Envelopes in Tatar (with meat and potatoes)

Thu, 12/27/2012 – 16:36 Yancheva Nadezhda

Baking Recipes Russian cuisine

Description: Envelopes in Tatar (with meat and potatoes)

Ingredients 200 g Milk

50 g Margarine

3 tbsp Vegetable oil

2 Eggs

1 tsp. yeasts

1/2 tsp. Salt

1 tsp. Sugar

2,5 bowls Flour

3 Potato

400 g veal

2 Onion

Instructions

1. Prepare the dough. In warm whey or milk, dissolve yeast, sugar and salt, add a little flour, and stir. Mix the melted margarine or butter, egg and vegetable oil separately in a bowl, pour the mixture into the dough, add the sifted flour, knead the soft dough, put it in a saucepan greased with vegetable oil, cover and keep warm for 1 hour.

2. Prepare the filling.Boiled potatoes in a uniform are cleaned, cut into small cubes.We scroll the meat through a meat grinder, cut the onion into quarter rings, fry in a frying pan with a little salt. Cool it down.

3. Transfer the dough to a table sprinkled with flour, roll into a roll, cut into identical pieces or pinch off identical pieces, knead each piece with your hands into a flatbread 1.5 cm thick.The cake should be about the size of a palm.

4. Put the cooled minced meat on each tortilla (potatoes mixed with meat and onions), put a little at a time, leave the edges to pinch the tortilla in the shape of a triangle. When we connect the edges in the middle, we leave a little fool in the middle so that steam escapes.

We lubricate each envelope with an egg and bake it in a preheated 180 C oven. Bake until golden brown. But do not roast, so as not to overdo it. The baking time is about 20 minutes, after 10-15 minutes, look into the oven.

Advice! Before putting them in the oven, leave the envelopes laid out on a baking sheet to stand for 10 minutes so that the dough still fits.

The finished envelopes are delicious, both warm and cold. One more piece of advice! To prevent the dough from getting stale for a long time, add a tablespoon of vodka to it at the moment of kneading. Enjoy your meal!