Composition / ingredients
Cooking method
1. Pour kefir and vegetable oil into a bowl, break the egg, add soda, salt and sugar, mix the mass with a whisk. When the mixture becomes homogeneous, sift the flour into it, knead the dough. The dough should turn out elastic, elastic, not stick to your hands.
2. And now the filling. Chicken eggs are boiled hard-boiled, cleaned, cut into small cubes. Wash the onion, dry it, cut it finely. Put the eggs and onions in a bowl, add salt, break the raw eggs, mix.
3. Roll out the dough into a thin layer, cut out circles 9 cm in diameter (you can divide the dough into equal parts and roll each part into a flat cake of the desired diameter). The edges are lifted and pinched to make a plate of dough.
4. We transfer the blanks to a baking sheet lined with parchment and fill it with stuffing. Preheat the oven to 200 degrees in advance and send a baking sheet into it. Bake the perepechi for 15-20 minutes.
It is better to serve pastries of this kind in a warm form.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
