Description
Dear cooks, I want to share with you the recipe of a wonderful airy, soft, delicious dough for fried pies with a savory filling of fish, smoked and vegetables. A small part of the wheat flour I substituted corn starch, powdered milk and dry cream. The pies turned out very tasty and lush. Hope you like it.
Ingredients
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Serum
300 ml
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Salt
1.5 tsp
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Sugar
2 Tbsp
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Cream
2 Tbsp
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Butter
2 Tbsp
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Flour
400 g
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Corn starch
50 g
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Yeast
1.5 tsp
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Fish
400 g
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Onion
300 g
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Carrots
1 piece
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Spices
2 pinch
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Salt
1 pinch
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Mayonnaise
1 Tbsp
Cooking
So, put products to the test in a bucket of HP in the order as recommended by the manual to your bread machine. Not suggest corn starch to replace the corn flour. The result will be different. Select mode "Yeast dough"
While our dough is prepared, let's prepare the filling. Fillet of smoked fish with hands separate into fibers. They should not turn into a homogeneous mass. I tastes better when felt pieces of fish.
Carrot three on a large grater and sent to a heated pan with oil. When the carrots are slightly browned, add a medium diced chopped onions, spices, and, if the fish is not salty, a pinch of salt. Vegetables fry until Golden color and let it cool down completely.
The cooled roast and mayonnaise (mayonnaise can replace sour cream or thick natural yoghurt) sent to the fish.
Fish mixed with vegetables and mayonnaise.
And here came our dough. It is not very dense. We want air pies. Spread the dough in the oiled bowl.
Lightly grease with vegetable oil hands, the surface on which we put the dough and divide our dough into 16 smooth balls.
Of each ball with your hands make a pancake, spread the filling, zasiyaet region. Formed oval patties, slightly pressed and seam down sent on a thinly greased silicone Mat. Leave to rise for 20 min.
Send cakes in hot oil seam side down and reduce the fire. Fry until Golden brown. I fried in a small frying pan with 4 PCs While the first was roasted, the rest came. To get rid of excess fat, the finished cakes spread on a paper towel and give 10 min. to cool.
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