Recipes
Puff pastry with viziga and fish (puff pastry without yeast)
Ingredients
→ GROUND BLACK PEPPER
→ SALT (1 TEASPOON IN THE DOUGH + SALT IN THE FILLING)
→ 500 G WHEAT FLOUR
→ 3-4 HARD-BOILED EGGS
→ 300-500 G BONELESS FILLET OF BOILED STURGEON, SALTED SALMON OR SALMON
→ 30 G PARSLEY
→ 2-3 TABLESPOONS OF MELTED BUTTER+ 400 G OF BUTTER
→ 100 G OF VIZIGA
→ ½ CUP COLD BOILED WATER
→ ½ LEMON
Products for filling (minced meat from viziga): 100 g of viziga, 2-3 tablespoons of melted butter, 3-4 hard-boiled eggs, salt, ground black pepper, 30 g of parsley.
Products for filling (fish): 300-500 g boneless fillet of boiled sturgeon, salted salmon or salmon (see "Cutting fish" and "Features of cooking boiled fish").
Products for yeast-free dough: 500 g of wheat flour, 400 g of butter, 1/2 lemon, 1/2 cup of cold boiled water, 1 teaspoon of salt.
Pour the sifted flour on the table. Mash half of the flour with butter (400 g) and roll it out in a square 1.5-2 cm thick, put it on a plate and put it in a cold place. From the second half of the flour, knead the dough with the addition of lemon juice, salt and 1/2 cup of water. Roll the resulting dough into a ball, cover it with a damp towel and let it lie for 20-30 minutes. Next, roll out the dough into a layer 1-1. 5 cm thick. Moreover, this layer should be twice as wide and slightly longer than a piece of dough placed on a plate. Prepared with a batter of flour and butter to spread on the middle of the rolled out dough from the oil level in the middle of the formation. Next, the dough is zipped so that the butter turns out as if in an envelope. Roll out the envelope carefully with a rolling pin in an even strip 20-25 cm wide and 1 cm thick, then carefully fold it in four on a board sprinkled with flour and leave it in the cold for 30-40 minutes. Roll out the cooled dough again in the same way, fold it in four and bring it out to the cold again. This procedure is repeated for the third time, after which the dough is rolled out into the required products.
So, from the puff pastry, roll out two strips 1/2 cm thick, 15-30 cm long, one strip 10 cm wide, and the other 20 cm wide. The ends of the strips can be made straight or oval. Put a narrow strip in the middle of the baking sheet and cover it with thin pancakes, so that the puff pastry does not get wet from the filling. Then put a layer of minced viziga 6-7 cm wide on the pancakes, on it-slices of boiled sturgeon, salted salmon or salmon, then another layer of viziga. On top of the minced meat cover with pancakes, brush the sides with egg, dazzle them with the edges of the pancakes first, brush with egg edge of the puff pastry around the beef, cover with a second, broader, strip test and objav beef, sculpt the edges of the strips. Decorate the kulebyaku on top with a pattern of the remnants of puff pastry or apply narrow transverse strips, smearing them with raw egg yolk. The edges of the kulebyaka can also be closed with a strip of dough and smooth the kulebyaka, lubricate with yolk, make punctures at the ends with a knife to release steam and put for 40-50 minutes in a preheated 180 degree oven. If the kulebyaka is browned on top, and still pale on the sides, then the browned part should be covered with a strip of paper, moistened with water on the outside. If the bottom of the kulebyaki is not baked, then the baking sheet should be moved lower.
In the same way you can prepare the pie with rice and fish. Fish pie served the eggs and melted butter.
Products for filling (fish): 300-500 g boneless fillet of boiled sturgeon, salted salmon or salmon (see "Cutting fish" and "Features of cooking boiled fish").
Products for yeast-free dough: 500 g of wheat flour, 400 g of butter, 1/2 lemon, 1/2 cup of cold boiled water, 1 teaspoon of salt.
Pour the sifted flour on the table. Mash half of the flour with butter (400 g) and roll it out in a square 1.5-2 cm thick, put it on a plate and put it in a cold place. From the second half of the flour, knead the dough with the addition of lemon juice, salt and 1/2 cup of water. Roll the resulting dough into a ball, cover it with a damp towel and let it lie for 20-30 minutes. Next, roll out the dough into a layer 1-1. 5 cm thick. Moreover, this layer should be twice as wide and slightly longer than a piece of dough placed on a plate. Prepared with a batter of flour and butter to spread on the middle of the rolled out dough from the oil level in the middle of the formation. Next, the dough is zipped so that the butter turns out as if in an envelope. Roll out the envelope carefully with a rolling pin in an even strip 20-25 cm wide and 1 cm thick, then carefully fold it in four on a board sprinkled with flour and leave it in the cold for 30-40 minutes. Roll out the cooled dough again in the same way, fold it in four and bring it out to the cold again. This procedure is repeated for the third time, after which the dough is rolled out into the required products.
So, from the puff pastry, roll out two strips 1/2 cm thick, 15-30 cm long, one strip 10 cm wide, and the other 20 cm wide. The ends of the strips can be made straight or oval. Put a narrow strip in the middle of the baking sheet and cover it with thin pancakes, so that the puff pastry does not get wet from the filling. Then put a layer of minced viziga 6-7 cm wide on the pancakes, on it-slices of boiled sturgeon, salted salmon or salmon, then another layer of viziga. On top of the minced meat cover with pancakes, brush the sides with egg, dazzle them with the edges of the pancakes first, brush with egg edge of the puff pastry around the beef, cover with a second, broader, strip test and objav beef, sculpt the edges of the strips. Decorate the kulebyaku on top with a pattern of the remnants of puff pastry or apply narrow transverse strips, smearing them with raw egg yolk. The edges of the kulebyaka can also be closed with a strip of dough and smooth the kulebyaka, lubricate with yolk, make punctures at the ends with a knife to release steam and put for 40-50 minutes in a preheated 180 degree oven. If the kulebyaka is browned on top, and still pale on the sides, then the browned part should be covered with a strip of paper, moistened with water on the outside. If the bottom of the kulebyaki is not baked, then the baking sheet should be moved lower.
In the same way you can prepare the pie with rice and fish. Fish pie served the eggs and melted butter.
