The recipe for these pies is rather unusual, although it may seem banal in appearance - pies with vegetables. The originality lies in the approach and preparation of the pies, which are original and surprisingly tasty.
It is necessary
- For filling:
- - 1 carrot;
- - 200 g canned green peas;
- - 1 head of onion;
- - 1 tomato;
- - 400 g of boiled potatoes;
- - 25 g of parsley;
- - turmeric, salt, red pepper, coriander.
- For the test (on water):
- - 300 g flour;
- - 2 tbsp. tablespoons of vegetable oil;
- - 160 ml of warm water;
- - 1 teaspoon baking powder.
- For the dough (in butter):
- - 200 g flour;
- - 75 g softened butter;
- - 4-5 st. spoons of water;
- - a pinch of saffron.
Instructions
Step 1
Knead the water-based dough. Add baking powder, vegetable oil to the flour, pour in water. And knead the dough thoroughly. It should be soft and elastic. Form the dough into a ball and let it rest at room temperature for 10-15 minutes.
Step 2
Prepare the butter dough. Put butter (softened) in flour, pour in water and knead an elastic dough. Form a ball and refrigerate for 5-10 minutes.
Step 3
Prepare the filling for the pies: Boil the potatoes in salted water. Cut the chilled potatoes into small cubes. Peel the carrots and onions, cut into small cubes and fry for about 3-4 minutes in a skillet. Add the chopped potatoes to the sautéed vegetables and continue to fry, about 3-5 minutes.
Step 4
Transfer the vegetables to a bowl and add the peas, finely chopped parsley and diced tomato, peeled. Add salt, pepper, turmeric, coriander to taste and mix everything.
Step 5
Form a two-tone dough. Roll out the water-based dough into a rectangular layer, 2-4 mm thick. Also roll out the butter dough, but a little smaller, put it on a layer of water dough.
Step 6
Fold the resulting double layer in half, and then again in half. Roll out the folded dough into a rectangular layer 3-4 mm thick and then fold it again. Roll out the dough 2-3 mm thick and roll on the long side into a tight roll.
Step 7
Shape the patties. Cut the roll into pieces 2-3 mm thick (the dough should have multi-colored layers on the cut). Roll each piece into a cake, in the center of which put a little filling. Fold the cake in half and pinch the edges on top.
Step 8
Fry the pies in a hot skillet with vegetable oil until golden brown. Spread out on a wire rack to drain off excess fat.
