Delicious, ruddy and incredibly fragrant pies have 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 range of pies simply endless. In all this magnificent variety of tastes and aromas, one of the first places in terms of the content of vitamins and nutrients is taken by pies with green garlic (wild garlic).
It is necessary
-
- For the test:
- flour - 900 g;
- salt - 1 tsp;
- sugar - 2 tablespoons;
- dry yeast - 1 sachet (11 g);
- milk - 400 g;
- vegetable oil - 2 tablespoons;
- 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 greens - 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.
Instructions
Step 1
Pour milk into a small saucepan, put on fire and heat to room temperature. Add yeast to warm milk and mix thoroughly. Take a large cup (or saucepan), break the eggs into it, add salt and sugar, and beat until smooth. Then, without stopping stirring, pour in the milk with yeast in a thin stream. Cover with a towel and set aside for 15 minutes. Then add vegetable oil and stir. Start kneading the dough: add flour in small portions to the cup, breaking the lumps with a spoon, until the dough begins to freely move away from the walls of the dish. Sprinkle lightly with flour, cover with a towel and leave in a warm place for an hour and a half
Step 2
While the dough is okay, prepare two pie fillings. To prepare the first filling, take two small saucepans, put 200 ml of water into one, 500 ml into the other and bring to a boil. Pour rice, one teaspoon of salt into the first saucepan and leave for 20 minutes, after reducing the gas to a minimum. Dip the eggs into the second saucepan, 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 wild garlic leaves under running water and chop finely and finely. Peel the cooled eggs and cut them into small cubes, mix with wild garlic and salt. Throw the cooked rice in a colander for 2-3 minutes, and then mix with wild garlic and eggs. Melt the butter and season the filling
Step 3
To prepare the second filling, wash green onions, wild garlic, dill and parsley under running water and spread on a towel so that it absorbs the water. Put half a liter of water in a small saucepan and bring to a boil, dip the eggs in it and cook them for 5-7 minutes over low heat. Pour the finished eggs with cold water. While the eggs are cooling, finely chop the green garlic, parsley, green onion and dill. Grate cheese on a fine grater, salt and mix with herbs. Melt the butter, fill the filling and stir very well. If you don't have feta cheese, use dry fatty cottage cheese. Pass it through a meat grinder twice, salt and mix with the rest of the filling ingredients
Step 4
Check the dough. If its volume has doubled, then the dough is ready. Otherwise, leave it on for another half hour. Lightly knead the dough that has come up, put it on the table, sprinkled with flour, and knead so that it sticks slightly to your hands. Divide it into small balls, cover them with a towel and let sit for a few minutes. Then roll the balls into thin cakes (1-1.5 cm thick), put the filling in the middle of each cake. Shape the patties by carefully holding the edges together
Step 5
Take a large skillet, pour vegetable oil into it (layer 1 cm) and heat it. Place the pies in a skillet with the sealed side down, 1 to 2 centimeters apart so that they do not stick together. Fry the pies over medium heat until golden brown.
