Constance, Thank you very much!!!
Here my favourite dish. Has found in the Internet the recipe. Itself did not prepare!!! Always I buy ready in shop.
It be required to you: for the test: a flour - 400 gram; dry yeast - 1 teaspoon; sugar - 1 tablespoon; a butter - 2 tablespoons; an egg - 1 pieces; salt - 1/4 teaspoon; water - about 130 ml; for a stuffing: pork - 600-700 gram; an egg boiled - 1 pieces; salt, pepper - to taste; oil creamy - 50 gram; a meat broth; oil vegetative for to fry
To prepare for a dough on опаре. A flour some times to sift. To dissolve yeast in warm water, to add 1 item л. Sugar and 1 item л. Flours to stir and give постоять 30 minutes while опара to not foam. To add the remained flour, kindled (but not hot!) a butter, hardly the shaken up egg, salt. To knead a dough up to uniformity and to lay in a bowl, having covered with a napkin. To leave in a warm place at 2-3 o'clock. When the dough will rise, обмять it and again to put in a warm place on an hour. When the dough again will rise, once again обмять it. For a stuffing meat to cut with slices 1х1 sm, to fry before formation of a crust. To pass meat through a meat grinder, to add рубленое a boiled egg and to season to taste with salt and pepper.
Dough to roll in a thick plait, to divide it on 15-18 slices. From each slice to roll a ball and to give it расстояться approximately 10-15 minutes. Hands to generate from balls round flat cakes thickness of 4-5 mm.
On a flat cake to lay a portion of a stuffing, preliminary слепив it in the small platen. The stuffing should not be loose.
To connect edges of a flat cake to the center расстегайчика.
Edges Zashchipnut, having left the middle opened. Противень to oil, lay on it расстегаи on distance of 5 sm from each other, to give постоять 15 minutes. To grease расстегаи яйцом and to bake at 200С approximately 15-20 minutes. Ready расстегаи to take out from an oven, to cover with a napkin and to give постоять some minutes. Then in each pie to put on a slice of a butter and to pour in on 1 item л. A broth.
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