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Pies "peasant"
1 serving
Dough, prepared by the fallow method, is cut into cakes weighing 125 g. Mince is placed on top of the scone. It is pinched in the form of a pie with open mince at the edges, laid on a sheet, lubricated with yolk on top after the races of the rack. Baked at 240 C for 15 minutes
Dough, prepared by the fallow method, is cut into cakes weighing 125 g. Mince is placed on top of the scone. It is pinched in the form of a pie with open mince at the edges, laid on a sheet, lubricated with yolk on top after the races of the rack. Baked at 240 C for 15 minutes
wheat flour - 555 g, sugar - 230 g, margarine - 125 g, milk - 170 g, yolk - 2.5 pcs., yeast - 40 g, salt - 10 g, sour cream - 90 g, eggs - 1.5 pcs.
