Recipe: Pea cakes with champagne step by step with pictures | Handy.Recipes

Pea cakes with champagne

Cooked Pea Tarts with Champagne

Time to cook: 30 minutes

Total Servings: 10

Nutritional Value

Tasty, flavorful and soft cakes with a variety of toppings, like tuna and rice with a side of multicolored bell peppers. And sweet tarts with apple and peach.

Author of the recipe

Ingredients for champagne pea cakes:

For sourdough

  • Water (warm or milk ) - 6 tablespoon
  • Yeast (with a slide - dry, fast-acting) - 1 teaspoon
  • Wheat flour / Flour - 1 tablespoon
  • Cane sugar (TM "Mistral") - 1 teaspoon

For dough

  • Champagne (I have semi-sweet) - 150 ml
  • Wheat flour / Flour ( +2 tablespoon for - for dusting) - 320 g
  • butter (soft) - 50 g
  • Salt (without a hill) - 1 teaspoon
  • Cane sugar (TM "Mistral") - 1 teaspoon
  • Egg yolk (to grease ) - 1 pc

For stuffing

  • Tuna (natural, canned) - 185 g
  • Chicken egg (boiled, peeled) - 4 pcs
  • Onion (large head ) - 1 pc
  • Carrots - 1 pc
  • Sweet pepper (small) - 3 pcs
  • Black olives (or green - optional) - 10 units
  • Vegetable oil (for frying vegetables) - 2 tablespoon
  • Melted butter (or butter ) - 1 tablespoon
  • Rice ("Kuban" TM "Mistral") - to taste
  • Apple - 0,5 pc
  • Peach (canned) - 0.5 pc

How to cook pea cakes on champagne step by step with photos

1. Boil the rice according to the instructions.

2. Prepare the BAT. Dilute 6 tablespoon warm water (or milk) with yeast, add 1 tablespoon flour and 1 teaspoon sugar, mix well. Let the yeast rest for 10-15 minutes till it's ready to rise.

3. make the batter. Pour Champagne into a bowl,

4. add sourdough, 1 teaspoon sugar, 0.5 teaspoon salt,

5. Knead until dough is smooth and half sifted flour. Then add melted butter (you can heat it in the microwave) and the rest of the flour,

6. Knead until the dough is smooth and elastic. A dough that does not stick to your hands. Cover the bowl with clingfilm and place in a warm place for about 1 hour to double the dough.

7. Prepare the FILLING. Knead fish and juice in a bowl.

8. Add boiled rice, chopped eggs, onion and carrot fried in oil and melted butter, season with salt and stir.

9. Remove the dough from the bowl, knead and divide into 16 equal pieces. Dust the work surface and roll out 10 tortillas. Put a saucer F 14 cm on the dough piece and cut out a circle. Cut peas in the circle using a mold (F10 mm). Set aside and cover with a towel. Roll up all the scraps and put them in a bowl under a towel and use them last. The dough will rise and be easier to roll.

10. Then roll out 10 tortillas, cut out a circle with a saucer. Put 3-4 tablespoons of stuffing on each circle and 1-2 tablespoons of chopped peppers of the same color on top. Put chopped black and green olives on top. Do not spare the stuffing, put more.

11. Top one billet with stuffing and cover with peas and seal the edges of the patty.

12. The edge may be pinched to your liking, as you rise the dough and bake, the edge is smoothed. So, all my beauty is smoothed out.

13. Put the patties on a baking tray lined with a silicone mat or baking paper (greased with butter). Place in preheated oven until at least 40 C, let the pastry rise for about 30 minutes. Then switch oven to 180-190 C. Brush the patties with whipped egg yolk and bake until tender, 20-30 minutes.

14. I ran out of fish filling on 8 pies, so I put a peeled apple half in 1 pie and a canned peach half in the other pie. Cut both the apple and the peach into an accordion. Sprinkle the apple slices with a little sugar.

15. Spray the ready pies with water from a spray gun and place under a towel until cool. Put the cooled pies in a container or sachet. In the morning I made coffee, and to go with it I got fragrant, soft pies for every taste. The pies turn out bright, very large in size and with lots of filling. Enjoy your meal!

P.S. Cooking time 30 minutes - that's how long the pies take to bake. Why 30 minutes?? I turn the oven to 180-190 C, but I do not take the pies out after proofing, and the temperature rises gradually. It takes longer than in a preheated oven. If it burns the bottom of the patties, put an extra tray of water in the bottom of the oven.

Nutritional Value:

Whole Dish:
2935.2 Calories
115.6 g
131.2 g
323.3 g
Per Serving:
293.5 Calories
11.6 g
13.1 g
32.3 g
179 Calories
7 g
8 g
19.7 g

Chicken Egg, Salt, Onion, Spicy, Vegetable Oil, Flour, Wheat Flour, Butter, Sweet, Rice, Apple, Vegetable, Pepper, Peach, Fish, Yeast, Egg Yolk, Baking, Buttered Butter, Carrot, Cane Sugar, Black Olives, Tuna, Pastry, Champagne, Tarts

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