Fish pie.
To prepare the dough, you need: 2 eggs, half a liter of milk, 50 grams of yeast, 100 grams of sugar, 100 grams of margarine, as much flour as needed.
Filling: 0,5 kg of pike perch, 300 grams of rice, 300 grams of onions.
Cut the fish with thin strips and marinate. Then lightly fry the fish. Boil rice, chop the onion and fry until golden brown. From the ingredients mentioned above, prepare the dough soft. Split it into two parts and roll it out. Place the dough on a baking sheet or oiled form. Then lay the layers, first the rice, then the fried onion and the top of the fish, and close the second layer, pierce the edges and smear the egg. Bake the cake until golden brown in the oven. Before serving, cut into small pieces.
Pies "Grandma's".
These pies, which are melting in their mouths, will go to cheers instead of bread. With different fillings bake, different shapes, put on beautifully on the platter and the guests will appreciate your efforts, because it takes a lot of time and effort to make.
For the test you need: 25-30 grams of yeast raw (a quarter of a small packet), 200 grams of margarine, a quarter of a glass and one teaspoon of sugar, salt pinch, 6 glasses of flour, 2 eggs, half a liter of hot milk, 1-2 tablespoons of butter vegetable.
Dilute the yeast in warm water, in a small amount, add 1 teaspoon of sugar, add a little flour, so that the yeast mass is like a thick sour cream and mix everything well.
Margarine in a water bath melt, add salt, sugar, eggs. Gradually add 6 cups of flour to the resulting mixture, dough with a spoon, stir it better than wood to form grains. Without fear of lumps, pour in hot milk. Stir and pour in the yeast mixture.
Stir to a homogeneous mass, add vegetable oil, hands to interfere so that there is not a single grain, not a single lump. It is necessary to stir the dough for a long time, the longer the dough is wrung, the more magnificent it will become.
Cover with a clean towel and put the dough in a warm place for one hour. And while the dough is right, you need to do the fillings. Usually I make 2-3 fillings, and sometimes more.
Cabbage filling with eggs.
For 1 kilogram of cabbage you need 5 boiled eggs.
Finely chop the cabbage, put it in boiling water, and boil for 10 minutes in salted water. Then throw in a colander, squeeze, add butter, eggs chopped and mix everything. You can taste pepper to taste. Also, cabbage can not be boiled, but with the addition of oil put out.
The stuffing is potato.
In the newly cooked mashed potatoes add onion roasted, to taste pepper and mix well.
The filling is cabbage-potato.
Rinse the sauerkraut , squeeze and put out, adding vegetable oil. Onions cut and fry. Mix with hot mashed potatoes, taste pepper.
Filling with a liver.
Boil heart, lung, liver. Through the meat grinder, skip, and then fry together with onions in a frying pan. Pepper and salt to taste.
Filling with meat.
Boiled meat (chicken, pork, beef) through a meat grinder to turn and fry with onions. For such a filling, you can use ready-made meat mince. It will turn out very tasty if the meat stuffing is mixed with mashed potatoes.
Filling with fish.
Free fish from bones and skin. Finely chop the fillets, add the seasoning for fish dishes and mix with the fried onions.
Merry Christmas and a Happy New Year.