Delicious homemade cakes can be prepared in many ways. To achieve a slightly different taste in the usual pies, you can knead the dough from rye flour. For them, you can use various ingredients, change the composition of the dough and add the filling as you wish.
Karelian rye flour pies
Products for the test:
- salt - half a teaspoon;
- milk - 250 ml;
- rye flour - four glasses;
- thick sour cream - 200 grams.
Products for filling:
- 80% fat oil - four tablespoons;
- medium potatoes - twelve pieces;
- two eggs;
- salt - three pinches.
- Grain curd - 200 grams.
Cooking Karelian pies
Since the dough should stand for forty minutes after kneading, it needs to be prepared first. If you wanted to bake Karelian rye flour pies for the first time, it is better to use a proven recipe that has positive reviews. In a small saucepan, slightly warm the milk, put sour cream to it and stir. Sift rye flour mixed with salt into a bowl through a sieve mug.
Next - gradually add the resulting mixture of sour cream and milk to the flour, constantly stirring. If the dough is too soft, you can add flour. After kneading, it should be elastic. The finished dough for pies from rye flour should be transferred to a film for food and well wrapped. Leave in a cool place for forty minutes.
Stuffing Formation
While the prepared dough for rye flour pies "rests", you need to quickly prepare the filling. First peel medium-sized potatoes from the peel, then wash them well, boil them in water until tender, adding a little salt. Cooked potatoes still hot thoroughly knead, you can use a blender. Then, in it, lay out soft butter, slightly beaten eggs with salt and cottage cheese. Mix all components into a homogeneous mass.
Ready filling for rye flour pies at the time of use should not be hot.
Standing in a cool place, remove the dough from the film. Roll out a bundle with a diameter of two and a half - three centimeters. Then cut it into pieces and roll thin thin circles one and a half millimeters thick from each with a rolling pin. Then put two tablespoons of the prepared filling in the center of each. Wrap the edges of all circles a little to the center and pinch.
Gently place rye flour pies with potato-curd filling on a baking sheet, the bottom of which is covered with a special parchment for baking. The oven by this time is heated to two hundred degrees. Karelian rye cakes - wickets - spread on a baking sheet and placed in the oven should be baked for twenty-five minutes. Then put them on a large plate and serve, still hot, to the soup or to a glass of warm milk. And it is possible as a separate independent dish, for example, for dinner.
Oven Rye Flour Pies
Dough:
- water - four hundred milliliters;
- rye flour - four glasses;
- salt - a dessert spoon;
- oil - 150 grams.
Filling:
- white cabbage - one kilogram;
- salt - a teaspoon;
- raw smoked sausage - three hundred grams;
- tomatoes - a pound;
- onion - three hundred grams;
- tomato paste - two tablespoons;
- carrots - two hundred grams;
- vegetable oil - three tablespoons.
Cooking method
Rye flour pies without yeast and cabbage are incredibly delicious homemade cakes. And the addition of smoked sausage and other vegetables will give the pies a special and unique taste. The first is to prepare the filling. And then go to the test. Head of cabbage must be cleaned of extreme leaves, even if they are not damaged and not dirty. Then grate the cabbage on a special grater. Or chop as finely as possible with a knife.
Prepared carrots also grate. Peel the onion, finely chop. Wash the tomatoes, make cruciate cuts on them. Put in a pan or bowl and pour boiling water, which literally drain in a minute. Put them in a colander and pour cold water from the tap. To remove films from all tomatoes after such a procedure is not difficult. Chopped peeled tomatoes very finely. The last cut into cubes raw smoked or just smoked sausage.
After all the products of the filling for rye flour pies are crushed, they must be extinguished. The first to send the cabbage to the stewed with oil heated and stew until it becomes soft. Then add carrots and onions to it, mix. Reduce heat to minimum and simmer until added ingredients are also soft. Next is the turn of the tomato, which also needs to be put in a stewpan and mixed. After putting out all the vegetables for about ten minutes, add the sausage cubes, tomato paste and salt to them. Stir everything again, and after ten minutes the filling will be ready. Remove the stewpan from the heat, cover it with a lid and leave to cool.
Test formation
Now you can start preparing the test for rye flour patties. Prepare the dishes in which the dough will be kneaded. Sift the rye flour, sprinkle it with salt on top and mix. The next component is water heated to thirty degrees. Pour it into the sifted flour and start kneading the soft dough. At the end of the process, season it with vegetable oil so that it is not so sticky. The consistency of the dough should be similar to mashed plasticine. Knead no more than five to six minutes. Then it should be wrapped with cling film and allowed to stand for thirty-five minutes.
Turn on the oven to preheat. You can start to form pies. From a whole piece of rye dough, pinch off a small portion the size of a plum with your hands. On a cutting board greased with a rolling pin, roll a thin small oval. Fill the stewed cabbage stuffing in the middle, connect and pinch the edges well. It turns out a beautiful pie with a scallop in the middle.
Oil pan and you can not lubricate, but baking paper to cover the bottom must be. Put the prepared rye flour pies on a baking sheet and place them in the oven, which managed to warm up to two hundred and twenty degrees.
Since the dough is rather thin, and the filling was stewed until cooked, at that temperature the oven will only need fifteen minutes to bake. Prescription rye flour pies with cabbage can be greased immediately with vegetable oil. This will give them an even more beautiful and mouth-watering look. Such pies are well served hot, with a light vegetable salad.