Description
Many people know what tasty pies from this dough. But I have a bit of its technology: the test is very small - a lot of toppings.
Ingredients
-
Onion
1 piece
-
Potatoes
1 kg
-
Flour
8 Tbsp
-
Soda
0.5 tsp
-
Salt
-
Sugar
2 Tbsp
-
Chicken egg
3 piece
-
Cheese
400 g
-
Black pepper
-
Saffron
-
Turmeric
Cooking
Make the dough. In curd add eggs.
Sugar and a pinch of salt.
Soda, slaked vinegar.
Thoroughly mix all with a mixer, to avoid lumps of cheese.
Add flour - 8 tablespoons with a slide. It all depends on the quality of the cheese. If it's dry, as I had, the flour will go exactly as if the cheese fatter and softer the flour will take a little more. You want the dough was elastic and did not stick to hands.
Here is the dough I did. Leave it to rest while we prepare the filling.
The filling can be any. I have potatoes with onions. Boil the potatoes, sprinkle with salt, drain off water and mash it. If mashed potatoes I always make it with a mixer, then it is better to mash the potatoes with a regular potato masher.
During the cooking of the potatoes, fry the onion in vegetable oil, adding a pinch of sugar.
To the onions, add the saffron and turmeric (this is primarily for color) and a little pepper. I wanted red, go for the gusto. Add the onions along with all the butter to the potatoes. Of course, very well add chopped greens.
The stuffing is ready. Now my technology. I like to test it a little. So you roll it thinly. Even if the dough is somewhere torn, with the stuffing it's not scary. I get these mugs here. The test I took very little - the size of a small walnut.
Put stuffing, a little more than a tablespoon.
Formed such here pies. Again - not terrible, if something breaks or will not samitivate. As shown, in the process of cooking will be fine. You can make cakes of any shape which you like. My guiding principle (once again) - very thin dough.
Fry patties in a large amount of oil, oil is best changed every two batches of pies, so they were browned, not tanned.
Here such I turned the cakes. Delicious and cold and hot!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.