Now these are my Branded Pies "LAPTI" without yeast and I spend a minimum of time!
Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I welcome my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe bQuick pies called "bast shoes" from curd dough. The taste of such pies is incomparable with any other pies. To understand you need to cook and taste. Moreover, this recipe is from the category of fast. The dough is prepared very quickly, literally in 5-10 minutes you will already have a ready-made dough, you just have to prepare the filling.
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Recipe:
For the test:
Cottage cheese -250g.
Eggs -2pcs.
Sour cream -3 tbsp.
Sugar -1 tbsp
Vegetable oil -2 tbsp.
Salt -1 tsp
Soda -1 / 2 tsp. (Pay off)
Flour -300gr.
To start:
Potatoes -5-6 pcs. (700gr)
Egg -1 pc.
Salt -1 tsp
Butter -30gr.
Milk -50 ml.
Onion -1pc.
Vegetable oil -2-3 tbsp
Cooking method:
Let's make the dough. Put 250 grams of cottage cheese in a bowl, break 2 eggs, mix and remember a little with a fork. Now add 3 tbsp. sour cream, if by grams, then it is about 120 grams. Add 1 tsp. salt without a slide, 1 tablespoon sugar. We add half a teaspoon of baking soda, to make sure that the baking soda goes out, I add a little lemon juice.
Pour in 2 tbsp. vegetable oil and mix. Now add the sifted flour and knead the dough. You may need more or less flour, it all depends on the moisture content of the curd and the size of the eggs. I need 300 grams of flour.
The dough should be soft and slightly sticky to your hands. At this stage, you do not need to clog the dough with flour, it is better to dust the dough with flour during the formation of pies. Leave the dough for about 20 minutes to ripen. During this time, we will prepare the filling.
Peel potatoes 5-6 tubers, I have 700 kg of peeled potatoes. We put a 3.1 liter saucepan in my saucepan. Fill with water, add salt and cook until tender.
Cut a large onion into cubes. Take a frying pan, pour a little vegetable oil and put onions, fry over low heat until tender and light golden brown. Drain the potatoes, add 30 grams of butter and mash with a potato grinder. Now we break the egg and continue to mash it. If it turns out very thick, you can add milk. Now add the onion and mix the filling is ready. Let it cool down a bit.
We take the dough, put it on the table, roll it in flour and divide it into parts, I divide it into 12 parts weighing 70 grams.
Making buns. We take one bun, roll it in flour, make a cake with our hands. We put the filling, now we pinch it like a regular pie.
And now we make it flat with our hands. Slightly larger than the palm. If necessary, dust the dough with flour so that it does not stick.
Put the finished pies on cellophane, so they do not stick to the surface if they lie even for a very long time.
We form all the pies.
Pour in butter, heat up and put in the pies. Fry over medium heat on both sides until golden brown. Remove on a paper towel to remove excess oil.
By the way, such pies during frying do not absorb a lot of oil during frying, so there is no need to add to the pan, and do not stick out during frying.
We serve hot to the table, although after cooling they are no less tasty. I recommend making such pies, they taste incredible. I am sure your family will also appreciate them at 100 points.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: