Probably the Slavs do not think of themselves without pies, especially in winter. And in my opinion this is right for our climate. Pies, pies – food and diverse food, came up with a new filling or other dough and here is a new dish for you.
And as they say among the people – “a goal for inventions is cunning”. What kind of pies, pies were prepared in Rus’, what kind of fillings they did not invent, so they skillfully combined them with other ingredients, which, it would seem, the doubt sorted out what would come of it? But no – it came out and comes out, and again, and again we bake and fry pies and pies. And the variety of fillings is such that it can be listed and listed – this is and – with meat, with fish, with cabbage, with potatoes, with liver, with potatoes and liver, with mushrooms, with peas, with egg and rice, with egg and green onions , with greens and cottage cheese, with a liver, with meat and mushrooms, with cabbage and meat, with mushrooms and cabbage – these were pies and pies with ugly fillings, which are good both an independent dish and a “seal” to the first dishes.
Pies with sweet fillings – this is with cottage cheese, with carrots, with beets, with jam, with apples, with cherries, with apricots, with cottage cheese and home -made tsuscrats – a delicious cake turns out, I do this, I will definitely take a picture and share a recipe.
Oh yes, we talked about the variety of pies of pies, it is time to remember the test, and methods of cooking, nuances and secrets, so to speak. Well, if with Slavic cuisine it is more and less clear, here most often for pies use yeast dough, or sour -milk, or potato, or cottage cheese – great for sweet fillings. And in the Caucasian cuisine, for example, for pies, a simple noodles are used, rolling it very thinly and glorifying it with oil and cheese – it turns out not just delicious – but, well, very tasty!!! And now we live in such an amazing time that you want – train in home preparation of pies, but tired, busy, not before – so a couple of trifles – Russian, Italian, Caucasian or Ossetian pies order
A short explanation for those who do not know how the pies differ from the pies. Pies are small – a portioned dish (as in the photo in this recipe), which can be frying in a pan and a stove in the oven, and pies are a large product, usually the size of a baking sheet on which they bake, they are not fried, but baked , then they cut ready -made to portions. And you do not smile at my explanations, because the Internet is open to the whole world, maybe I will read a foreign guest or a very young visitor who is still studying a lot. My article is for them.
Before starting this excursion on a cake, it became interesting to me what was offered “behind the hill” from pies. In English, I am not strong, so Stop yes Mother, what is called, and therefore turned to a Google -translate, and there – that the cake is CAKE, that the pie is CAKE. Well, what conclusion suggests itself that they have cakes and hamburgers, and there are no pies 🙂
Y, I hear indignation, traveling and emigrants…Well, look, my dear ones, share recipes, talk about the varieties of foreign cuisine. My forum and site is open to all coming and thirsty for communication and discussions.
Something I got carried away, my dear, it’s time to start the case…Today we will prepare cakes from sour -milk dough with potato and liver filling and serve them with herbs. A great dish in the winter cold for children’s cuisine, when they come running from the street hungry, ruddy – and we are hot with hot songs, but with soup, borsch or tea.
Ingredients: potatoes – 0.5 kg, beef liver (or pork, or birds) – 0.5 kg, eggs – 2 pcs., Onions – 1 pc, sunflower oil – 0.5 t., kefir – 1 t., salt – 1.5 hours. l, black pepper – 0.5 hours. l, drinking soda – 0.25 hours. l, flour – 2 t.
Preparation:
We put a kettle with water to boil.
Pour the liver with cold water completely and let stand for half an hour, everything will go into the water, bad.
I clean the potatoes, if it is large, then cut it on a quarter to make it faster.
At this time, we boiled a kettle, pour the potatoes cleaned with boiling water and put on the fire, so it more useful. No need to salt.
We take out the liver out of the water, cut 3 by 3 cm cubes and put fry in a hot deep -fry, cover with a lid, make medium fire, salt and pepper, add the cleaned chopped onion. Tomi for about 15 minutes.
While we were busy with the liver, the potato was welded. Remove it from the fire, drain a decoction into a bowl (it can be used to prepare the first dish or seasoned with spices and drink with a hot pie like broth). We push potatoes, add a raw egg, still actively push, as if whipping with an egg, cover with a lid so that it does not cool.
The liver is ready, scroll it through a hot meat grinder.
Mix potatoes and liver, try on salt, if necessary, we set up. We set aside the filling to the side of cool, you can take it to the cold. The filling should cool, as it is not placed hot in the dough, otherwise the dough will burst, swim.
While the filling is cooling down – let’s take care of the dough.
Mix our remaining egg, salt, kefir and flour, and only now we add soda – why so – read in the section – culinary secrets.
Knead the dough – it will turn out to be soft plastic, not sticking to the hands.
The filling has cooled – sculpt, fry the pies. Here you yourself choose large or small.
I love small and so that the dough is thin, and more fillings. Frying such pies is best in fruit, then they turn out with ruddy from all sides. This portion given is enough to feed 3-4 people more than once 🙂