Pie with canned saury and potatoes in the Princess 115000 pizza maker

Pie with canned saury and potatoes in the Princess 115000 pizza maker

Category: Bakery products

Ingredients
yeast dough, long cold fermentation
canned saury	1 can
medium potatoes	3 pcs
large onion	1 PC
salt, allspice	taste
sunflower oil * with smell *	2 tbsp. l.
butter	for greasing the mold, on request

Cooking method

• Recently I have one dough - simple on water, long cold fermentation.
• Tortillas, pizza, not sweet pies - it goes with everything, always tasty, no cakes are needed, greased the cake with honey, delicious. Dough from time immemorial, folk.
• I take out of the refrigerator a bowl of dough, which I started yesterday morning, oh, and it is beautiful - it stands in a bowl (5L) with a dome, in bubbles, shines.
• I separate two pieces, the size of a large apple.
• I grease the silicone pizza mold with oil. You don't have to smear it, the bottom will be drier.
• I roll out one piece to a size slightly larger than a pizza mold, the layer is quite thin. I put it in a mold, the excess dough is slightly above the edges.
• I mix fish, chopped onions, potatoes cut into thin cubes, put them on the dough, pepper, a little salt, a little aromatic sunflower oil.
• I roll out the second piece of dough, cover the pie, pinch, a small hole in the dough for steam.
• 25 minutes on, 10-15 minutes off, depending on the thickness of the dough and filling.
• Very tasty. A dough made of nothing - water, flour, salt and yeast, and cold - and such a richness of taste, after a short rest under a cloth, the crust is soft, fragrant.

Note

While the cake was baking, the cake, rolled out and laid in another pizza mold, stood on the lid of the working princess on an AG stand, came up, covered with a Teflon rug.

2 in 1 - and bake and warm

Lula Photos

Why is there no photo again? So uninteresting ...

cook, cook - and you will see what to look at - a pie like a pie, without cream flowers and a chocolate net, a simple peasant pie from the oven

[Irsha]

Irsha, but still the recipe for the test is possible in more detail? You are welcome! 😊

Oh, reminded of our favorite family cake! Thank you, I haven't baked it for a long time. Only I do not mix saury with potatoes, but lay out in layers - first potatoes, then onions and fish on top. I put small pieces of butter on top of the filling. The more oily this cake, the tastier. Instead of saury, you can fillet of fresh fish, it will also be awesome.
In short, I did. Finally, a neighbor came with a whole bunch of gossip, and I skipped the cake, overexposed it in the oven. However, it is difficult to spoil its taste. It's drop dead delicious! Thanks for reminding me. The photo is terrible, and the view is not very good, but ... okay - here:

dough recipe

the dough is very popular on the forum, there are several options, this long cold fermentation simple dough

how do I make it - I usually split 100g pressed yeast into 16 pieces, it just doesn't work, but it doesn't matter
for a liter of water I take about a 5-6 gram piece, 2 glasses of flour, shake it
leave the dough, let the yeast come to life, multiply, bubbles appear, an hour for the fermentation of the dough
then I pour 4 cups of 1st grade flour, mix with mixing spirals in a 5 liter bowl,
I do not stir too much, I leave it for lifting
then add salt 1 tbsp. l., sunflower (olive) oil 1-2 tbsp.l., a bag of oregano, it is to taste, dry dill is also good, delicious with allspice, 4 cups flour, stir well with spirals
the dough is not as tight as on bread, but also not ciabatta
fits again
I mix well again with spirals, the dough is already elastic, begins to shine, and I put it in the refrigerator for at least 12 hours, the longer, the tastier
optimal daily dough
then I take the required amount of dough, the rest in the refrigerator, it does not come out of a 5 liter bowl
no baking is needed, this dough is so tasty both in cakes and in pies

[Svetlana]

Svetlana, yeah, this is a popular Soviet pie with potatoes and canned food * herring in oil *, they were also stacked in different ways, and in layers and mixed, with rice instead of potatoes, 2 cans of fish were taken on a large baking sheet in a gas stove

your beautiful pie, delicious

Yesterday in a quick way, so as not to peel or chop onion-potatoes, mixed saury with frozen cabbage (beat the bag with a rolling pin, cabbage scattered), an hour before baking, however, it stood in the form of a pie, warmed up, then the princess quickly baked it juicy , tasty too

[Irsha]

Irsha, thanks for the recipe, I have to try it, but the amount should probably be reduced. And the flour is 10 glasses, right?

And the flour is 10 glasses, right?

no, no more than 6 = 2 for dough + about 4 for the main batch

if you need ciabat dough, flour is enough and 5 glasses

and the quantity should not be reduced, the dough from standing in the refrigerator only becomes tastier, and the same cakes are so light, fragrant and tasty that they are eaten quickly

I just want to tear off another piece of cake and eat it just like that

[Irsha]

Irsha, well, I'll try and unsubscribe 😉
Oh, I started scrolling in my head and noticed that there was no sugar in the recipe. Right?
And yet, how much can you store it?
I’ve already started doing it, tomorrow I’ll go looking for yeast, even though I’m on the lookout for cakes 😁

Irina, so what's with the sugar? What will yeast feed on? So I want to do it, so I'm afraid ...

[Tatyana]

Tatyana, there is no sugar in the dough, but this is not critical, you can put a little if you want, but yeast eats something, flour also contains some carbohydrates

the dough stands in the cold for a long time, I had it up to a week
of course, it continues to wander all this time, sour

you can add the remainder of the already standing, old, dough to a new batch (as usual, with yeast)

this is the simplest dough, both in composition and in execution, it is impossible to spoil it

dough without sugar - it is so completely bread, some kind of primordial, and its smell is different, here is the fragrant

girls, I'm a Turkish citizen Osya Bender

in the morning I baked another cake, from the remnants of the dough, I had to roll it out thinly, and the minced meat from the day before yesterday of the molded manti remained a bit, well, I smeared my flat cake with this minced meat, and into the princess, 15 on / 15 off, my husband really liked it with soup instead of bread

well, okay, that, like that, everything is simple, simple

and now I climb on YouTube and this is what I found





but my flatbread was not rolled out so thinly, like on our, Russian pizza, and did not curl, and the minced meat was thicker

I liked the Turkish version it couldn't be easier

[Irsha]

Irsha, I made the dough, but my pens are growing according to the dough from the wrong place .... Somehow it didn't go very well with us, I sin that I put a little flour and there wasn't enough salt. The dough is so spongy, right? Unfortunately, I myself cannot try ... Maybe I'll try again later

and what did not go? the dough stood? but the fact that there is not enough salt, it does not matter, you can salt the cake on top, make the filling a little saltier in the pies

and just take and add salt to the dough, knead again, it will do and it will be good

about flour - you can also add, if not enough

it is completely trouble-free

I had a bowl on the balcony with the dough for a week - on the street -5-7, on the balcony about 0, took a piece, it warmed up, and made either pies or a cake

yes, the dough is full of holes, if you knead a little longer, small holes, do not particularly interfere with it, larger
I knead with spirals, it is convenient for me - my hands are clean, the spirals are also quickly cleaned

[Irsha]

Irsha, I don’t know why it didn’t work, my husband generally loves cakes instead of bread, but here for some reason 😕
I added salt, mixed it in, but I didn’t become flour, for flat cakes it’s okay. I liked it very little yeast! This is not unimportant! And I bake bread with the same composition, only fast yeast ... And there are a lot of them.

my husband, perhaps, likes sweeter ones, more rich - add sugar, a little oil, whey or kefir instead of water, a little more yeast, the composition is not critical - the main thing is that a long cold fermentation is preserved, and this any dough can be put like that

[Irsha]

Irsha, thanks, I will try again. By the way, here I still put a spoonful of sugar, so the dough came out of the saucepan, I had to put some in another 😜

[Irsha]

Irsha, Irish, is the yeast necessarily compressed?
Why, my stomach does not accept them at all

of course not necessary, any yeast is good the meaning of this test is cold long fermentation with a minimum of yeast

this type of dough is very popular on our forum

I got it
I'll have to try

[Harvesting for a morning cake in the evening]

Harvesting for a morning cake in the evening

It was
- the rest of the dough, a lump the size of a large apple, the dough stood on the balcony, very cold, quickly rolled it into a cake, it turned out thin, like a pizza, just for the entire silicone pizza mold
- from the freezer took out a silicone mold for ice with ready-made meatballs and frozen meatballs * screwed * into the dough in a circle - 2 circles turned out - after 3 cm from each other,

I put the pizza mold with * the preparation * in the refrigerator, covered it with a Teflon rug from winding, and all for now - let it stand until the morning, quietly warm up and defrost, in the morning I will quickly bake a cake with meat * hearts *

Added Wednesday 23 Mar 2016 04:23 AM

so my blank was baked, it was baked quickly, from the cold 15 minutes on \ 10 minutes off, it was browned
the dough rose very well overnight, in the oven it was already in waves, the meatballs were baked, they poured a little fat on the cake, the smell of soy was stunning in the morning

the cake itself is simply weightless, as it happens when you start baking a very cold dough, it puffs up, everything is in bubbles