The recipe was rewritten many years ago from the old notebook of the mother-in-law. The dough is slightly flaky, crispy, crumbly. With my husband's mother, this cake has always been the king of the holiday table. Not a single feast was complete without a puff with filling.
It is necessary
- - vegetable oil (or margarine) - 250 g
- - sour cream (or kefir) - 250 ml
- - salt - 1 tsp
- - flour - 4, 5 cups
- - filling
Instructions
Step 1
First you need to cool the oil. You can even put it in the refrigerator overnight. If the oil is not sunflower oil, but olive oil, then the cake will be more flaky, since when cooled, the olive oil becomes very thick.
Mix the prepared fat (if we use margarine, then grate it on a coarse grater), mix it with salt and 3 cups of flour, grind it to get butter crumbs.
Step 2
Add kefir or sour cream, regular, store, 15 - 25% fat, knead well. You can add the remaining flour. It is not necessary to knead for too long, as the products will mix and layers will not turn out. Once all the flour is soaked, roll the dough into a ball and refrigerate for about thirty minutes.
Step 3
As a filling, you can use stewed cabbage, both sauerkraut and fresh, potatoes with mushrooms, onions, minced meat, unsweetened pumpkin, and so on.
Divide the prepared dough into two parts. Roll out most of it thinly, up to 0.3 cm. Then put in a mold. It can be a round shape with a diameter of about 26 - 28 centimeters or a similarly sized quadrangular shape.
Step 4
Lay out the filling, flatten and cover with the second, smaller part of the dough, rolled out in the same way as the first.
Use a fork or skewer to poke holes in the surface of the cake. Can be brushed with egg, milk or a mixture of butter and milk.
Step 5
Bake in the oven at 200 - 220 degrees for 40 minutes. Cool the pie completely, cut into portions and serve. When warm, the cake may feel baked.
