Different toppings for pies
Composition / ingredients
16
servings:
Cooking method
1. Grate the melted cheese. Boil potatoes in a "uniform". Peel and grate hot. Mix the cheese and potato mass, add salt if necessary. the filling is ready
2. Wash the sorrel, sort it out, remove the stem-stem, dry it. Chop the shavel, add a tablespoon of starch and sift. Pour sugar on a piece of dough, put the sorrel filling to pinch and you can fry.
3. Wash the apricots, if they are dense, slightly greenish, put them in a drushlak and blanch in hot water until soft, dry. Put sugar and two halves of apricot on a piece of dough, pinch and fry.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Sorrel - 19 kcal/100g
- Starch - 320 kcal/100g
