Pies from Nastasya Petrovna

Category: Bakery products
Pies from Nastasya Petrovna

Ingredients

Boiled chicken stomachs and skipped through a meat grinder volume 0.5 l
One large onion and a very small carrot
Draining. butter for sautéing 2 tbsp. l
A clove of garlic, pepper, salt to taste, parsley, or any seasoning you like
For the test
The broth is fatty and tasty 200 ml
Eggs 2 pcs.
Flour, how much dough will take
Grows oil for frying

Cooking method

  • So, we boiled our stomachs, preferably in advance, so that it would be faster (I did it in such a way that I even forgot to take a picture in its raw state). Skip the stomachs through a smaller meat grinder, mix with, finely chopped and stewed in a pan with plums. butter, onions and carrots. Add garlic, salt, pepper, herbs as desired. The filling is ready!
  • For the dough, beat eggs slightly, add delicious! broth and flour to make an elastic dough. Knead the dough for 20 minutes, no less. You can do it in HP, you can use a hook in the harvester, you can hit it with your hands on the table. The result should be a soft, elastic dough.
  • Pies from Nastasya Petrovna
  • Now let's start sculpting pies. Roll out the Tooonko dough into a layer. In my photo you can see a little how the table shines through the dough.
  • Pies from Nastasya Petrovna
  • Then it’s a matter of technology, or with the help of molds (like mine), or with the help of a cutter (like my mother’s), or with the help of an ordinary knife and fork (to close up the ends beautifully), we make small square pies.
  • these are the sizes
  • Pies from Nastasya Petrovna
  • Put in a skillet with oil boiling over medium heat.
  • Pies from Nastasya Petrovna
  • The thinner the dough is rolled out, the more "plump" pies will be!
  • Here's how they are bursting in a frying pan!
  • Pies from Nastasya Petrovna
  • Pies from Nastasya Petrovna
  • Pies from Nastasya Petrovna

The dish is designed for

a lot

Cooking program:

Get yourself off the computer and hurry up a little!

Note



“- Please, humbly have a bite,” said the hostess.
Chichikov looked around and saw that on the table there were already mushrooms, pies, quick-thinking, shanishki, sprinkles, pancakes, cakes with all sorts of hot cakes: hot onion, hot poppy, cottage cheese, hot with snapshots, and heaven knows what was not.> >

N. V. Gogol "Dead Souls"

Perhaps, let's start with p-and-p-o-w-k-o-v!

How these same pies were prepared is not written in the book, but having connected my imagination, I will imagine that my ancestors got the recipe when they met Nastasya Petrovna, tracking Chichikov!
YES!!! Nastasya Petrovna knew a lot about pies !!!
Incredibly airy, light and delicious! Help yourself!

lunova-moskalenko


WOW! And where is the continuation of the recipe? What did you do with them next? Write as soon as possible. There is everything for pies, but did not understand how to make them? And can you put milk in the dough instead of broth?
alina-ukhova
OOOO !!! mom dear !!! et I accidentally mixed it up, and when YOU had time to quote me, it was 1 minute and I immediately corrected!
Honestly, I have NEVER tried it with milk! It’s better if you can then grow water with oil. But then the dough will lose quality. The "spirit" of the broth dough is incomparable! And it exfoliates better!
Allegra
Bookmark - definitely!
alina-ukhova
Cook, you won't regret it!
milvok
M-M-M_M !!!!!! What bubbles, what tenderness and juiciness - you can't take your eyes off!
alina-ukhova
Quote: milvok

M-M-M_M !!!!!! What bubbles, what tenderness and juiciness - you can't take your eyes off!

Milvok? Thank you!
Lana
Beauty! Please accept my admiration!
Summer resident
No stomachs, there is chicken. I went and put it on to cook. There will be broth and filling
alina-ukhova
Come on, come on, it will be great, no doubt!
alina-ukhova
Quote: lana7386

Beauty! Please accept my admiration!

Lana7386, thanks, I tried!
Summer resident
The pies are really notable. Delicate, crispy and flaky. Thank you very much for such a wonderful recipe. My husband said that from such a dough and pasties should be cool.
alina-ukhova
Summer resident, I am very, very happy for you! Chebureks will also be excellent from this test.
Dr. Lena
How lovely! And about how much flour will it take? Rather a day off! I'd like to try these pies!
alina-ukhova
And you knead the dough like on dumplings, it is soft, well, about 3 glasses will probably go away. In fact, I have never counted exactly, somehow I automatically knead the dough.
Summer resident
A lot of pies are made from this portion. I fried part of it right away, and part of it yesterday. It seemed to me that the frozen ones turned out even more tender
alina-ukhova
Yes, I indicated in the recipe, it turns out a lot!
natapit
lina-ukhova! Thanks for the recipe! brought you my report! cooked with chicken and served with broth! it was delicious for us!

Pies from Nastasya Petrovna

Pies from Nastasya Petrovna

I left the dough and put it in the freezer. got it today. defrosting and making dumplings! It is something!!! highly recommend!

Pies from Nastasya Petrovna
alina-ukhova
You, as always, are on top! Thanks a lot for the report!
natapit This dough also makes amazing juices for beshparmak or lasagne. Just a little cooler to knead the dough for this business. Dumplings or dumplings are also excellent - they do not stick together, the dough is thin and ... not "smudged" or something.
Lyi
Yesterday I cooked pies (minced meat from boiled chicken), dumplings in the morning. I even find it difficult to say that pies or dumplings are tastier, everything is delicious.
Pies from Nastasya Petrovna

🔗For the future, I will not roll out the pie dough so thin.
The recipe for the dough was kept exactly as recommended by Alina Ukhova.
Thank you very much for the great recipe.
If you will allow me, I will detail it a little in terms of flour.
broth 200 ml
2 eggs (broth + eggs together gave 270 ml), eggs are also of different sizes
flour 430-450 gr
Kneading in a bread maker on dumplings, the bun should be ordinary, like on bread, as long as it does not stick to your hands.
In my opinion, either the broth should be slightly salty, or it is worth adding a little salt to the dough, about a quarter of a teaspoon.
And yet, if for dumplings the dough can be made a little more abruptly, I will twist it by hand.
I run to put a plus sign.
alina-ukhova
Lyi, glad you liked it! Thanks for the report!
mvg
Can you bake such pies?
alina-ukhova
I haven't tried it, to be honest. mvg, and you try, tell us later! In general, why not bake?
Lyi
Quote: mvg

Can you bake such pies?
Look here I baked them
https://Mcooker-enn.tomathouse.com/in..._smf&topic=106296.new#new
Thanks again to Aline Ukhova. I really liked the dough in the cakes even more than the pies themselves.
Next time I'll try to bake tortillas and just brush the top with butter. I think there will be
magari
And I am grateful to the author
The recipe is awesome! There are fears that they will not wait for the arrival of their husband.
🔗

alina-ukhova
Lyi, magari, I am very, very happy for you !!! To your health!
Lantana
it turned out to be a budget "cheburek", the filling is juicy, tasty, 400g flour clearly and a couple of spoons for another dusty so as not to stick. The family fell off the table and ordered to convey
alina-ukhova
Quote: Lantana

it turned out to be a budget "cheburek", the filling is juicy, tasty, 400g flour clearly and a couple of spoons for another dusty so as not to stick. The family fell off the table and ordered to convey
Lantana
heh, it all started with semolina in borscht
alina-ukhova
Quote: Lantana

heh, it all started with semolina in borscht

But how!
Button
Hello everyone! Today I want to make such pies, I have a question if you do it with minced meat, put it raw or fry it a little, also with onions and carrots. I think if the dough is not fried raw, the dough is too thin.
alina-ukhova
I would fry a little. Although if you make the dough a little thicker and make sure that the pies float well in oil over moderate heat, then you can also raw minced meat.

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers