Tasty, toasted and incredibly fragrant pies always took the place of honor on the Russian table. For their preparation it is possible to use any dough: rich, puff or barmy. And it is almost impossible to list various stuffings for pies: berries, fruit, vegetables, mushrooms, meat, eggs, cottage cheese, various grain, fish and many other things and also their intricate combinations do the range of pies just infinite. In all this magnificent variety of tastes and aromas, one of the first places on the content of vitamins and useful substances is occupied by pies with green garlic (ramson).
It is required to you
- For the test:
- flour – 900 g;
- salt – 1 tsp;
- sugar – 2 tablespoons;
- yeast powder – 1 bag (11 g);
- milk – 400 g;
- vegetable oil – 2 tablespoons;
- eggs – 2 pieces.
- For the first stuffing:
- leaves of green garlic (ramson) – 500 g;
- rice – 100 g;
- eggs – 2 pieces;
- salt – 2 tsps;
- desi – 50 g.
- For the second stuffing:
- leaves of green garlic (ramson) – 500 g;
- green onions – 200 g;
- parsley greens – 100 g;
- fennel greens – 100 g;
- eggs – 2 pieces;
- brynza (cottage cheese) – 250 g;
- salt – 1 tsp.
- Vegetable oil for frying of pies – 200 ml.
Instruction
1. In a small pan pour milk, put on fire and warm up to room temperature. Add yeast to warm milk and carefully mix. Take a big cup (or a pan), break in it eggs, add salt and sugar and shake up before receiving homogeneous mass. Then, without ceasing to stir slowly, a thin stream pour in milk with yeast. Cover with a towel and set aside for 15 minutes. Then add vegetable oil and mix. Begin to knead dough: in the small portions add flour to a cup, breaking lumps a spoon until dough doesn't begin to depart from ware walls freely. Slightly powder it with flour, cover with a towel and put to the warm place on an hour and a half.
2. While dough approaches, prepare two stuffings for pies. For preparation of the first stuffing take two small saucepans, gain in one 200 ml of water, in another 500 ml and bring to the boil. In the first saucepan fill up rice, one teaspoon of salt and leave for 20 minutes, previously having lowered gas to a minimum. In the second saucepan lower eggs, lower gas and you cook 5-7 minutes. Fill in ready eggs with cold water that they cooled down. While eggs are cooled, fresh leaves of a ramson wash a baking plate with flowing water and very small cut. Clean the cooled-down eggs and cut their small into cubes, mix with a ramson and salt. Cast away ready rice on a colander for 2-3 minutes, and then mix with a ramson and eggs. Kindle a desi and fill with it a stuffing.
3. For preparation of the second stuffing wash up green onions, a ramson, fennel and parsley under flowing water and spread out to a towel that it absorbed water. In a small pan gather half of liter of water and bring to the boil, lower in it eggs and you cook them for 5-7 minutes on slow fire. Fill in ready eggs with cold water. While eggs cool down, small chop green garlic, parsley, green onions and fennel. Grate brynza on a small grater, salt and mix with greens. Kindle a desi, fill with it a stuffing and very well mix. If you have no brynza, use dry fat cottage cheese. Miss it via the meat grinder two times, salt and mix with other ingredients of a stuffing.
4. Check dough. If its volume doubled, dough means it is ready. Otherwise, leave it for half an hour. Slightly press down the suitable dough, lay out on the table powdered with flour, and knead so that it slightly stuck to hands. Divide it into small balls, cover them with a towel and leave for several minutes. Then roll balls in thin flat cakes (thickness of 1-1.5 cm), on core of each flat cake put a stuffing. Create pies, carefully fastening their edges.
5. Take a big frying pan, pour in it vegetable oil (layer of 1 cm) and heat. Spread pies on a frying pan the fastened party down, at distance 1-2 centimeters from each other that they didn't stick together. Fry pies on average fire till golden color.