Description
With this dish, I met about six months ago quite by accident when my husband drove around the city in search of Christmas gifts for the family. As we travelled, as usual half a day, hitting a ravenous appetite. Stopping by for lunch in one cooking, and there in the window among the mass of other baking I was attracted to these... don't even know what to call it - either mini pizzas, or open pies. The name "SMARENKA&a mp;quot;... some kind of old Church Slavonic in my opinion, and very melodic. Bought to try and taste them was just wonderful!! Asked the girl-seller in cooking, what's the word something strange? She says that such a Belarusian "pizza& quot;. Once home, immediately rushed to the Internet and the truth! Started to look for different variants of this wonderful baking and a million options! Even with the sausage, even with the meat with anything! This dish is settled firmly in my family!
Ingredients
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Flour
600 g
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Water
300 ml
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Salt
1 tsp
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Sugar
2 Tbsp
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Vegetable oil
4 Tbsp
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Yeast
7 g
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Vegetable oil
3 Tbsp
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Minced meat
100 g
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Onion
150 g
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The juice of a freshly squeezed
250 ml
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Salt
-
Sugar
2 Tbsp
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Potatoes
200 g
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Pickled cucumber
70 g
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Spices
-
Cheese
100 g
Cooking
In warm water, add 4 tbsp flour, a pinch of sugar and yeast, stir with a whisk and leave for 20 minutes to rise
Then add salt, sugar, the remaining flour and pour in the oil, knead by hand the dough until smooth Cover the dough with a lid or cling film and leave for 1-1,5 hours to rise in a warm place. I'm doing the following: turn on oven 50 ° C for 10 minutes, then turn off. And in the warm oven put the pan with the dough it can be used very quickly
While suitable dough, make filling. On a pan with oil fry the sliced onion, once it is browned, add the mince with a fork, mash the mince, stirring so it doesn't lump.
Once the raw color of the meat disappears, add finely chopped pickled cucumber and continue to fry for another 5 minutes
From ripe tomatoes, squeeze the juice in any convenient way. I was crushed tomatoes in a blender and then squeezed through cheesecloth folded in four
Add juice to the stuffing in the pan and on high heat, simmer for about 5-8 minutes, until the juice evaporates slightly. Remove from heat, add sugar, salt and spices, stir and let cool.
Raw potatoes cleaned and cut into very small cubes (not more than 5*5 mm), mixed with cooked minced meat and tomato filling to prevent darkening of potatoes - add it to the stuffing just before cutting shmaenok
Coming up abenaim dough on a flour podpylennom table, and divide into equal pieces of about 50 g. Stajenki should not be large is the portion of the product. The diameter of the finished stajenki should not be more than 8-12 cm Each piece roll into a bun. And the bun rolled into a flapjack about 8 cm in diameter
Lay the foundations for shmaenok on a baking sheet and leave for 15 minutes to rise. Then lay them on the filling, sprinkle with grated cheese and sent in a heated oven In the classic version stajenki baked in small flat shapes instead of cheese and pour the mixture of eggs and mayonnaise. But since I'm not very fond of thermally processed mayonnaise, then make with just cheese
I baked at 200 degrees for about 15 minutes. Be guided by your oven
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