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Kolyadki with fillings: with potatoes, or carrot, or millet.

Kolyadki with fillings. Description:
Kolyadki is very small pies with a different fillings.
For dough:
2 cups rye flour,
2 cups wheat flour,
2 cup water or milk,
1 - 3 tbsp sour cream,
salt, to taste.
sunflower oil, for baking sheet
For potato filling:
7 - 8 potatoes, peeled, cooked, mashed.
2 - 3 tbsp butter.
1 eggs, beaten.
salt, to taste.
For carrot filling:
300 g (10,6 oz) carrots, scraped, grated.
1 tsp butter.
1 tsp sugar.
salt, lemon juice to taste.
For millet filling:
1 cup millet (may be used buckwheat).
2 tbsp butter.
2 cup milk,
salt, to taste.

with fillings with potatoes, or carrot, or millet

Combine all ingredients for dough. Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes. Add more flour if need.

Shape the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and leave to stand for 20 - 40 minutes.
Roll out the dough on a floured board, make a small circles and put a small ball of filling onto each. The edges have to be joined and pinched together.
Distribute Kolyadky on greased baking sheet and bake in temperature 220 C / 428 F oven until golden brown.

To make potato filling, Combine all ingredients, mix very well.
To make a carrot filling: put all ingredients into skillet and fry stirring, stew.
To make a millet filling: put all ingredients into pot and cook, until millet tender.

Авторские блюда из даров природы