Pies fried from yeast dough ("canteens")

1 serving


Yeast dough for pies is prepared by non-papered method of weak consistency. Equipment and equipment are lubricated with vegetable oil. It is not recommended to use flour for filling when handling dough and molding. Flour, charred during frying, reduces the quality of fat, as a result of which the appearance of the product deteriorates and increases the consumption of fat. The dough is rolled out on a table lubricated with vegetable oil into a tourniquet and cut into pieces of the required weight. They are rolled out into balls, placed on pastry sheets lubricated with fat at a distance of 4-5 cm from each other. After 5- 6 minutes of proofing, the dough balls are turned to the other side, using a small roller or palm give them the shape of a cake 4- 5 mm thick. On the middle of the cake, they put minced meat, saw or jam, bend the cake in half, connect the edges, give the product a crescent moon shape. After 20-30 minutes of proofing, the patties are fried. The heated fat is immersed in an amount not exceeding 0. 25 weight of the fryer. Patties slightly toasted on one side are turned over and continue frying until a uniform golden crust is formed over the entire surface. The finished pies are unloaded onto the mesh surface and the fat is allowed to drain.