Pie with Canned Sprats from Potato Yeast Dough
Baking and Desserts | Russian cuisine
⏳ Time
7 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Pie with Canned Sprats from Potato Yeast Dough
Ingredients
- Salad Potatoes - 3 pieces
- Milk - 1½ cups
- Wheat Flour - 22.9 oz
- Dry yeast - 0.2 oz
- Chocolate eggs - 5 pieces
- Sprats - 17.6 oz
- Sugar - ½ tablespoons
- Butter - 5 tablespoons
- Salt - 0.3 teaspoons
Step by Step guide
Step 1
Prepare the potato yeast dough: dissolve the dry yeast in 1.5 cups of milk, add 250 g of flour. Leave the sponge in a warm place for about 1 hour.
Step 2
Boil the potatoes and mash them into a puree using a blender.
Step 3
When the sponge has risen, add 2 tablespoons of melted butter, 3 eggs, 0.5 tablespoons of sugar, 0.3 teaspoons of salt, and the potato puree to the dough, mixing well. Add the remaining flour. Knead the dough (to prevent it from sticking to your hands, grease your hands with sunflower oil). The dough should be smooth. Leave the dough in a warm place for about 3 hours.
Step 4
Beat 2 eggs.
Step 5
Melt 3 tablespoons of butter.
Step 6
Roll out a flat layer from the prepared potato yeast dough, brush one side with the beaten egg, and place it in a greased baking dish with melted butter, ensuring the egg-brushed side is down. Place the canned sprats on the ungreased side of the dough layer.
Step 7
Roll out a second layer of dough, cover the first layer with the filling, pinch the edges, brush the top of the pie with the beaten egg and melted butter. The pie should be generously coated with melted butter, so if the specified amount of melted butter (3 tablespoons) is not enough for greasing the pie, melt more butter.
Step 8
Bake for 30–40 minutes in an oven preheated to 356°F.
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