•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Collapsible Pie with Carrot and Ginger Recipe
This pie is probably perfect-autumn filling-carrot and ginger root. Warming, fortifying and supporting the immune system. The pie is very tasty.
Cook Time 140 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 140 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. I prepare all the products.
    I prepare all the products.
  2. In a large bowl, mix the flour with fast-acting dry yeast. Add sugar and salt. Stir. I pour in warm water and warm milk. I add sunflower oil.
    In a large bowl, mix the flour with fast-acting dry yeast. Add sugar and salt. Stir.
I pour in warm water and warm milk. I add sunflower oil.
  3. I knead the dough. It should be soft and elastic. Knead it for about 10 minutes. I put it in a clean dish, tighten it with cling film and put it in a warm place for an hour. During this time, the dough will increase in size by 2-3 times.
    I knead the dough. It should be soft and elastic. Knead it for about 10 minutes.
I put it in a clean dish, tighten it with cling film and put it in a warm place for an hour.
During this time, the dough will increase in size by 2-3 times.
  4. While the dough "fits" I make the filling. Carrots are cleaned, rinsed in water and grated on a coarse grater. I clean the ginger and grind it in a blender.
    While the dough "fits" I make the filling.
Carrots are cleaned, rinsed in water and grated on a coarse grater.
I clean the ginger and grind it in a blender.
  5. I grate the processed cheese on a large grater.
    I grate the processed cheese on a large grater.
  6. Pour 3 tablespoons of sunflower oil into a preheated frying pan. Put the carrots and fry for 2-3 minutes. Then add the ginger and fry for another 1-2 minutes. Cool.
    Pour 3 tablespoons of sunflower oil into a preheated frying pan. Put the carrots and fry for 2-3 minutes. Then add the ginger and fry for another 1-2 minutes. Cool.
  7. In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
    In a bowl, mix the roasted carrots with ginger and melted cheese. Salt to taste. Stir. The filling is ready.
  8. I knead the dough that comes up, divide it into 8 equal parts.
    I knead the dough that comes up, divide it into 8 equal parts.
  9. Each part is rolled out with a rolling pin in a small circle (about 4-5 mm thick). I put the filling in the center. I collect the edges and secure them. It turns out a ball with a filling. I turn it seam down.
    Each part is rolled out with a rolling pin in a small circle (about 4-5 mm thick). I put the filling in the center. I collect the edges and secure them. It turns out a ball with a filling. I turn it seam down.
  10. Similarly, I form all 8 parts of a collapsible pie.
    Similarly, I form all 8 parts of a collapsible pie.
  11. The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
    The form (22-24 cm in diameter) is slightly lubricated with sunflower oil. In the center I put one ball, the rest around.
  12. I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
    I make notches on the top of the balls with a sharp knife. I smear the cake with sweet water.
  13. Bake the pie in a preheated 180 degree oven for 35 minutes. Then I sprinkle it with hard cheese, grated on a fine grater. And bake for another 5 minutes.
    Bake the pie in a preheated 180 degree oven for 35 minutes. Then I sprinkle it with hard cheese, grated on a fine grater. And bake for another 5 minutes.
  14. Collapsible carrot and ginger pie is ready.
    Collapsible carrot and ginger pie is ready.
  15. Bon Appetit!
    Bon Appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of