The idea to bake cakes in cupcake forms is not new and belongs not to me. I peeped it in some kind of overseas, in my opinion, English transfer, added some decorations from dough and it turned out great holiday cakes for meats filled with meat. Sweet pastries are very tasty, but meat patties are always popular, and disappear from the table much faster than their sweet counterparts.
The filling for custard shortcrust pastry should be fully prepared; never put raw ingredients into it - the baking will fall apart and will flow. The second important point is to make an incision on the patties so that there is an outlet for steam, otherwise the hot air itself will make a hole in the dough itself, and believe me, according to the law of meanness, it will be in the wrong place.
- Cooking time: 1 hour 30 minutes
- Servings: 6
Ingredients for cake pies for cupcakes
For custard shortcrust:
- 150 ml of milk or cream;
- 50 g butter;
- 220 g wheat flour;
- raw yolk for lubrication.
For the filling:
- 2 carrots;
- one onion;
- 300 g boiled chicken or any cooked meat;
- 10 hard-boiled quail eggs;
- paprika, rosemary, thyme, chili pepper.
Method of making pies in cakes for custard shortcake dough
Heat milk and butter to a boil in a thick pan and add 0.5 teaspoon salt.
In a deep bowl put the wheat flour, pour the hot milk and butter. Knead the dough. Immediately the mass is very hot, so you need to stir it with a spoon, then you can put the dough on the work surface and knead with your hands.
We remove the dough in a cold place for 30 minutes, during which time it will be possible to prepare the filling for the pies.
Fry the onion and carrots in vegetable oil.
Mix vegetables with boiled meat or chicken.
Add seasoning ingredients to the ingredients: dried thyme, paprika, finely chopped hot pepper and salt.
Add a few leaves of rosemary, chopped finely. Rosemary add with caution, like any spices, he loves moderation.
6 quail eggs are left intact for the filling, and 4 eggs are rubbed on a fine grater, add to the mince.
Roll out half the dough on a floured surface with a layer of 0.5 centimeters thick.
Cut out a thin glass circles of the desired size, fill in the dough molds for cupcakes.
Fill the molds with the filling, put the quail egg on top.
Roll out the remaining dough with a layer of 0.5 cm, cut circles again, cover the filling, pinch the edges.
We make a cut on the pies so that steam will come out of them during baking. Cut out decorations from the remnants of the dough, for this you can use forms for cookies.
Stir the raw yolk with a teaspoon of cold milk, lubricate the surface of the pies, glue dough flowers on the yolk, and lubricate them with the yolk.
We put molds with pies in an oven heated to 200 degrees, cook for 35-45 minutes, until the patties turn ruddy - with a beautiful golden brown crust.