Recipe: Turning to the Stars Cake step by step with pictures | Handy.Recipes

Turning to the Stars Cake

Cooked Pie Turned to the Stars

Nutritional Value

I found the recipe for this spectacular pie on the Internet and immediately had the desire to bake it. To tell you the truth, I have no regrets! I like it very much!

Author of the recipe

Ingredients for pie "turned to the stars":


  • Fish (capelin, sardine) - 0,5-1 kg
  • Crumbs (or stale bread - 2-3 slices) - 100 g
  • Cream (or milk) - 100 ml
  • Bacon (smoked, or ham) - 2-3 slices.
  • Chicken egg (for stuffing - 3 units, for dough - 1 unit) - 4 units
  • Lemon peel (of 1/2 lemon)
  • Greens (to taste)
  • Wheat flour / Flour - 3 glass
  • Vodka (cognac or rum) - 1 tablespoon
  • Salt - 1/4 teaspoon
  • Vinegar (9%) - 3 teaspoon
  • butter (or margarine) - 200 g

How to cook cake "turned to the stars" step by step with photos


You can buy puff pastry - you will need 500g of it. But I saw on the Internet a recipe for dough, which interested me, and decided to make it. I really like the process of making puff pastry. Although it takes time, but a lot of things you can do while the dough . All right, let's get down to business. Put the egg in a glass and stir it up. Add vodka and pour so much water that the total volume of liquid is 250 ml.

Pour everything into a bowl, add the vinegar and stir. Then add salt and stir until the salt has dissolved. Gradually add flour (you may need more/less flour) and knead to a smooth dough. Then spread out the dough on a table and knead for 5-7 minutes. The dough should come away from your hands easily and feel like soft wax. Knock the ready dough on the table several times, wrap it in clingfilm and leave at room temperature for 30 minutes to two hours. The weight of the dough is about 630 grams.

Cut the cooled butter into cubes, put it in a food processor, add 50 grams of flour and grind to a crumb. Or use a knife. Then put the paste onto the parchment.

Then cover with another sheet of parchment and make a thin layer of butter. Let's put the dough and the butter cake in the fridge for 15-20 minutes.

Now roll out the cooled pastry into a 25x30 cm layer, 5-7 mm thick. Lay a sheet of butter on the dough so the butter covers 2/3 of the dough and does not reach the edges 1-1.5 cm.

Place the loose portion of the dough on the butter side and press the edges together.

Then cover with another half of the dough, also pinch the edges. Place the dough in the fridge for 15-30 minutes.

Remove the dough from the fridge and proceed with first sheeting. We place the dough with its short side facing us and begin to gently, but quickly and carefully, roll it out from the center to the edges and back.

Roll out the dough into a 1 cm thick layer.

Then turn the dough with the wide side facing you and wrap the left edge up.

Fold the right edge over the left edge to obtain a triple fold.

Brush the dough with a brush to remove the flour and immediately start the second sheet. Roll out the dough 8 mm thick.

Fold the pastry in triple layer, sweep off the flour and leave in fridge for 15-30 minutes.

Repeat the same rolling out twice more (all together making four rolls), each time unrolling the dough until 7-8 mm thick. If the room is too hot, then the dough should be put in the fridge after each sheeting. But if the dough is not hot and stays cold, then you can roll it out twice in a row. Put the ready dough in the fridge.

Now let's make the filling: boil some hard-boiled eggs.

Fill stale bread or breadcrumbs with cream/milk and leave to harden.

And now for the fish. This is not a quick procedure, so it can be done right after kneading the dough. Wash the fish (I took capelin), cut off the tail, remove the intestines, membranes and fins (except those near the head). Then remove the backbone.

Knead the swollen bread with a fork, add chopped eggs, herbs, lemon zest, pieces of smoked bacon, salt and pepper to taste.

Halve the dough (leave a little for decoration), put one part in the dish.

Now put a few fish tails in the center. Cut off the heads of the rest of the fish and put them in between the fish with the heads.

Put stuffing on top of the fish.

Cover with the second pastry sheet and make a pinched edge so the fish heads peek out and point upward.

Make ornaments from the rest of the pastry and put them on the cake.

Bake in a heated oven at 200-220 degrees for 30-40 minutes.

This pie is baked in England on December 23, which is the day the fishing season ends. I guess that's why the unfortunate fish are turning to the stars to thank them that the fears they endured during the fishing season are over...

The pie was "invented" in the small fishing village of West Cornwall, Mousehole. Once upon a time, a winter storm that lasted several days prevented the fishermen from catching their catch. During the lull, however, the fishermen managed to catch some fish that saved the villagers from starving to death. From the caught fish and were baked such pies.

The English consider the recipe of this pie to be the most horrible recipe of all time, in spite of such a melodramatic history of creation of the pie. This is the information I got off the Internet. It's not much, but the gist is clear.

I liked the pie - it was delicious and filling.

Enjoy!!

Nutritional Value:

Whole Dish:
Calories
4411 Calories
Protein
91.7 g
Fat
252.8 g
Carbohydrates
432.6 g
100g:
Calories
367.6 Calories
Protein
7.6 g
Fat
21.1 g
Carbohydrates
36.1 g

Salt, Flour, Wheat Flour, Greens, Vinegar, Eggs, Croutons, Cream, Bacon, Fish, Bread, Vodka, Cakes, Baked Goods, Lemon Chop

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