The idea of baking pies in cupcake tins is not new and does not belong to me. I spied it in some overseas, in my opinion, English show, added some decorations from the dough and I got great 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 pies from custard shortcrust pastry should be completely prepared, never put raw ingredients in it - baking will fall apart and flow. The second important point is to make an incision on the pies so that there is a way out for steam, otherwise the hot air will make a hole for itself in the dough, and, believe me, it will be in the most inappropriate place according to the law of meanness.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 6
Cupcake Maker Ingredients
For custard shortcrust pastry:
- 150 ml of milk or cream;
- 50 g butter;
- 220 g of wheat flour;
- raw yolk for lubrication.
- 2 carrots;
- one onion head;
- 300 g of boiled chicken or any boiled meat;
- 10 quail eggs, hard boiled;
- paprika, rosemary, thyme, chili pepper.
A method of making pies in cookie cutters for cupcakes from custard shortcrust pastry
Heat to a boil in a saucepan with a thick bottom, milk, butter, add 0.5 teaspoon of salt.
In a deep bowl we put wheat flour, pour hot milk and butter. 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 turn out to prepare the filling for the pies.
Fry finely chopped onions and carrots in vegetable oil.
Mix vegetables with boiled meat or chicken.
Add seasoning fillings to the ingredients: dried thyme, paprika, finely chopped hot pepper and salt.
Add a few rosemary leaves, chopped finely. Add rosemary with care, like any spices, he loves moderation.
6 quail eggs are left whole for the filling, and 4 eggs are rubbed on a fine grater, added to the minced meat.
We roll out half of the dough on a flour dusted surface with a layer 0.5 cm thick.
Cut out the circles of the desired size with a thin glass, fill the cupcake forms with dough.
We fill the molds with the filling, put the quail egg on top.
Roll out the remaining dough with a layer of 0.5 centimeter, cut the circles again, cover the filling, pinch the edges.
We make an incision on the pies so that steam escapes from them during baking. From the rest of the dough we cut out decorations, for this you can use cookie cutters.
Stir the raw yolk with a teaspoon of cold milk, grease the surface of the pies, glue the flowers from the dough onto the yolk, and also grease them with the yolk.
We put the pans into the oven, heated to 200 degrees, we cook for 35-45 minutes until the pies become ruddy - with a beautiful golden brown crust.