Ingredients:
- filling:
- Potatoes - 500 gr.
- Milk - 50-75 ml.
- Creamy oil - 25-30 gr.
- Garlic - 2-3 tooth. (optional)
- dough:
- Rye flour - 170 gr.
- Wheat flour - 80 gr.
- Water is 100 ml.
- sour cream - 2 tbsp.
- Salt - 0.5 ppm
- Lubrication:
- Egg - 1 pc.
- sour cream - 2 tbsp.
- Machanka:
- Milk - 50 ml.
- Creamy oil - 30 gr.
Cooking method:
1. First of all, it is necessary to cook a stuffing, because it needs to be cooled:
• boil potatoes until prepared with the addition of salt and 2-3 cloves of garlic (optional)
• From finished potato merge water, garlic remove and throw away
• Using a potato potatoes
• gradually adding oil, and then warm milk, continue to knead the potatoes, bringing it to the desired taste and consistency
• Cool potato puree to room temperature
2. To knead the dough:
• sift through the sieve rye and wheat flour (the remaining evailing evidence from rye flour also add to the container with flour)
• add salt to flour - mix lightly
• Add water and sour cream
• knead the plastic dough that does not stick to the hands - if necessary, hand can be lubricated with vegetable oil
• Wrap the dough into the food film and postpone it aside for "rest" for 20-30 minutes
3. Resting dough roll in the "sausage" and cut it into several parts (every piece of walnut size)
4. One piece to leave on the desktop, the rest to cover the film
5. Slice of the dough roll out into the thin cake of the oval shape
6. To put a few potato mashed potatoes in the middle (approximately 1 tablespoon) - to distribute the cake, not reaching 1 - 1.5 cm to the edge
7. Copyright movements to form a "boat" with filling inside
8. You can also form "wickets" round shape:
• roll out the thin cake of the round shape
• put on the middle to put stuffing and distribute it without reaching the edges by 1-1.5 cm
• Turning movements to form a basket with filling inside
9. Now you need to make lubricant (mix egg and sour cream) and abundantly lubricate her every pate
10. Baked the wickets in the oven for about 15-30 minutes at a temperature of 200-250 degrees - to ruddy crust
11. More hot wickets, "With heat, with heat," you need to smear the machanka well - a mixture of butter and very warm milk - cover with a towel or food film and give to stand around 15-20 minutes