5 recipes for seasonal pies from Moscow restaurant chefs

In the humid November weather, more than ever, you want to sit by the window with a cup of hot tea and a piece of hearty, warm cake. Therefore, we share five recipes from chefs of Moscow restaurants: if you want, you can cook it yourself, if you do not want to cook it, you will find where to go to find it.

Plum cake from Ugolёk restaurant pastry chef Maria Fedorova

For 6 servings:

• 20 gr butter,
• 2 tablespoons. sugar cane,
• 1 teaspoon. ground cinnamon,
• 400 gr plum.

For the almond dough:

• 150 gr powdered sugar
• 150 gr butter,
• 2 eggs,
• 50 gr flour,
• 150 gr almond flour,
• 5 gr baking powder.

Cooking method

1. For the dough, pour powdered sugar into a bowl, add softened butter and grind with a mixer into a fluffy white mass. Add the eggs and beat again.

2. Mix both types of flour and baking powder. Combine dry ingredients with whipped butter and knead the dough. You do not need to knead for a long time – the dough should be soft and slightly sticky. Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.

3. Roll out the dough into a round layer. Grease a 24 cm springform tin with butter or margarine, sprinkle with cane sugar and cinnamon.

4. Cut the plums in half and remove the seeds. Put the plums in a mold to cover the entire bottom and cover with dough.

5. Preheat the oven to 170 ° C and bake the cake for 30 minutes. Cool slightly, cut and serve.

Hot apple pie “5 spices” from the chef of “Kotelnaya” Dmitry Pogorelov

For 9 servings:

• 1 kg of sour apples,
• 40 gr cashew,
• 5 gr ready-made Chinese mix “5 spices”,
• 125 gr flour,
• 3 eggs,
• 250 gr sugar,
• 3 gr soda,
• 2 ml vinegar,
• 10 gr butter.

Cooking method

1. Cut the apples into eight parts and remove the core along with the seeds.

2. Toast the hazelnuts (preferably in the oven) until golden brown, then cool and mash with a knife. Mix apples with nuts and spices.

3. Grease a 25 x 25 cm square tin with butter. Form the apples, gently tamping.

4. Beat the eggs with sugar until foamy. Add flour to the mixture while continuing to whisk. At the end of whipping, add soda, quenching with vinegar.

5. Pour the batter evenly over the apples in the mold and let it drain a little.

6. Bake the cake in an oven at 170°C for approximately 40 minutes. The readiness of the cake can be checked with a wooden skewer pierced in the middle. The skewer should remain dry. Once ready, let the cake cool.

7. Serve with a scoop of vanilla ice cream.

Flemish quiche with mushrooms from the restaurant’s chef “Jan Primus” Anatoly Anoshin

For 6 servings:

For testing:

• 340 gr flour,
• 200 gr butter,
• 1 egg,
• 1 teaspoon. baking powder
• a pinch of salt.

To fill:

• 300 gr bacon,
• 300 gr champignons (or forest mushrooms),
• 200 gr red onion,
• 50 ml sunflower oil,
• 3 eggs,
• 200 ml sour cream,
• 200 gr mashed potatoes,
• 50 gr grated parmesan,
• 100 ml cream 33%.

Cooking method

1. First prepare the dough. To do this, the butter must be removed from the refrigerator in advance so that it softens. Combine with salt, beat with a mixer. Then add the egg – beat again. Then add the flour and baking powder. Knead the dough. Send it to the refrigerator for 15-20 minutes.

2. Prepare the filling. Fry the bacon, add the mushrooms, cut into slices and cut the red onion into cubes. Add an egg, mashed potatoes and sour cream to the resulting mass. To mix up.

3. Mix remaining eggs, cream and parmesan separately.

4. Cook the quiche base. Spread the cookie dough in an even layer on the bottom and side of the mold, aligning the edges. Bake in the oven at 180°C for 15-20 minutes.

5. Then put the filling on the base. Pour in the grated Parmesan mixture mixed with the cream and eggs. Bake in the oven for another 30-35 minutes.

Pumpkin pie from the chef of the restaurant “Siesta: wine and pasta” Irina Konnova

For 10 servings:

For testing:

• 7 egg yolks,
• 100 gr granulated sugar,
• 170 gr butter,
• 225 gr flour,
• 2 gr baking powder,
• 1 g of salt.

To fill:

• 700 gr zucchini,
• 100 gr granulated sugar,
• 4 gr ground cinnamon,
• 20 gr lemon juice,
• 30 gr butter,
• 300 gr mascarpone.

Cooking method

1. Make dough. Beat the yolks with sugar in a blender until fluffy. Add softened butter, mix without whisking. Then add the flour, baking powder and salt, knead it all by hand.

2. Leave the finished dough in the refrigerator for an hour.

3. Next, you need to put the dough in a mold with a removable bottom (mold size – 26cm) and shape it (to get a rimmed cake). Bake at 150°C for five minutes.

4. Prepare the filling: cut the peeled pumpkin into cubes, mix with sugar, butter and cinnamon, add lemon juice. Bake in the oven at 160°C until soft.

5. Beat the finished pumpkin in a blender until a smooth puree and mix with mascarpone.

6. Spread the pumpkin and cheese mixture on the half-baked cake and bake in the oven at 160°C for 20 minutes. You can decorate with slices of zucchini in the oven (as in the picture) or serve without a slice.

Puff pastry with lamb and halloumi cheese from Pavel Shvetsov, chef of the Pythagorean restaurant

For 1 – 2 servings:

• 200 gr unleavened puff pastry dough,
• 50 gr baked eggplant,
• 80 gr boiled lamb,
• 50 gr halloumi cheese,
• 2 gr hot pepper,
• 4 gr coriander,
• 40 gr bechamel sauce,
• 30 gr raisin sauce,
• 2 gr thyme,
• salt to taste.

Cooking method

1. Roll out the dough into two equal layers.

2. Grind the eggplant and meat, grate the cheese. Combine all ingredients (except thyme) for the filling, mix to make minced meat. Allow the cheese to warm up a little to melt, then cool.

3. Put the filling on one of the dough layers and close the second. Trim off the excess edges, close the ends.

4. Bake in a preheated 200°C oven.

5. Two minutes before it’s done, drizzle with olive oil and sprinkle with thyme, then put in the oven for a few more minutes.