Homemade pies with poppy seed filling. Pies with poppy seeds in the oven Pies fried in a frying pan with poppy seeds

These pies are baked not only from a special yeast dough, but also shaped in a special way. We are accustomed to the classic methods of preparing yeast dough, the essence of which is to ferment the dough in a warm place. In the recipe I propose, the dough rests in the refrigerator. It is still unknown what processes occur inside it, but after 4 hours the dough becomes suitable for baking and has a porous structure. It differs in consistency from regular yeast dough. I like to make pies with any filling, buns, buns, pies from it. The dough forms very well, it is pleasant to work with, and you can cut out various figures from it to decorate pies. It can be stored in the refrigerator for several days without turning sour. Experts say that it can even be frozen, and after defrosting it does not lose its properties. Try making pies from it and see for yourself!

Ingredients

Dough:

Premium wheat flour 500 g
Fresh pressed yeast 25 g
Chicken eggs 1 pc.
Butter 100 g
Milk 250 ml
Granulated sugar 2 tbsp. spoons
Salt 0.25 teaspoon

Filling:

Confectionery poppy 150 g
Sugar 4 tbsp. spoons
Salt 1 pinch

Glaze:

Cherry syrup 20 g
Powdered sugar 3 tbsp. spoons

For lubrication:

Chicken eggs 1 pc.

How to make yeast pies with poppy seeds

Prepare all ingredients for the dough.
Heat the milk to a temperature of 36–37 °C and dissolve the yeast in it.
Beat the egg with sugar and salt.
Melt the butter in a water bath and cool to room temperature.
Add eggs and butter to the milk-yeast mixture and mix thoroughly until smooth.
Add sifted flour in small portions
Knead the dough with your hands. It should be soft, tender and not stick to your hands. Roll it into a ball.
Place the dough in a large plastic bag, squeeze out the air and seal. Place the bag in the refrigerator and leave for at least 4 hours, or better yet, overnight.
Prepare all the ingredients for filling and finishing the pies.
Pour hot water over the poppy seed so that it just covers it, and cook over low heat until it has completely absorbed all the liquid, and cool.
Grind the poppy seeds with a blender or pass through a fine grinder twice and mix thoroughly with sugar and salt.
Remove the finished dough from the bag, place in a bowl, cover with a napkin and leave at room temperature for 30–40 minutes.
Separate pieces weighing about 65 g from the warmed dough.
Roll each ball of dough into a thin flat cake.
Spread the filling on the flatbreads, moving a short distance from the edge.
Roll the flatbread into a roll. Press the edges of the roll with the edge of your palm (glue them together).
Turn the roll over and pin the ends at the top.
Place the rolls on a greased baking sheet, seam side down, leave for 15 minutes to proof under a napkin, and then brush with beaten egg.
Bake the pies in an oven preheated to 200°C for 25 minutes. Remove the finished pies from the oven, sprinkle with warm water from a spray bottle, cover with a towel and leave for 10 minutes. The pies can be coated with a glaze made from some syrup ground with powdered sugar, but this must be done immediately before eating, otherwise the glaze may melt.

Baked goods with poppy seed filling have always been wildly popular. Surely everyone remembers the poppy beds in grandma’s garden. Everyone secretly looked there in the hope of stealing at least one poppy head. And it doesn’t matter at all that the poppy is not yet ripe. The main thing is that we managed to pick such a delicious dish and eat it away from grandma’s supervision. Undoubtedly, poppy from the garden is very tasty and sweet. But it tastes even better in warm pies and rolls. And how did the grandmothers manage to bake such delicious food in an ordinary oven! Nowadays, not every housewife is comfortable with the oven, and then there is yeast dough.

Let's start with the fact that pies are made from yeast dough. It has long been known that yeast dough requires attention and a good mood. Without a good mood, you may not start baking.

To make poppy seed pies you need:

a glass of water and the same amount of milk;
a pinch of salt;
100 grams of sugar or more if you have a sweet tooth;
active yeast per 1 kilogram of flour;
about a kilogram of flour;
100 grams of poppy seeds;
100 raisins;
a tablespoon of honey;
one chicken egg or just the yolk.

First I mix milk with water and heat this mixture over low heat. I add sugar and a little salt, literally a pinch, into this mixture. And I scatter dry yeast on top of the milk and water. I let it sit for a minute and stir everything thoroughly with a spoon.

I knead the dough exclusively with my hands. This is the only way to accurately determine the exact amount of flour. I mix in the flour until the dough becomes pliable and soft. At this point, I dump the dough out of the bowl onto the countertop and knead it well. The better the dough is kneaded, the more magnificent the pies will turn out in the end.

I cover the container with the dough with cling film and wrap it with a warm towel. I put it in a warm place for an hour. During this time, you can prepare the filling for the pies. Poppy seeds and raisins work well together to create a sweet and flavorful filling. And in order to give the pies a more delicate taste, I pour boiling water over the poppy seeds and raisins. I leave it like this for 30 minutes.

I drain the water from the raisins and squeeze out the excess liquid with my hands. Within 30 minutes the poppy completely absorbs all the water and becomes very soft and swollen. Now the poppy seeds and raisins need to be chopped. An immersion blender works best for this, but I put everything through a meat grinder. Add a tablespoon of honey to the resulting mixture. It turns out to be a very sweet and tender filling.

I suggest you try wonderful pies with poppy seeds. Here are 2 recipes and tips for making fillings. Everything is simple, step by step and clear.

Some people love poppy seeds and all sorts of confectionery and flour products with them, but others can’t stand it. I don't like the taste. I'm somewhere in the middle.

We will use edible poppy seeds (seeds), which can be found in any grocery store. 1-2 bags of 100-200 g each is enough.

Yes, if you want to try something else very original, then prepare. Wonderful taste!

Recipes

Yeast dough pies with poppy seeds

Fragrant, rich yeast pies with a sweet poppy seed filling. Yes, in addition to poppy seeds, there will also be raisins. It will make the taste brighter and more memorable. Try these pies too!

Ingredients:

Wheat flour – 640 g.
Dry yeast – 1 teaspoon;
Sugar – 100 g.
Salt - a pinch;
Milk – 200 ml.
Eggs – 2 pcs.
Butter (margarine) – 100 g.
Sour cream – 100 g.

Poppy – 110 g.
Raisins – 110 g.
Sugar – 1-3 tbsp. spoons;

How to cook

The first stage is kneading the dough. Stir yeast in warm milk. After 10 minutes, pour this milk into the bowl, add salt, sugar, eggs and butter. Yes, and sour cream too. Beat well, add flour and mix again. Add flour in small portions until all is gone.

The resulting dough should rest for 40-60 minutes.

Now you can start filling. Since the confectionery poppy seed is dry and hard, it needs to be softened. Let's cook it!

First, rinse with water to ensure there are no twigs or debris. Fill with water so that it is 1-2 cm above the level of the poppy. Place on the stove, turn on the heat to maximum and wait until it boils. Then reduce the heat to low and cook for 10-15 minutes. Stir to ensure nothing burns.

As a result, the poppy will swell, become soft and fragrant. But this is not enough! You also need to run it through a meat grinder. Well, or use a blender.

Combine raisins with poppy seeds, add another spoon or three of sugar and mix. The mass should be thick, like jam.

And now everything is according to the standard scheme. Pinch off pieces of dough and roll them out. Place 1-3 tablespoons of filling in each flatbread. Cover it in any convenient way.

Grease a baking tray with oil. Place poppy seed pies on it, then brush them with beaten egg and place in an oven preheated to 180 degrees for 40 minutes.

By the way, these pies can also be fried in a frying pan. Do what you like best.

Puff pastry pies with poppy seeds

Another name: puff pastry puffs with poppy seeds. The meaning is simple, we take the same filling as from the recipe above. Everything is exactly the same! But the ease of the recipe is that we will use ready-made puff pastry.

You just need to defrost it, roll it out and divide it into squares.

Ingredients:

A pack of puff pastry – 300 g.
Poppy powder – 100 g.
Sugar – 50-100 g.
Honey or any jam – 50 g.

Preparation

While the dough is defrosting, prepare the filling. Pour 2 cups of boiling water over poppy seeds and add sugar. Simmer over low heat for 15-20 minutes until thickened.
Now you need to scroll it through a meat grinder. Some people don’t grind it, but I advise grinding it into a homogeneous paste so that nothing squeaks on your teeth.
The dough was divided into equal sized squares. Lubricate them with jam and put the filling on top. Now you can wrap it in a triangle, like a book (envelope), or you can roll it into a roll.
Line a baking sheet with baking parchment and preheat the oven to 200 degrees.
We laid out the pies, put them in the oven and waited 25 minutes.

All! Done, you can enjoy.

Poppy seed filling for pies

Here I will just share a few thoughts and convey the main essence of preparing the poppy seed filling.

First, the poppy seed needs to be steamed. You can directly cook it in the same milk.
Secondly, you need to add a sweet filling to the poppy seeds: jam, jam, honey, condensed milk, some kind of syrups, etc.
The third is additional goodies. It can be raisins, dried apricots, nuts, berries and all sorts of fruits.
Yes, you can add cottage cheese, sour cream, cream.

1. First you need to do the test. If your yeast is proven and fast-acting, then you can immediately combine it with sifted flour and a pinch of salt. If you are not sure about the quality of the yeast that the poppy seed pies at home will turn out well, it is better to dissolve the yeast in warm milk with sugar. Combine yeast, flour, melted, not hot butter, salt and about 4 tablespoons of sugar in a deep bowl. To stir thoroughly. Add eggs (you can leave a little for greasing the pies). Knead into a soft dough and leave in a warm place.

2. Immediately after kneading the dough, you can start filling. Pour hot water over the poppy seed and leave for a while. When it has steamed a little, place it on a sieve and let the water drain completely. Then the poppy seeds need to be thoroughly mashed (you can use a mortar for this) and combined with honey and sugar to taste. The filling should be quite thick and should be completely cooled.

3. When the dough has increased in volume, it can be divided into equal pieces (about 12 pieces). Lightly roll out the flatbreads on a floured surface. They don't have to be very thin.

4. Place the filling in the middle and pinch the edges. Do you know how to make poppy seed pies without them coming apart at the seams? You need to collect the seam and mold the bag.

People who fast from time to time or who, for one reason or another, refuse to eat animal products, know that it is especially difficult to adhere to one’s own principles when it comes to sweets and desserts. The solution is simple: in order not to tempt yourself once again, you should make sure in advance and regularly that you always have something tasty on hand that you can afford. Would you like to learn how to make Lenten (vegetarian pies)? They are wonderful without exaggeration!

Soft, tender, pies literally melt on the tongue, leaving a delicious viscous aftertaste filled with sweetness, warmth and home comfort. It seems as if every piece of dough filled with delicious filling hides something aching - from childhood, mother’s bedtime stories, grandma’s cocoa for breakfast.

Lenten (vegetarian) yeast dough prepared according to this recipe does not go stale for a long time and does not lose softness even after several days. True, it is almost impossible to check this - everything is eaten at once. Surprisingly, lean pies are in no way inferior in taste to their rich counterparts. It’s worth cooking at least to see for yourself!

Ingredients

flour 3 cups;
warm water 1 glass;
dry yeast 1 tsp;
refined vegetable oil 1/2 cup;
sugar 3 tbsp. l.;
salt 1/3 tsp;
ready poppy seed filling approximately 300 g;
strong brewed tea or coffee for greasing pies 2-3 tbsp. l.

Preparation

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Pour sugar and yeast into a suitable sized bowl. We don’t add salt yet, it slows down fermentation, and at the first stage we just need to achieve the opposite - provoke the yeast to actively grow.

For the same purpose, add warm water to the bowl - not cold, in which the yeast will “sleep” for a long time, and not hot, in which it will die, but warm water - 37-38 degrees (a finger dipped into the liquid feels comfortable and does not try to jump back quickly).

Eat! Literally after 5-7 minutes, high-quality yeast forms a pleasing foam on the surface of the water.

Add vegetable oil (sunflower, grape seed, olive, corn), add salt.

We begin to gradually add flour, knead by hand or with a mixer with a dough attachment. Look carefully, try to feel the dough - it is quite possible that you will need a little less flour (this depends on its moisture content and some other factors).

The finished dough will form a ball and will hardly stick to your hands.

Round it up and put it back into the bowl.

Cover with a towel and put in a warm place until it has at least doubled in size.

We take out (or prepare) the filling and put it in a convenient bowl.

And we begin to form the pies. Punch down the dough and place it on the work surface. This recipe does not require additional flour - as a rule, there is enough oil to prevent the dough from sticking, however, if it is more convenient for you to work on a floured surface, feel free to sprinkle it.

Carefully, trying not to damage the developed gluten, roll it out into a thin layer (about 3 mm thick). We don’t make any effort, the main task is tenderness and delicacy.

Using a glass with sharp edges, cut out round pieces.

Carefully place a small amount of poppy seed filling in the center of each circle.

We fasten the edges of the pie like a dumpling: first - opposite ones, then - from the middle to both edges. We try to pinch tightly so that the filling does not leak out during baking.

We use the same principle to make all the pies. Gently and gently collect the remaining dough into a ball, knead lightly, roll out again and cut out circles.

Place the formed pies on a baking sheet lined with baking paper or a silicone mat.

Cover with a towel and leave in a warm place to proof for 15-30 minutes. After this, grease each pie with a small amount of strong tea (coffee, sugar syrup, vegetable oil).

If desired, sprinkle with poppy seeds, nuts or just sugar.

Bake the pies in a well-heated oven for about 20 minutes at 180 degrees.

After you take out the baking sheet, you should wait 2-5 minutes, and then transfer the pies to cool completely in a wicker basket, on a metal wire rack or a wooden board - the pies will “sweat” on the baking sheet and the bottom will become wet.

About the filling for Lenten pies

About the poppy seed filling. For those who have long been lazy or simply don’t want to bother with grinding poppy seeds, modern supermarkets offer ready-made poppy seed filling. Alas, in addition to the poppy seed itself, it usually contains various by-products such as applesauce and molasses, but even this circumstance does not change the fact that the finished mass is convenient and simple. And still delicious!

If you are still categorically against store-bought filling, prepare it yourself. To do this, add a small amount of water to the poppy seeds and leave overnight. In the morning, if necessary, add a little more water and boil the poppy seeds for about 10 minutes (you can add milk instead of water). After this, drain the excess (not absorbed or evaporated) liquid and thoroughly grind the poppy seeds using a blender (worst option) or a special mortar and pestle (ideal option). During the grinding process, you need to add sugar to taste.

If your soul requires variety, Lenten (vegetarian) pies can be prepared with other fillings (the dough remains the same):
- nuts, crushed into crumbs and mixed with sugar syrup), or whole nuts;
- any dried fruits or a mixture thereof;
- dried fruits on which the uzvar was cooked (well squeezed and twisted through a meat grinder);
- candied fruits;
- frozen or fresh berries and pieces of fruit;
- any jam, jam or thick preserves;
— lean chocolate, chocolate with cherries, chocolate with nuts;
- grated pumpkin, carrots, mixed with sugar and raisins;
- lemon, twisted through a meat grinder and mixed with sugar;
- rhubarb.