Sand pie with tomatoes. Yeast pie with tomatoes Pie with tomatoes and celery in a slow cooker

Pie with green tomatoes and ketchup

• 2.5 cups flour;
• 1 glass of milk;
• 1 tbsp. spoon of sugar;
• 10 g dry yeast;
• 1 egg;
• 150 g salted green tomatoes;
• 2 onions;
• 2 tbsp. spoons of ketchup;
• 4 tbsp. spoons of butter;
• salt.

Dissolve yeast with sugar and salt in lukewarm milk. Add the egg, add flour in portions. Knead the dough, leave for 1 hour. Fry chopped onion for 10 minutes in half the oil, add finely chopped tomatoes. Roll out the dough into two layers. Lubricate one with ketchup and add the prepared filling. Cover with the second layer, pinch the edges. Bake for 45 minutes at 200°C on a baking sheet greased with the remaining oil.

Tomato pie with basil and pepper in a slow cooker

• 3 tomatoes;
• 2 teaspoons sugar;
• 1 tbsp. spoon of chopped basil;
• 170 g fresh bread crumbs;
• 60 g butter;
• pepper and salt to taste.

Grease the bottom of the multicooker with half the oil. Scald the tomatoes, peel them, cut into small pieces. Place the tomatoes in a slow cooker, add sugar and finely chopped basil. Pepper and salt. Then sprinkle with a layer of bread crumbs, spread out the pieces of remaining butter. Turn on the baking or broiling mode and cook in this mode for about 40 minutes. When serving, turn the pie over so that the tomato filling is on top.

Pie with tomatoes and bell peppers in a slow cooker

• 3 cups flour;
• 1/2 cup melted butter;
• salt;
• water.

For filling:

• 3 onions;
• 2 pods of bell pepper;
• 2 tomatoes;
• 1 dessert spoon of butter;
• pepper and salt to taste.

Make a dough from salted flour, ghee and water. Make small balls. Peel the onions and tomatoes, chop them, place them in a slow cooker. Cook in baking mode for 20 minutes. Add seeded and chopped bell peppers, pepper, salt and bake for another 20 minutes. Roll out the dough, cut into 20 cm squares, place the filling on the squares, fold and pinch the edges. Place the kuka-bureks in the slow cooker and bake for 30-40 minutes.

Pie with tomatoes and celery in a slow cooker

• 200 g flour;
• 20 g yeast;
• 2 tbsp. tablespoons of softened butter;
• 100 ml grape juice;
• 1 onion;
• 2 tbsp. spoons of vegetable oil;
• 2 stalks of petiole celery;
• 2 tomatoes;
• 2 eggs;
• 100 ml milk;
• pepper and salt.

Combine flour with 1 teaspoon of salt. Make a slide with a depression, crumble the yeast there, add sugar, pour in 100 ml of warm water and stir. After 15 minutes, add grape juice and vegetable oil and knead the dough. Leave in a warm place for 30 minutes. Fry the chopped onion in butter in baking mode for 10 minutes. Cut the celery into pieces. Peel and chop the tomatoes. Beat eggs with salt and milk. Place the dough in a multicooker pan greased with vegetable oil, fold the edges, add the prepared celery and tomatoes, and fill with the egg mixture. Cook for 1 hour on baking mode.

Mini pies with spicy filling in a bread maker

• 3 cups flour;
• 0.5 cups of melted butter;
• salt;
• water;
• 3 onions;
• 2 sweet peppers;
• 2 tomatoes;
• 1 pod of hot pepper;
• a pinch of salt;
• a pinch of black pepper;
• 3 tbsp. spoons of vegetable oil;
• 1 coffee spoon of ground red pepper;
• 2 teaspoons butter;
• 1 egg.

Pour melted butter and 50 ml of water into the bread machine bucket, add salt and flour. Start the "Dough" mode. Make balls and let them sit. Chop sweet and hot peppers, onions and tomatoes, add salt and season with ground pepper. Fry in vegetable oil, adding water, simmer and cool. Roll out the dough into a layer, cut out circles with a glass, spread out the filling, pinch the edges. Place on a baking sheet greased with butter, brush with egg and bake in the oven at 180°C.

Pie with tomatoes, zucchini and cheese in a bread machine

• 200 g flour;
• 150 g butter;
• 2 tbsp. spoons of milk;
• 1 young zucchini;
• 2 tomatoes;
• 1 onion;
• 1 tbsp. spoon of vegetable oil;
• 100 g cheese;
• salt to taste.

Pour melted butter and milk into the bread machine, add flour and a pinch of salt. Make a batch using the “Dough” program. Place the finished dough in the refrigerator for 30 minutes. Cut the zucchini into slices. Sauté chopped onion in vegetable oil. Add mashed tomatoes, salt and simmer for 3 minutes. Roll out the dough into a layer, place it in a mold, making sides along the edges. Place the tomato and onion filling on top and cover with zucchini slices. Cook for 10 minutes at 250°C. Sprinkle with grated cheese and cook for another 5 minutes.

I make savory pies much less often than sweet ones, somehow my family is not accustomed to them. But they really love pizza! I decided to make a pie that, although not similar to pizza, could well be an alternative to it. This time, the village gave me small tomatoes that are ideal for this pie.

Shortbread pie with tomatoes can be eaten on its own, or you can eat it with a salad, for example, or serve it with main courses, meat or fish.

Prepare the necessary products from the list.

Let's start preparing the pie with the dough. Sift the flour into a deep bowl, add sugar and salt. Cut the cold butter into pieces.

Grind all the ingredients into crumbs by hand.

Then add the egg, mix quickly and gather the dough into a ball. Wrap the dough in cling film and place in the refrigerator for 30 minutes.

While the dough is resting, prepare the tomatoes. They should be washed and cut into slices 5 mm thick. Cut the onion into strips and grate the cheese.

Grease a 15x25 cm mold with butter or vegetable oil. Roll out the dough and place it in the mold, leaving sides of about 2-2.5 cm.

Place grated cheese on the bottom of the pie and onion on top.

Fold the sides of the pie towards the center.

Preheat the oven to 180 degrees and bake the pie for 35-40 minutes until the dough is browned. Sprinkle the finished pie with chopped parsley.

Shortbread pie with tomatoes is ready to serve. You can cut it or break it if you wish, as you like.

Bon appetit!

1. Place butter in a saucepan, place it on the stove and melt until liquid. Then pour the whey into it and stir.

2. Add eggs there.

3. Using a whisk, mix the liquid ingredients until completely homogeneous.

4. Add sugar, a pinch of salt and yeast to the food.

5. Mix the ingredients well until the yeast is completely dissolved. Then add flour.

6. It is advisable to sift the flour through a sieve so that it is enriched with oxygen. This will make the cake more fluffy and tender.

7. Knead an elastic dough that does not stick to your hands. If necessary, add a little flour, because... it has different gluten and its quantity may vary slightly. Place it in a warm place and cover with a towel.

8. Leave the dough for 40 minutes for the yeast to start playing and rise. It should increase in size by 2-3 times. Choose a place without drafts and wind, otherwise the dough will not work.

9. Grease a baking pan with a thin layer of vegetable oil and line it with dough, forming sides. Let it sit for another 15 minutes to allow it to rise again.

10. Meanwhile, prepare the filling. Wash the tomatoes, dry and cut into rings. Grate the cheese on a coarse grater. Finely chop the basil. Peel and chop the garlic.

11. Pour sour cream into a deep container.

12. Using a mixer at high speed, beat the sour cream well.

13. Pour whipped sour cream into the risen dough.

14. Place tomatoes on top, sprinkle with basil and chopped garlic.

15. Sprinkle the food with grated cheese.

16. Send the pie to bake in an oven heated to 200°C for 40-45 minutes until golden brown. Check the readiness of the product with a wooden stick by piercing the edge of the pie where there is no filling. If it is dry, then the pie is ready, if there are pieces of dough stuck to it, continue baking.

17. Remove the finished pie from the pan. Cut into portions and serve at the table. It can be consumed both warm and chilled.

Watch also the video recipe on how to make a tomato pie.

Prepare products for the test.

Then pour milk into the flour crumbs, add egg and vinegar.

Quickly knead the dough and knead it well, it should turn out smooth and elastic. Wrap the dough in cling film and refrigerate for 1-2 hours.

Peel the garlic and pass through a press. Add chopped garlic, herbs and salt to olive oil. Mix the resulting spiced oil thoroughly.

Place the finished dough on a silicone mat or table sprinkled with flour and roll it into a circle using a rolling pin. The diameter of the circle is approximately 30 cm.

Line a baking tray with parchment paper. Transfer the dough to a baking sheet. Using a pastry brush, brush the dough with the prepared spiced oil.

Wash the tomatoes and then cut them into slices. Place the tomatoes in the middle of the dough. I laid out the tomato slices overlapping. Brush the tomato slices with the herbed oil.

Fold the edges of the dough over the filling. The dough is very elastic and holds its shape perfectly. Grate the cheese on a coarse grater. Sprinkle the tops of the tomatoes with grated cheese. Pour the remaining spiced butter over the cheese. Place the baking sheet with the pie in a preheated oven and bake at 200 degrees for about 20-25 minutes.