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عربKarelian mini buffet pies
10 servings1 hour 30 min
Rye flour - 400 g, Wheat flour - 100 g, Butter - 75 g, Water - 200 ml, Salt - 6 g, Rice - 100 g, Milk - 300 g, Salt - 3 g, Chicken eggs - 3 pcs., Greens - 0.5 g, Trout - 150 g
10 servings1 hour 30 min
Rye flour - 400 g, Wheat flour - 100 g, Butter - 75 g, Water - 200 ml, Salt - 6 g, Rice - 100 g, Milk - 300 g, Salt - 3 g, Chicken eggs - 3 pcs., Greens - 0.5 g, Trout - 150 g
Prepare all the ingredients
Cook the milk rice porridge. Use a slow cooker, cook in the mode & quot; Milk porridge & quot;. 
Place all the dough ingredients in a mixer bowl and mix the dough in the & quot; Dough & quot; mode, the cooking time is 2 minutes. 
Roll the dough into a ball, place in a film or deep dish with a lid and put in a warm place for 40 minutes. 
Peel the boiled eggs, finely chop them and mix with the milk rice porridge and greens. 
Roll the dough into a 3 mm thick formation and cut out 10 cm (approx. ) circles. 
Place 1 tbsp in the center of each dough mug. fillings, pinch the edges, leaving the filling open. 
Bake the Karelian patties in the oven preheated to 200S for 15-20 minutes. 
Cut the trout into thin bars and garnish the surface of each patty. Serve hot. 