You will need:
For the dough: Flour - 900 g; Salt - 1 tsp .; sugar - 2 tbsp .; dry yeast - 1 sachet (11 g); Milk - 400 g; Vegetable oil - 2 tbsp .; Eggs - 2 pcs. For the first filling: green leaves of garlic (wild garlic) - 500 g; Rice - 100 g; Eggs - 2 pcs .; salt - 2 tsp .; butter - 50 g for the second filling: green leaves of garlic (wild garlic) - 500 g; green onions - 200 g; parsley - 100 g; dill - 100 g; Eggs - 2 pcs .; cheese (cottage cheese) - 250 g; Salt - 1 tsp Vegetable oil for frying patties - 200 ml.
Instruction how to cook pies with green garlic
In a small saucepan pour the milk, put on fire and warm up to room temperature. To the warm milk, add yeast and mix thoroughly. Take a large bowl (or a pan), break the eggs into it, add salt and sugar and beat until smooth. After that, without ceasing to stir, pour a thin stream of milk with yeast. Cover with a towel and set aside for 15 minutes. Then add the oil and mix. Start kneading the dough: small portions, add the flour in the bowl, breaking up clumps with a spoon, until then, until the dough begins to freely move away from the walls of the cookware. Lightly sprinkle it with flour, cover with a towel and put in a warm place for half an hour.
While the dough is suitable, mix two fillings for pies. To prepare the stuffing, take the first two small saucepan, type in a 200 ml of water to another 500 ml and bring to a boil. In the first pot, pour the rice, one teaspoon of salt and leave for 20 minutes, after the gas has lowered to a minimum. The second kastryullku lower the eggs, turn down the gas and boil for 5-7 minutes. Finished eggs cover with cold water, so they are cool. While the eggs are cooled, fresh wild garlic leaves, rinse under running water and finely chop finely. Clean the cooled eggs and cut them into small cubes, mix with wild garlic and salt. Ready Figure fold in a colander for 2-3 minutes, and then mix with wild garlic and eggs. Melt the butter and season them stuffing.
To prepare the filling of the second green onions, wild garlic, dill and parsley, wash under running water and place on a towel so that it absorbed the water. In a small saucepan, type a pint of water and bring to the boil, immerse the eggs and cook them for 5-7 minutes on low heat. Finished eggs cover with cold water. While the eggs are cool and finely chop the green garlic, parsley, chives and dill. Cheese rub on a fine grater, add salt and mix with greens. Melt the butter, season with them stuffing and mix very well. If you do not have cheese, use a dry fat cottage cheese. Pass it through a meat grinder twice, add salt and mix with the remaining ingredients of the filling.
Check the dough. If its volume is doubled, then the dough is ready. Otherwise, leave it for another half hour. Punch the dough came up a little, put on the table, sprinkled with flour and knead so that it is slightly stuck to the hands. Divide it into small balls, cover them with a towel and leave for a few minutes. Then roll the balls into thin cakes (1-1.5 cm thick) on the midway of each tortillas put the stuffing. Form the patties, carefully fastening the edges.
Take a large frying pan, pour vegetable oil into it (layer 1 cm) and Haskalah. You can put the patties in the pan fastened down, at a distance of 1-2 cm from each other, so they do not stick together. Pies cook over medium heat until golden brown.