Description
Pies of puff pastry stuffed with wild rice with fried onion and smoked bacon. Show me a cowboy who would refuse such a treat?
Ingredients
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Figure
0.5 cup
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Water
1.5 cup
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Flour
3 cup
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Butter
80 g
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Chicken egg
1 piece
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Brisket
100 g
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Onion
1 piece
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Thyme
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Salt
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Sugar
1 tsp
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Yeast
15 g
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Black pepper
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Vegetable oil
2 Tbsp
Cooking
To prepare the dough for the test. Dissolve the yeast in 1 Cup. of warm water, add 1 tsp of sugar. Put in a warm place to raise. Wait for the bubbles.
Melt the butter. From leavened dough, two tablespoons oil, 300 g of flour and 1 egg yolk, knead the dough. Give it a little rise. 20-30 minutes.
Roll the dough into the reservoir. Lubricate brush with melted butter.
Folded four times. To perform the operation a couple more times. Not to crush the dough into a ball, and leave the folded quadrilateral. Let the dough rise. Attention! Puff pastry should not rise in the warmth. Do not put it on the stove with a lit oven, or a bowl of boiling water. Otherwise the butter will simply melt.
To prepare the filling. Soak 0,5 Cup. wild rice in 1 Cup. water for several hours or overnight. Boil the rice on low heat for about an hour until soft and the disclosure of the beans.
Fry the onions, chopped quarter rings, and the bacon (as bacon) in vegetable oil.
Mix all ingredients of the filling, add the chopped greens. Season with salt and pepper. Both do quite a lot, as the dough will take away the salt, and the filling can come out fresh.
Roll the dough into small circles, diameter about 8-10 cm Put the filling in the middle. To take as pie, but in the middle to leave a hole.
Lay pies on a baking sheet and send in a preheated oven at 180 deg. Until Golden brown. When the patties are ready, you can pour into holes 2 tsp meat or vegetable broth with addition of butter. So the filling will be more juicy. But it's optional))
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