Shangi
12 servings
120 minutes
Shangi are northern open pies. They are prepared in Karelia, the Middle Urals, and the Komi Republic. They are maximally open: the filling is placed on a base of unleavened dough, nothing needs to be pinched, and the design also does not include sides . Mashed potatoes are probably the best filling for shangi - since the filling is placed on top of the base, it should be thick and dense enough so as not to spread during cooking. After baking, shangi are well greased with melted butter or sour cream, and can be eaten with sour milk, and with shchi, and just like that, with tea.
1
Prepare the necessary ingredients.
2
Mix warm milk with yeast and honey, leave for 5-10 minutes.
- Milk: 150 ml
- Dry yeast: 5 g
- Honey: 1 tablespoon
3
Add flour and half a teaspoon of salt, mix, then incorporate softened butter and an egg.
- Wheat flour: 400 g
- Salt: to taste
- Butter: 110 g
- Chicken egg: 1 piece
4
Knead until smooth and homogeneous texture, this will take about 10 minutes in a mixer. Cover the prepared dough with plastic wrap and place it in a warm place for an hour.
5
Boil the potatoes until cooked, mash them into a puree with sour cream and cream. Add salt and pepper to taste.
- Potato: 4 pieces
- Sour cream: 70 g
- Cream 33%: 100 ml
- Salt: to taste
- Ground black pepper: to taste
6
Knead the risen dough and let it rise again in a warm place. This time it will take less time — 20–30 minutes.
7
Divide the dough into balls weighing about 70 grams, let them rest for about 10 minutes before starting to assemble.
8
Transfer the puree to a pastry bag, roll the dough balls into flat cakes with a diameter of 8-9 cm.
9
Place the potato filling on them and send to an oven preheated to 220 degrees for 10-15 minutes.
10
Send to the oven preheated to 220 degrees for 10-15 minutes