Description
From my grandmother, great-grandmother, great-grandmother... "what pies?" the first thing we're interested in trying out a hot pie. This recipe is not so much about the pies, how about STUFFING. Each person has their own favorite filling in pies. My daughter is a cabbage, Sonny prefers meat, but my favorite is a soft, creamy carrot.
Ingredients
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Milk
1 cup
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Water
1 cup
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Yeast
10 g
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Chicken egg
1 piece
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Vegetable oil
4 Tbsp
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Sugar
1 tsp
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Salt
0.5 Tbsp
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Flour
600 g
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Carrots
500 g
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Cream
50 ml
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Butter
30 g
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Sugar
0.5 tsp
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Salt
0.1 tsp
Cooking
Stuffing it is better to prepare in advance so that it has time to cool down. Carrots cook and clean.
Grind the boiled carrots.
For shredding carrots my grandmother was a wonderful trough with a hatchet. Nowadays all use a miracle household appliances - blender ;)
In a pan melt the butter, put the carrot and a bit of her then - 3 minutes, stirring constantly. Carrots add cream, salt, sugar and stir continue to simmer the carrots, until it has absorbed all the cream.
Prepare the dough: yeast + sugar + 0.5 cups of warm water = dough Milk+water+egg+Sol b+Rast. butter+dough+flour (gradually)=knead the dough of Flour need as much, so when mixing the dough start to roll on the Cup.
Put the dough in a warm place, covering it with a towel to come. While the dough is rising - prepare a sheet (grease with vegetable oil.) (I use a Teflon Mat)
As the dough came, a little egged. Roll the portioned balls and spread them out on a floured table. Balls should be slightly astronautica. Lepim patties, arranging them on a baking sheet.
Turn on the oven at 230 degrees. While the oven is heating, pies raskraivajutsja. Pies top lubricated with beaten egg, cut in half mixed with water.
Bake 15-20 minutes, until the patties are brown.
Bon appetit :)
Pictures of cakes with four fillings ;).
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