Ossetian potato pies (Cartofgin)

  • Time 2 hours
  • Servings 12 People
  • 1 One hour before we get the rig to get the freezer. You must have three test pieces.
  • 2 The potato cleans the skin, cleans it up, clean it up in the boiling water. It's a big trek.
  • 3 To make potato pounds, add in a hot furnace thermal cheese, make fun of it. You'll get to a state when you can touch your hands without pain.
  • 4 Fill the work surface with flour, unload one test leaf, put the top down, the edges from all sides to the center, and start gradually and carefully pumping palms into the next pie so that it starts to take a flat form. In the center, make a hole to get a couple out. The beginnings are about six table spoons, because the pie should be thin. It's gonna be like a lot of it. So do two more pie.
  • 5 Put up to 230 degrees of oven in advance, make 30 minutes. But it's better to see it in 20 minutes so it doesn't burn. As soon as the testo's on all sides, the pie's ready.
  • 6 Hot pies to lubricate oil. It's hot and cold.
Nutrition Facts
  • Calories 498
  • Total Fat 27,7 g
  • Protein 25,6 g
  • Total Carbohydrate 498 g
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