Recipe: Rumyanii pies with sun-dried tomatoes step by step with pictures | Handy.Recipes

Rumyanii pies with sun-dried tomatoes

Cooked pies with sun-dried tomatoes

Time to cook: 180 minutes

Total Servings: 16

Nutritional Value

Ruffin pies with chicken, potatoes and sun-dried tomatoes are flavorful, filling and the ingredients are easy and affordable.

Author of the recipe

Ingredients for pies "ruddy" with sun-dried tomatoes:


The stew

  • Wheat flour / Flour - 2 tablespoon
  • Sugar - 1 tablespoon
  • Yeast (dry) - 8 g
  • Water (warm, 40 C) - 50 ml

Dough

  • Wheat flour / Flour - 520 g
  • Rye flour (can be replaced by wheat) - 50 g
  • Milk - 350 ml
  • Vegetable oil - 8 tablespoon
  • Sugar - 0.5 tablespoon
  • Salt - 1 teaspoon

Stuffing

  • Potatoes - 2 pcs
  • Chicken (filet) - 200 g
  • Onions - 1 pc
  • Egg white - 1 pc
  • Carrots - 1 pc
  • Garlic - 2 clove
  • Vegetable oil - 2 tablespoon
  • Butter - 20 g
  • Seasoning (for chicken) - 1 teaspoon
  • Caraway - 1 tablespoon
  • Salt
  • Tomato (garlic, dried) - 200 g

Optional

  • Egg yolk - 1 pc
  • Sour cream (10%, for greasing the pies) - 2 tablespoon

How to cook pies "crispy" with sun-dried tomatoes step by step with photos


1. Mix wheat flour with rye flour and sift.

2. Prepare the sourdough. Mix 2 tablespoon flour with 1 tablespoon sugar and yeast. Add 50 ml of warm water and stir to combine. Put the sourdough in a bowl and place in a warm place until a foamy cap appears.

3. Prepare the dough. Pour the sourdough into a large bowl.

4. We add: sugar, milk, salt, and vegetable oil, and taste. I add a pinch of vanilla - it's optional. I like it when the dough, even if not sweet, has a little flavor of vanilla.

5. Add flour in small portions.

6. Knead the dough.

7. Sprinkle the last two spoons of flour on a cutting board and knead a smooth, shiny dough that does not stick to your hands.

8. Gather the dough into a ball and grease it with vegetable oil.

9. Grease a clean bowl with oil and pour out the dough.

10. Cover the bowl with cling film or plastic wrap and leave to rise in a warm place until the dough has doubled in size.

11. Prepare the filling. Peeled and chopped onion and garlic fry in vegetable oil until transparent. Add chopped carrots and fry until tender.

12. Grate peeled potatoes on a coarse grater.

13. Add parboiled potatoes and melted butter.

14. Cut the chicken fillets into small pieces and add them to the bowl. Put the egg white, chicken seasoning and salt, and mix together.

15. Shred the filling with a blender. Taste for salt.

16. Knead the dough until it has risen and allow it to proof in cling film for about 20-30 minutes.

17. Divide the dough into 16 portions.

18. Roll out the dough "rolls" for easy rolling out.

19. Roll out the dough into 25*10 cm long sheets and put the filling (2 tsp. l). If you have sun-dried tomatoes, add small wedges to the filling.

20. Top the filling and roll up the flapjack.

21. Roll up the roll into the shape of "snail".

22. Put baking paper on a baking tray and grease with oil. Lay out the pie shells. Grease the pies with liquid sour cream and give time to proof. I put the tray in the oven and turn the temperature to 40 C, and in 15 minutes the pies will have doubled in size.

23. Then I turn the temperature of the oven to 180 C and bake the pies until they are nicely crusted. I brush the pies with an egg yolk whipped with 1 tablespoon of milk, sprinkle with dry pan-fried cumin, and brown in the oven for about 5 minutes.

24. Brush finished pies with butter or sprinkle with water and cool under a towel. Enjoy!

Nutritional Value:

Whole Dish:
Calories
4540.6 Calories
Protein
131.7 g
Fat
184.8 g
Carbohydrates
621.7 g
Per Serving:
Calories
283.8 Calories
Protein
8.2 g
Fat
11.6 g
Carbohydrates
38.9 g
100g:
Calories
205.5 Calories
Protein
6 g
Fat
8.4 g
Carbohydrates
28.1 g

Salt, Cumin, Garlic, Spicy, Tomato, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Butter, Seasoning, Sour Cream, Chicken, Water, Milk, Yeast, Egg Yolk, Baking, Soft, Carrot, Cakes, Rye Flour, Pastry

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