Kitchen appliances and utensils:a set of dishes of different depths, a whisk, a sieve, a pan, a stewpan, a cooking brush, a baking sheet, baking paper, a tablespoon, a teaspoon, a knife, a stove, an oven, a cling film (or plastic bags)
Ingredients
| Wheat flour | 250 g |
| Butter | 50 g |
| Chicken Yolks | 2 pcs. |
| Milk | 125 ml |
| Sour cream 15-20% | 4 tbsp. l |
| Dry yeast | 3 g |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Chicken eggs | 4 things. |
| Onion | 1 PC. |
| Vegetable oil | 1 tbsp. l |
| Dill | ½ beam |
| Sesame | taste |
| Spice | taste |
Step cooking
Dough
- Dry yeast (3 g) is mixed with 1 tsp. sugar, pour 125 ml of warm milk and stir. Leave the mixture for 10 minutes to activate the yeast. Milk must not be hot for the yeast to work properly.
- Put 50 g of butter in a saucepan, melt it to a liquid state and leave to cool. Add a pinch of salt to 2 chicken yolks and rub them. Then we introduce 1 tbsp. l sour cream and mix until smooth. Pour milk with yeast into the finished mass and mix again.
- Pour 250 g of sifted wheat flour into a deep bowl and make a recess in the middle, into which we pour the liquid mass.
- Knead the dough first with a spoon, and then with your hands. When the mass has gathered in a lump, add the prepared melted butter and continue to knead the dough for 10 minutes to make it soft and airy.
- We put a lump of dough in a deep bowl and cover it with a towel or cling film and leave it to approach for 1.5 hours.
Filling
- Boil 3 hard boiled eggs, peel when they cool, and cut into small cubes.
- Pour 1 tbsp into the pan. l vegetable oil and fry on it 1 onion, previously cut into small cubes, until slightly golden.
- In a separate container we combine chopped eggs and fried onions. Refuel 3 tbsp. l sour cream, add finely chopped dill, salt and seasonings to taste and mix thoroughly so that the ingredients evenly disperse.
Pies
- We collect the risen dough into a lump and form a sausage from it, which we divide into 8-10 portion pieces, each of which we crumple and give a round shape. We cover blanks for pies with cling film or plastic bags so that they do not wind off.
- Roll each blank into a circle 3-5 mm thick. Put inside 1-1.5 tsp. fillings and pinch the edges. To make this convenient, dip your fingers in flour.
- We spread the future pies on a baking sheet covered with baking paper, cover again with something on top and leave for proofing for 30 minutes.
- We interrupt the chicken egg with a fork until smooth and grease the pies after proofing. Sprinkle with sesame seeds, a mixture of spices, finely grated cheese, crystals of sea salt and other similar ingredients to your taste.
- We send the pies into the oven preheated to 210ºС for 20 minutes. After that we take it out, let it cool and serve as an appetizer to liquid dishes or as an independent treat with any sauces, herbs and drinks.
Did you know? This test option is suitable for any pies with savory filling, that is, you can fill them with potatoes, cabbage, mushrooms, meat, seafood and other your favorite ingredients.
Video recipe
You can also familiarize yourself with this recipe in the video.In it you will see the process of creating dough, toppings and the pies themselves and get valuable tips on decorating and serving them.
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