Description
Rich fluffy cakes with a delicious vegetable filling!
Ingredients
-
Water
200 ml
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Sugar
1 Tbsp
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Yeast
11 g
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Sour cream
250 g
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Vegetable oil
3 Tbsp
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Flour
800 g
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Salt
1 tsp
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Potatoes
500 g
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Eggplant
1 piece
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Onion
1 piece
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Vegetable oil
4 Tbsp
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Soy sauce
3 Tbsp
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Salt
-
Black pepper
Cooking
For the dough in warm water, add sugar, yeast, 2 tablespoons flour, stir and leave for 10-15 minutes to activate the yeast.
After a time add sour cream, vegetable oil, salt and add the sifted flour in small portions. Knead the dough. Cover with a towel and leave to come for 1-1. 5 h
For the filling, boil the potatoes in their skins clean. Still warm crush to puree state.
Cut onion into half rings, fry in vegetable oil until Golden brown.
Eggplant cut into small cubes and add to the onions. Fry until soft eggplant.
To the onions and eggplant, add Kikkoman soy sauce.
Combine potatoes and roasted vegetables. The stuffing is ready.
Approaching the dough is thoroughly kneaded, divide into 4-6 pieces, depending on what size you want to pies. I divided into 4 parts.
Each part roll out not thin, spread the filling. Formed pouch, lightly roll out and put on a baking sheet, greased with vegetable oil, seam side down. I wanted to bake all the pies at once and that they fit on one baking two pies made round and two oval.
Bake in a preheated 180 degree oven for 40-45 minutes until Golden brown.
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