Tasty, ruddy and incredibly fragrant pies always occupied the most honorable place on the Russian table. For their preparation, you can use any dough: butter, puff or yeast. And to list all kinds of fillings for pies is almost unthinkable: berries, fruits, vegetables, mushrooms, meat, eggs, cottage cheese, various cereals, fish and much more, as well as their intricate combinations make the assortment of pies simply endless. In all this magnificent variety of tastes and aromas, one of the first places in the content of vitamins and nutrients is occupied by pies with green garlic (wild leek).
Pick your recipe
You will need
-
- For the test:
- flour - 900 g;
- salt - 1 tsp;
- sugar - 2 tbsp;
- dry yeast - 1 sachet (11 g);
- milk - 400 g;
- vegetable oil - 2 tbsp.;
- eggs - 2 pcs.
- For the first filling:
- leaves of green garlic (wild garlic) - 500 g;
- rice - 100 g;
- eggs - 2 pcs.;
- salt - 2 tsp;
- butter - 50 g.
- For the second filling:
- leaves of green garlic (wild garlic) - 500 g;
- green onions - 200 g;
- parsley - 100 g;
- dill greens - 100 g;
- eggs - 2 pcs.;
- feta cheese (cottage cheese) - 250 g;
- salt - 1 tsp
- Vegetable oil for frying pies - 200 ml.
Instruction manual
1
Pour milk into a small saucepan, put on fire and warm to room temperature. Add yeast to warm milk and mix thoroughly. Take a large cup (or pan), break the eggs into it, add salt and sugar and beat until smooth. Then, without stopping stirring, pour in a thin stream of milk with yeast. Cover with a towel and set aside for 15 minutes. Then add vegetable oil and mix. Start kneading the dough: in small portions, add flour to the cup, breaking the lumps with a spoon, until the dough begins to freely move away from the walls of the dishes. Sprinkle it lightly with flour, cover with a towel and place in a warm place for an hour and a half.
2
While the dough is coming together, prepare two toppings for pies. To prepare the first filling, take two small saucepans, add 200 ml of water in one, 500 ml in the other and bring to a boil. Pour rice into the first saucepan, one teaspoon of salt and leave for 20 minutes, after reducing the gas to a minimum. In the second saucepan, lower the eggs, reduce the gas and cook for 5-7 minutes. Pour the finished eggs with cold water to cool. While the eggs are cooling, rinse the fresh leaves of wild garlic under running water and chop finely and finely. Peel the cooled eggs and cut them into small cubes, mix with wild garlic and salt. Fold the finished rice in a colander for 2-3 minutes, and then mix with wild garlic and eggs. Melt the butter and season it with the filling.
3
To prepare the second filling, wash the green onion, wild garlic, dill and parsley under running water and place it on a towel so that it absorbs water. In a small pan, draw half a liter of water and bring to a boil, dip the eggs in it and cook them for 5-7 minutes on low heat. Pour the finished eggs with cold water. While the eggs are cooling, finely chop the green garlic, parsley, green onions and dill. Rub the feta cheese on a fine grater, salt and mix with herbs. Melt the butter, season it with the filling and mix very well. If you do not have feta cheese, use dry fat cottage cheese. Pass it through a meat grinder twice, salt and mix with the rest of the filling ingredients.
4
Check out the dough. If its volume doubled, then the dough is ready. Otherwise, leave it for another half hour. Wash the dough slightly, put it on the table, sprinkled with flour, and knead so that it slightly sticks to your hands. Divide it into small balls, cover them with a towel and leave for a few minutes. Then roll the balls into thin cakes (1-1.5 cm thick), put the filling in the middle of each cakes. Form the patties by carefully bonding their edges.
5
Take a large pan, pour vegetable oil (1 cm layer) into it and heat it. Put the pies on the pan with the side down, 1-2 centimeters apart, so that they do not stick together. Fry the pies over medium heat until golden brown.
Useful advice
To make your dough airy, sift the flour through a fine sieve twice.