Closed Ural Pie
12 servings
240 minutes
Closed Ural Pie of Great-grandmother. This dough is suitable for shaneshki, pies, pies and a bunch of other baked goods. The dough is unique, the taste of childhood. Be sure to take into account the fact that this pie is intended for baking in a Russian oven , so I give separate notes. You will need to navigate based on the specifics of your oven or other baking method. As a filling, grandma used raw, freshly caught small fish, eggs, rice, potatoes , mushrooms and onions in various combinations.
1
Combine 1 kilogram of flour and yeast in a separate container. Mix thoroughly.
- Wheat flour: 2.5 kg
- Dry yeast: 20 g
2
I obtain whey by mixing milk and kefir in a 1:1 ratio in a pot and heating it almost to boiling. As a result, I get a lot of whey and delicious cottage cheese, which we strain through cheesecloth. With this dough, you can also make pies.
3
In a deep pot, combine the whey, eggs, sugar, salt, vegetable oil, and margarine. Mix everything together.
- Serum: 1 l
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
- Salt: 2 teaspoons
- Vegetable oil: 3 tablespoons
- Margarine: 0.5 piece
4
Add flour to the obtained mixture.
- Wheat flour: 2.5 kg
5
Thoroughly mix the resulting mass until it becomes homogeneous.
6
Add flour until you reach a consistency where you can pinch the dough, and it falls back, leaving only a small trace. First, it's convenient to knead in a pot, then, of course, on the table when the dough becomes very elastic.
7
Place the dough in a warm place, covered with breathable fabric or gauze, for 1-2 hours. Not with a lid! The dough needs to breathe. During the rising time, it should be deflated 2-3 times. My grandmother did this by shaking the container; I do it by hand. By the time the dough is ready, you should have the filling prepared.
8
Take a part of the dough with a wet hand and lay it on flour. Roll out a sheet slightly larger than your baking dish. My grandmother made the dough very thick, putting a 1.5 cm layer on the bottom. In my practice, it rises a lot, so I adjust the thickness as desired.
- Wheat flour: 2.5 kg
9
Roll out the dough, wrap it around a rolling pin, and transfer it to a greased baking tray.
- Vegetable oil: 3 tablespoons
10
We lay out the RAW filling. All filling is placed in the pie in RAW form, necessarily (except for rice). During baking, the ingredients release juice, making the pie very tender. I really love potatoes sliced thin (raw), with mushrooms and sautéed carrots with onions (pre-fried), this is my modification, and I also add a piece of butter to this filling for extra tenderness.
- Wheat flour: 2.5 kg
- Serum: 1 l
- Vegetable oil: 3 tablespoons
- Margarine: 0.5 piece
11
We make a second layer of dough and cover our pie on top.
- Wheat flour: 2.5 kg
12
The edges of the layers should either be pinched or tucked. Patterns are not allowed on the edge of such a pie, as it will rise significantly, and the corners will become dry if the dough is too thick in those areas.
13
In the original recipe, the surface of the pie is not brushed with egg, only lightly sprinkled with flour.
- Chicken egg: 2 pieces
- Wheat flour: 2.5 kg
14
Place the pie in a preheated oven at about 200 degrees. Baking time depends on the thickness of the pie. We gauge by browning. A thin vegetable pie takes about 45 minutes, while a fish pie or one with thick dough may need around two hours.