Composition / ingredients
Cooking method
1. In a deep bowl, combine yeast and sugar, pour warm water and leave for 10 minutes until a foam cap appears. Then add salt, pour in sunflower oil, add the sifted flour, knead the dough. The dough should be soft and airy. We cover it with a cloth napkin and leave it to come up for an hour.
2. Boil the lung in salted water until ready - about 20 minutes after boiling. Then we throw it into a colander, cool it down a little and grind it with a meat grinder.
3. Peel the onion, finely cut into cubes and fry in sunflower oil until transparent.
4. Add the chopped lung, salt, pepper to the onion. Fry everything together for 10 minutes, stirring occasionally. When the filling cools down to room temperature, you can start modeling pies.
5. The dough is crushed, the work surface is powdered with flour and, dividing the dough into 8 parts, we form pies in the usual way. I like to make them flat. Then fry the pies in sunflower oil on both sides until golden brown.
Help yourself to health!
Calorie content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Lungs - 92 kcal/100g
- Pork lung - 85 kcal/100g
- Beef lung - 92 kcal/100g
- Veal lung - 90 kcal/100g
- Dry yeast - 410 kcal/100g
