In Russia fried in boiling fat cakes called "pagename" or "preguntame" careless words "fried" did not yet know. Baked them with different fillings from the simple lean dough. Are the pies my husband baked by his grandmother. Vegetable patties, stuffed with potatoes, fried onions and mushrooms. Despite the simplicity of the pies are amazingly delicious, fluffy and soft. Recommend!
|Cooking time -||Number of servings 12|
Put the dough. Take two bowls: a large and a small. In a large bowl sift flour and mix it with salt. In a small bowl pour warm water, add sugar, stir, pour on top of dry yeast and leave them for 15 minutes. After 15 minutes, when the surface of the water will appear foamy "cap", stir the contents and pour into bowl with flour. Begin to stir with a spoon, adding vegetable oil in two steps. Remove the spoon aside and begin to knead the dough by hand right in the bowl. Knead for 3 minutes and leave the dough for 20 minutes to swell. Then, put the dough on a lightly floured table and knead 10 minutes until smooth.
While the dough rises, prepare the filling: cook the potatoes, fry the onions and mushrooms.
Boiled potatoes crumple into a puree, add grilled onions and mushrooms with the butter in which they cooked. Stir. Sprinkle with salt and pepper to taste.
You can add a handful of chopped dill. Leave the stuffing to cool to room temperature.
Mat for rolling out dough or sheet of a little grease with vegetable oil, lubricating oil palms. Coming up we spread the dough and divide it into 12 pieces. Pieces you can do more, pies are rather large.
The piece of dough will warm up in a flapjack and put a tablespoon of cooled filling. This can be done directly on the palm.
Suscipiam pie and put it on the table pockets up.
Leave the pies for 15-20 minutes for proofing.
Preheat the pan with vegetable oil on medium heat for about 15 minutes.
The willingness of oil-defined as follows: if you omit the tip of a dry wooden toothpick into the hot oil and around it instantly appear vesicles of the oil - the oil is sufficiently heated for baking pies.
Patty put one of the hand pockets up, squeezing the other with his hand, forming a Patty, and put into the oil pockets down.
Fry cakes approximately 2 minutes on each side.
If you are not lazy, you can fry the cakes and on the sides.
Finished cakes spread on a paper towel to remove excess fat.
And then put in the pot and cover it.
Slightly cool cakes and serve.
They are especially delicious warm!