✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌Pies are a kind of part of many Russian traditions, almost the entire history of culinary development is contained in pies!
Today I want to offer you one of the options for making pies - it's just a real find for those who love tasty, thin, crispy dough and a large amount of filling in pies.
✨By the way, I want to offer you an unusual filling - from rice, pickles and fried onions. It is very tasty, juicy and aromatic!
The dough will also not be quite traditional, but first things first.🥰
📕To make pies you will need: 🍲
For the test:
Wheat flour - 400 g
Dry fast-acting yeast - 5 g
Warm water - 300-320 ml
Sugar - 1 tbsp. l.
Salt - 0.5 tsp l.
For filling:
Onions - 2 pcs. (not very large)
Rice - 70 g (dry weight)
Pickled cucumbers - 350-400 g
You will also need:
Sunflower oil - for frying fillings and pies.
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
As always, we start making pies with dough. We take a deep bowl, sift flour into it, add yeast, salt and sugar. Mix everything with a spoon.
Then gradually we begin to add warm (but not hot!) water. Add a little - immediately mix the dough with a spoon, trying to break all the lumps.
The end result is a very sticky, runny dough, like a pancake. But no matter how we would like, we no longer add flour. After rising, the dough will become a little more pliable, but it will still be unusual to work with it. Below I will talk about the features of sculpting pies from such a dough. But while we tighten the bowl with plastic wrap and put it closer to the heat source for 1-1.5 hours.
Let the dough come up quietly, while we prepare the filling.🥰We wash the rice, fill it with a double volume of water and set it to cook under the lid. Remove the finished rice from heat.
But, while the rice is cooking, we will prepare the second part of the filling. Peel and cut several onions into small cubes.
Pour a little vegetable oil into the pan and heat it, pour the onion and fry it until translucent.
In parallel with the fried onion, grate the cucumbers on a coarse grater.
We shift the grated cucumbers together with the juice released during the grating into the pan to the onion. Stir and simmer everything together until the liquid evaporates.
Then add boiled rice.
Stir, cook over medium heat for several minutes, add salt to taste, if necessary, and then remove from the stove and cool completely.
By this time, the dough has already come, that's how it turns out! ⤵️⤵️⤵️
Liberally grease the work surface and hands with vegetable oil and spread the dough from the bowl. Divide the dough into approximately equal parts. We take a piece and flatten it with our hands right on the table. We put the filling in the center. From this amount of dough, 12-13 pies are obtained.
We collect the dough from above. The pie is ready to roast. Yes, this test is more difficult to work with than a regular one, but, believe me, the result will delight you.
We heat a lot of oil in a frying pan - so much that the pies float in it. We spread 3-4 pies and fry for a few minutes over moderate heat until an even golden crust.
Then turn over and fry for a few more minutes, until the second side is ready. Be sure to lay the fried pies on a paper towel so that the oil from the baking surface is absorbed.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Such pies remain fresh for a very long time, they do not stale even after they cool down or lie in the refrigerator. The dough is really like fluff! And the filling turns out to be juicy, hearty and sour. Personally, it reminds me a little of sauerkraut. Cook, taste, Bon appetit!
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Sincerely, Oksana!