Zamesi the dough from a flour, the oil rubbed on a large grater, 1 egg, 1/2 ch. Spoons of salt and 1-2 items of spoons of water. Turn in a foil and put in a refrigerator at 1 o'clock.
Unroll the dough, lay out in the form greased with vegetable oil, and pierce a plug. Cover with parchment and pour out peas. Bake in an oven within 10 minutes at temperature 200 °s.
Greens chop, mix with cheese, bacon and lay out on korzh. Three eggs shake up with cream, salt and pepper and fill in a stuffing.
Break in seredinku the remained 4 eggs and bake in an oven within 15-20 minutes at temperature 180 °s.
4 portions
Preparation time: 50 minutes + 1 hour
In 100 g: 290 kcal
Ingridienty:
200 g torments
100 g the cooled butter
9 eggs
200 g grated cheese
200 ml of cream
150 g bacon
Parsley bunch
1 kg of peas (for vypekanija)
Salt
Pepper
13.02.2008
Wash out giblets, cut and fry on a butter. Mushrooms presoak in water, wring out, fill in with wine, salt and pepper. Pelmeni boil to readiness, merge water and mix with 30 g a butter and grated parmesan.
For sauce preparation kindle in sotejnike 40 g a butter, add a flour, hot milk and a broth. Cook within 10 minutes, constantly stirring slowly. Season with a ground nutmeg, salt and pepper.
Mix sauce with giblets and mushrooms. Well mix. Defreeze the dough. Unroll a layer about 0,5 sm and lay out in the oiled deep form that edges left for sides a little.
Fill with a stuffing from giblets, mushrooms and pelmeni. Cover with a layer of the test and zashchipni edges. Grease a pie with the shaken up yolk and bake in an oven within 45 minutes at temperature 190 °s. Before giving cool a little.
8 portions
Preparation time: 1 hour of 45 minutes
In 100 g: 320 kcal
Ingridienty:
Flaky pastry packing
500 g pelmeni
200 g dried mushrooms
300 g chicken giblets
200 ml of white wine
40 g torments
100 g a butter
50 ml of milk
50 g parmesan
1 yolk
50 ml of a broth
Nutmeg
Salt
Pepper