Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For dough: 2 cups of flour
- a table-spoon of butter or margarine
- a tea-spoon of salt
- 1/2 of a table-spoon of yeasts
- 2 tea-spoons of sugar
- a cup of water.
- For stuffing:
- 420 g of boned fish
- 50 g of buffer or margarine
- a table-spoon of oil to oil the frying-pan
- a tea-spoon of beaten up egg to smear the pie.
Directions
Leavened dough is rolled in a layer 1 cm thick and layed out on the oiled frying-pan. Rise boiled to half-readiness is put on it, then the finely cut fish, onion, small pieces of butter or margarine; all this is salted and peppered and covered with another layer of rolled dough. The edges of both layers are stuck together by a pinch and they are left in a warm place for 25-30 minutes.
The pie is baked in the oven at 220_C. The ready pie is smeared with beaten up egg.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Snacks