Wednesday

What a day, lots of running around in the first half of the day, so glad the evening turned out to be very quiet. It was only me and C. at home, everyone else was out, so I got to craft and she watched me:))

A sheep, for luck in 2015. Animals always give me a hard time, I don’t know why. This little guy was no exception.

needle felted sheep

A tiny house charm is another project I’ve tried my hand in this time around

needle felted house charm

It is also Russian Orthodox Christmas today. In honor of this my mother made a traditional Russian Covered Pie with Meat and Rice. 

Russian Covered meat and rice pie

The dough:

If you have a bread-maker just use a dough setting, it will do most of the work for you. Otherwise here are the instructions

  • In a large bowl put together:

1/2 c of room temperature water +1/2 c of room temperature milk

+

1 egg

  • Stir

add 3 c of all purpose flour

+

3 TBSP of sugar

+

1 tsp of salt

+

2.5 tsp of dry yeast

  • Stir gently, let sit in a warm place for 15 minutes.
  • Stir well, let sit in a warm place for another 15 minutes. If the dough seems runny to you, carefully add a little bit of flour.
  • Stir strongly again.
  • Let sit in a warm place for 40-60 minutes. The dough should rise. You can use it immediately or put it in a fridge for a little while. This dough is the best when you use it right away though, so I recommend making it the day you want to make your pie.
  • While the dough is rising, prepare the stuffing:

In this particular case we used regular white long grain rice and sauteed beef with a dash of salt and pepper to taste. The possibilities for stuffing are truly endless. You can make it sweet or savory. The popular choices in this household include: sauteed cabbage and egg mix, boiled eggs and green onions, fresh raspberries, salmon and potato slices, frozen berries, chopped and mixed dry fruit (let sit in a water for a bit to soften)…this list is different for each family.

  • Cover the work surface with flour and preheat oven to 375 F/ 190 C. Cover your baking sheet with parchment paper.
  • Put some vegetable oil on your hands so the dough doesn’t stick to it. Get the dough out of the bowl and on to the work surface.
  • Knead the dough for a couple of minutes, then split the dough into two equal parts. Roll the first, bottom half, get it thin about half a cm, or 1/4 of an inch, basically go as thin as you want, it will rise in the oven, just not too thin or your crust might burn. Do not make it thick or it will be all crust. Transfer the dough onto the baking sheet. 
  • Spread your stuffing and for savory dot with butter.
  • Roll out the top part of the dough and cover your pie. Make a few holes on the top to let the steam out.
  • Put into the oven and bake until golden all over, smear with butter while hot.
  • Enjoy! It is delicious warm, but even day old out of the fridge it’s great. 
  • NOTE: If you don’t feel like making a huge thing, it can be made into smaller pirozhki, just roll the dough the size of your palm, put the stuffing inside and pinch closed. Baking process is the same.

So that  was our Wednesday. School has officially started in this house, even if we let it slide today because of the holiday :p

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One thought on “Wednesday

  1. Pingback: Week’s Roundup: January 5-January 11, 2015 | Sunflowerous Days

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