Description of the preparation:
These pies, I call "in between." They get ready quickly, no special skills are needed. I note one caveat, if you have sour cream below 20%, you can take it a little less than one glass, because its consistency is more fluid.
Prepare the necessary ingredients.
In the sifted flour, add salt, a baking powder for dough and grate the oil. Grind into crumbs.
Add the yolk and sour cream to the crumbs. Knead soft, plastic dough. Do not knead for a long time. Slid into a lump, enough.
Wrap the dough in a film and put in the refrigerator for 30 minutes.
After half an hour, select the dough. Divide into blanks. The optimal weight is 50 grams or 14 parts.
Form the pies. Stuffings over 1 tablespoon do not put, otherwise the pies will tear during baking.
Place the pies on a baking sheet. Put in a bake oven preheated to 180 degrees for 35 minutes.
Remove the finished cakes from the oven.
Transfer, cool slightly and serve.
Categories: Diet recipes