What kind of treats did the ancient craftsmen prepare? Kulebyaki, pies, kurniks, vestniks (from meat, fish leftovers), porridge fasteners with thin slices of salted red fish and others.
The filling greatly affects the quality, properties, density of the dough. For a savory pie, it shouldn't be dense. Most often it comes with butter. Baking the dough is given butter, milk. But eggs, on the contrary, are compacted and dried. To make everything work out correctly, softly, tasty, use 500 g of the entire liquid component per 1 kg of flour, including eggs. There should be about 1.25 of them. These calculations are suitable for yeast dough.
Usually the pies are covered. So the filling does not dry out, does not darken, remains tasty and juicy.
Ham tender
200 g ground ham, 1 egg, 100 g sour cream, 10 g smoked bacon, cut into small cubes. Sour cream is mixed with yolk, poured over the surface of the cake with this mixture. Put lard on top, cut into small cubes, on top of ground ham.
Ural
Cut the beef liver (300 g) into small pieces, chop the onion (2 pcs.), Fry everything together in butter (60 g). Pass through a meat grinder, salt, pepper, mix with buckwheat porridge (200 g), chopped eggs (3 pcs.).
In Polish
Fresh cabbage (350 g), sauerkraut (350 g) is boiled until soft, and discarded in a colander. Then it is passed through a meat grinder. Cut 1 large onion in half rings, fry in fat (30 g), place with cabbage. Stew over low heat for 2-5 minutes. Remove from heat, mix with finely chopped pork (350 g boiled, fried), salt, pepper.
