Recipe: Rye pie with herring and prunes step by step with pictures | Handy.Recipes

Rye pie with herring and prunes

Cooked rye pie with herring and prunes

Nutritional Value

The beauty of northern nature has always attracted man, inspired his mind and creativity. Everyone has expressed their love in different ways: in pictures, poems, songs, and I decided to bake a pie with which I want to express all my love and say " I love you, my northern land! "

Author of the recipe

Ingredients for rye pie with herring and prunes:


Stuffing

  • Wheat flour / Flour - 5 tablespoon
  • Water - 75 ml
  • Yeast (quick-acting Saph-Moment) - 1/2 teaspoon

Dough

  • Rye flour (crumbled) - 450 g
  • Butter (room temperature) - 150 g
  • Water - 65 ml
  • Salt - 5 g
  • Dough leavening agent - 10 g
  • Chicken egg (1 category) - 1 pc
  • Kvass wort (concentrate) - 2 tablespoon

Chowder

  • Rye flour (without the slide) - 1 tablespoon
  • Water - 2 tablespoon
  • Coriander (seeds) - 1 pinch.

Kissel

  • Corn starch - 1/2 tablespoon
  • Water - 1/2 glass

Stuffing

  • Herring (Freshly Frozen) - 1 pc
  • Prunes - 5 pcs
  • Onion (large onion head) - 1 pc
  • Vegetable oil - 3 tablespoon
  • Salt (to taste) - 1 pinch.
  • Black pepper (freshly ground to taste) - 1 pinch.
  • Brown sugar - 1 pinch.

How to cook rye pie with herring and prunes step by step with photos


Stuffing. Mix Saph-Moment yeast with flour and add warm water.

Thoroughly mix the stew and cover the bowl with cling film

Leave it to ferment in a warm place for about 1 hour.

The dough. Dissolve salt and leavened wort in warm water. In a bowl sift flour with the baking powder, add the egg and the prepared stew, pour in the water and mash, and knead the dough, adding softened butter gradually towards the end. You may need a little more water than this amount.

Knead a non-sticky, pliable dough. The bowl is covered with a clean towel and set aside, the dough is ready, you can safely bake a cake out of it, but we will have to distract ourselves from making the décor.

The decor. I found a nice picture of a reindeer in my phone, I covered the screen with A4 sheet, carefully copied it with a pencil and put it in a plastic file. I squeezed a piece of dough in my wet hands (I moistened my hands three times) until it became very soft, then I made a sausage out of it and put it into a 10 ml syringe from a pharmacy. I squeezed the dough out of the syringe with difficulty and traced the outlines of the drawing. When the first reindeer was done, I moved the A4 sheet to the side and traced another reindeer, so excited was I that I started drawing trees without a stencil, then I wanted to make a sun and so on. д. Figures leave to dry on a table without covering with anything.

Stuffing. Thaw and fillet the herring, removing as much as possible all visible and palpable bones. To be on the safe side, we make deep notches on the fish with a sharp knife, without cutting all the way through. I can feel how the knife cuts into the bones deep in the flesh. The fish can be prepared in advance in the evening, covered with cling film and put in the refrigerator.

Pour vegetable oil in a pan, put chopped julienne onion and prunes, salt, sprinkle with sugar, stir and briefly stew the onion until transparent and half-ready on low heat without changing the color, just remove the bitterness of the onion. I have a juicy dried prunes, he did not soak, if necessary, you can soak the dried fruit in hot water for 15 minutes.

We roll out two thin layers of dough, a larger and a smaller one.

We transfer the larger layer to the mold, put half of the onion and prunes,

Place the fish on top of the onion, salt and pepper to taste and cover with the rest of the onion

Cover with smaller piece of dough, trim off the excess, secure, and cover with a cutting board,

Turn over gently and put the pie into shape with the seam side down.

Scone. Make flour batter to grease top of the pie. Mix flour and water, mix thoroughly until smooth

spread the coating on top of the cake, sprinkle with your favorite seeds (I have lightly crushed coriander) Lay the elements of décor on the flour batter, and put the cake in a preheated 200-210 degrees oven bake the cake until done, focusing on the features of your oven (it took me about 20 minutes)

Kissel. While the pie is baking we boil some kissel, to make the pie glossy. We allow the water to boil, pour the starch diluted with a small amount of cold water into the boiling water, stir it, turn off the fire, and let the kissel cool down. This makes a lot of kissel, I think you should reduce the number of ingredients.

When baked hot (straight out of the oven) let the pie be poured with a brush.

Let the pie dry on the table in the form.

Put it on a plate.

We cut it, taste it and marvel at the juiciness and delicate flavor of the pie. None of my family recognized the queen of the northern seas.

Make unsweetened cookies from the rest of the dough, they are also very delicious)))) Bon appétit!!!

Nutritional Value:

Whole Dish:
Calories
5253.8 Calories
Protein
158 g
Fat
254.9 g
Carbohydrates
586.8 g
100g:
Calories
261.4 Calories
Protein
7.9 g
Fat
12.7 g
Carbohydrates
29.2 g

Chicken Egg, Salt, Black Pepper, Onion, Vegetable Oil, Flour, Butter, Coriander, Water, Brown sugar, Fish, Baking powder, Yeast, Baking, Prunes, Herring, Cakes, Cornstarch, Rye Flour, Kvass Wort, Rye, Bakery

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