There are a large number of different types of baked goods in the world. There is, for example, an interesting recipe for Moscow buckled pies. How do they differ from classic pastries?
Moscow buckled pies differ from others in their shape, filling and method of preparation. The shape of buckled pies is usually round or oval, with a small flap around the edge. The filling can be varied, but most often it is meat, fish, mushrooms or vegetables. The peculiarity of pirozhki lies in the method of cooking. They are baked in special ovens, which provide even baking and crispy crust. Thanks to this, buckled pirozhki turn out especially tasty and flavorful.
Moscow buckled pirozhki can be found in some cafes and restaurants in Moscow, as well as prepared on your own, if you have a suitable oven.
Ingredients for the opara:
- flour – 100 g;
- dry yeast – 1,5 g;
- water – 100 g.
Ingredients for the dough:
- flour – 200 g;
- salt – 5 g;
- sugar – 15 g;
- water – 150 g.
Ingredients for cabbage stuffing:
- cabbage – 300 g;
- salt – 4 g;
- butter – 25 g;
- egg – 1 pc;
- steep boiling water.
Ingredients for meat stuffing:
- minced meat – 300 g;
- water – 300 ml;
- salt – 6 g;
- flour – 5 g;
- butter – 20 g.
Ingredients for stuffing with rice and egg:
- rice – 200 g;
- water – 150 ml;
- egg – 1 pc;
- salt – 6 g;
- butter – 20 g;
- bay leaf – pcs.
Preparation of Moscow spicy pies:
For cabbage filling, chop cabbage finely and pour boiling water over it until it settles. Then drain the water and squeeze the cabbage. In a frying pan fry the cabbage in butter for 5-6 minutes.
Put the cabbage in a separate container, cover with cling film and put in the fridge for 12 hours. For the opara mix flour with yeast, pour warm water (temperature 40 degrees Celsius).
Stir the liquid opara and leave in the heat for 3 hours or for 10 hours in the refrigerator. Then knead the opara, add flour, salt and sugar to it, knead the dough. Pour
warm water into the dough, knead until homogeneous and sticky. Knead the dough every 30 minutes a couple of times, do not forget to wet your hands in cold water.
After that, leave the dough for 10 hours in the refrigerator under plastic wrap
.
Cut the boiled eggs for the cabbage filling finely and add them together with salt to the cabbage.
Divide the dough, which we knead in advance, into 50 grams each. Knead the rolls into tortillas, where we put the stuffing from cabbage, meat, rice and onion. Seal the stuffing inside and place the patties seam-side down.
In a frying pan in vegetable oil, fry the patties on both sides until browned.
It is important that the patties float in the oil during frying.
After cooking the patties should be placed on a paper towel to let the excess fat drip off. You can also cook the patties with other fillings, the ingredients of which are listed.
