I baked the other day a pie, which is very different from other pies. I called it “Pie with multi-filling”. To make it short, the filling is formed with a dozen of small pies with different fillings. This creates a unique effect of each small pie – you never know what filling you have in each one.

Time for preparation: 2 hours

Ingredients for the pie:

For the pastry:

1. 4 glasses of flour
2. 0.5 glass of sugar
3. 30g yeast
4. 200g butter
5. 2 eggs
6. 1.5 glasses of milk

For the filling:

1. 200g fruit jelly
2. 200g dried apricots
3. 200g prunes

Preparation:

1. Mix yeast with 0.5 glass of milk and 1 teaspoon of sugar. Let it grow.
2. Knead soft pastry, mixing flour, yeast, 1 egg, 100g butter, sugar and the rest of warm milk. Leave for 1 hour to grow.
3. Press the ready pastry several times, knead it and form small balls. Leave for 15 min.
4. Put filling in each ball and fix the edges. Leave for 15 min.
5. Melt butter on the water bath. Dip each ball in butter and put them on the smeared baking pan. Put them close to each other forming a round pie.
6. Whip the 2nd egg with a fork and smear the top of the pie with it.
7. Bake in the heated to 200˚C stove for 20 min.
8. Don’t cut the ready pie. It is easily divided into small pies.

Advice:

Choose flour of high quality and fresh yeast.
Sieve the flour to make the pastry more light. If it too tough add some milk and knead.
You can bake the pie not only with sweet filling, but also with vegetable and meat filling.
Cover the pie with a towel to chill it.