Table of contents:
- Ingredients for muffins in muffin tins
- Method of making custard shortcrust pastry cakes in muffin tins
Video: Pies In Muffin Tins. Choux Pastry For Pies. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
The idea of baking pies in muffin tins is not new and does not belong to me. I spied on it in some overseas, in my opinion, English program, added some dough decorations and got excellent pies for the holiday with meat filling. Sweet pastries are very tasty, but meat pies are always popular, and disappear from the table much faster than their sweet counterparts.
The filling for choux pastry pies should be completely prepared, never put raw ingredients in it - the baked goods will fall apart and flow. The second important point is to make an incision on the pies so that there is an outlet for steam, otherwise the hot air will itself make a hole in the dough, and, believe me, it will be in the most inappropriate place according to the law of meanness.
- Cooking time: 1 hour 30 minutes
- Servings: 6
Ingredients for muffins in muffin tins
For choux pastry:
- 150 ml milk or cream;
- 50 g butter;
- 220 g wheat flour;
- raw yolk for lubrication.
For filling:
- 2 carrots;
- one head of onion;
- 300 g of boiled chicken or any boiled meat;
- 10 hard boiled quail eggs;
- paprika, rosemary, thyme, chili.
Method of making custard shortcrust pastry cakes in muffin tins
Heat milk, butter to a boil in a saucepan with a thick bottom, add 0.5 teaspoon of salt.
Put wheat flour in a deep bowl, pour hot milk and butter. We knead the dough. The mass is very hot right away, so you need to stir it with a spoon, then you can put the dough on the work surface and knead it with your hands.
We remove the dough in a cold place for 30 minutes, during which time it will just be possible to prepare the filling for the pies.
Fry finely chopped onions and carrots in vegetable oil.
Mix vegetables with boiled meat or chicken.
Add seasonings to the ingredients: dried thyme, paprika, finely chopped hot peppers and salt.
Add a few finely chopped rosemary leaves. Add rosemary with care, like any spice, it likes moderation.
We leave 6 quail eggs for the filling whole, and rub 4 eggs on a fine grater, add to the minced meat.
Roll out half of the dough on a floured surface in a layer 0.5 centimeters thick.
Cut out the circles of the desired size with a thin glass, fill the cake molds with dough.
We fill the molds with the filling, put a quail egg on top.
Roll out the remaining dough with a layer of 0.5 centimeters, cut out the circles again, cover the filling, pinch the edges.
We make an incision on the pies so that steam comes out of them during baking. We cut out decorations from the remains of the dough; for this, you can use cookie cutters.
Stir raw yolk with a teaspoon of cold milk, grease the surface of the pies, glue dough flowers on the yolk, and grease them with yolk.
We put the tins with pies in an oven heated to 200 degrees, cook for 35-45 minutes, until the pies are golden brown - with a beautiful golden brown crust.
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