Description
I love beets and of course could not pass up this unusual toppings for pies. Prepared for trial, out of curiosity. What can I say? Juicy, sweet and helpful filling surrounded by thin, crumbly dough. Of course, vegetable and sweet pies – for everybody. My husband, for example, not too much. Conservative he is, what to do:). And I so – very-much! Experiment on occasion, and suddenly you enjoy? It is nice that the experiments are not too impact on your wallet:).
Ingredients
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Sour cream
2 Tbsp
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Vegetable oil
1 Tbsp
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Sugar
1 Tbsp
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Leavening agent
1 tsp
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Flour
7 Tbsp
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Salt
-
Chicken egg
1 piece
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Quail egg
1 piece
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Beets
300 g
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Raisins
100 g
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Sugar
1 Tbsp
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Sour cream
2 Tbsp
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Cardamom
Cooking
Now, the filling. Beets boil or, even better, bake until tender. Chill, peel, grate on a coarse grater.
Raisins wash. I was a big red, I've cut it smaller.
Put the beets, raisins in a saucepan with a thick bottom or pan, sprinkle with sugar, put the sour cream and stew on low heat for 10-15 minutes. I'm at the end of quenching even cardamom sprinkled. The filling feels great, absolutely no leaks.
The dough I decided to make a graviola since the packaging of the cream was already opened:). Sour cream, vegetable oil, egg to mix with sugar.
Add flour mixed with salt and baking powder, knead a soft dough. And refrigerate it until the filling cools.
At the right time heat the oven to 200 degrees. Divide the dough into small pieces.
Each roll out into a circle, put the filling, not sparing (about a tablespoon), suscipiam, as someone like, leaving a small hole.
The filling I have left, everything is designed for sure:). Rastegayev left 11 pieces.
They can lubricate eggs (I used quail, chicken would be a lot, but quail had at the time) or milk. And 20-25 minutes in the oven until slightly browned.
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