Once Moosie asked me to cook an English pie. I readily responded. And I cooked. , yeah. Yummy. But not that. So when Moosie again asked me to cook him an English pie, I readily responded. And, it seems, she cooked something wrong again :))) after all, there is some kind of English kidney pie, right? for some reason, it seems to me that Losik is asking for him ... But I categorically cook something else :)

Oh, in general, everything is very complicated with this English pie ... yesterday and today I sit, read recipes, try to find the truth, but the longer I sit, the more confused :) In Russian Nete, English pie is increasingly made with puff pastry, in English - with Hot water crust pastry. Either they put minced meat in it, then small pieces. Either they prepare the filling in advance, then they put it raw. Either only pork is used, or together with beef, or even only beef. In general, I decided that it was enough to think and toil, it was time to do the deed.

I made a pork meat pie

We will need (for 3 servings):
For test:
225 g flour
40 ml water
40 ml milk
oil (and preferably fat) - 75 g
a pinch of salt
1 yolk
Energy value (with butter): 295.8 kcal per 100g

For filling:
pork (shoulder or neck) - 400g - chop into minced meat
1 large onion or several shallots
salt, pepper, thyme, other spices and herbs
Energy value: 239 kcal per 100g

Yolk for brushing
-And also, for greater approximation to the original, we need a strong broth, such that it freezes in jelly.

Energy value of meat pie: 259.38 kcal per 100 g

***
Prepare the dough: sift the flour, add salt, yolk. We do not interfere with anything, we throw a little flour on the yolk.

Pour water, milk, oil into a saucepan. Put on fire, bring to a boil. Immediately pour the liquid into the flour, knead thoroughly with a wooden spatula. When the dough has cooled slightly, knead with your hands. Cover with foil, set aside for an hour.

Fry finely chopped onion in vegetable oil until translucent. Cool, mix with minced meat. Add herbs and spices.

We divide the dough into 3 parts larger and one smaller, immediately cover them with a film, leaving ourselves only the part with which we work.

On a floured surface, roll out the dough ... and here we have several ways:
1. you can bake a cake in ramekins (I had a small cast-iron cocotte maker). To do this, cut out a circle with a diameter from the bottom of the cocotte maker. Lubricate the cocotte itself from the inside with oil and sprinkle with flour. We put a circle on the bottom, grease its edges with yolk. We cut out a strip from the dough, the width corresponding to the height of the cocotte maker (slightly wider), lay it out along the inner diameter of the cocotte maker, smooth the bottom edge, gluing it to the bottom. We lay out the filling, ram it tightly.
We cut a piece from a small part of the dough, roll out a pancake cover from it - the pancake should completely cover the filling from above. In the center we cut a small hole - about 5 mm in diameter (I just cut it out with a funnel). We put the pancake on the filling, grease the edges with yolk, pinch in a circle, gluing the wall and top.
2. take a glass or other small-diameter vessel, sprinkle with flour from the outside. We put a glass in the center of the rolled pancake and cut off the pancake with a margin of about 4 cm - these will be the walls. We turn the glass upside down, the pancake from the dough lies on it, we squeeze the dough around the glass. Carefully remove the glass, we are left with a "bowl" of dough. The walls can be quite soft and fall off - it's okay, when there is a filling inside, the walls will be fixed. We lay out the filling, ram it tightly.
We cut off a piece from a small part of the dough, roll out a pancake cover from it - the pancake should completely cover the filling from above. In the center we cut a small hole - about 5 mm in diameter. We put the pancake on the filling, grease the edges with yolk, pinch in a circle, gluing the "bowl" and the top.

We put in the oven preheated to 180 degrees for 50-60 minutes.
20 minutes before the end, we take out the pies, grease the top and walls with yolk, return to the oven.

Ideally, when the cake has cooled, you need to pour strong broth into the hole in the lid, and then put the pies in the refrigerator. So a layer of jelly will appear between the dough and the meat.

Although I am not a fan of pies and pastries in general, this pie is pleasant in itself. It is good both hot and cold. Only now, next time, half of the mass of meat will be minced meat for me, here.

Ingredients:

• puff pastry - 250 g
• chicken fillet - 700 g
• egg - 3 pcs.
• carrots - 1 pc.
• onion - 2 pcs.
• garlic - 1 clove
• dill - 1 bunch
• vegetable oil - 2-3 tbsp. l.

Defrost puff pastry at room temperature. Clean vegetables. Boil two eggs, leave one raw for minced meat (protein), and for lubricating the dough - the yolk.
Cut the onions and carrots not too finely, send them to a preheated pan to fry until soft. Use refined oil, add a pinch of salt.
Turn the chicken fillet into minced meat, this can be done in any convenient way, use a meat grinder or chopper. Salt.
Add fried vegetables, finely chopped garlic, dill, ground black pepper, Provence herbs, egg white to minced chicken. If the minced meat is dry, then drive a whole egg into it. Mix well.

Stir the minced meat very carefully so that it becomes viscous and uniform.
Line a baking sheet with parchment paper and place a glass in the center. With a tablespoon, spread the minced meat tightly around the glass. With wet hands, shape the cake nicely.

Cut boiled eggs into halves. Press them into the dough well.
Cut the puff pastry into strips, each of which is decorated with a Christmas tree or a zigzag.
Decorate the cake with strips of dough, it sticks well and keeps well. Squeeze flowers from the remaining dough with a cookie cutter. Decorate the cake with flowers. Lubricate the dough with yolk, send the cake to the oven for 40 minutes, temperature - 180-190º C.

Cool the finished cake a little. Remove from paper. Liquid accumulates in the center during the baking process, this is chicken broth, you can simply drain it and then pour it over the pie. Cut the pie into slices and serve warm.

Pie with chicken and mushrooms

Recipe from Chef Vasily Emelianenko

Ingredients:

• chicken thigh fillet
• mushrooms
• puff pastry
• onion
• greens to taste

Pound boiled eggs until smooth. Then we take a clove of garlic, finely chop it, add it to the mass with the egg and mix. Cut the thigh fillet into small pieces, send to the pan. Fry in butter, at the highest temperature. Let the chicken fry, do not immediately turn it over. Add a mixture of four peppers and salt to taste. After the chicken has browned, turn it over. Cut the onion into small slices and send to the pan. We fry at the highest temperature so that all the liquid evaporates from the chicken. Add mushrooms to chicken. You need to cut them as large as possible for a more concentrated taste. Mushrooms, chicken and onions should be fried until all the juice has evaporated. Then we add a little greenery to the minced meat itself at your discretion, it can be cilantro, basil or dill. and add the egg mixture to this. Mix all the stuffing.

Let's go to the test

Spread the puff pastry on the flour, roll and begin to roll out in length. We take sprigs of dill and spread them on one half of the dough, close the second part, so that the dill remains inside. Let's roll further. Lubricate the dough with an egg. You can miss either only on the edge, or around the entire perimeter. We spread the filling along the dough and close it so that we get a sausage. Then lay out on parchment seam down, fold into a snail and grease with an egg to get a crust. Add some sesame seeds for taste and beauty. Then put it all on a baking sheet and send it to the oven. Bake for 25 minutes at 190 degrees.

pumpkin pie

- excellent dietary pastries that will not leave a trace of the autumn blues
Calorie content 102 kcal per 100 g

Ingredients:

● 400 g pumpkin, diced
● 4 eggs
● 80 g semolina
● cinnamon
● orange peel 1 tsp.

Pour the pumpkin with water so that it completely covers all the pieces and boil under the lid until softened. Grind with a blender to a puree state. Put back on the fire (the smallest one) and while stirring the mass, beat in one egg at a time, and then pour semolina fried in a dry frying pan in small portions to a soft creamy color. Cook for about 5 minutes. Add cinnamon and orange zest. Pour the thickened mass into a mold lightly sprinkled with ground oatmeal and bake in the oven at a temperature of 180 degrees until cooked (about 20 minutes). Cool the pie completely and only then remove it from the mold, if desired, grease the top with natural yogurt.

Salmon in dough

Inspirational recipe from Jamie Oliver

Fish pie is a very common dish that is available in the arsenal of national cuisines of various countries. In this recipe, the palm is given to salmon - a fish with a rich vitamin composition. Together with tender young spinach and watercress, a very harmonious friendly company is obtained, thanks to which this dish can claim to be the main dish.

Ingredients:

• Olive oil
• Shallots 2 pcs, finely chopped
• Butter - 1 piece
• Young spinach 100 g, coarsely chopped
• Parsley - 1 bunch, chopped
• Watercress 200 g, half chopped
• Lemon zest 1-2 pcs.
• Juice of 1-2 lemons
• Grate nutmeg
• Sour cream 200 g
• Salmon 500 g fillet (thick piece without skin)
• Puff pastry 500 g
• 1 egg, shake

Preheat the oven to 200°C. Line a large baking sheet with parchment and lightly brush the parchment with olive oil.

Prepare the filling. Sauté shallots in a mixture of butter and olive oil over low heat for 10 minutes, until soft, without browning.

Add spinach, parsley, chopped watercress, zest and juice of one lemon. Salt to taste and add a pinch of grated nutmeg.

Heat for 3-5 minutes, then stir in 1 tbsp. l. sour cream. Transfer to a sieve, place it over a bowl and squeeze out excess liquid (do not discard). Cool the greens.

For the sauce, grind the remaining watercress with sour cream and squeezed juice from the stewed greens in a food processor. Salt and add some more lemon juice to taste. Pour the sauce into a bowl and refrigerate.

Cut the fish fillet lengthwise so that it can be opened like a book. Pour the cooled filling into the slit.

Cut the dough in half and roll out both parts into layers about a coin thick and about 2 cm wider than the fillet. Lay one layer on the prepared baking sheet and place the fish in the center. Lightly brush the edges of the dough with water and cover the fish with the second layer of dough.

Run your fingers all over the piece of fish, flattening the dough to release the air. Pinch the edges with a fork. Make slits in the top with a knife and brush the pastry with the egg.

Bake for 20-25 minutes until the dough is crispy. Serve with sour cream sauce. Green salad and new potatoes are also suitable for garnish.

turkish pide

Ingredients for 4 servings:
for the test:

• Wheat flour 250 g
• Eggs 3 pcs.
• Natural yogurt 1.5 tbsp. l.
• Vegetable oil 0.5 tbsp. l.
• Sugar 1 tsp
• Salt 1 pinch
• Warm purified water 0.5 tbsp.
• Dry yeast 10 g

For filling:

• Minced meat 400 g
• Bulgarian pepper 2 pcs.
• Hot red pepper 0.5 pcs.
• Onion medium 1 pc.
• Garlic 4 cloves
• Tomato 1 pc.
• Tomato paste 40 g
• Salt 2 pinches
• Ground black pepper 0.5 pinch
• Paprika 1 pinch

We start kneading the dough. We combine in a bowl 1 egg, yogurt, warm water, yeast, granulated sugar, salt and vegetable oil. Instead of yogurt, by the way, you can use sour cream. The main thing is that it be thicker.
Mix the listed ingredients with a whisk until a homogeneous mixture is formed.
Pour the flour in portions and immediately mix everything thoroughly.
When all the flour is added, you can knead the dough with your hands. We perform this procedure actively, for about 6-8 minutes. We leave the finished dough for proofing in a warm place for 30-40 minutes, covering the bowl with a towel or plastic wrap.
Now let's start preparing the filling for our pide. We cut the bell pepper into small cubes (it is better to take a different color), and hot pepper into thin strips. Before cutting a hot pepper, I recommend trying a small piece of it to determine the sharpness and, accordingly, the amount of this vegetable in the filling.
Finely chop garlic and onion.
We start by frying the onion in vegetable oil until soft. Add some spices right away.
Next, add the mince. We crush it with a fork. Simmer until half cooked.
Add bell peppers and hot peppers to minced meat and onions. Mix the filling and simmer for 3-4 minutes.
In the meantime, scald the tomato with boiling water and remove the skin from it. Finely chop the vegetable.
Add tomato, garlic, tomato paste, black pepper and paprika to the prepared filling.
Mix everything in the pan well. If the filling does not give enough juice to stew, add some water to it. We prepare the meat filling for baking until the excess liquid has evaporated. Salt to taste at the end of cooking.
It's time to work on the test again. We take it out of the bowl and divide it into four equal parts. We roll each into an oval, about 30-40 cm long and 20 cm wide.
The resulting cakes are immediately laid out on a baking sheet lined with parchment. Spread a few tablespoons of meat filling on top, leaving 2-3 centimeters uncovered from the edge of the dough.
We wrap the edges on the filling, pressing them tightly. We pinch the ends of the resulting “boat” well. Brush the surface of the dough with beaten egg.
We send the pide to the oven, which we preheat to 250ºС, for 10-15 minutes.
As soon as the dough begins to blush, take out the pide and pour over the rest of the beaten egg. As a result, we use one egg to prepare the dough, and two more to coat and fill the pide.

Filling with an egg can be done at the initial stage, when the pide has not yet been in the oven. If you want the pide to be even juicier, swap out the egg filling for a sprinkling of some tangy cheese.
We send the pastry back to the oven for another 10 minutes. Pide ready!
It is best to eat such pastries, of course, hot, seasoning with hot sauce to your taste.

Pie Wreath with Bacon, Eggs and Cheese

A delicious and quick pie looks very impressive on the table. The filling can be any - everything that is in the refrigerator.

Ingredients:

• Unleavened puff pastry - 500 g
• Bacon - 150 g
• Hard cheese - 100 g
• Boiled eggs - 2 pcs.
• Fresh herbs - to taste
• Sesame - to taste

Defrost the dough, roll out a little. Cut out 8 (or more) even triangles. Arrange them in a circle close to each other.
Lay the bacon slices on the dough. Grate the cheese and put half in a circle.
Put boiled and finely chopped eggs on top of the cheese, cover with the remaining cheese.
Close the edges inward, pinch each tip well.
Brush the cake with beaten yolk, add a little milk, sprinkle with sesame seeds and bake in a preheated oven at 180-190°C for about 25-30 minutes until golden brown. And it is convenient to cut such a cake into portioned pieces.

Onion pie with potatoes

An excellent appetizer pie for white wine.

Ingredients:

• Onion - 450 g
• Shortbread dough - 200 g
• Potato - 175 g
• Fatty cream - 100 ml
• Parmesan cheese grated- 2 tablespoons
• Olive oil - 3 tablespoons
• Mustard grainy- 2 tablespoons
• Egg - 1 piece
• Thyme - 1 tablespoon

Chop the onion. Cut potatoes into circles, boil. Cut thyme leaves.

Heat the oil in a saucepan and sauté the onion over low heat until soft, stirring occasionally.

Preheat oven to 200°C. In a rectangular baking dish, lay out the dough base for the pie with sides. Prick with a fork, line with baking paper, add dry beans and place in the oven for 12-15 minutes. Remove the beans and paper, put the form with the dough back in the oven so that the dough is baked. Cool down.

Reduce temperature to 150°C. Spread the base for the pie with mustard, put onions and potatoes on top (in the center in the form of scales).

Whisk the egg, cream, thyme and 1 tbsp. l. parmesan, pour the mixture over the filling in a mold, sprinkle with the remaining parmesan and bake until tender.

Rye pie with pumpkin, chicken and pine nuts

Ingredients:

• milk 180 ml
• water 70 ml
• fresh yeast 20 g
• wheat flour 200 g
• sugar 50 g
• rye flour 400 g
• salt 10 g
• egg 2 pcs.
• butter 50-70 g

For filling:

• onion
• Champignon
• fresh pumpkin
• pine nuts
• hen
• grated cheese
• nutmeg.

Dough:

Mix warm milk with water and fresh yeast. Separately measure and sift wheat flour, mix with sugar. Combine milk with yeast and flour and mix the dough well, cover with a towel and put in a dark, warm place for about 1 hour.
Take out the dough and add rye flour, salt, eggs and butter at room temperature to it. Mix everything well, adding a little flour if necessary. Cover again with a towel and put in a warm dark place for 1 hour. During this time, the dough should be kneaded a couple of times.

Filling:

Fry onions in butter, add champignons, fresh pumpkin, pine nuts. Then add chicken (fresh or boiled in advance). Salt, pepper to taste. Pour in the cream. Optionally, you can add: grated cheese (ideally, grated mozzarella cheese for pizza) and nutmeg.

Roll out the dough, fill with filling, grease the pie with egg or milk.

Bake the shaped cake in a preheated oven for 180 g until cooked (average 30 minutes). Remove, brush with butter and let rest for 5 minutes. on a wooden surface, covered with a towel.

English pork pie

"Melton Mowbray Pork Pie" is the official name for Britain's most famous classic meat pie. Melton Mowbray is the town in Leicestershire where this famous pie was invented.

Ingredients for a 15 cm cake:

filling:

• 500 g pork shoulder or loin without skin, meat cut into 1 cm cubes
• 400 ml brine
• 100 g chopped pork belly or minced pork
• 100 g smoked bacon, finely chopped
• 2 tbsp. l. fresh sage, finely chopped
• 2 tbsp. l. fresh thyme leaves, finely chopped
• 1 tsp without the top (or less) of freshly ground black pepper
• ½ tsp ground cloves
• ½ tsp ground nutmeg (or nutmeg)
• ½ tsp salt

dough:

• 25g butter, diced + extra for greasing the pan
• 75 g rendered lard (lard)
• 100 ml water
• 225 g sifted flour
• 1 tsp salt
• 1 egg + 1 egg for greasing the pie

sauce:

• 125 ml cider
• 125 ml pork stock
• 6 g sheet gelatin

Place the pork cubes in a bowl and pour over the brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and pat dry on a kitchen towel.

To prepare the dough, put butter and lard in a small saucepan, pour in water. Heat until butter and lard are melted, but do not bring to a boil.

In a bowl, combine flour and salt, add the egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is homogeneous and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour.

In a large bowl, combine the washed and patted pork cubes, minced meat or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while.

Preheat oven to 180°C. Lightly grease a 15cm removable bottom baking dish with butter. Remove the dough from the refrigerator and cut off a quarter of it - from this piece we will make the top of the pie. Roll out the larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Put the cake on the bottom of the baking dish, gently press the dough to the bottom and walls of the form, leave the excess around the edges free. Put the stuffing in the form, pressing the meat tightly.

Roll the reserved quarter of the dough into a flat cake, put it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, connect with the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the cake in the oven and bake for 25 minutes at 180°C. Then lower the temperature to 160°C and bake for another 45 minutes.

Take the cake out of the oven and remove from the mold. Using a pastry brush, brush it on all sides with a raw egg and return to the oven for another 20 minutes - the crust should turn golden. Cool the finished cake on a baking rack.

Combine cider and pork stock in a small saucepan, bring to a boil over medium heat, let half of the liquid boil away, then remove from heat. Soak the gelatine sheets in a little cold water for 3 minutes, beat until smooth, add to the cider and pork broth mixture and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour.

Make sure the cake is at room temperature before serving. Offer mustard and pickled cucumbers to it.

Potato pie with mozzarella and salami

Ingredients:

• 600 g large waxy potatoes
• 50 g melted unsalted butter
• 12 layers of unleavened phyllo puff pastry
• 2 tbsp. l. parsley, coarsely chopped
• 100 g salami, thinly sliced
• 1 buffalo mozzarella ball, thinly sliced
• 5 eggs, hard boiled and finely chopped
• 100 ml sour cream
• salt and freshly ground black pepper

Boil potatoes with skins in boiling salted water until almost done, leave to dry and cool. Peel the potatoes and cut into slices 5 mm thick. Set aside.

Preheat oven to 200°C. Grease a pie tin with a little melted butter. Place a sheet of phyllo pastry in the pan so that it extends beyond the edges of the mold, brush with melted butter. Lay another layer of filo pastry, brush with oil. Repeat this until you have laid out all the layers of dough.

Salt and pepper boiled potatoes to taste. Spread half of the portion overlapping on the bottom of the mold. Top with half of the chopped parsley, then top with half of the salami, also overlapping, and a layer of half of the mozzarella. Sprinkle the cheese with finely chopped eggs. Put sour cream on top, sprinkle with 1 tsp. water. Top with another layer of salami, then mozzarella, sprinkle with remaining parsley, and top with potatoes as a final layer. Salt and pepper to taste.

Cover the filling with the dough that protruded from the edges of the mold and brush with the remaining melted butter.

French classic Quiche Lauren

French open quiche is one of the few dishes that can be eaten both cold and hot. It "will come to court" during breakfast, lunch, and dinner. They can be happy to feast at home during family feasts and gatherings, or you can take this pie with you for a picnic.

The history of quiche dates back to the 16th century, its inventors are residents of the French province of Lorraine. From there came the name of the classic open pie - quiche Loren (the French name for this province is Lorraine, German Lothringen).

What is Classic French Quiche? This is an open pie made from chopped dough, saturated with butter, and therefore crumbly and slightly salty. The basis for the quiche filling is heavy cream, eggs and cheese.

To date, there are many options for preparing quiche - classic with smoked brisket, with onions, herbs, vegetables, mushrooms, fish, and even ... with berries!

Ingredients:

• 250 g sifted flour
• a pinch of salt
• 125g chilled butter, coarsely grated
• 1 chilled egg
• 3 art. spoons of ice water

For filling:

• 250 g smoked brisket
• 200 ml heavy cream
• 4 eggs
• 150 g grated Gruyère cheese
• Salt, freshly ground black pepper to taste
• A pinch of grated nutmeg

For the dough: mix flour with salt, add butter flakes, egg, water and salt (you can use a food processor with a knife attachment). Roll into a ball, wrap in cling film and refrigerate for 1 hour.

For the filling: cut the brisket into small strips, fry.

Mix cream, 2/3 grated cheese, lightly beaten eggs. Season with salt, pepper and nutmeg. Put the brisket into the egg-butter mixture.

Preheat the oven to a temperature of 190 C. Roll out the dough, put it in a mold with sides, make punctures with a fork. Bake 15 minutes.

Remove the cake, put the filling on it, sprinkle the remaining cheese on top and bake for another 30 minutes.

Italian style quiche with tomatoes, basil and cheese

Ingredients:

• 300 g flour
• 150 g chilled butter, coarsely grated
• 1 egg
• 8 tbsp ice water
• a pinch of salt

For filling:

• 300 g cherry tomatoes
• 300 ml heavy cream
• 2 chilled eggs
• Bunch of green basil
• 50 g grated Parmesan cheese
• A little olive oil
• Salt, pepper to taste

For the dough: mix butter with sifted flour, water and lightly beaten egg, add salt. Roll into a ball, wrap in cling film and refrigerate for 1 hour.

Preheat the oven to a temperature of 180 degrees C. Roll out the dough, put it in a round shape with sides, prick with a fork.

Cut the tomatoes in half, put in another refractory dish, salt, pepper, drizzle with oil. Bake at the same time with the cake for 25 minutes.

While the cake and tomatoes are baking, make the filling: mix beaten eggs and cream, salt, add chopped basil.

Sprinkle the cake with half of the parmesan, lay out the tomatoes, pour over the egg-cream mixture, sprinkle again with the remaining cheese. Bake 20-25 minutes.

Serve the pie with fresh basil leaves.

Tatar ZUR BELISH

Zur belish translated from Tatar means “big pie”, they can feed a large company tasty and satisfying.
This is a high pie, its filling can be beef, poultry, offal in combination with potatoes, pumpkin, cereals, cabbage.
Usually, zur belish is prepared on holidays for dear guests or on weekends for relatives and friends.

Ingredients:

fresh dough:

• Sour cream - 200 g
• Kefir (yogurt) - 150 g
• Egg - 1 pc.
• Vegetable oil - 1 tbsp.
• Butter - 150 g
• Salt - 0.5 tsp
• Tea soda - 1 tsp
• Flour - 700 g

For filling:

• Meat with fat (beef + lamb + goose meat, you can take just one type of meat) - 1.5 kg
• Potato - 1.5 kg
• Onion - 2 pcs. (large)
• Salt - 0.5 tbsp.,
• Ground black pepper - to taste
• Broth for pouring into the pie - 1 cup
  (beef or chicken, if there is no broth - fill in the recipe).

For test:

In a cup, mix sour cream, kefir, egg, vegetable oil, melted butter at room temperature, salt. Quench the tea soda with vinegar and add to the cup. Add flour, knead the dough. Cover the dough with a kitchen towel and leave to "rest" while we prepare the filling.

For the filling: Cut the meat into small cubes, approximately 2 cm wide.
Cut the potatoes into cubes 1.5-2 cm wide, I cut them in a food processor.
Finely chop the onion. In a bowl, mix meat, onion, potatoes, salt and pepper to taste.

Bouillon:

Pour 300 ml into a small saucepan. water, add 50 g butter, 1/3 tsp. salt, bring everything to a boil. Boil for a couple of minutes - and our broth for pouring is ready.

Wrap a thick cast-iron pan on the outside with a towel so that the edges of the dough do not tear.
Knead the dough again with your hands and divide in proportions of 1 to 3.
Most of it will go to the bottom. From the smaller part we separate a small piece, the size of a pea, this will be our “navel” (“candek”), which will close the hole for pouring the broth. Divide the remaining piece into 2 parts - this will be the “lid” of the pie and decoration, but you can do without decoration and just make one cover.

We roll out most of the dough so that its edges hang from the pan by 5-6 cm. Put the prepared filling into the pan on the rolled out dough.
Bring the edges of the dough up and pinch.

Roll out a piece of dough for the “lid”, cover the pie and pinch with the side edges of the dough.

Roll out a piece of dough for decoration, the same size as the "lid", make beam-shaped cuts, as shown in the photo, put on the "lid", pinch the edges, and pinch the cuts in pairs.
In the middle of the pie, make a hole the size of a coin and cover it with a “navel”, then we will pour the broth into this hole.
Lubricate the pie with melted butter and bake in an already heated oven to 200 degrees C for 2-2.5 hours.

An hour and a half after baking, we take out our pie, open the “navel” and pour 1 glass of broth into it (maybe a little less or more, it all depends on the presence of juice in the pie), close the “navel” and send it back to the oven.

If the top of the pie is already browned enough, and there is still a lot of time before it is completely cooked, you need to take baking paper, crumple it, wet it with cold water, wring it out a little and cover the top of the pie with it. This method will save the cake from burning the dough.

Open the lid, try the meat and potatoes for readiness, if ready - serve immediately, if not - bake further.

Serve immediately hot, in the same form where it was baked. We cut the lid of the pie in a circle, and put a piece of dough and potatoes with meat on each plate, and then we cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with the filling. It is so established that each guest should try the lid, the filling, and the bottom of the pie.

Finnish fish pie kalakukko

Calacucco(fin. kalakukko) - Finnish national fish pie with lard, baked in rye dough. Outwardly, it resembles a large piece of rye bread. Contrary to the popular misunderstanding of the name “kalakukko” (allegedly the name of the pie comes from the Finnish words “kala” (fish) and “kukko” (rooster)), there is nothing unusual in the name, since “kukko” takes its origin in the Karelian language and means "pie".

Ingredients:

• 1 kg salmon fillet
• 200 g rye flour
• 200 g wheat flour
• 1.5 st. l. butter + for greasing
• 200 g fat fat
• 2 onions
• 1 egg
• 40 ml cream with 9% fat
• salt pepper

Sift the rye and wheat flour into a bowl. Add a pinch of salt, pour 1 cup of boiled water at room temperature. Mix. Add softened butter and knead into a smooth dough. Mash it into a disc, wrap in cling film and place in the refrigerator for 30 minutes.

Salo cut into cubes. Peel the onion and chop coarsely. Heat a frying pan and fry the lard over medium heat, 8-10 minutes. Add onion, increase heat and cook, stirring, 6 minutes. Remove from fire.

Wash the fish, cut into pieces and pass through a meat grinder along with fried lard and onions. Add cream, salt and pepper to the resulting filling. Mix.

Roll out half of the dough into a layer about 1 cm thick. Cut out a large circle from it.

Place the circle on a baking sheet covered with parchment, lay out the filling. Roll out the remaining dough into a circle slightly larger than the first. Cover the filling with it and pinch the edges.

From the rest of the dough, cut out small stars or leaves and flowers. Decorate the cake with them, grease the surface with a lightly beaten egg and place in an oven preheated to 250 ° C for 15 minutes. Reduce the oven temperature to 140°C and cook for 2.5–3 hours, periodically brushing the cake with oil.

Belgian onion pie

This pie is called Flamiche in Belgium. As always, each town prides itself on its own take on the recipe, but here we are with the classic rustic flemish.

Ingredients:

• 1 kg yeast dough
• 3-4 large onions
• 1 kg semi-hard cheese (Belgian boulette cheese is classically used)
• 0.5 kg butter
• two dozen eggs
• Salt, ground black pepper

Roll out the dough into a thin layer and place on a fireproof baking sheet.

We cut the cheese into flat pieces, cut the onion into rings and half rings, and chop the butter into large pieces.

Spread the onion, cheese and butter over the entire surface of the dough.

Whisk the eggs with salt and black pepper and coat the dough.

Bake in the oven at a temperature of up to 220 degrees for about 20 minutes (you may have to cover with foil).

As a rule, the pie is eaten hot and washed down with red wine.

Polish meat pie

Such a pie is usually prepared for Saturday gatherings with friends or for the arrival of guests. Most of it is the filling, which consists of several ingredients. And the main ingredient of the filling, of course, is Krakow sausage.!

• Sausage (Krakow or hunting sausages) - 250 g
• Beans (boiled, Blanche - white small) - 150 g
• Hard cheese - 100 g
• Olives - 100 g
• Greens - 3-5 branches
• Salt to taste
• Black pepper to taste

Boil one package of beans in advance, following the instructions on the package. Soak for 4 hours, and then cook until cooked for about 1.5 hours. When boiled, it is perfectly stored in the refrigerator. Thus, it is convenient to use during the week for several dishes.

Cut cheese and sausage into small cubes. Greens and olives - finely chopped.

Mix all the ingredients of the filling, salt and pepper to taste.
Now let's get to the dough. Beat eggs, mayonnaise and sour cream with a whisk. Do not neglect mayonnaise, because without it the dough will be denser and heavier.

Add the sifted flour mixed with soda and knead the dough. It should be sticky and have the consistency of thick honey.

Add the filling to the dough and knead until smooth.

The Poles prepare this cake in a large rectangular shape. You can take a bread pan (11x21 cm). Lubricate it with vegetable oil and sprinkle with flour. Put the resulting mass into a mold.

Bake 40-50 min. in an oven preheated to 180 degrees for about 60 minutes. Readiness to check with a wooden skewer.

Kulebyaka in the old fashioned way

The name of this pie can often be found in the works of many Russian writers of the 19th century. Here, for example, what kind of kulebyaka was ordered by the gourmet Pyotr Petrovich Petukh in N.V. Gogol's story “Dead Souls”: “Yes, make the kulebyaka into four corners, put sturgeon cheeks and screech in one corner, put buckwheat porridge in the other, yes mushrooms with onions, and sweet milk, and brains, and you know that sort of thing there ... Yes, so that on one side, you know, it would blush, and on the other let it go easier. Yes, from the bottom, you know, bake it so that it crumbles, so that it gets through, you know, with juice, so that you don’t hear it in your mouth - like the snow has melted.

Ingredients:

dough for pie:
flour 320 g
milk 120 ml
egg 1 pc.
fresh yeast 20 g
butter 60 g
salt 0.5 tsp
sugar 1 tbsp. l.

first mince:
boiled rice 0.5 cup
dill and parsley 1 tbsp. l.
butter 10 g

second mince:
pike fillet 400 g
olive oil 2 tbsp. l.
onion 1 pc.

salmon fillet 150 g
olive oil 0.5 tbsp. l.
egg 2 pcs.

Prepare dough for kulebyaki. Dissolve the yeast in warm milk, add sugar, salt and 30 g of flour from the total volume. Mix, let go.
When the dough has doubled in size, add the melted butter and egg.
Pour flour, knead soft dough, cover, let rise twice.

Prepare minced meat from pike. Lightly sauté it in olive oil with fried onions. Saute the salmon (until the color changes).

Mix rice with butter and herbs. Finely chop the eggs.

The dough has risen. Divide it into two unequal parts. Roll out the smaller one into an oval shape.

Lay out the rice filling, leaving the edges free. Put minced pike on rice.

The next layer is chopped eggs. Put salmon slices on them.

Roll out the second part of the dough into a larger oval. Cover the kulebyaka, pinch the edges. The top cake is best placed over the edge of the bottom cake. I did the opposite, and when raising the dough, the kulebyaka turned around a little.

Decorate the kulebyaka with details from the dough, grease with yolk, let it rest for 10-15 minutes.

Bake pie at 200 degrees C for 15-20 minutes.

Russian kurnik

Kurnik was traditionally baked for the wedding. Moreover, the bride and groom each baked their own kurnik. The groom's pie was decorated with figures of people, and the bride's pie was decorated with flowers and birds.

Ingredients:

Chicken Dough:

• butter 200 g
• flour 320 g
• cold water 100 ml
• salt 1/3 tsp
• sugar 1 tsp

pancake dough:

• milk 300 ml
• egg 1 pc.
• flour 80 g
• salt 1/4 tsp
• sugar 1 tsp
• olive oil 1 tbsp. l.

first mince:

• egg 1 pc.
• greenery
• butter 10 g

second mince:

• chicken fillet 400 g
• onion 0.5 pcs.
• olive oil 1 tbsp. l.
• pepper

third mince:

• fresh mushrooms 200 g or dry 50 g
• onion 1 pc.
• greenery
• olive oil 1 tbsp. l.
• egg 1 pc. (for lubrication)

Dissolve salt, sugar in milk, add the egg, beat lightly with a whisk.
Pour flour, knead the batter, pour into the dough 1 tbsp. l. olive oil.

Bake thin pancakes without greasing the pans.

For the dough, chop the butter with flour with a knife or spatula.

Dissolve salt and sugar in cold water, pour into flour mixture, knead soft dough, roll into a ball, wrap in cling film and refrigerate.

Cook fluffy rice. Mix with chopped hard-boiled eggs, add herbs and butter.

Finely chop the chicken fillet and onion, fry in olive oil, salt and pepper.

Finely chop fresh mushrooms and onions (if the mushrooms are dry, soak and boil them first), fry in olive oil, add dill and salt.

Divide the chicken dough into 1/3 and 2/3. Roll out the smaller portion into a circle. Put a pancake in the middle of the circle, put the rice and egg filling on the pancake, cover with pancakes.

Put the chicken filling in the next layer, cover with pancakes.

The last layer is the mushroom filling. Spread all minced meat in a slide.

Roll out most of the dough into a circle large enough to cover the entire pie. Make 4 radial cuts. Cover the entire chicken coop.

Connect the incisions, lubricating with an egg and pinching the seams. Pinch the bottom of the pie around the circumference. Decorate the cake with figures from the dough, as fantasy tells.

Lubricate the entire pie with yolk. Bake at 200 degrees C for 30-35 minutes.

Gubadia - Tatar layered pie

Gubadia is a real culinary work of art.The number of layers in it is symbolic - it determines how many nights the groom can stay in the bride's house.
Before starting to butcher the gubadiya, the groom's father covered it with a scarf or tastymal (homespun towel) and put money on top of them, thereby redeeming her. Only after that the rest of the guests were allowed to take a piece of this dish. The guests also left the money that was intended for the young on a special tray. Gubadia was cut into four parts, and one fourth was taken to the groom's house, where they were distributed to those relatives who were not present at the wedding. There is a Tatar proverb: “If you learn how to cook Gubad, you can get married.”

Ingredients for 12 servings:

For test:

• flour - 500 g
• 1 glass of milk
• dry yeast - 10 g
• melted butter - 50 g
• 2 yolks
• granulated sugar - 1 tbsp. a spoon
• a pinch of salt

• lamb (fillet) - 500 g
• rice - 1 cup
• a mixture of dried fruits - 100 g
• 150 g melted butter
• onion - 2 pcs.
• boiled eggs - 4 pcs.
• vegetable oil - 2 tablespoons
• salt, black ground pepper.

Pour yeast, granulated sugar and half of the sifted flour into warm milk.
Stir, cover with cling film and leave in a warm place for 1 hour. Add egg yolks, butter, salt and remaining flour to the dough. Knead the dough by transferring it to a floured surface and knead until it no longer sticks to your hands. Return the dough to the bowl, cover it and leave for another 1 hour. Knead the dough 2 more times with an interval of 40-50 minutes.

While the dough is rising, prepare the filling. Cut the meat into pieces and pass through a meat grinder.

Peel the onion, finely chop and fry in hot vegetable oil for 5 minutes. Add the mince and cook, stirring and breaking up any clumps of mince, for another 8 minutes. Remove from fire and cool. Salt and pepper to taste.

Cook rice until done. Finely chop the eggs or chop with an egg cutter. Wash dried fruits, cut into small pieces, and then scald with boiling water.

Roll out two-thirds of the resulting dough into a circle with a diameter 5 cm larger than the diameter of your form. Place the dough in a greased form, sprinkle generously with oil on top.

Put a third of the rice on the dough, then put the meat filling. Top with the second third of rice and a layer of eggs. Lay out the remaining rice and dried fruits.

Drizzle with melted butter. Roll out the remaining dough into a circle and place on top, pinch the edges. Another option is to rub the flour with salt and butter with your hands to make large crumbs. Sprinkle crumbs on top of cake. Bake the cake for 35-40 minutes at 190°C.

Since Monday, British Pie Week has been held in the UK - the main pie week dedicated to one of the main dishes of British cuisine. ZIMA understands how English pies differ from the ones we are used to, and advises the best places in London where you can try them.

The origins and meaning of the English pie

The bulk of tourists and migrants coming to the Kingdom go through five traditional stages of acceptance in relation to British cuisine. In the vast majority of cases, everything ends the same way: fish and chips are not inspiring, full english breakfast looks like an incomprehensible mess of fatty foods, and many are afraid to even try.

The history of England did not really imply the development of haute cuisine on the island. The aristocracy hired chefs from the continent and joyfully devoured French dishes, while the working class was responsible for the development of local cuisine. There was no time, money and desire to cook something delicious, and the food turned out to be simple and satisfying. Fish and chips, meat casserole, baked beef, and English breakfast served the sole purpose of filling the stomach.

Pies were prepared according to the same logic: satisfying and more or less simple. True, they did not reach the filling baked in the dough right away. Initially, the British tritely baked meat in clay to keep it warm, and at lunchtime they broke the clay and threw it away. A little later, they realized that it was possible to bake the filling in the dough: then respected people got meat, and the peasants were given the dough soaked in gravy.

That you can eat all together, we realized later. But already in the first British cookbook, The Forme of Cury, published in 1390, there was a recipe for edible pie dough.

Throughout their history, pies have been considered the most pragmatic food. They are easy to prepare and carry, and you can eat without the use of additional utensils. Hot and cold, served at any time of the day and at events of any level - it's hard to imagine a more versatile dish.

Important: Shepherd's pie and fish pie, as well as all the sweet variations like apple pie, are also considered part of the pie family, but in this article we are talking about baked in dough - most often puff.

What's inside?

Realizing your own culinary fantasy in such a simple dish is also elementary.

Traditional variations of toppings that can be found in any pub: steak, steak with kidneys, chicken with mushrooms. The insides are pieces of meat in sauce. Often you can find steak & ale pie - a pint of ale is not supposed to go with such a pie, but the alcoholic drink is already inside, in the gravy itself.

For aesthetes, there is a traditional steak and oyster pie, for originals and lovers of Indian cuisine - Chicken Balti Pies, which are seasoned with spicy curry from the inside.

The imagination of chefs is not limited by anything: today turkey, lamb and venison are added to pies, as well as spinach, bacon, sweet potato, goat cheese and dozens of different spices.

What is British Pie Week?

British Pie Week is an annual week devoted exclusively to pies in all possible variations. Amateurs just eat pies, and professionals hold a real competition. The British Pie Awards each year brings together all of Britain's pie makers under one roof and distributes awards for the best steak & kidney or veggie pie.

Among the 21 nominations is the Sports Pie category. Pies have now become an integral part of the sporting life in Britain, and every football stadium feeds fans with pies. Traditional food has even crept into BBC annual rankings: football clubs are compared in this rating not only by ticket prices and game shirts, but also by the price of a pie. This season, for example, the most expensive pies are at Wembley, where London's Tottenham plays.

But if you are not going to the stadium next week, then there are enough places around where you can celebrate pie week. Any supermarket offers its own set of purchased pies that you just need to heat up in the oven. And if you want to celebrate British Pie Week with a full trip to a restaurant, then here are the top 3 best pie places in London:

One of the best pastry outlets is not in Battersea, but in the very center of Covent Garden. An ideal place for those who came to London for a couple of days and do not want to drive around the city in search of the most delicious cake.

North London is home to the Piebury Corner chain, which grew out of a pie bunker in front of the Arsenal Football Club stadium. The menu features all the classic British stadium food and 12 pie options. Unconditionally the best - with venison in red wine.

The Bristol pie maker has taken over almost all of central England and dazzles the imagination with its menu, where in addition to the traditional ones you can eat 'Matador' (steak, chorizo ​​and olives), 'Moo & blue' (steak and blue stilton cheese) or 'Wild shroom' (mushrooms). and asparagus in white wine sauce). In London, you can find their cafes in Brixton, Gabriel's Wharf near Waterloo, Leather Lane and Borough Market.

founder of the Pie Point cafe, the Chocolate Atelier confectionery and "Eclair Clair"

Was born in Moscow. Worked as financial director. In 2002 she opened a confectionery "Chocolate Atelier", in 2005 - a confectionery production of chocolate, marmalade, cakes, pastries and bread.

In 2013, together with partners, she created a cafe with English pies, which Yulia started cooking back in the pastry shop.

Help

A feature of English pies is that they have inside not just a few ingredients mixed together, but a full-fledged dish - stew. The most common story of English pies has to do with workers: they came from the factories with dirty hands, and the most convenient thing they could eat was pies. They tried to make them very satisfying. There are many varieties of fillings, but there are traditional combinations and recipes. We take the idea as a basis, and refine the details ourselves. For example, there is a well-known combination of duck with oranges and apples; for the filling of one of the pies, we decided to stew it in cider; beef and kidney pie is one of the classic combinations, we stew the kidneys in dark beer Oyster Stout, it is a little spicy and complements the taste of the filling well. As for the shape of pies, they are usually made round, and we adhere to traditions, but just a month ago we changed the shape of a fish pie - now it looks more like a cheburek - just for the sake of experiment: I wanted something new.

Dough for three pies

time

portions

complexity

Ingredients

Dough for one pie:

Butter - 150 g

Flour - 250 g

Salt - tea spoon

Egg - 1 piece

Very cold milk - 20 g

Cooking

Cut butter into cubes room temperature. Sift the flour into a bowl, add salt, oil and break the egg. Start kneading with your hands, grinding the mass.

Continuing to mix, add milk. Form the dough without kneading too much, otherwise it will become rubbery.

Pie with beef and kidneys in beer

TIME

1 hour *excluding kidney soaking

PORTIONS

KITCHEN

English

COMPLEXITY

Ingredients

Beef - 500 g

Beef kidneys - 400 g

Onion - 240 g

Carrot - 2 pieces

Celery - 2 stems

Parsley - 1 bunch

Dark beer (Oyster Stout) - pint (586 ml)

Zira - 2 pinches

Bay leaf - 3 pieces

Allspice - pinch

Buckwheat honey - 30 g

Salt - taste

Worcestershire sauce - 2 tablespoons

Flour - 5 g

Olive oil - 10 ml

Cooking

Rinse beef kidneys, peel off fat and cut into small pieces about three by three centimeters. Soak in water for several hours to eliminate a specific smell (the time also depends on the kidneys: the stronger the smell, the longer you need to soak). After lightly fry the kidneys in olive oil.

ROLL THE DOUGH INTO A BIG PIE. Put the dough into the form on parchment, forming the edges. Put another layer of parchment on top of the dough, pour dry beans or peas (this is necessary so that the dough retains its shape and does not rise during baking) and bake in the oven for ten minutes at a temperature of 180 degrees. Roll out another cake of dough, with a diameter of a form, and set aside.

Cut beef into small pieces, roll in flour and fry in olive oil. Coarsely chop the onion and carrot, fry them with cumin. Finely chop the celery.

Transfer the beef, kidneys, onions and carrots to the pan pour beer. Add celery, honey, bay leaf and salt. To stir thoroughly. Simmer over low heat for four hours. Gradually, the mass will boil down and turn into a thick sauce.

Pour the filling into the dough. Cover the pie with the second layer of dough and carefully seal the edges. Brush the top of the dough with the egg and make a hole for the steam to escape. Put in the oven and bake for about 30 minutes at 180 degrees. Serve topped with a scoop of mashed green peas and drizzled with Worcestershire sauce.

Pie "Two fish"

TIME

PORTIONS

KITCHEN

English

COMPLEXITY

Ingredients

SAUCE:

Flour - 100 g

Butter - 100 g

Cream 33% - 200 ml

Milk - 1 l

Sugar - 15 g

Turmeric - pinch

Salt - pinch

Salmon fillet - 800 g

Cod fillet - 1 kg

Broccoli - 500 g

Bulgarian pepper - 500 g

Salt - taste

Pepper - taste

Cooking

Separate into broccoli florets, cut the pepper into cubes. Coarsely chop the fish, salt, pepper and quickly fry. Roast vegetables separately.

Sauce. Melt the butter in a saucepan, gradually add the flour and mix thoroughly with a whisk until smooth. Whisking constantly, pour in milk and cream, salt, add turmeric and sugar. Continuing to stir, bring to a boil - the sauce should thicken.

Transfer fish and vegetables to a bowl. pour over the sauce and mix thoroughly. Roll out the dough into a cake, about three millimeters thick and about 20 centimeters in diameter, put the filling on one half of the dough, cover with the other half and pinch. Bake in the oven for about 30 minutes at 180 degrees.

The town of Melton Mowbray in Leicestershire is world famous for its pork pies. These wonderful pies, invented by fox hunters, are the perfect appetizer of tender pork with jelly in a crispy dense dough. Melton pie is eaten cold with pickled vegetables. In the old days, it was convenient to take such a pie with you to hunt or to work. Finely chopped fatty pork of long cooking, filled with jelly, was preserved for several days, and the hostess did not have a headache than to feed her family at bedtime.

Pork pies are one of the traditional dishes of the English poor. On Christmas Day, while the rich feasted on exquisite poultry, the poor rejoiced at a hearty piece of pork pie with a glass of tea.

Dough

The dough for the pie is prepared on pork lard. Only fat! No butter can withstand a pork filling, and even a good portion of jelly. After the dough rests for a day in a cold place, you will be surprised by its elasticity, strength, and pliability.

How to bake Melton Pork Pie?

Meat pie is never baked in shape! The shape of the cake is given with the help of a special wooden fixture and palms. This is completely handmade. The cake in the oven during baking is deposited, acquiring an irregular shape. Don't worry, the dough will handle the filling! Oh, they are so cute with their imperfection!

A pie baked in a mold has no right to be called Melton.

Pork

The filling for the Melton pie is pork. It is better to choose a fatty shoulder blade - the meat here is tender, juicy, suitable for long cooking. Remember that fat should be a third of the volume of meat, then the filling for any pie will be juicy. The meat must be chopped or cut with a sharp knife.

Jelly

Cooking an English meat pie takes a certain amount of time. We need to prepare the jelly for pouring. The best natural jelly is made from a pork leg or shank with roots and herbs. I advise you to discard the gelatinous temptation. Make your own jelly.

Melton pie under protection

Melton pies are an expensive pleasure in every sense. Firstly, we need good quality pork for the filling and jelly, pork lard for the dough. The pie is baked only from fresh pork, so the filling is never pink like ham. Secondly, the preparation of the Melton pie takes a couple of days, and this is a time investment. Thirdly, the pie is prepared by hand, without meat grinders, processors, baking dishes, and manual labor is valued higher. Get your pounds ready!

Since 2009, pies have been protected by the Pork Pies Association under European law.

Many companies and small bakeries around the world are trying to replicate the success of Melton Mowbray's Dickinson & Morris, which today bake pies the way they did in 1850 without changing the recipe for two hundred years. Can you imagine the continuity of generations?

My Favorite Meat Pie Recipes

You must have tried a lot of meat pies. After all, they just don’t exist, and each has a special history, age, nationality, subtleties in preparing the filling and dough. Without such subtleties, clarifications, it will not be possible to bake a pie, or rather, it will be an ordinary meat pie. But do we want more?

On my website, I am pleased to present you the most successful recipes for meat pies (use the search). Is it possible to change the meat in the filling? No. If you replace the meat in the pie with chicken, you get a chicken pie. Is it possible to replace beef or lamb with pork? No, perhaps the pie is prepared by Muslims or Jews, what kind of pork are we talking about at all?

The Melton pie uses pork and strong broth for the filling, which means that substitution for beef, chicken and broth from a cube is impossible. Traditions must be respected.