Recipe: Handbag yeast pie step by step with pictures | Handy.Recipes

Handbag yeast pie

Cooked yeast pie

Time to cook: 120 minutes

Total Servings: 4

Nutritional Value

I suggest making a yeast pie with an autumn filling of pumpkin and apples with the addition of raisins. The pie has a very interesting purse shape. Such a pie can be baked and given as a gift for a girl or woman. I think that such a gift will surprise and delight the recipient.

Author of the recipe

Ingredients for yeast pie"purse":


Yeast Dough

  • Wheat flour / Flour (plus 30 grams for the dusting) - 500 g
  • Cream (10%) - 250 ml
  • Sugar - 70 g
  • Salt - 0.5 teaspoon
  • Vegetable oil (TM Oleina) - 50 g
  • Yeast (dry) - 5 g
  • Chicken egg (small) - 2 pcs
  • Water (for the sourdough) - 30 ml

Stuffing

  • Pumpkin - 120 g
  • Raisins - 50 g
  • Apple - 1 pc
  • Sugar - 1 tablespoon
  • Starch - 1 teaspoon
  • Lemon juice - 1 tablespoon

How to cook yeast pie"purse" step by step with photos


Begin by making the yeast dough with the sourdough. Add dry yeast, 1 teaspoon sugar and 1 tbsp. l of flour, stir and leave to activate the yeast until the mass increases in volume and bubbles appear.

In the warm cream add sugar, salt, starter, eggs, vegetable oil, mix everything. In this recipe I use sunflower oil Oleina.

Add sifted flour. We get about 950 grams of dough with this amount of ingredients, it is enough for two such pies.

Knead the dough well with your hands. The dough will be sticky at first, but will become smooth as you knead it.

Place the dough in a warm place to rise. After the dough has risen in volume, knead it and let it rise again.

While the dough is proofing let prepare the filling. Grate pumpkin and fry in a pan with some water.

Pour boiling water over raisins and leave to stand, then drain. Grate apple on coarse grater, add to pumpkin and raisins, add sugar, lemon juice and starch.

On a non-stick sheet, roll out the dough (about 400g) into an oval shape.

Fold the dough as shown in the picture, slightly mark the border on the edge where the filling will lie.

Spread the filling in a thin layer as on the photo.

Press the pastry well over the edge, I did it with a knife handle. Cut the pastry as pictured into 5mm wide strips

Roll each strip, not all the way through and place it on the pie, as pictured. Brush the pie lightly with egg and water.

Roll out the dough into two rolls and bind them together. Take about 50-60 grams of dough for each roll. This will be the handle of the bag.

Attach the handle to the base of the bag. Put the pie in a warm place to rise.

When the cake is risen, brush it with egg and put it in the oven to bake at 180° C until golden, about 30 minutes.

While the cake is baking, cut out flowers and leaves from the dough with plungers.

Take the finished cake out of the oven and attach the cut out leaves and florets. Grease the places where they are attached with egg, so that the florets do not come off.

Put the cake into the oven again for about 2-3 minutes, so that the florets bake, but do not brown. This is how an original cake turned out!

Nutritional Value:

Whole Dish:
Calories
3817.4 Calories
Protein
74.8 g
Fat
153.9 g
Carbohydrates
542.6 g
Per Serving:
Calories
954.4 Calories
Protein
18.7 g
Fat
38.5 g
Carbohydrates
135.7 g
100g:
Calories
274.6 Calories
Protein
5.4 g
Fat
11.1 g
Carbohydrates
39 g

Chicken Egg, Salt, Vegetable Oil, Flour, Lemon Juice, Sugar, Sweet, Starch, Apple, Water, Raisins, Pumpkin, Cream, Yeast, Baking, Fudge, Pies

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