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Home-fried pies
1 serving
Pasty dough is prepared in a non-papered way, of weak consistency. The finished dough is laid out on the table and the pies are moulded from it. The molded cakes are placed on vegetable oil-lubricated sheets and allowed to disintegrate. Before placing them in a fat-preheated frying pan, they are given a flat, elongated shape, and the patties are roasted on two sides for 5 minutes. Such pies have a golden yellow crust.
Pasty dough is prepared in a non-papered way, of weak consistency. The finished dough is laid out on the table and the pies are moulded from it. The molded cakes are placed on vegetable oil-lubricated sheets and allowed to disintegrate. Before placing them in a fat-preheated frying pan, they are given a flat, elongated shape, and the patties are roasted on two sides for 5 minutes. Such pies have a golden yellow crust.
flour - 405 g, sugar - 25 g, margarine - 15 g, salt - 7 g, yeast - 10 g, water - 0.22 l, vegetable oil - 30 g, fat - 30 g
