2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word pie comes from Russian. Its exact translation is "pasta, pie". This typical Russian product has also entered the native Bulgarian cuisine. We, of course, have added purely Bulgarian elements in its preparation.
The Russian pie it is usually prepared with local filling. There are also types of sweet pie. It's all a matter of the chef's preference. However, the easiest recipe that any housewife can prepare is the purely Russian version of the recipe.
Russian pie
Necessary products:
1 ½ h.h. fresh milk, 1 kg. flour, 2 eggs, 1 tsp. oil, yeast, 2 tbsp. sugar, 1 tbsp. sol
For the stuffing:
1 kg. border, ½ c.c. rice, 150-200 g of melted cheese or yellow cheese, 10-15 olives (deboned and cut into pieces), 200 g of mushrooms, 2 tbsp. onions
Method of preparation:
Stew onions with minced meat, add mushrooms and rice. When they cook well, remove them from the heat and let them cool. When this happens, add the olives and yellow cheese (melted cheese), grated on a grater.
Knead a soft dough from the listed products. Without rising, it is divided into 3 parts. The filling is also divided into 3 equal parts. They are rolled separately, the stuffing is put and rolled up.
The finished three rolls are placed in a pan greased with oil, at a distance from each other. Leave to rise very well and bake in a moderate, preheated oven.
Very typical for Russian cuisine is the use of fishery products in any form. In pie recipes - too. Here's how to cook delicious fish pie.
Russian fish pie
Necessary products:
500 g flour (preferably standard), 100 ml. oil, 20 g of fresh yeast (or 1 dry), a pinch of salt and a pinch of sugar
For the stuffing:
1 tsp rice, 1/2 kg. fish fillet, 2 onions, 2 tbsp. flour
The fish and rice are cooked separately. The fish is cut into small pieces. Fry the onion in oil, adding curry or ginger and black pepper. Gradually add the flour and dilute with fish stock until it becomes a thick sauce. It is mixed with fish and rice.
The flour is sifted and mixed with salt. Pour the yeast dissolved in a little lukewarm water with the sugar and oil. With constant stirring, more lukewarm water is added. You should get a medium soft dough. Leave in a warm place, covered with a towel. After about 30 minutes, stir.
After rising again, it is mixed again and divided into two different sized parts. Two crusts are rolled out of them, the larger one having to be 5-6 cm in diameter larger than that of the tray, so that it tightly covers the bottom and its walls. It should be at room temperature or cold, never hot.
Place the other crust on top, pinch the bottom, pierce with a fork and let stand for about 20 minutes. Place in an oven preheated to 160 degrees and bake until golden brown. Remove from the oven and sprinkle with oil or water and cover with a towel. Serve chilled.
The options for making a pie are many, and everyone can add something of their own to the already known recipes. The preparation is easy and fast, and the results are stunningly delicious.
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