Golden jellied pie with fish

Quote of the message galina5819

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Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


a source
Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk lanPaul Cézanne art for sale

guage. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


a source
Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


a source
Quote of the message galina5819

Read the fullV your quote or community!

Golden jellied pie with fish

Lately I've fallen in love with fish. And today I come to you with an experimental recipe that can be served as a main course - a casserole or a hearty snack - a pie. I do not even know how to call it better. Probably it's still a jelly pie. It turned out very gentle and satisfying) It is better to take fish without a pronounced fish taste, like the Orsk language. I think Dori, tilapia, and pink salmon will be ideal. I ask to the table!
Cooking time: 15 minutes + 30 minutes to stand the dough + 40 minutes of baking






for the test: 1 yolk, 150 gr. margarine, 250 gr. flour, a pinch of salt, 2-4 tablespoons. water
for the filling: 500 gr. fillets of fish (I have dory), a bunch of dill
for pouring: 2 eggs, 150 ml. cream 20-30% fat, 70 gr. cheese, a pinch of salt

any form for baking (I have a round shape with a diameter of 22 cm)
foil or food film



 Dough: quickly grind the flour with margarine and a pinch of salt into the crumb, add the yolk and water and knead the dough to a state where it is easily collected in a lump.





Water is better to add gradually. Start with two spoons. Sometimes this is enough. But at me this time the debit with the credit did not converge the dough in any way did not want to be collected, therefore it was necessary to add 5 spoonfuls of water. I do not know from what it depends.
The dough is wrapped in foil or food film and sent to the refrigerator for 30 minutes.

 Filling: cut the fish arbitrarily and take a couple of minutes in a pan. Greens finely chopped.



Filling: grate the cheese on a fine grater. Mix the cream with eggs and a pinch of salt until smooth, then add the cheese and mix well.





Shape the roasting spray with water. Gently distribute the dough on the bottom and make the beads 2.5-3 cm high. In the center, pierce with a fork in several places.



Put the fish and greens on the dough. Pour in the fill.





Bake at 180 degrees for about 40 minutes until the golden edges of the dough. The filling also gets a little brown.
Remove the prepared pie from the oven, let it stand for 10 minutes and can be served. The pie is good both in warm and cold.


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paintings for sale

Thin pies with potatoes "Peasants"

Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the mFrederic Remington art for sale

essage galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
Quote of the message galina5819

Read the fullV your quote or community!

Thin pies with potatoes "Peasants" - Taste .... Just do not convey in words!

Velvety thin dough with a thick layer of potato filling ... Taste .... Just do not convey in words. The most delicate are the dough and the filling ....
The simplest peasant ingredients, but the pies just melt in your mouth! So thin and soft.




for the test:

1 cup warm potato broth
1 teaspoon dried yeast
1 tablespoon sugar
0.5 a spoonful of salt
2.5 cups of flour

 For filling:

6-7 medium-sized potatoes
2-3 onions
50 g of butter
Salt, ground black pepper
Vegetable oil for frying



Peel potatoes, cut into slices and boil in salted water until cooked.


Put out the onion in butter


With the potatoes, drain the broth (leave the part for the dough) and knead it


In the broth dissolve yeast, sugar, salt. Pour 2 cups of flour and knead a soft, sticky dough. Put in heat for an hour. Then add the remaining flour and knead again.


The dough is divided into 3 parts, each is shaped with sausage


Cut into pieces


Roll each piece into a circle


Put a tablespoon in the middle of the mug with a slab of filling


The edges of the mug raise and protect


Punch the cake with a seam down and flatten to a thickness of about 5-7 mm


Patties to spread with a seam downwards in a plenty of the red-hot oil


Quickly brown on both sides


Ready to dry pies on a napkin from excess oil


Serve hot with sour cream

cook-marina.narod.ru
paintings for sale

Eastern music

Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.
































John Frederick Herring, Sr art for sale



























Album "Oriental music"




















































Quotation of the Wanda message

Read the fullV your quote or community!

We listen to music on a Sunday evening.


























































Album "Oriental music"




















































painting Reproductions