Composition / ingredients
Cooking method
Champignons (or any other mushrooms) are washed, dried, cut into cubes. Peel the onion and cut it into cubes as well. Fry the prepared ingredients in vegetable oil, adding a little salt.
Break the egg into a deep bowl, put soda in a teaspoon, quench it with vinegar and add it to the egg, then add sour cream and salt, mix. Here we sift the flour, knead the dough. The dough should not stick to your hands, it should be elastic to the maximum.
Dust the work surface with wheat flour, divide the dough into parts, roll each of them into a flat cake 5 mm thick and 13-15 cm in diameter. We form tartlets by lifting and pinching the edges. We transfer the blanks to a baking sheet lined with baking paper.
In the cooled mushroom filling, break the egg, mix. Fill the tartlets with stuffing and send them to the oven, preheated to 200 degrees, for 25-30 minutes (it all depends on the type of oven).
Serve on the table in a warm form and eat for health!
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Champignons - 24 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Rye flour - 305 kcal/100g
