Russian filled pie - пироги, кулебяка
Makes 10 small pies
Water - 75g
Yeast - 6g
Mix and ferment for 2-3 hours
, g | Baker’s % | |
AP Flour | 370 | 100% |
Water | 163 | 44% |
Egg | 100 (2) | 27% |
Active Dry Yeast | 6 | 1.6% |
Oil or margarine | 45 | 12.2% |
Sugar | 10 | 2.7% |
Salt | 6 | 1.6% |
Total | 700 | 189.2% |
preferment
Flour - 150gWater - 75g
Yeast - 6g
Mix and ferment for 2-3 hours
mixing
Mix all ingredients with preferment, knead 4 min. Add fat 1 min before the end.fermentation
40 min @30°C .shaping
Divide and shape balls 70g each, rest 10 min, flatten and fill with fillingproofing
50-60 minutesbaking
Bake at 210°C for 30 minutesFillings
- Hard boiled egg, green onion, dill
- stewed cabbage, hard boiled egg
- potato, sauteed onion
- sauteed mushrooms, onions
- feta, spinach(kale or chard), tarragon
- sauteed liver , buckwheat
- pumpkin, dry prunes
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