Description
Nakipag - Western Russia, mainly the Tver and Pskov, the designation of Russian pies with crumbly porridge (buckwheat, rice or oatmeal), over which lay thin slices of salted salmon. The name comes from this special (and delicious) fillings, called nakrepko, that is tightly fixed, as if pulled fish layers of stuffing of crisp cereal. From the name of these pies is happening and noun nekrep, that is, a glutton, a lover of delicious pies. I knew only the name, i.e. that there are the pies. Searched for the recipe online, but found nothing, except common words, which I quoted above. What kind of pie: outdoor, indoor?.. Decided to make an indoor.
Ingredients
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Flour
4 cup
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Milk
1 cup
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Sugar
1.5 Tbsp
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Salt
0.5 tsp
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Vegetable oil
2 Tbsp
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Chicken egg
3 piece
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Porridge
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Onion
2 piece
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Fish
300 g
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Yeast
40 g
Cooking
Dough any yeast. I did this recipe: In of the milk to dissolve the yeast in a warm place until tapenade.
The rest of the warm milk pour into a saucepan, add sugar, salt, butter and scrambled eggs, stir.
Top sift 3 cups flour, gently flatten. Flour zainulina carefully pour the yeast and stir gently with flour. Then knead the dough.
On the table sift remaining Cup of flour, dump the dough and knead until it becomes smooth and will not stick to hands. However, there's no need to score the dough with flour, it should be pliable, alive.
My bully showed up to the test keen interest
And the same stolen piece...
Roll the dough into a ball, put in a pot, priporoshit flour and put in a warm place for 1 hour.
To prepare the products for the filling. Instead of onions I took a leek, it is more gentle.
Rice wash thoroughly and boil the porridge.
Coming up the dough to besiege and re-supplied for 1 hour in a warm place. The second time the dough will rise higher, and can climb faster.
Dump the dough on the table. Cut a little less than half and set aside. The remaining roll the dough into a square layer thickness of about a finger.
The dough crumbly porridge with a layer of 1.5-2 fingers, moving from the edges 1.5 cm
Porridge put onion, sliced into thin polyolefine and washed under running water.
Fish cut into thin slices and spread on the dough, closing, "pulling", completely mess.
Remaining dough cut into strips to make a lattice pie. From the remnants and scraps to cut out leaves. Lightly beat the egg and spread it over the edges of the cake. Lay on the edge of the leaves.
Grease the pie with egg yolk beaten with 1 tsp water.
Bake at 180-200*C for even Browning. I have baked about 35-40 minutes.
The finished cake to put on a Board and cover with a towel for 20 minutes.
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