From the point of view of professional cooking, the use of mayonnaise in any heat treatment of dishes is unacceptable, since mayonnaise is a sauce for cold dishes. The French chef who invented mayonnaise, by order of Richelieu, would probably have eaten his cap instead of an omelet, envious of the ingenuity of Russian housewives.
Unfortunately, nobody knows who the idea of baking cold sauce and adding it to any hot dish is, but it can be said with great certainty that such an application of mayonnaise is a feature of Russian cuisine. After all, it was our ancestors who invented to wrap all the remaining food in the dough and bake them in the oven the next morning. This discovery of pies most likely appeared due to the lack of refrigerators in those immemorial times and the dominance of Slavic women, as well as because throwing away food was considered a sin. Even with the advent of refrigerators in modern housewives, homeliness and ingenuity were preserved in the genes - now everything that lies in the refrigerator gets into pies so that the good does not disappear.
After all, mayonnaise with any food, in a cold or in a hot dish, is delicious.
Pie with egg and mayonnaise - basic technological principles
Let us see from the point of view of science how mayonnaise in cakes "works". It consists of protein and vegetable oil, and what is the dough made of? The myth that mayonnaise can only be used for cold dishes is destroyed: the dough can also be prepared from cold sauce, reducing, if necessary, the total number of eggs and butter, or completely replacing these products with mayonnaise.
The same ingredient surprisingly softens, gives juiciness and tenderness to the filling for pies. But if you think carefully and remember that mayonnaise contains lemon juice or, at least, vinegar, then there is nothing to be surprised: acid softens foods, is a marinade and flavoring additive, interacting with soda, makes the dough splendid. Finally, mayonnaise contains mustard containing endorphins - the "hormones of happiness." Nothing more to add! Cooking pies with mayonnaise and mayonnaise - and that’s it!
1. Yeastless dough for half-open pie with egg and mayonnaise
Ingredients:
Milk 250 ml
Instant yeast 11 g
Eggs, canteen 3 pcs.
Sugar 75 g
Salt 12 g
Margarine 120 g
Flour 600 g
Onions 300 g
Boiled eggs 5 pcs.
Butter 100 g
Mayonnaise 180 g
Ground pepper
Boiled rice 250 g
Order of preparation:
Pour warm milk into a deep container (22-25 ° C). Add sugar and a bag of dry yeast. Sift the flour, and add part of it to the milk: the dough should turn out like a pancake. Cover the dishes with the dough with a film and place closer to the heat, wait until small bubbles appear on the surface. In the meantime, beat the margarine to a lush consistency by adding two eggs in turn. Lay the third raw egg aside to lubricate the surface of the product.
Combine the liquid parts of the dough, gradually add the remaining flour to them, knead the dough of medium density. Divide it into two parts, roll it into a ball, and then form two circles, larger and smaller in diameter. Lay a large circle in a prepared, greased form, so that the edges of the dough hang slightly over the side. On the surface of the second circle, make cross-shaped notches using kitchen scissors.
Grind the eggs for the filling. Fry the onion, chopped into small cubes, until golden brown, with the addition of butter. Combine boiled rice with fried onions and chopped eggs. Season with plenty of mayonnaise, add spices. Onions in the filling can be replaced with green or leek, which can not be fried.
Put the filling on the bottom layer of dough. Cover with a second layer. Pinch the edges around the circle. Turn on and preheat the oven to 180 ° C. Grease the risen pie with a beaten egg and bake until cooked. After again grease with an egg, hold for five minutes in a hot oven. For shine, additionally coat the surface with butter. Put the cake on a wooden surface, cover with a towel for a few minutes.
2. Fresh open pie with egg and mayonnaise
Ingredients:
Kefir 180 ml
Eggs: 2 pcs. - for the test; 1 PC. - For filling
Salt
Soda 15 g
Sugar 50 g
Flour 350-400 g
Chicken liver 300 g
Semka 70 g
Leek 150 g
Spice
Cheese, hard 200 g
Mayonnaise 100 g
Cooking method:
Beat yogurt with eggs, add a little salt, sugar and soda. Sifting flour, combine with a liquid mixture. Cover the finished dough with a napkin for 2-3 hours, so that it ripens.
Pour the cleaned and raw liver with a blender, add raw semolina, one raw egg, a couple of mayonnaise, finely chopped leek and pepper. Salt.
From the dough, form a layer of any shape, put on a baking sheet or other baking dish, with a high side. Sprinkle peas in a baking bag and place it on the dough. Bake the semi-finished product, at medium temperature, until cooked. Remove the load, pour the raw stuffing, and return the cake to the oven. When the filling is thickened, grease its surface with mayonnaise and sprinkle with grated cheese. Brown the cake and serve hot.
3. Layer cake with egg and mayonnaise
Products:
Flour 500 g
Margarine 150 g
Sour cream, homemade 120 g
Baking powder 20 g
Salt
Boiled eggs 10 pcs.
Pepper
Dill, fresh
Green onions
Mayonnaise 300 g
Cooking:
Sift the flour onto the table, add salt and baking powder. Shuffle. Chop the well-chilled hard margarine in the flour mixture until a uniform, buttery crumb is formed. Collect it in a bowl, add fat sour cream and knead the dough. Cool it.
Prepare the filling for the pie: chop finely boiled eggs, onions and dill. Salt and add pepper. Place the bowl on the table. Pour a thin mayonnaise into a separate container. Prepare a brush with which to grease the dough.
Roll out the dough with a thick rolling pin, giving it the shape of a square. The layer must be very thin. Lubricate it with mayonnaise, sprinkle with filling. Squeeze the filling lightly so that it does not crumble, roll the dough in half, roll it out thinly, grease the surface with mayonnaise and lay out a layer of filling. Repeat the operation until the filling is complete. If the dough heats up during rolling and the fat starts to separate, put it in the refrigerator, and then continue rolling again. Bake the finished cake by placing it in the oven, preheated to 180 ° C.
If everything is done correctly, you will get a very gentle and beautiful puff. Cut the pie and serve with sour cream.
4. Pie with egg and mayonnaise from cottage cheese dough
Ingredients:
Cottage cheese, fat 400 g
Butter 100 g
Premium flour 550-600 g
Salt
Egg, raw 1 pc.
Soda 25 g
Korean carrot 300 g
5 eggs
Nuts, walnuts 100 g
Mayonnaise
Salt
Garlic
Pepper
Cooking:
Rub the cottage cheese with butter through a sieve, add the egg, mix. Pour the flour mixture into the curd mass, knead the soft dough, roll it on a rectangular napkin, forming a layer with a thickness of not more than one centimeter. Cover the reservoir with the prepared filling and roll the roll. Transfer it to a baking sheet and bake in the oven for 35-40 minutes.
For the filling, combine the Korean carrots with chopped boiled eggs, nuts and mayonnaise. Add pepper and garlic to taste.
Cut the finished cake, serve hot with sour cream sauce.
5. Pancake pie with egg and mayonnaise
Ingredients:
Flour 0.5 kg
Mayonnaise 150 g
Eggs 3 pcs.
Water 100 ml
Vegetable oil 90 ml
Yeast dough 300 g
Smoked ham (or any sausage products) 500 g
Onions, passaged 300 g
Fried mushrooms 250 g
Cooking method:
From eggs, mayonnaise and flour, prepare the dough, as thin pancakes. Adjust the consistency with water, add oil so that the pancakes do not stick to the pan, fry thin pancakes.
Dice the sausage, fry with onions and mushrooms. Adjust the taste of the filling. Grease a baking sheet. Lay out pancakes, pouring each layer with filling. Roll the yeast dough into a circle so that it covers the pancake pie. Brush with beaten egg and butter. Bake until golden brown.
6. Potato pie with egg and mayonnaise
Ingredients:
Mashed potatoes
Eggs
Flour
Salt
Fried fish fillet
Bow
Cheese
Mayonnaise
Greens chopped
Cooking:
Boil the potatoes, wipe, through a sieve, salt. In mashed potatoes, add eggs and flour, mix the dough, let it stand so that it becomes viscous.
Fry the fish fillet. It is advisable to choose sea fatty fish for the filling. In the same pan where the fish was fried, fry a large amount of chopped onion, adding a little butter. Remove the skin from the fish, mash the pulp with a fork, add fried onions, finely chopped eggs, spices and mayonnaise. Add your favorite greens to the filling. Shuffle.
Grease the deep form and sprinkle with flour. Divide the dough into two parts. Line one half on the bottom of the prepared form, lay the prepared fish filling on top of it. Cover the fish with the second part of the potato dough. Lubricate the surface of the cake with a mixture of beaten egg and butter. Bake at medium temperature until smooth golden. This cake is convenient to bake in a detachable form. A very tasty dish, if served with sour cream sauce with dill, or cream sauce with lemon.
Pie with egg and mayonnaise - useful tips
Grease the finished yeast pie dough on top. The oil film prevents the formation of a dry crust and accelerates the rise, as it protects the surface from outside air, and the dough does not weather, and does not allow the carbon dioxide formed as a result of fermentation to form inside the dough.
Add sugar to the cake dough with savory filling. In addition to improving the taste of the filling, thanks to the contrast, sugar improves the appearance of baking and forms a beautiful golden crust.
After taking the cake out of the oven, put it on a wooden surface or on a wire rack. Cooling in shape, the cake becomes wet below.
Excessive amount of soda in a fresh dough leaves an unpleasant aftertaste in the finished product, the dough acquires a grayish tint. In order not to spoil the taste of the pies, it is better to put a little soda, and let the dough stand longer.
If you add soda to the dough, mix it with flour and other dry ingredients. It is not necessary to extinguish the dough with vinegar or lemon juice in a spoon: the reaction occurs immediately in the spoon, and as a result, the carbon dioxide needed to lift the dough is released before it can get into it.
If you use soda to prepare the dough, then add kefir, sour cream, or other sour-milk products to it. In this case, the dough will not have an unpleasant soda taste.
