To prepare a delicious pie, we will start with the basic ingredients and a kneading process that will ensure a soft and fluffy texture. In a large bowl, we combine the flour with the salt. It is essential to mix these dry ingredients well to ensure that the salt is evenly dispersed in the dough. Then, we begin to gradually add warm water, stirring continuously. It is important that the water is warm, not hot, to activate the gluten in the flour and achieve an elastic dough.
After obtaining a homogeneous mass, we start kneading the dough. We will dedicate at least 20 minutes to this stage, as kneading helps develop the gluten, which will give the pie a proper structure. While kneading, we gradually add the oil, as in making mayonnaise. This technique will not only enrich the flavor of the dough but will also make the pie juicier.
After we finish kneading, we turn the dough onto a surface sprinkled with a little flour. We divide it into portions the size of a ball. These portions will need to rise for 15 minutes, allowing the dough to relax and become easier to roll out.
After the resting period, we brush each piece of dough with a little oil and begin to roll it out by hand, trying to achieve the thinnest sheets possible. On one edge of each rolled-out sheet, we add the desired filling – whether it is grated potatoes, sautéed cabbage, or cheese, each variation brings a unique flavor. Then, we carefully roll the sheet, gently tightening it to form a spiral, which will give an attractive appearance and an interesting texture to the pie.
After we have formed all the pies, we gently roll them out with a rolling pin so that they fit the size of the pan in which we will bake them. In a heated pan, we add the necessary oil, and once it is heated, we carefully place the pies. We bake each pie on both sides until they become golden and crispy, giving them the necessary time to cook evenly.
Thus, our pies become not just a delicious dish but also a joy for the eyes, ready to be enjoyed in the company of loved ones.
After obtaining a homogeneous mass, we start kneading the dough. We will dedicate at least 20 minutes to this stage, as kneading helps develop the gluten, which will give the pie a proper structure. While kneading, we gradually add the oil, as in making mayonnaise. This technique will not only enrich the flavor of the dough but will also make the pie juicier.
After we finish kneading, we turn the dough onto a surface sprinkled with a little flour. We divide it into portions the size of a ball. These portions will need to rise for 15 minutes, allowing the dough to relax and become easier to roll out.
After the resting period, we brush each piece of dough with a little oil and begin to roll it out by hand, trying to achieve the thinnest sheets possible. On one edge of each rolled-out sheet, we add the desired filling – whether it is grated potatoes, sautéed cabbage, or cheese, each variation brings a unique flavor. Then, we carefully roll the sheet, gently tightening it to form a spiral, which will give an attractive appearance and an interesting texture to the pie.
After we have formed all the pies, we gently roll them out with a rolling pin so that they fit the size of the pan in which we will bake them. In a heated pan, we add the necessary oil, and once it is heated, we carefully place the pies. We bake each pie on both sides until they become golden and crispy, giving them the necessary time to cook evenly.
Thus, our pies become not just a delicious dish but also a joy for the eyes, ready to be enjoyed in the company of loved ones.
Ingredients
1 kg of good cake flour, 1 full teaspoon of salt, 50 ml of oil, 700 ml of warm water. For the filling: 1 kg of boiled and cooled potatoes, mixed with 30 ml of oil, or 1 kg of sautéed sour cabbage, or 500 g of salted cheese mixed with chopped fresh dill, oil for baking.