Traditional recipes

Round pies with sausages

Round pies with sausages

I think this dish falls under the heading "culinary experiences, comics" :)) I took the recipe from Edit's Kitchen. Good bad taste, but aesthetically ... it's debatable;)

  • 1 puff pastry dough;
  • 1 or;
  • 2-3 sausages;
  • a little salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Round pies, with sausages:

Let the puff pastry thaw. We cut with the help of a glass, circles.

Mix the egg with a little salt and grease the dough circles with it.

We cut the sausages into pieces about 5 cm long (I think they must be smaller so that you don't suffer like me and they overturn) and we place them in the middle of the circle.

Put the dough circles in a tray lined with baking paper, in the preheated oven at 180 degrees for about 25-30 minutes.



Layered croissants with cheese & # 8211 a recipe worth noting!

Today we present to you, dear lover of delicious dishes, a special recipe for cheesecakes with cheese. You may be surprised, but croissants can be not only sweet but also salty. Know that they do not look like ordinary pies at all. This red and appetizing appetizer turned out to be soft, layered, very tasty and refined. These croissants will be ideal even on the holiday table. The soft cheese filling can be replaced with sheep's cheese or pizza cheese. Prepare, test and amaze your loved ones with unique delicacies, prepared simply and from the most common ingredients.

INGREDIENTS

& # 8211 150 g butter (to grease the tops)

Note: see Measurement of ingredients

FILLING INGREDIENTS

& # 8211 300 g of soft cheese or sheep cheese

& # 8211 sesame seeds to sprinkle the croissants

& # 8211 1 yolk to grease the croissants

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough: break 2 eggs in a bowl, add sugar and 1 pinch of salt. Mix the ingredients well, then pour the milk (at room temperature).

2. Add the sifted flour and dry yeast. Homogenize the ingredients, using the spatula, then knead the dough.

3. Put the dough in the bowl, cover with a towel and leave it in a warm place for 1 hour, to rise.

4. Divide the dough into 10 equal parts. Shape balls into split dough, then cover them with cling film and let them rest for 10-15 minutes. Spread a round countertop from each ball. Grease the countertops with butter, then overlap them in a stack of 5. Put the stacks in separate plates, cover them with cling film and put them in the freezer for 30 minutes.

5. Prepare the filling: pass the soft cheese through the small grater. Wash and dry the greens. Finely chop the greens and mix with the grated cheese in a bowl.

6. Remove the dough from the freezer and spread large round tops from each stack. Cut the dough into 16 segments. Arrange 1 teaspoon of filling on each dough segment and shape the croissants.

7. Place the croissants on a baking sheet lined with paper and grease them with the beaten egg yolk. Sprinkle the croissants with sesame seeds.

8. Place the tray in the preheated oven at 180 ° C for about 30-35 minutes. Baking time depends on each oven.

9. Remove the red and appetizing appetizer from the oven, let it cool a little and serve it with the greatest pleasure.


Cabbage stewed with potatoes, sausages and mushrooms: very tasty and filling

We present you a delicious recipe for stewed cabbage with potatoes, sausages and mushrooms & # 8211 a tasty and filling food for the whole family. The amount of ingredients is approximate, you can use more or less depending on taste and preferences. The cabbage is very tender, and the potatoes, with an amazing mushroom flavor. Hunting sausages give food a spicy and aromatic taste. Enjoy your family with an appetizing dinner!

INGREDIENTS

-1-1.5 kg of fresh cabbage

-150 g of game sausages (or smoked salami)

-salt and ground black pepper to taste

METHOD OF PREPARATION

1. Remove the top leaves of the cabbage and cut it into thin strips.

2. Heat the oil in a deep frying pan and sauté the cabbage over medium heat under the lid until it softens and browns slightly.

3. Wash the carrot, clean it and put it through the large grater.

4. When the cabbage becomes soft, add the carrot, tomato paste, salt and pepper to taste

5. Mix the ingredients well and simmer under the lid.

6. Wash the mushrooms, dry them and cut them into thin slices.

7. Put the mushrooms in another pan with oil and simmer over medium heat until ready.

8. Peel the onion and cut it into medium or quarter cubes, then thinly sliced.

9. Remove the fried mushrooms in a bowl. Fry the onion in the same pan until golden brown.

10. Peel the potatoes, wash them and cut them into small cubes.

11. Place the potatoes on top of the cabbage and carrot, do not stir. Pour a little water (50-100 ml) and simmer until the potatoes are half done.

12. Cut the sausages into pieces about 1 cm long or arbitrarily.

13. When the onion is browned, put the chopped sausages and mix. Fry for 1-2 minutes and turn off the heat.

14. When the potatoes are half done, add the fried onion and sausage to the pan.

15. Add the mushrooms, taste and add salt, pepper and tomato paste, if necessary.


Cheese pies and other puff pastry

I also made today a kind of salted with puff pastry (bought), greased with egg and sprinkled with cheese. fast and good.


# 322 claudia angela

Over the weekend I made a few saltines with cheese and cabanos in puff pastry. The saltines grew well, only they were very oily, but I think the dough from the cabanos did not bake in the middle, maybe the cabanos was too heavy and did not let it grow.


# 323 BD

also in linco dough (left over from pizza) I put sausages, green onions, smoked cheese and mozzarella from milli.

I fried these pseudopathies in:

and some unsuccessful attempts by the sections


# 324 star

Help of the porter

Aluat Linco. It was ok but it doesn't compare to bella or clever.

First I made a tart, like a star:
look at the star
good

Sorry, dear lady, I only saw the creation today. faiiiiiiiiin. I made fried Anat's fries for the first time yesterday. also with apples.

# 325 BD

# 326 star

Help of the porter

Then this poured, you can't miss it. it's super easy to make and it's very good (provided you have good apples.)

ps. thanks for appreciating the avatar. it's my village (geneva)

# 327 BD

I'm thinking of that shtutzu from the water. who don't know what he's using and why he's messing around like that
I was more impressed by a picture from the same & quotsat & quot and I searched the net and found it, here it is:

Edited by BD, 19 November 2007 - 09:23 PM.

# 328 star

Help of the porter

Dana to be totally here and link. winter 2005

# 329 BD

# 330 Elena-Simona

Quick pies with ham and cream cheese

1 kg puff pastry dough (I used Morarita, there are two sheets in the package)
400 g pressed ham
300 g sweet cottage cheese
200 gr telemea (I used sheep)
6 eggs
2 dill ties
a pinch of salt

I lined the tray with baking paper, placed the first sheet of dough, pricked it lightly and placed the sliced ​​ham.

I grated the telemeau, added 4 eggs, chopped dill and sweet cheese and mixed for a few seconds.

I poured over the ham, I leveled it lightly, I placed the second sheet, I greased it with 2 beaten eggs with a pinch of salt



Boil the soy according to the instructions on the package and drain well.


Drain the mushrooms well (if they are canned) and chop as finely as for the beef salad.


Put the soybeans to harden in butter and put the spices and crushed garlic in it.


Cook for about 5 minutes, then remove from the heat and set aside.


Heat the mushrooms in a teaspoon of butter and put soy on them.


Stir a little and then take out in a bowl.


Allow to cool (not just so as not to make the eye that the egg needs to be added).


The dough is cut into squares. and in each square put a teaspoon of composition.


Form triangles and put them in the hot oven, so that the fire is medium to high.


Leave it in the oven until it browns, I think about 15-20 minutes, depending on everyone's oven.
Serve hot or cold


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Aluat pentru foietaj - Edeni

  • Cumpara pe Boromir Market Patiserie congelata. Folosim doar ingrediente de calitate. Nascut din respect pentru traditie de peste 24 ani
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Patiserie la Kilogram

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Patiserie de post sarata Archives Cofetaria Casandr

  • 40 de ani, 300 de rețete, 30 de mașini alimentare, o echipă de consultanți profesioniști pentru a lua decizii inteligente de comandă a mașinii de patiserie Samosa. ANKO, din 1978, deține 70% din piața mașinilor de alimentație din Taiwan și și-a vândut produsele în peste 112 țări
  • Ana Pan. Ana s-a nascut in 1990 dintr-o pasiune nebuna pentru tot ce este bun, dulce si din Ardeal. Astazi am ramas la fel de pasionati dupa produse naturale, proaspete, create zilnic de maestrii nostri cofetari, patiseri si brutari din ingrediente atent selectionate dupa retete traditionale
  • Catalog produse / Echipamente patiserie si cofetarie / Masini de foietaj / Masina de turat aluat, 1800mm. Masina de turat aluat, 1800mm 152kg Prevazuta cu 2 sucitoare Gratar de protectie din inox Tava din inox pentru colectarea aluatului si a fainii Prevazuta cu pedala pentru a controla miscarea benzii Planul de lucru poate fi ridicat dupa.
  • Vezi cele mai bune retete pentru produsele de patiserie si invata sa le faci la tine acasa, cu ingrediente naturale. Afla care sunt cele mai bune retete pentru produse de patiserie. - Page
  • OLX.ro offers you the opportunity to publish free ads for your city and its surroundings. Vei gasi usor pe OLX.ro anunturi gratuite interesante din Bucuresti, Ilfov si alte orase din tara si vei putea intra usor in legatura cu cei care le-au publicat. On OLX.ro you will find jobs, apartments and rooms for rent, used cars and mobile phones at low prices
  • Minirulouri din aluat foietaj, cu umplutură cu măr, 500g Patiserie, Produse congelate Plăcintă din aluat foitaj cu umplutură cu ceapă, 400g 21,00 lei. Patiserie, Produse proaspete Biscuiţi cu coajă de portocală confiată rasă, 200g 4,50 lei. Patiserie, Produse proaspete Biscuiţi cu nucă, 200

Aluat de patiserie Archives ⋆ Produse Grecia

Patiserie. Ștrudel cu mere. Pateu cu brânză sărată. Foietaj, brânză sărată - 95g 5,50 RON Add. Rulou dublu cu spanac. Foietaj, spanac - 95g 6,50 RON 2 Crustacee și produse derivate 3 Ouă și produse derivate 4 Pește și produse derivate Descopera cele mai noi si rafinate produse in Auchan online. Preturi mici si calitate ridicata! Ridicare rapida! Drept de retur in 30 de zile

Cofetariile Maria & Constance - Categorii de Produse

Sunt calde si bune, abia scoase din cuptor. Cofetarie Prajituri fragede si delicioase pentru toate gusturile. PRODUSE : PATISERIE - FOIETAJ. Pentru a vedea produsele disponibile conform locatiei tale, te rugam sa iti alegi orasul. Focsani Galati Ramnicu Valcea. Croissant ciocolata. 2.80 LEI Este compus din: fundițe cu susan - produs de post (200g), săratele crocante (400g), pateuri cu brânza - pateurile cu brânză sunt preparate din foietaj franțuzesc, umplute cu brânza telemea, brânza de vaci si oua (400g), alune sărate si prăjite (250g)Produse delicioase realizate tradițional si de calitate

Aluat de foietaj pentru placinta taraneasca ⋆ Produse

  • Pram group Despre noi. Suntem o companie cu tradiție pe piața de morărit și panificație, inființată din anul 1994. Avem secții de morărit, panificație, patiserie proaspătă și ambalată, unde se fabrică o gamă largă de produse alimentare de înaltă calitate. În această lume de producție în masă, rămânem statornici la angajamentul nostru ferm de a oferi clienților.
  • 40 de ani, 300 de rețete, 30 de mașini pentru alimentație, o echipă de consultanți profesioniști pentru a lua decizii inteligente de comandă a mașinilor de patiserie de primăvară. ANKO, din 1978, deține 70% din piața mașinilor de alimentație din Taiwan și și-a vândut produsele în peste 112 țări
  • Suntem o echipa tanara, energica, calificata si bina antrenata, dornica in permanenta de a reusi si de a face din simple momente dulci adevarate senzatii de euforie. Cu o vasta experienta in prepararea produselor de coca dulce si foietaj frantuzesc, in prepararea blaturilor si cremelor pentru cele mai rafinata deserturi
  • tehnologia obtinere foilor foietaj patiserie Pagina 1 din 5. Pentru conurile din foietaj, ungeti conurile (din carton sau , cu ajutorul unei pensule. Reţetă de pe gurmandino.ro. Cosulete de delecta cu gustoase produse de patiserie si cofetarie si nu de.
  • Consumul de prăjituri și produse de patiserie congelate în regiunile dezvoltate se datorează, în mare parte, caracteristicilor lor de confort și atenției acordate produselor sănătoase și a celor de tip on-the-go (de consumat în mers) din acest segment
  • Home Produse de patiserie Produse de patiserie Covrigei din foietaj carton 30x300g . Vă recomandăm: Zuccherati prajitura din coca frageda cu zahar cu granulatie mare 1kg . 0088456 8 items per package Prajituri de cocos cu umplutura fructe 200g . 0081683 16 items per package Pricomigdale cocos cacao 200g . 008450

Foietaj în Engleză - Română-Engleză Dicţionar - Glosb

Patiserie, rulou, vanilie, prajitura, tort, foietaj, crema de vanilie Rulou din foietaj cu crema de vanilie A se pastra la loc uscat si racoros. Valori medii pro 100g Valoar Compania I.F Mako aduce pe piata din Romania o linie vasta de utilaje, echipamente, masini si accesorii necesare in panificatie, brutarie, patiserie si morarit. Vindem utilajele noastre de panificatie noi sau second hand asgurind in aceslasi timp servicii de intretinere si reparatii pentru toate modele de utilaje din industria painii: utilaje de panificatie, utilaje de morarit, silozuri de.


Pateuri de cartofi umplute cu ciuperci si ficat

Ingrediente pentru reteta Pateuri de cartofi umplute cu ciuperci si ficat:

  • 6 large potatoes
  • 50 de grame de ulei de prajit
  • a small onion
  • a bunch of parsley
  • 4 galbenusuri
  • a teaspoon of salt
  • 3 oua batute
  • 150 de grame de pesmet si faina pentru pane

Ingredients for the filling:

  • 200 de grame de ciuperci
  • 200 de grame de ficat de vaca (de por sau de pui)
  • zeama de la o lamaie
  • a pinch of salt
  • un varf de piper
  • 300 de ml de ulei de floarea soarelui

Mod de preparare pentru reteta Pateuri de cartofi umplute cu ciuperci si ficat:

Inabuse ceapa si patrunjelul in ulei si amesteca-le cu cartofii trecuti prin masina de tocat si sarea, pana devin o pasta.

Cand s-au racit, adauga galbenusurile si framanta bine.

Intinde o foaie, groasa de 3 degete, si taie cu o ceasca forme rotunde, trece-le prin faina, ou si pesmet si da-le forma unor mingii.

Pentru umplutura, prajeste ficatul cu ciupercile si adauga zeama de lamaie, sarea si piperul.

Prajeste mingiile de cartofi pe ambele parti.

Taie cu un cutit bine ascutit un capacel, scobeste putin si umple gropita formata cu compozitia calda de ciuperci cu ficat.

Pune capacelele la loc si serveste-le imediat. We wish you good appetite!

For the newest potato recipes we are waiting for you on the facebook page Cartofior.ro

If you liked the recipe, see other recipes in the category Food

Citeste si alte retete de mancare de cartofi:

Tocanita de cartofi (reteta clasica de post)

Perisoare de cartofi cu carne (reteta clasica si reteta dietetica)


Aluat rapid fără bătăi de cap – ”scafandru”! Pateuri cu căpșuni!

Aluat rapid cu drojdie! Un aluat universal potrivit chiar și pentru umpluturile sărate, dar e nevoie să adăugați zahăr după gust. Este pufos, iar pateurile sunt moi și rămân așa mult timp. O metodă neobișnuită de preparare, pe care o aflați mai jos!

INGREDIENT:

Pentru aluat (la temperatura camerei):

– 20 gr de drojdie proaspătă

– 1 linguriță de zahăr vanilat

– 2 ouă (1 gălbenuș pentru uns)

For the filling:

– 15-20 gr de amidon (în funcție de soiul căpșunilor).

METHOD OF PREPARATION:

1. Tăiați căpșunile bucăți mici, le transferați într-un vas cu fund gros, adăugați jumătate de zahăr și așteptați 5 minute, cât să lase zeamă.

Sfat. Dacă fructele sunt acrișoare, adăugați mai mult zahăr. Astfel, veți avea mai multă zeamă, deci va fi nevoie să folosiți mai mult amidon. La fel procedați și în cazul când căpșunile sunt foarte suculente.

2. Amestecați zahărul rămas cu amidon.

3. Puneți vasul cu căpșuni la foc mic și le aduceți până la punctul de fierbere, amestecând fructele periodic foarte atent.

4. Opriți flacăra, adăugați zahărul cu amidon, amestecați, apoi dați compoziția în clocot și o fierbeți timp de 1 minut.

5. Lăsați umplutura să se răcească complet, amestecând continuu sau acoperind-o la contact cu folie de plastic.

Sfat. Dacă veți folosi doar fructe proaspete în calitate de umplutură, aceasta va curge.

6. Mărunțiți drojdia în laptele cald (35-40°С), adăugați 1 linguriță de zahăr (din cantitatea totală) și amestecați, până se dizolvă zahărul și drojdia.

7. Adăugați 2 linguri de făină (din cantitatea totală) și amestecați, până la omogenizare. Lăsați compoziția pentru puțin timp, cât să se activeze drojdia.

8. Amestecați 1 gălbenuș și 2 albușuri cu sare, zahăr, zahăr vanilat, unt moale și 2 linguri de ulei.

9. Adăugați drojdia și amestecați bine.

10. Încorporați treptat făina cernută, amestecați cu lingura, apoi frământați aluatul.

11. Adăugați uleiul rămas și continuați să frământați aluatul pe suprafața de lucru, până devine moale, nelipicios și neted.

12. Rotunjiți aluatul, îl stropiți cu ulei pe toate părțile, apoi stropiți bine o pungă de plastic la fel cu ulei, puneți aluatul în ea, apoi încă în una, eliminați aerul și legați capătul cu un elastic pentru bani.

13. Puneți aluatul într-o cratiță cu apă de 30-35°С pentru 30-40 de minute. Întoarceți periodic aluatul de pe o parte pe alta.

14. Scoateți aluatul din apă pe un prosop, ungeți suprafața de lucru cu ulei, transferați aluatul, îl lucrați puțin și îl tăiați în bucăți a câte 50 gr fiecare, pe care le rotunjiți. Le acoperiți cu folie de plastic și le lăsați să se odihnească timp de 10 minute.

15. Ungeți blatul de lucru cu puțin ulei, luați câte o bucată de aluat, le întindeți în lipii rotunde și le întoarceți cu partea netedă în jos.

Sfat. Dacă aluatul se strânge înapoi, îl mai întindeți o dată, pentru că după a doua întindere el devine mai ascultător.

16. Adăugați umplutură în mijloc și lipiți marginile, formând pateuri triunghiulare: lipiți bine o parte și îndoiți marginea, apoi lipiți a doua parte și acoperiți cu ea prima margine.

17. Transferați pateurile pe tava tapetată cu hârtie de copt siliconată (sau o ungeți cu unt moale), păstrând distanța între ele, le acoperiți și le lăsați la dospit pentru aproximativ 30 de minute.

Sfat. Aveți grijă ca umplutura să nu ajungă între marginile de aluat. Dacă lucrați lent, atunci adăugați umplutura pe 2-3 lipii, formați pateurile, apoi continuați, deoarece umplutura curge pe toată suprafața aluatului.

18. Ungeți pateurile cu gălbenuș diluat, așteptați 10 minute și le coaceți la cuptorul preîncălzit până la 180-190°С timp de 18 minute, în funcție de cuptor (treapta de mijloc, încălzire sus-jos, fără convecție).

Sunt atât de frumoase și lucioase! Pateurile au o aromă și un gust nemaipomenit! Moi, pufoase și cu multă umplutură!


Pateuri de cartofi cu branza de vaca

Se pun cartofii la fiert în coajă cînd intră bine furculiţa în ei se scot şi se curăţă. Se trec apoi prin maşina de tocat sau prin râzătoare. Se amestecă pireul obţinut cu albuşurile de ou bătute cu furculiţa, cu făina şi cu untul. Se fac apoi pateuri rotunde, care se aşază într-o tavă pudrată cu făină.

Cu o lingură de supă udată se face în fiecare pateu o gropiţă, în care se pune branza. Se ung pateurile cu lapte şi se dau la cuptor aproximativ un sfert de oră.


  1. Aluatul se intinde pe masa usor presarata cu faina, se presara cu un pic de faina si se intinde usor cu sucitorul.
  2. Se taie carnatii si apoi aluatul se taie pe masura carnatilor.
  3. Se inveleste fiecare bucata de carnat in aluat si se asaza in tava.
  4. Se ung toate pateurile cu ou batut cu lapte, se presara susan si se da tava la cuptor pentru 20 de minute.

Sfat: Dacă preferi să prepari aluatul de foitaj în casă, dar nu ai prea mult timp în ziua în care faci pateurile, îl poți pregăti cu maximum 2-3 zile înainte și păstra la frigider, împachetat bine (fără aer) în folie de plastic.


Video: Λουκάνικα με Πατάτες στον Φούρνο Επ. 17. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).