Description
Offer cooks a delicious, fragrant and juicy pie saury, combined with delicate rye dough. I'm sure this cake will not leave indifferent lovers of fish. A similar design idea borrowed from gourmet magazine.
Ingredients
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Milk
200 ml
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Yeast
1 tsp
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Flour
150 g
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Rye flour
130 g
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Salt
1 tsp
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Sugar
1 Tbsp
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Saira
2 can
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Onion
1 piece
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Carrots
1 piece
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Olive oil
4 Tbsp
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Sesame
2 Tbsp
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Soy sauce
2 Tbsp
Cooking
Dissolve the yeast in warm milk. Add salt, sugar, sifted flour and knead the dough. Leave in a warm place for 30-40 minutes.
Peel the onion, wash, cut into cubes and fry until transparent in olive oil (3 tbsp), about 5 minutes.
Carrots clean, wash, grate on a coarse grater and add to the onions. Fry for another 5 minutes.
With saury drain excess liquid, transfer to a bowl and mash with a fork.
To connect the fish with onions and carrots, mix well. Then add soy sauce and again mix well. The filling is done (optional you can add finely chopped fresh herbs, I forgot to make, though prepared).
Divide the dough into 2 parts. Each of roll into the shape of a circle with a thickness of about 0.4 cm to Divide a circle into segments.
On the widest part of the segment put the stuffing.
To collapse a segment on a bagel, from wide to narrow. Put the bagels into the form, covered with foil or baking paper and greased with olive oil (1 tbsp).
Bake in the oven preheated to 180 degrees for 25-30 minutes, until it will turn brown.
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