Puff pastry pie with minced meat in a slow cooker. Pie in a multicooker made from puff pastry Puff pastry dishes in a multicooker

Prepare a fragrant and unique layer cake for your household in a slow cooker using this modern recipe. In modern cooking there are many fillings for puff pastry pie. For example, such pies can be filled not only with sweet filling, but also with meat, vegetable and even fish.

A layer pie in a slow cooker can be made from homemade dough. In addition, a wonderful dish can be obtained even from purchased dough. However, if the dough is purchased, then it should be defrosted first. Puff pastry has one special feature. So, this type of dough bakes much faster. Therefore, it is better to prepare the filling yourself.

Layered pie with chicken and mushrooms in a slow cooker

Ingredients:

• Puff pastry - 250 grams.
• Canned or fresh champignons - 200 grams.
• Onions - 2 pieces.
• Boiled chicken fillet - 400 grams.
• Sour cream - 200 grams.
• Spices (salt, pepper and chopped herbs) - to taste.

How to cook:

1. In a multicooker bowl, fry the prepared champignons and onions using sunflower oil. This must be done in the “Baking” mode for 10 minutes.
2. Afterwards, add chopped chicken and sour cream to the fried mushrooms. At this stage, you need to salt everything to taste. And then stir well and fry for another 5 minutes. The finished filling should be placed in a separate plate.
3. You need to cut out a circle from the puff pastry, which should be larger than the diameter of the multicooker bowl. After this, you need to place it on the bottom of the multicooker and pinch the sides. Place the filling on top of the dough in a thick and even layer.
4. Now the laid filling must be covered with a layer of dough.
5. You need to bake the cake for 60 minutes in the “Baking” mode.
6. After the pie is ready, you can decorate it with any finely chopped herbs.

Cherry layer pie in a slow cooker

Ingredients:

• Puff pastry - 250 grams.
• Cherry jam or fresh pitted cherries - 250 grams.
• Potato starch - 4 teaspoons.
• Vegetable oil.
• Powdered sugar.

How to cook:

1. Use a rolling pin to roll out the finished puff pastry into a rectangular layer.
2. Fresh cherries or from jam must be mixed with starch. Then you need to place the berries on the dough diagonally. Afterwards, the dough with berries must be rolled into an elastic roll, while the edges of the dough must be pressed.
3. The multicooker bowl needs to be greased with oil, and then the finished roll should be placed there. You need to turn on the “Keep Warm” mode for 10 minutes. This time will be enough for the dough to reach completely.
4. Then turn on the “Baking” mode. After half an hour, use spatulas to turn the cake to the other side and bake for another 30 minutes.
5. After the pie is cooked, you need to sprinkle it with sugar for decoration and taste.
   powder.

The multicooker has some design features that make preparing puff pastry in it somewhat difficult. But everything can be solved, so it’s worth talking about some dishes, the recipes for which will be presented below.

Baking puff pastry in a conventional oven is very quick; for example, a large puff pastry crust for Napoleon takes no more than 15 minutes in a preheated oven. But the oven bakes both from above and from below, and in a multicooker the heating element is only from below. For this reason, puff pastry napoleons are baked with the lid open, for 7 minutes on one side, then turn over and another seven minutes on the other side.

In addition, the cake is not very large in size. Tall, but with a small diameter. Therefore, I rarely bake Napoleon in a slow cooker.

But I will still present a recipe for ready-made puff pastry for your consideration.

For me, this is some dish that can be made in the summer during hot days. Since 11-12 cakes in the oven require 4 hours of oven operation, and with the oven constantly running, the temperature in a small kitchen rises to 28-30 degrees. After the standard preparation of this pastry, you crawl out of the kitchen on bent legs.

I either prepare puff pastry according to the recipe presented on this site in the article Napoleon Cake - simple recipes for the best delicacy, or I buy it at a local bakery. I never take frozen ready-made puff pastry, because no matter how much I tried to make something from it, it never worked out. And I really like the local stuff, made today.

What besides puff pastry do we need:

• Vegetable oil 50 gr.;
• Butter – 1 pack;
• Condensed milk – 1 can.

Now let's deal with Napoleon himself.

I divide the dough into equal small parts at once, and roll it all out at once, so that I don’t have to clean the kitchen several times later. I place the cakes on baking paper and sprinkle with flour. I cut the dough immediately using a pizza cutter, placing the multicooker bowl upside down. The bottom is a little smaller, but as the dough cooks, it rises and becomes a little smaller in diameter.

After the preparatory work, I grease the multicooker bowl with vegetable oil or line the bottom with baking paper. I heat the multicooker open for 15 minutes on the baking mode. Then I bake for 7 minutes on one side and the same on the other. I again put the cakes on a plate to cool. After the 2 cake layers have cooled, you can prepare the cream. To do this, beat the softened butter, and then pour condensed milk into it in a thin stream. Immediately coat the cooled cakes.

You need to hold the last cake layer a little longer on both sides so that it crumbles easier for sprinkling the cake. When the penultimate layer is ready, coat the sides and top with Napoleon. Finely chop the latter and sprinkle on all sides.

Then I put the cake in the refrigerator for 3-4 hours and after that you can serve it.

But baking in a slow cooker in the form of cakes from such dough is a ignoble and dreary task. There are some recipes for mince pies or baking small cakes. These types are more interesting than cakes.

Let's imagine a recipe for a covered pie using what was in the refrigerator.

This is how pizza is usually prepared, but you can also make a covered pie.

In addition to the test mass you will need:

• Boiled eggs – 2 pcs.;
• Sausage – 200 gr.;
• Boiled potatoes – 2 medium-sized pieces;
• Green onion – 1 bunch (small)
• Boiled rice – 300 gr.

To prepare, roll out the dough cake, but its diameter should be 3-4 cm larger than the diameter of the multicooker bowl. Coat the multicooker bowl with vegetable oil and place the bottom of our pie. We carefully distribute the edges along the sides.

Prepare the filling - cut the sausage, potatoes and eggs finely.

We also chop the green onions. Mix all products with rice. Then place the filling on the dough layer. Roll out another part, no more than 0.7 cm thick, and close the pie. We pinch the edges of the pie very carefully around the entire perimeter.

Set the baking mode to 25 minutes, close the lid and wait. Then, after the multicooker signal, open the lid, insert the grate for steaming and turn the entire structure over along with the bowl. Then very carefully place the pie with the top layer down and turn on the baking mode again for 15 minutes. After that, just like we turned it over, take the pie out of the multicooker and mix it on a dish.

If this recipe seems too dry, you can try adding a couple of tablespoons of mayonnaise to the filling. Then the pie in the slow cooker will become richer, but at the same time add calories to it.

There are also recipes for cakes, but like a cake, they take a lot of time, since the multicooker bowl does not hold a large number of cakes.

To prepare, you will need a ready-made piece of dough weighing 500 g, as well as cottage cheese - 360 g; sugar – 2-3 tablespoons and 1 chicken egg.

If the cottage cheese is grainy, then rub it through a sieve or beat it in a blender with sugar and egg. Then we roll out a layer of dough and coat it with filling no more than 0.5 cm thick. Then we roll the prepared layer into a roll and, using a very sharp knife, cut it into equal pieces no more than 4-5 cm.

In this case, it is better to use a pizza cutter, as it does not pull the layers along with it. We line the bottom of the multicooker bowl with parchment and place our curds at a distance of 2 cm from each other. Close the unit and set the baking mode and time to 30 minutes. After the multicooker signal, we take out the first batch and load the next one. And so on until the supplies run out.

The baked goods are tasty and low in calories; it just takes a very long time to cook them in a slow cooker, since no more than 7 roses can be placed on the bottom.

The recipes for many dishes prepared in a multicooker are distinguished by their simplicity, but this does not mean that the multicooker produces tasteless baked goods. Quite the contrary, some recipes are specifically created for this unit.

I think that these recipes, which are not very difficult to prepare, just take a lot of time, will be useful to you.

An incredibly tasty and easy-to-make option for dessert is puff pastry. They can be prepared with absolutely any filling. Let's get into the details of preparing puff pastries in a slow cooker.

We prepare products

First, you should purchase frozen puff pastry or puff pastry. Remove the sheets from the packaging and sprinkle them generously with flour. Do the same with the surface on which you will spread the dough. Now cover them with a clean towel and wait until they defrost.

After this, roll out the plates as thin as you like and cut them into squares, triangles or circles.

Now place any filling in the middle of each piece. This can be chopped fruit with sugar, cottage cheese, fried minced meat with herbs, or the simplest option - sausage and cheese. In general, put in whatever you have.

Then beat one egg well and brush the edges of the dough with it. Then glue the puffs together more tightly.

You can not roll out the dough, but immediately cut it however you like, brush it with beaten egg and sprinkle with sugar and, for example, sesame seeds.

Puff pastries in a slow cooker

Grease the bowl of the gadget with oil and place semi-finished products on the bottom in one layer. Close the lid and set the “Multi-cook” (180 degrees) or “Baking” mode. It will take 25-30 minutes to prepare the dish.

You can experiment with puff shapes and fillings as much as you like and never repeat them.

Baking from ready-made (store-bought) puff pastry always comes to the rescue of housewives - when you need to bake something quickly and without much labor. I myself often just bake pies and rolls, with any filling; mine like them made from Adyghe cheese, like khachapuri. In principle, I love the taste of puff pastry and therefore I often cook this kind of “fast food”) Also often a puff pastry pie appears on the table in a slow cooker, it’s easier to cook in it than in the oven, if you grease the bowl well with vegetable oil, then nothing will burn!

For me, when asked what to use as a filling for a puff pastry pie in a slow cooker, there is always a quick answer, what is in the refrigerator, like for pizza): vegetables, boiled cereals, cheese, some kind of meat, and you can combine everything anything, based on the preferences of family members.

Today we have a recipe - how to make a puff pastry pie in a Polaris slow cooker from rice, cabbage and mushrooms - a classic =)

Cooking time: 1 hour 20 minutes Servings: 7

Ingredients:

• puff pastry (ready) - 400g;
• rice (cereals) - 200g;
• Chinese cabbage - 200g;
• mushrooms (oyster mushrooms) - 200g;
• onion - one large head;
• salt, spices;
• vegetable oil (olive) - 4-5 tablespoons.

How to cook a covered puff pastry pie in a Polaris multicooker

While the dough is defrosting, you can cook rice in a slow cooker in the usual way - pour the washed cereal into a bowl, pour water one finger above the rice, set the “Rice” mode and cook for 20 minutes

Now you can cut Chinese cabbage, it stews much faster than white cabbage - that’s why I took it

Chop the mushrooms, I have them already boiled oyster mushrooms, raw champignons or any other then also cut and fry in a frying pan or in a slow cooker on the “Frying” mode in a couple of tablespoons of vegetable oil first, and as soon as they are almost ready, add the cabbage and onion, and salt, fry a little together - I most often stew, i.e. add some water and leave for five minutes

Mix the prepared rice and fried vegetables, be sure to taste it - add some spices or herbs, maybe fresh herbs

Thawed puff pastry (by the way, I use it not in a roll, but in layers, this is more convenient for me and it defrosts faster, especially if placed in warm water directly in a closed package) roll into a circle

Grease the bottom of the bowl with vegetable oil - without this, the puff pastry pie in the multicooker will burn and you will not be able to get it out in its entirety.

Carefully place the rolled out circle on the bottom so that the dough remains on the edges - sides - so that the filling fits and pinch it together, carefully distribute the filling on top

Roll out another smaller circle so as not to make a mistake in diameter - I choose a plate that is approximately the same size as the diameter of the bowl and apply it periodically while I roll out the dough

Place the circle over the filling and carefully pinch the edges of the puff pastry pie in the slow cooker

I turn on the “Baking” mode, after 20 minutes I take out the pie using a steaming bowl, turn it over and bake for another 15 minutes on the same mode

As soon as the puff pastry pie is ready in the slow cooker, I let it cool a little and put it on a dish, while it’s still hot, grate the cheese on top and sprinkle with seasoning.

I cut them into pieces and call everyone to dinner, although what to call - they have already come to the smell and are sitting - knocking with spoons - at the table)

Bon appetit!

Master class on how to make a puff pastry pie in a slow cooker prepared by O. Biovi

Open puff pastry pie in a slow cooker with potatoes and mushrooms

Cooking time: 1 hour Servings: 7

Another option for making puff pastry pie in a slow cooker is even simpler than the previous one.

For such cases, I even have the dough thawed in the refrigerator; it can be stored like that for a day or two. For example, I cooked fried potatoes for dinner and didn’t eat them all, I put a sheet of puff pastry from the freezer in the refrigerator and the next evening all I have to do is take everything out of the refrigerator, mix the potatoes with chopped cheese, herbs or something more substantial, throw it all on dough into the slow cooker and do your chores around the house or relax - after half an hour the puff pastry pie in the slow cooker is ready =)

In this photo recipe, I will prepare the filling fresh, from scratch, so there were no questions left, and if you still have any, ask in the comments =)

Another option is to simply coat the base of the dough sheet with ketchup, place chopped mushrooms, sausage, corn, olives, tomatoes, etc. on top, sprinkle with grated cheese and chopped herbs and also turn on the slow cooker for 30-40 minutes - voila - pizza ready in the slow cooker =)

Ingredients:

• pack of puff pastry - 200g;
• potatoes - 300g;
• carrots - 100g;
• onion - 100g;
• mushrooms - 250-300g;
• butter or vegetable oil - 30-50g;
• spices, herbs, salt.

How to cook an open puff pastry pie in a Polaris multicooker

Wash potatoes, carrots and onions, peel and cut into thin pieces

Put 20-30 grams of butter or a couple of tablespoons of vegetable oil into the multicooker bowl, throw in the chopped vegetables and turn on the “Frying” mode.

Puff pastry always makes very tasty baked goods.

Today, I want to invite you to cook with apple filling.

Despite the simplicity of their preparation, the baked goods turn out incredibly tasty, crumbly, tender and aromatic. Be sure to try it!

Puff pastry pies with apples in a slow cooker, recipe

Ingredients:

Apple (sweet and sour) – 4 pieces;

Puff pastry – 1 plate (250 grams);

Sugar – 50 grams;

Powdered sugar - to taste (for decoration);

Margarine - for greasing.

Cooking method:

You can use different varieties of apples to make puff pastries. But the pies turn out more delicious if sweet and sour varieties of apples are used. We peel the apples from the core and cut them into small cubes. It is not necessary to peel the apples.

Take a pan from the multicooker and put apples in it. You can add 40-50 ml of water there. Next, set the “Baking” mode. We set the time to the minimum. In a Panasonic multicooker it takes 25 minutes. Cook the apples in this mode until they become soft. This usually takes 5-7 minutes.

Defrost the puff pastry in the microwave. Next, roll out the dough very thinly and then cut it into strips. The length of the strips should be 10-13 cm, and the thickness 5-8 cm. One plate should yield approximately 8-10 strips.

Place the apple filling on one half of the dough strip and then sprinkle it with granulated sugar.

Cover the filling with the other half of the strip and press the ends of the dough with a fork.

Grease the multicooker pan with margarine and place the pies on it. Set the “Baking” mode for 65 minutes. Fry the pies on both sides until cooked.

When the puff pastry pies in the slow cooker become rosy and appetizing, carefully remove them and sprinkle them with powdered sugar.

This is such a beauty we have! Bon appetit!

Now you can serve them with tea or coffee! Bon appetit!!!

Multicooker model Panasonic SR-TMH181HTW. Power 670 W.