Karaite pies: unforgettable pastries. How to cook karaite pie

Baking in the culinary life of any people does not take the last place. Probably, no culture has not been without a baked one. And recently developed interest in the cuisines of different world enriched the recipients of housewives with a mass of interesting recipes. We offer to bring there Karaite pies. Who traveled in the Crimea or Lithuania, for sure remember this delicate, airy and juicy baking. And since it's quite easy to make a Karaite pie (compared to most of the dough products), why not pamper them with the family. Believe me, it will be grateful to you without measure.

The correct dough

Once upon a time the Karaites used puff pastry for their famous pies, and made using a rather complicated technology. However, over time, they have become easier to look at the world, and offered such an alternative as an alternative.

The kilogram of the best flour is sieved by a slide. A third kilogram of interior fat, taken from a young sheep, is cut very finely. It is allowed to grind its meat grinder. Fat is introduced into the flour together with a teaspoon of salt, a dining room - of any, only unrefined, vegetable oil and one and a half glasses of water. The liquid should not be hot or cold. Dough of medium density mixes - neither soft nor hard. It is covered with a cloth and left to stand for about forty minutes. It is believed that the Karaite pies from it are the most delicious and real.

The modern version of the test

Residents of megacities, and most of the villagers, take fat lamb simply nowhere. In addition, not all are supportive of the smell of mutton. Therefore, those who once ate Karaite pies and were impressed by them found a worthy replacement. The modern recipe for the test is as follows. For the same kilogram of flour, 450 grams of good margarine is taken. It should be strongly cooled, finely chopped and thoroughly rubbed, to make a small fatty crumb. The basis is driven by three eggs, a glass of sour cream is poured in, the dough is poured and mixed - this time, quite soft. It turns into a film or tied in a bag and hides in the refrigerator for half an hour.

Different chefs have some discrepancies about what kind of dough sounds better in Karaite pies. So, some advise margarine to melt, and before introducing into flour, pour cold salted water instead of sour cream into it. And eggs in such a batch are not completely available. You can cook Karaite pies for both recipes and choose the dough that will seem to you more successful. In a refrigerator it is necessary to withstand it in any case.

Selection of meat

A real Karaite pie is with lamb. A recipe that not everyone will approve (remember the specific smell). Therefore, in principle, any meat can be put into the filling. However, experts on pies claim that Karaite is best "sounded" with a turkey (of course, for opponents of mutton meat). Lovers of beef can cook up and with her, but you need to choose slices fatter or add a little fat. Mostly spoils the impression of baking chicken. And if the legs are even more or less acceptable, the dry breast simply kills the Karaite pie with meat. As for pork, then the approach should be the same as when choosing a slice for any other dish. Unless to choose, unlike a beef, more lean a piece as the dough and without that fat.

Creating a filling

If you want to get a non-primitive belyash, namely the Karaite pie (with lamb or with other meat), the main ingredient must certainly be chopped, not grinded. When exposed to a meat grinder, a lot of liquids are lost, and Karaite pies are famous for their presence inside the fragrant meat juice. The second condition: onions should be slightly larger than meat. It is allowed to grind, although it is approved finely chopped. Third: do not overdo it with spices. Traditionally, they limit themselves to pepper and salt, and seasonings are replaced with fresh chopped greens.

How the Karaite pies are molded

In principle, the dough can simply roll out, but it will not be quite that. The mass is divided into pieces, rolled into bundles, from which the similarities of snails are curtailed. These are the bundles and rolled into flat cakes. The dough begins to resemble the original, flaky. It is advisable to keep the individual blanks in the refrigerator so that they do not heat up strongly in anticipation of the queue. The principle by which Karaite pies are molded is similar to the creation of a dumpling or a cheburek: closer to the middle of one of the edges of the flat cake is put a filling, covered with the second half, and the edges are tucked, then turn over and slightly stitch the seam up. A special culinary chic is the creation of a "rope" on the site of the kerchief. Ready pies are laid out on a baking sheet covered with parchment. It is not necessary to lubricate it - because of the fatness of the dough, baking does not stick to it. Standard warming up to 160 Celsius, half an hour waiting - and we have just a delicious treat.

Adaptation for multivarkers

Preparation remains the same. Fineness in final processing. The finished pie does not sit on the "ass", but is left on its side. In this form, it is a bit like a cheburek. In the bowl, the oil is poured onto the bottom (or it is smeared with a slice of creamy), and Karaite pies are fried from both sides in the baking mode for a quarter of an hour. However, do not let the fry burn you up: it's no worse than the cooked ones in the oven.