How to prepare dough for pies using bread machine

To prepare the dough in the bread maker, you will need 250 ml milk, 50 ml oil, 1 egg, 450 g flour, 2 tablespoons sugar, 1 teaspoon salt, 1.5 teaspoon of yeast. Instead of milk you can use buttermilk, then the batter will be more "air". For the filling, take 1 jar of canned fish (mackerel) and 4 eggs.

Pour into the container of the bread machine milk, with a room temperature, crack the egg and pour in the vegetable oil. Sift the flour and pour it into a container. Add the sugar, salt, yeast. Put the container in the bread machine and install the program "Dough". The dough will be prepared an hour and a half.
Check the status of the dough in the bread maker, if it is watery, mix in 2 tablespoons of flour.
While it is kneaded, make a filling for pies. Drain the liquid from canned fish into a separate bowl. Mash fish with a fork, removing any large bones. Boil and finely chop the eggs, mix them with fish and again mash with a fork. If the filling is too crumbly, add a little liquid from canned food, again all mash and mix.

After the end of the program lay the prepared dough on a cutting Board sprinkled with flour. Turn on the oven, let it warmed up. Begin to form patties. Cut the dough into four pieces with a knife, which must first be dipped in flour. Pull out each piece with your hands and again cut into four pieces. Knead each piece into a pancake, put in the middle of the stuffing and shape the Patty. Grease a baking sheet with oil, place the patties and leave on for 20 minutes, so they rose a little bit. Then whisk the egg, brush over the top of pies, put them in the oven, preheated to 180 ° C and bake until ready. From this test, you can prepare muffins, donuts, pizza, large pies - open and closed.

Stuffing recipes for pies

Very tasty pies with a filling of cabbage. For cooking take 300 g of cabbage, 1 egg, 25 g oil, salt to taste. Finely shred the cabbage, put it in a thin layer (4 cm) in a preheated oil pan and fry until soft, stirring from time to time. Ready cabbage slightly cool. Add the chopped eggs and season with salt.
The filling of meat, offal is used in closed pies. For open pies need a filling containing a sufficient amount of moisture (Kale, apples, jams).

To make the filling from the liver, take 300 liver, 2 onions, vegetable oil, flour, salt and pepper to taste. Clean the liver from the ducts, take off her tape. Cut liver slices 1 cm thick, sprinkle with salt and fry in a skillet in oil until blood. Cool it and mince.

Separately, make the sauce: finely chop the onions, a little fry. Fry without fat flour until light brown in color, add it to the onions, pour in water or broth and cook for half an hour, stirring occasionally. Pour the prepared sauce to the liver, skipped through a meat grinder, a little stew on a slow fire and let cool.