Ingredients
Filling 1:
- 120 gram Barley groats
- 150 ml Milk
- 2 tablespoons Sugar
- 2 pinches Salt
- 100 gram Cottage cheese 0,5%
Filling 2:
- 500 gram Potato puree
The liaison for the top:
- 2 pieces Chicken eggs
- 2 tablespoons Sour cream
Instructions
- Pour milk or kefir over the barley grits overnight or for several hours.
- The grits will swell and become half-cooked.
- Add curd, salt, sugar to taste. But you can sprinkle sugar on top of the pan before baking.
- For the second filling, I just took mashed potatoes, you can yesterday.
- For the dough, pour kefir with salt into the flour.
- Melt the butter or margarine.
- Pour into the dough.
- Knead the dough, similar to plasticine.
- Leave the dough to rest for 30 minutes covered.
- Then divide it into 6 parts.
- Roll each part into balls, then roll it into a circle.
- Distribute the first filling.
- Pinch the edges.
- For the top, beat the eggs with sour cream and salt.
- Fill the top with lieson. Bake for 35-40 minutes at 180*C.
- I had enough filling for 2 times to cover the fillings.
- Take out the hot ones on a napkin.
- Again roll out 3 balls in circles and fill with the 2nd filling.
- Pinch the edges.
- To cover the liaison.
- Bake until the top is Golden about 40 minutes.
- Serve warm-the most delicious!
- Crack with cereal filling.
- Cut the potatoes, hot and tender.
- Here is such a crust is obtained! Crisp edges, soft center. Such pastries are better served with strong sweet tea.