Cook Time | 90 minutes |
Servings |
Ingredients
Dough:
- 400 gram Flour wheat / Flour
- 7 gram Dry yeast
- 50 ml Sunflower oil
- 15 gram Sugar
- 130 ml Water 100 ml for sourdough, 30 ml for dough
- 1 teaspoon Salt
- 1 piece Chicken egg
Filling:
- 500 gram Tuna canned
- 6 piecese Chicken eggs 4 boiled in the filling, 1 raw in the filling, 1 raw for greasing the pie
- 100 gram Rice
- 1 teaspoon Dill dry
- 30 gram Green onions
Ingredients
Dough:
Filling:
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Instructions
- First I made sourdough. I poured it into a deep one a bowl of warm water, poured yeast, sugar, sifted flour and mixed well. She covered the bowl with a towel. After 20 minutes, the sourdough took shape in the form of hats. I broke an egg in it, put salt and flour in it, I poured water and oil and mixed it well with a spoon. Then she kneaded the dough with her hand.
- The edges of the dough lifted up on the sides of the form. I put out a juicy filling. The pie decided not to cover the top, but twisted the flagella of dough and thinly rolled them out in the form of ribbons. I cut the edges on both sides with a knife and spread these ribbons on the cake cross by cross. The dough was smeared with a whipped egg fork. The pie was put to bake in a preheated 180 degree oven.
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