Pies can be sculpted in absolutely any shape that you like: the usual oval or round, in the form of a triangle, pigtails or the muzzle of some animal.
The shape of the pie can be different, it depends on the dough and filling used. So products made from butter yeast dough with meat, fish, cabbage, potatoes or an apple are usually made closed, and with cottage cheese, jam or jam, they can be made open (such pies are called cheesecakes). Products made from unleavened dough are made in the form of a semicircle (chebureks) or a triangle (samsa).
How to make closed cakes
To form pies from yeast dough, tear off small pieces from it and roll into balls, which in turn roll out with a rolling pin into round cakes. Place the filling in the center of each mug. Its amount depends on your preference and the size of the cake. Lift the edges up and pinch tightly. The seam should be exactly in the middle.
Belyashi, pies with minced meat, are traditionally baked round. Place one tablespoon of raw minced meat in the center of a small yeast dough flatbread. Lift the edges of the juicy, gather them all together in the middle and pinch, forming a circle with a small hole in the middle.
Modeling of open pies
Make open pastry pies as follows. Roll a not very thin layer out of a piece of dough. Press in the middle of the cake with the bottom of the glass. Put the curd filling, jam or jam into the resulting hole.
To prevent the berry filling from flowing out of the pie, mix it with a little flour
Rastegai is another of the options for open pies. For them, they also make a cake, in the middle of which they put minced meat from mushrooms, cabbage, rice, fish, and so on. To form a pie, lift the edges of the cake at two opposite ends and pinch, but leave a gap in the middle.
Braided pies, pies and cheesecakes should only be baked in the oven, since the filling will disintegrate during frying.
You can make pies in the original shape, for example, in the form of a braid. To do this, roll out a rectangular cake. Place the filling in the middle along the entire length. Along the edges of it, cut the dough in parallel strips, a little short of the minced meat. Now you can start braiding. First place the first strip on the right side of the minced meat, then the strip on the left, then lift the strip of dough on the right again and place it on the filling so that it is slightly on the previous one. Continue to stack the strips in this order until the end.