Composition / ingredients
Cooking method
All products for the preparation of the dough should be at room temperature. We use flour of the highest grade, carefully sift it to enrich it with air. The amount of flour in the recipe is approximate, because it is always subject to fluctuations. Here, the size of eggs, the fat content and density of milk, as well as the properties of the flour itself, also affect.
First, we dilute the yeast in water, adding 1 tsp. sugar, mix. Leave the mixture for 20 minutes. A yeast "cap" should appear on the surface.
In a deep, stable bowl, beat the egg with salt and sugar, add warm (not hot!) milk, vegetable oil, mix. We introduce the yeast that has come up, mix until smooth. Gradually add flour to the liquid mixture and knead the dough. It is best if this is done continuously. With one hand, sift the flour, with the other (with a spoon) knead the dough in a clockwise circular motion. As the flour is added, knead the dough with your hand. You should get a soft, homogeneous, slightly sticky dough. We form a ball from the dough, put it in a bowl and cover it with a napkin so that the dough does not get wet. We put it in a warm place to rise for about 2 hours.
Meanwhile, we are preparing the filling. You can use any minced meat. Onions are cleaned, washed, finely chopped and fried with the addition of vegetable oil for 2-3 minutes. Add minced meat, salt, add spices to taste. Fry with frequent stirring until the minced meat is ready. Peel the potatoes, boil in salted water until tender, mash them into puree. Combine the minced meat and potatoes, mix. The filling is cooled.
The dough that has come up (it should increase at least 2 times) is crushed, spread on the table, sprinkled with flour. Divide the dough into identical pieces. Each roll out into a flat cake, in the middle of which we put the filling. We form a pie of the desired shape, pinch the edges well.
We put the pies on a greased baking sheet, put them on proofing for 15 minutes, covered with a towel.
Before baking, lubricate the top of the pies with egg whipped with sour cream. Bake the pies at 180 degrees for 20-25 minutes until browned.
Homemade cakes are ready! Cool slightly and serve to the table.
Bon appetit!
Calorie 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
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
- Turkey stuffing - 161 kcal/100g
