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"peasant" pies
1 serving
Dough, prepared by the fallow method, is cut into cakes weighing 125 g. On top of the cake, mince is stacked in the form of a pie with open mince at the edges, stacked on a sheet, lubricated with yolk on top after proofing. Baked at 240S for 15 minutes
Dough, prepared by the fallow method, is cut into cakes weighing 125 g. On top of the cake, mince is stacked in the form of a pie with open mince at the edges, stacked on a sheet, lubricated with yolk on top after proofing. Baked at 240S for 15 minutes
wheat flour - 555 g, sugar - 320 g, margarine - 125 g, milk - 170 g, yolk - 2.5 pcs., yeast - 40 g, salt to taste, sour cream - 90 g, eggs - 1.5 pcs., uryuk - 230 g, confitur - 100 g, dried fruits - 360 g
