The layer cake is good because almost anything can be put in it. And if your kitchen also has such a useful technique as a multicooker, then the baking of the pie will turn into a fascinating activity. The filling of the dish can be completely anything, and if you do not know where to attach a small piece of sausage, the remnants of solid cheese and a couple of salty cucumbers, bake a layered pie in a slow cooker. We offer you a few recipes for this simple dish as an example.

Puff pie in a slow cooker with turkey and vegetables

When baking this puff pie in a slow cooker, we will use the finished dough, which will greatly facilitate our work and speed up the cooking process. The filling for the pie consists of turkey meat, broccoli, cheese and cherry tomatoes. For lack of turkey, it is permissible to use chicken fillet - this will not greatly affect the taste of the dish. So, for a puff pie in a slow cooker, you will need:

• biased puff pastry - 0.5 kg;
• cherry tomatoes-6-7 pcs.;
• turkey fillet - 0.3 kg;
• broccoli - 0.4 kg;
• hard cheese - 150 g;
• egg - 1 pc.;
• salt, black pepper.

We bake a puff pie with a turret in a slow cooker:

1. We put the frozen puff pastry on the table for 1-2 hours and wait until it is defrosted. Then we share the layer in half and put it to the side for a while.
2. My turkey fillet is dried and dried. Cut it with small cubes or thin plates.
3. We rub hard cheese on a coarse grater, wash cherry tomatoes and divide into halves.
4. If frozen broccoli cabbage is used as the ingredient, then it must be poured into boiling water and boiled for 2-3 minutes. If the product is raw, it first needs to be washed, put in a pan, pour water and boil it for 5 minutes after boiling. We divide the finished cabbage into small inflorescences and proceed to the further preparation of puff pie in a slow cooker.
5. Beat a chicken egg in a small bowl. Lubricate the shape of the multicooker with vegetable or butter. We sprinkle the table with flour, lay out one layer of dough and roll it with a rolling pin slightly. You should not roll too thin, the thickness of such a sheet should be about 5 mm.
6. Then we cut a circle from the dough, the diameter of which should be slightly larger than the size of the bottom of the multicier shape. We immerse the dough into the bowl and form a high side, lubricate the layer with a beaten egg.
7. Then lay out the filling in layers. First, distribute the pieces of meat through the test, lay a layer of broccoli on top, then cover the cabbage with chopped cherry tomatoes and sprinkle everything with grated cheese. There should be so many fillings so that the side of the lower sheet of the dough protrudes from above.
8. We roll out the second part of the dough on the table, cut out the circle and cover it with a layered pie in a slow cooker. The edges of the lower and upper sheets are combined and pinch.
9. We make a few punctures in the upper layer of the dough with a fork through which steam will go out. Lubricate the pie with the remains of the whipped egg, turn on the slow cooker, install the “Baking” program and cook the layered pie in a slow cooker for 30 minutes.

Meat puff pastel pie in a slow cooker

Such a cake was named with a shift because after baking it is laid out onto the dish upside down. By the way, the dough is used here - the easiest and fastest preparation option.

Before you start creating a cake in a slow cooker, consider a list of products that will be needed for the test:

• kefir - 250 ml;
• eggs - 3 pcs.;
• soda - 1 tsp;
• salt - 1 tsp;
• flour - 1 cup.

The filling for puff pie in a slow cooker is made of the following products:

• rice - 0.5 cups;
• canned champignons - 300 g;
• frozen asparagus beans - 300 g;
• hard cheese - 300 g;
• minced meat - 300 g;
• onions - 1 pc.;
• vegetable oil - 3 tbsp.;
• salt pepper.

The layered pier-output in the slow cooker is prepared as follows:

1. First we make the dough. We drive chicken eggs into a clean deep bowl and beat them with a whisk. Pour the kefir, a soda rain, mix and let stand for 20-30 minutes so that the soda reacts with acid.
2. Then we salt the kefir-icon mass and gradually pour the flour, mixing everything with a whisk or mixer at low speed. The dough in consistency should be approximately the same as for pancakes. If it turned out too liquid, add a little more flour.
3. We set aside the finished dough and take the preparation of the filling. Three cheese is on a coarse grater, we wash the rice several times and boil in salt water until cooked. Pour the frozen asparagus beans into a bowl and pour with steep boiling water for a few minutes. Canned champignons, if they are whole, cut into halves or quarters.
4. We clean the onion and chop with cubes. Pour vegetable oil into the pan and put it on the fire. Pour the onion and pass it for several minutes until golden. Then add minced meat and fry until cooked, not forgetting to break the lumps of the meat with a spoon. The minced meat during frying must be slightly salted and sprinkled with black pepper.
5. Lubricate the clean and dry multicier shape a little with vegetable oil and begin to lay out the layers of the pie. Pour a layer of mushrooms on the very bottom, level them and cover them with grated cheese. Then we lay out the boiled rice, evenly distribute the minced meat on it, and lay out asparagus beans with the last layer.
6. Pour all the ingredients with dough, close the lid and set the “baking” mode.
7. When the technique warms up to the desired temperature, we prepare a layered pie in a slow cooker for 35-40 minutes.

When the time ends, do not rush to take out a ready -made layer cake from a multicooker, otherwise it can break up into pieces. First, open the lid and let the dish stand for 20-30 minutes, then carefully remove the bowl from the device and turn the pie on a large plate.

Italian puff pie in a slow cooker

Italian cuisine does not cease to delight us with its magnificent culinary inventions. Fans of pasta, lasagni, pizza and cannellonia are advised to try a beautiful layered pie with cheese, ham and vegetables. The dish turns out to be high -calorie and hearty, which is not surprising for Italy’s kitchen, but his taste is simply magical.

The dough for such a puff pie in a slow cooker is prepared from the following products:

• wheat flour - 2 glasses;
• corn flour - 1 cup;
• eggs - 2 pcs.;
• butter - 75 g;
• salt - 0.5 tsp;
• cold boiled water - 4 tbsp.

The filling for the Italian puff pie can be varied, but we decided to use the following ingredients:

• fresh mushrooms - 250 g;
• sweet pepper - 1 pod;
• onions - 1 head;
• ham - 80 g;
• hard cheese - 100 g;
• frozen spinach - 250 g;
• olives - 0.5 cups;
• eggs - 2 pcs.

Preparation of puff pie in a slow cooker we describe as follows:

1. The first step is to make the dough. Choose a dry deep bowl and sift into it both types of flour. Add salt and mix with flour. Put the butter in the refrigerator or in the freezer. When it is hard enough, three on a coarse grater and also mix with flour. We drive eggs into the dough and pour 3 tbsp. cold boiled water. We knead the steep dough, if the water is not enough, add another 1 tbsp. From the finished dough we form a ball, divide it into 2 unequal parts, wrap each of them with cling film and hide it in the cold for half an hour.
2. We defrost spinach, drain water from it. In a pan on the stove, fry separately, chopped with half rings, mushrooms cut with plates, sweet pepper chopped by stripes. Three cheese is on a coarse grater, cut the ham with thin slices.
3. We extract the dough from the refrigerator and transfer to the table sprinkled with flour. First, we roll most of them into a thin pancake. Lubricate the multicier shape with oil and cover its bottom with a layer of dough, form high sides.
4. On top of the dough, distribute fried onions with an even layer, lay out mushrooms, then spinach and sweet pepper. Sprinkle it all with grated cheese and make a layer of ham slices. We put olives on top.
5. Beat eggs in a separate vessel and pour this mass into the filling of the pie.
6. We also roll the second part of the dough with a rolling pin and transferred to the slow cooker. Cover the pie, connect the edges of the dough and press them a little.
7. So that the baking is ruddy, we lubricate the upper cake with a beaten yolk.
8. We pierce the dough with a fork in several places, install the “Baking” program on the device panel and prepare a layered pie in a slow cooker for 40-50 minutes.

Sweet cottage-lemon puff pie in a slow cooker

This sweet curd pie, saturated with aromas of lemon zest and fragrant honey, is very reminiscent of a cake, only it consists not of cakes, but of sheets of dough, smeared with filling. Such a dessert is prepared much faster than the cake, and it turns out to be no worse. Puff pie in a slow cooker is made from the following products:

• flour - 200 g;
• eggs - 3 pcs.;
• ghee butter - 10 tbsp.;
• vinegar - 0.5 tbsp.;
• salt - on the tip of the knife;
• water - 4 tbsp.;
• cottage cheese - 0.5 kg;
• sugar - 4 tbsp.;
• honey - 3 tbsp.;
• lemon - 1 pc.

Having prepared the necessary ingredients, we proceed to bake puff pie in a slow cooker:

1. Sift the flour into a deep clean bowl. In a separate vessel, connect warm water, vinegar, salt and 3 tbsp. butter. In the resulting mass, gradually add the flour and knead the elastic dough.
2. We roll the dough into a sausage and divide it into 9-10 of approximately equal parts. Sprinkle the table with flour and roll out each part of the dough into a thin pancake. We lay out the cakes on the table and leave for 1 hour so that they dry a little.
3. We wash the lemon under the tap and rub its zest on a fine grater.
4. In a small bowl, beat the eggs, rub the cottage cheese through a sieve and connect to the eggs. Pour 3 tbsp into this mass. melted butter and mix the ingredients until smooth.
5. Honey is heated on the stove to a liquid state. Add sugar to it, a little salt, as well as the zest of lemon. The resulting mixture is combined with cottage cheese and mix everything thoroughly again.
6. We wipe the multicooker bowl dry and lubricate a piece of butter. The first sheet of the dough is laid on the bottom and distribute the filling over it. We cover with a second sheet on top and again spread part of the filling on the pie. We continue to do this until we consume all products. We pour the assembled pie on top with the remaining stem oil, close the device cover and install the “Baking” program.
7. We cook a layered pie in a slow cooker for 40-50 minutes after the bowl is heated to the temperature mode provided by the mode.

Fish puff pie in a slow cooker

Red fish meat is a frequent ingredient in dishes of a festive menu. Having prepared a fish cake according to our recipe, you can safely serve it not only as an everyday dish, but also as a decoration of the table for any holiday. Check out the full list of products for cooking a delicious puff pie in a slow cooker:

• finished puff pastry - 400 g;
• spinach - 100 g;
• salmon or salmon-700-800 g;
• champignons - 150 g;
• fish broth - 1 cup;
• lemon zest - 1 tbsp.;
• butter - 100 g;
• rice - 0.5 cups;
• eggs - 6 pcs.;
• onions - 2 pcs.;
• lemon juice - 2 tbsp;
• dill - 0.5 bundle;
• black pepper, salt.

This delicate and juicy puff pie with salmon in a slow cooker is prepared in several stages:

1. We put the finished puff pastry on the table and leave for 30-40 minutes. While it will defrost, we will start up.
2. We clean the onion and chop it with small cubes. Cook in a screw 5 eggs. Spinach and dill under the tap and chink.
3. We clean the fish from the skin and bones, cut with plates, suck a little and set aside for a while.
4. We put the pan on the fire and melt in it half a portion of butter. We put half the onion in the oil and pass it until transparent for 5-6 minutes. Then we pour dry rice into a frying pan and continue to fry it until the cereal turns white. Pour the fish broth, sink a little, cover with a lid and simmer products for 20 minutes.
5. We shift the rice to another vessel, my pan and put again on the fire.
6. We melt the remaining oil in a frying pan, pour the second part of the onion and chopped mushrooms into it. We fry the ingredients until the juice released from them completely boils.
7. We cut boiled eggs with cubes and combine with mushrooms. Pour lemon juice into the filling, add the zest, crushed greens, a rash of salt and pepper, thoroughly mix the mass.
8. We divide the puff pastry in half, put each part on the table sprinkled with flour and roll out with a rolling pin. We cut out a circle of diameter from the dough a little larger than the diameter of the multicooker bowl.
9. Lubricate the device capacity with butter and a skewer to the bottom of the puff pastry sheet. We form the side and lay out the filling of mushrooms with the first layer using half the mass. We evenly distribute it along the pie and cover it with half the rice mixture.
10. Then we lay the slices of fish on the pie, again make a layer of rice and evenly distribute the remaining mushrooms along it.
11. Beat 1 raw chicken egg and grease the edges of the lower sheet of dough. Cover the pie with the second part of the dough and pinch the edges.
12. We pierce the pie with a fork in several places, lubricate it on top with the remains of the egg and put the device in the "baking" mode.
13. Cooking a layered pie in a slow cooker for 40-50 minutes.

Puff pie in a slow cooker. Video