
for the dough: 
- milk – 1 cup, 
- margarine – 3/4 pack, 
- dry yeast – 1/2 packet, 
- egg – 2 pcs., 
- flour – 3.5 cups, 
- sugar – 2 tbsp., 
- salt – 1/2 tsp., 
- sunflower oil; 

for the filling: 
- cabbage head, 
- egg – 2 pcs. 

Preparation: 
Heat the margarine, milk, salt, and sugar until fully dissolved. Cool the mixture and beat in the eggs. Mix the flour with the dry yeast, add the mixture, and knead the dough. Cover the finished dough with a lid and place it in the refrigerator. After about 30-40 minutes, it will rise. For the filling, grate the cabbage on a coarse grater, salt it, and squeeze out the juice. Add chopped boiled eggs to the cabbage. Grease the cutting board with sunflower oil. Divide the dough into balls, roll each out, place the filling inside, and pinch the edges. Bake the prepared pies in a preheated oven at 220 degrees for 30 minutes. 
Bon Appétit!