I love pies lush, light weight, smooth and shiny, with blunt tips, with berry filling. Especially love the berries currants red and black. Cakes with red and black currants.
|Cooking time 180 minutes||Number of servings 12|
For the filling:
Black and red currant
Sugar (to taste)
What to do:
The berries I have frozen. I was frozen, left in the colander for a few hours to stack the extra juice.
Then to the fruit (about 1.5 cups.) I added 1 tbsp potato starch (I read somewhere that the berries need to add it potato starch).
The dough I was kneading in the bread maker.
Ready divide the dough into portioned balls (I got from this quantity of dough 12 pies). Put on a small proofing, cover them with a towel, leave on for 10 minutes.
After you roll each piece of dough into a pancake, mid put berry filling, sprinkle it with sugar (to taste) and form into a Patty. Turn the cake seam side down and tuck the ends under the cake.
Pies to leave for a little proofing, then lubricate the whipped with egg water and bake at 210*C.
Bon Appetit and happy Baking!