Ingredients:

For the dough:

  • Flour - 250 g
  • Oil - 125g (from the freezer)
  • Egg - 1 pc + 1 pc grease cake
  • A pinch of salt
  • Ice water is ~ 3-6 tablespoons

For filling:

  • Fish (salmon) ~ 600 g
  • ~ 250 g of white cheese
  • Frozen spinach - 400 g
  • ~ 3-4 tablespoons sour cream "Heaped"
  • salt (do not need much .. keep in mind that the cheese is salty)

Preparation: 

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  1. Oven - at 200, then at 180 degrees.
  2. Grate 125g butter from the freezer. Tighten the dough preparation process is not necessary. Than done quickly - the "puff" out. For reliability, you can remove the grated butter in the freezer for a "couple of minutes".
  3. Absorb 250g of flour and a pinch of salt. Stir with a spoon to flour enveloped pieces of butter. Make a well, break an egg. Add a couple of tablespoons of ice water and quickly knead the dough. You may have to add water.
  4. The dough was wrapped in foil and put into the fridge for half an hour (as tastier, but can be rolled and directly).
    (For the next step should begin when the filling is ready, or you see that you have left about 15-20 minutes .. in general, and so it is necessary that it be done)
  5. Divide dough into two parts: 2/3 and 1/3. Less put into the refrigerator, a large roll out and put into shape. Cover with foil, pour the goods, put in the oven .. 200 degrees, 15 minutes. Cargo lift, and bake another 10 minutes.
  6. Roll out the smaller piece of dough. Put the stuffing, cover, pin, brush egg. Such a piece on cake took two. So, the fish should be cut into .. But Stitch prepare the dough. The recipe for the dough ingredients.
  7. So, relatively coarsely chopped fish. Dice the cheese. Thaw spinach. Mix in a pan fish, cheese, spinach. Add the sour cream (3-4 tablespoons with slide). A little salt.
  8. When the bottom layer of the test will be prepared (that is, he had already been in the oven with and without load) - put the stuffing.
  9. Cover topsheet pin. Put in the oven. ~ 180 degrees, about 80 minutes. Towards the end - to grease the egg tart. And almost one and a half hours, the cake is ready.
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Bon Appetit!



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