MAŁYSZYŃSKI PIE

Make a solution of yeast with two tablespoons of sugar, a little flour and warm milk and leave to rise. Use 2/3 flour and other ingredients to make batter. Knead on, adding flour. Add melted butter and knead to absorb the fat. Set aside to rise. Cook the groats al dente. Cook the cabbage, squeeze and chop finely. Cook and grind the meat. Soak the mushrooms first, then cook them and also cut finely. Mix all the ingredients, add the chopped onion fried on ghee. Season to taste. Roll out the dough to a thickness of about 1 cm, spread the stuffing, roll up and spread out on a pan or springform pan in the form of a snail. Bake until golden brown at 190°C.
Ingredients:
Dough:
1 kg flour
2 whole eggs
2 egg yolks
100 g of yeast
125g butter
0.5 cups of sugar
2 cups warm milk
1 teaspoon salt
Stuffing:
250 g of roasted buckwheat
1kg sauerkraut
250 g fatty meat at your own discretion
dried mushrooms at your own discretion
onion
salt, pepper, marjoram, caraway seeds

The recipe is from:
Gospodarstwo Agroturystyczne "Małyszyński Zakątek"
Małyszyn Dolny 31
27-220 Mirzec
Poland
[email protected]

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