Pies from cottage cheese dough with chicken and cheese
Pies from cottage cheese dough with chicken and cheese
Ingredients:
Dough:
250 g of cottage cheese
200 g of flour of +50 g on dough handling
2 eggs
1 h. l. salts
2 h. l. sugar
1/2 h. l. soda
vegetable oil for frying of pies
Stuffing:
250 gr chicken forcemeat
80 gr Gouda cheese, grated on large grater
2 Art. of l grated cheese Parmesan
20 gr desi
4 Art. of l small-porezany green onions
0.5 ch.l ground nutmeg
Whitethroat with 3 pepper (rozovyy.cherny, white)
Salt to taste
Preparation:
1. In frying pan to kindle oil, to fry forcemeat within 5 minutes, constantly stirring slowly. To add pepper (whitethroat), nutmeg, to salt a little. To switch off gas. To add onions, cheeses, to mix.
2. To lay out all ingredients for dough in bowl, to knead dough. On finishing surface to fill 50 g of flour, to divide dough into equal parts.
3. To give the form of balls, to roll each ball it is rather thin, on the powdered surface flour. To put stuffing on the middle, to pinch edges, to create pie of oblong form.
4. To fry pies in sufficient amount of vegetable oil, to spread the party with tuck down. To put ready pies on paper towels. Bon appetit!
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
From this number of dough and stuffing at me 15 pies (dough lump = 27 grams, nachinka=24 gram on one pie turn out. You, of course cook pies of that size what is pleasant to you more.)
Dough:
250 g of cottage cheese
200 g of flour of +50 g on dough handling (torments in dough it can be necessary slightly more, but, how many times I prepared at me leaves just 200gramm. In this dough of flour it is better not to report a little. If to add torments it is too much, dough will turn out hard.)
2 eggs
1 h. l. salts
2 h. l. sugar
1/2 h. l. soda
vegetable oil for frying of pies
Stuffing:
300 gr chicken forcemeat
80 gr Gouda cheese, grated on large grater (not essentially, can will replace with another)
2 Art. of l grated cheese Parmesan
20 gr desi
4 Art. of l small - the cut greens
1 garlic glove
0.5 ch.l ground nutmeg
whitethroat Mix of pepper
salt to taste
1. At the beginning we prepare stuffing.
In frying pan to kindle oil, to add small cut garlic glove to oil.
2. To fry forcemeat in oil with garlic within 5 minutes, constantly stirring slowly (it is better to do it by fork, accurately mixing and mashing forcemeat, then it will turn out small grains.)
3. To add pepper (whitethroat), nutmeg, to salt a little. To switch off gas. To add greens, cheeses, to mix.
Dough:
1. To lay out all ingredients for dough in bowl, to knead dough. (Dough has to turn out soft, will stick a little to hands)
On finishing surface to fill 50 g of flour, to divide dough into equal parts.
2. To give the form of balls, to roll each ball it is rather thin, on the powdered surface flour.
To put stuffing on the middle, to pinch edges, to create pie of oblong form.
(Pies are fried very quickly therefore I at first create all pies, then I fry them)
. To fry pies in sufficient amount of vegetable oil, to spread the party with tuck down. Ready pies
to put on paper towels. Bon appetit!
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
Ingredients and preparation:
From this number of dough and stuffing at me 15 pies (dough lump = 27 grams, nachinka=24 gram on one pie turn out. You, of course cook pies of that size what is pleasant to you more.)
Dough:
250 g of cottage cheese
200 g of flour of +50 g on dough handling (torments in dough it can be necessary slightly more, but, how many times I prepared at me leaves just 200gramm. In this dough of flour it is better not to report a little. If to add torments it is too much, dough will turn out hard.)
2 eggs
1 h. l. salts
2 h. l. sugar
1/2 h. l. soda
vegetable oil for frying of pies
Stuffing:
300 gr chicken forcemeat
80 gr Gouda cheese, grated on large grater (not essentially, can will replace with another)
2 Art. of l grated cheese Parmesan
20 gr desi
4 Art. of l small - the cut greens
1 garlic glove
0.5 ch.l ground nutmeg
whitethroat Mix of pepper
salt to taste
1. At the beginning we prepare stuffing.
In frying pan to kindle oil, to add small cut garlic glove to oil.
2. To fry forcemeat in oil with garlic within 5 minutes, constantly stirring slowly (it is better to do it by fork, accurately mixing and mashing forcemeat, then it will turn out small grains.)
3. To add pepper (whitethroat), nutmeg, to salt a little. To switch off gas. To add greens, cheeses, to mix.
Dough:
1. To lay out all ingredients for dough in bowl, to knead dough. (Dough has to turn out soft, will stick a little to hands)
On finishing surface to fill 50 g of flour, to divide dough into equal parts.
2. To give the form of balls, to roll each ball it is rather thin, on the powdered surface flour.
To put stuffing on the middle, to pinch edges, to create pie of oblong form.
(Pies are fried very quickly therefore I at first create all pies, then I fry them)
. To fry pies in sufficient amount of vegetable oil, to spread the party with tuck down. Ready pies
to put on paper towels. Bon appetit!
* NOT this dough is suitable for roasting
* the recipe of dough for pies with NOT the sweet stuffing
* it is not obligatory to do pies of this dough with stuffing which is specified in the recipe. Also will approach: mushrooms, eggs, ham, etc.
* pies tasty even cold
* to store pies in cold spot having cleaned in package or having closed food wrap
#закускerecepti
Spanish tuna pies:
Spanish tuna pies:
1. Dough.
To sift usual wheat flour (1,5st.), to add vodka with pepper (4st.l.), vegetable oil (6st.l.), egg (1sht.), salt (3\4ch.l.), sugar (1\2ch.l.). To knead dough, gradually pouring still flour (near 0,5st.). Dough on consistence has to be slightly softer, than on pelmeni. To cover with film and to leave on 1-3ch., having kneaded in process few times.
* Ya this time used the recipe of the Russian dough, but usually such pies do with classical Spanish dough.
2. Stuffing.
To mix chopped boiled eggs, white rice and tinned tuna in olive oil. To salt, pepper to taste. The stuffing should not be dry therefore necessarily use olive oil.
3. Forming and pastries.
Is thin to roll dough, to cut out glass circles, to lay out stuffing, to curtail and fix edges. To lay out ready pies on the board powdered with flour. To warm frying pan and to fry pies in hot fan from two parties. To lay out on paper towels that excess oil has flown down.
4. Sauce.
On olive oil to fry onions, to add the garlic baked in advance and processed to mashed potatoes the baked tomatoes \to, to salt, pepper, add sugar to taste. To allow sauce to thicken.
To serve pies hot, having watered with tomato sauce and having strewed with greens. I recommend to try!
Pies with meat stuffing
Pies with meat stuffing
Ingredients:
milk of 400 g
desi of 150 g
sugar of 2 tablespoons.
salt of 0,5 h. l.
yeast dry 2 h. l.
flour of 700-750 g
stuffing:
mincemeat 700g
onions of 2-3 pieces.
greens
tomato without thin skin of 2-3 pieces.
Preparation:
It is a little to cast milk (50 g) in cup, to add 1 h. l. sugar and yeast to stir, wait until yeast approaches.
Other milk to heat, dissolve in it oil, sugar and salt, to add 300 g of flour, to stir to smoothness.
To pour in yeast in dough, pouring flour to knead the soft dough which is well lagging behind ware walls. To cover to put in warm place for fermentation.
When dough well rises, to press down it and to allow to rise once again.
For stuffing to cut onions and tomatoes, to chop greens.
At first slightly we brown onions, then we send to onions crude forcemeat, crude, so the stuffing will turn out is more juicy.
We fry forcemeat constantly stirring slowly that lumps were not formed.
To add some salt to stuffing, to pepper, add tomatoes, to allow to be steamed under cover and to remove from fire. Then, to add greens and to mix. The stuffing is ready.
From ready dough we pluck small slices and we create balls.
To flatten out each ball to put 1 tablespoon of stuffing, to pinch edges, creating pie.
Pies it is pressed by palm that they became flat (seam in the middle).
To fry pies on the oiled frying pan under cover on average fire.
Category: Recipes
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
Fried pies from cottage cheese dough with chicken forcemeat, cheese and greens
From this number of dough and stuffing at me 15 pies (dough lump = 27 grams, nachinka=24 gram on one pie turn out. You, of course cook pies of that size what is pleasant to you more.)
Dough:
250 g of cottage cheese
200 g of flour of +50 g on dough handling (torments in dough it can be necessary slightly more, but, how many times I prepared at me leaves just 200gramm. In this dough of flour it is better not to report a little. If to add torments it is too much, dough will turn out hard.)
2 eggs
1 h. l. salts
2 h. l. sugar
1/2 h. l. soda
vegetable oil for frying of pies
Stuffing:
300 gr chicken forcemeat
80 gr Gouda cheese, grated on large grater (not essentially, can will replace with another)
2 Art. of l grated cheese Parmesan
20 gr desi
4 Art. of l small - the cut greens
1 garlic glove
0.5 ch.l ground nutmeg
whitethroat Mix of pepper
salt to taste
1. At the beginning we prepare stuffing.
In frying pan to kindle oil, to add small cut garlic glove to oil.
2. To fry forcemeat in oil with garlic within 5 minutes, constantly stirring slowly (it is better to do it by fork, accurately mixing and mashing forcemeat, then it will turn out small grains.)
3. To add pepper (whitethroat), nutmeg, to salt a little. To switch off gas. To add greens, cheeses, to mix.
Dough:
1. To lay out all ingredients for dough in bowl, to knead dough. (Dough has to turn out soft, will stick a little to hands)
On finishing surface to fill 50 g of flour, to divide dough into equal parts.
2. To give the form of balls, to roll each ball it is rather thin, on the powdered surface flour.
To put stuffing on the middle, to pinch edges, to create pie of oblong form.
(Pies are fried very quickly therefore I at first create all pies, then I fry them)
. To fry pies in sufficient amount of vegetable oil, to spread the party with tuck down. Ready pies
to put on paper towels. Bon appetit!
* NOT this dough is suitable for roasting
* the recipe of dough for pies with NOT the sweet stuffing
* it is not obligatory to do pies of this dough with stuffing which is specified in the recipe. Also will approach: mushrooms, eggs, ham, etc.
* pies tasty even cold
* to store pies in cold spot having cleaned in package or having closed food wrap
Potatoes, feta and baked garlic pies
Potatoes, feta and baked garlic pies
Ingredients:
230 gr cottage cheese
200 gr torments + on dough handling
2 eggs
1 tsps of salt
2 tsps of sugar
1/2 tsps of baking powder
vegetable oil for frying of pies
4-5 potatoes
4 garlic gloves
150 gr feta
salt, pepper
Preparation:
To mix cottage cheese with flour, eggs, salt, sugar, flour and baking powder. To knead dough.
Garlic, without clearing, to bake in oven at 180 degrees (about 30 minutes, checking readiness, garlic puree has to turn out). Potatoes to clear, boil in the added some salt water to readiness. To merge water. Potatoes potoloch together with the baked and peeled garlic. To add feta, salt and pepper. It is good to mix.
To divide dough into small slices, to knead everyone in flat cake. On the middle of everyone to put a little stuffing, to pinch edges.
In frying pan to warm vegetable oil. To fry pies from two parties till golden color, to shift to paper towels.
Cottage cheese used fat, 18%.
I knead dough in the stationary mixer, but it is possible and by means of usual spoon.
Verzere - the Moldavian pies with cabbage
Verzere - the Moldavian pies with cabbage
VERY tasty thin crunchy crust pies!!!!! The stuffing can be any, but traditionally these pies become with stewed or sauerkraut!
Ingredients: (on 15 pieces)
dough:
125 ml. waters
115 ml. vegetable oil
320 gr. torments
salt
stuffing:
450 gr. sauerkraut
200 gr. onions
100 gr. carrots (did not put since I already had cabbage with carrots)
fennel
+ 1 yolk for greasing
Preparation:
All ingredients for dough to mix and knead minutes 5-7 dough will not become completely homogeneous and elastic so far. To leave dough in bowl under towel for half an hour.
To fry onions (cubes) and carrots (large grater). From cabbage to wring out juice, to add to onions and to fry. At the end to add the crushed fennel (at me dry).
To divide dough into 15 identical parts. Is very thin to roll everyone in rectangle on pripylenny with flour table (the elastic dough, is not torn and does not stick).
On dough to put stuffing (to leave edges free) - it can be spread as on all surface of dough, and only on one edge. Then to turn in edges and densely to curtail roll.
To grease pies with yolk and to bake at 200C 15-20 minutes.
Bon appetit!
Eggs and ham pies
Eggs and ham pies
Ingredients:
Puff pastry of 500 g
Desi of 15 g
Egg of 7 pieces.
Fennel of 0,5 h. l.
Salt of 0,5 h. l.
Pepper of black ground 0,5 h. l.
Ham of 240 g
Flour of 2 tablespoons.
Cheddar of 120 g
To get dough from the refrigerator approximately in 1 hour that has thawed.
To heat oil on frying pan with antiprigarny covering and to put in it 6 eggs and fennel. To season with salt and pepper to taste.
To add the ham cut in cubes and to fry. To put aside.
To spread out dough on the land surface which is slightly powdered with flour and slightly to roll.
To cut on 4 parts.
To put in corner of each square of dough it is a little eggs with ham.
To strew on 1 tablespoon of grated cheese.
To moisten fingers in water and to wet edges of dough. To curtail squares in half triangles. To clamp edges fork.
To shake up egg and to grease with it surface of pies.
To warm oven to 200C.
To bake pies (on 4 pieces) on the baking sheet laid by parchment 18-20 minutes, will not be reddened yet.
Pies from cottage cheese dough with chicken and cheese
Pies from cottage cheese dough with chicken and cheese
Ingredients:
Dough:
250 g of cottage cheese
200 g of flour of +50 g on dough handling
2 eggs
1 h. l. salts
2 h. l. sugar
1/2 h. l. soda
vegetable oil for frying of pies
Stuffing:
250 gr chicken forcemeat
80 gr Gouda cheese, grated on large grater
2 Art. of l grated cheese Parmesan
20 gr desi
4 Art. of l small-porezany green onions
0.5 ch.l ground nutmeg
Whitethroat with 3 pepper (rozovyy.cherny, white)
Salt to taste
Preparation:
1. In frying pan to kindle oil, to fry forcemeat within 5 minutes, constantly stirring slowly. To add pepper (whitethroat), nutmeg, to salt a little. To switch off gas. To add onions, cheeses, to mix.
2. To lay out all ingredients for dough in bowl, to knead dough. On finishing surface to fill 50 g of flour, to divide dough into equal parts.
3. To give the form of balls, to roll each ball it is rather thin, on the powdered surface flour. To put stuffing on the middle, to pinch edges, to create pie of oblong form.
4. To fry pies in sufficient amount of vegetable oil, to spread the party with tuck down. To put ready pies on paper towels. Bon appetit!
Category: Recipes, Chebureks, pies
Eggs and green onions pies
Eggs and green onions pies
Ingredients:
Flour 500 gr
200 gr desi
250 ml kefir
2 eggs
2 ch.l baking powder
1 ch.l salt
stuffing:
3 bunches of green onions
6 boiled eggs
Salt and black sprinkling pepper to taste
Preparation:
1. To boil eggs, to clear and cool. To cut in small cubes. Small to cut onions. To mix everything together, to salt and pepper.
2 to Sift flour in bowl together with baking powder. Slightly to shake up eggs nimbus with salt. To add egg mix to flour, to add soft desi, kefir.
3. To knead dough. To wrap film and to clean in the refrigerator for 1 hour. Then to divide dough into 2 parts. From each part to roll circle. Glass to cut out identical circles.
4. To put according to 1 Art. of l of stuffing on each circle. To close up edges of pies. To put on the baking tray covered by parchment paper. To shake up slightly egg and brush to grease with nimbus each pie.
5. To bake in previously warmed oven to 180 gr, about 20 minutes.
From this dough it is possible to prepare any pies, as meat, and with sweet stuffing.
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