Small Blueberry Pies

Name: Small Blueberry Pies (Vatrushki s Chernikoj)
Cuisine: Russian
Ingredients: 50 g/2 oz/¼ cup butter; 200 ml/7 fl oz/scant 1 cup milk; 45 ml/3 tbsp water; 2.5 ml/½ tsp salt; 1 small (US medium) egg; 400 g/14 oz/3½ cups plain white (all-purpose) flour; large pinch of easy-blend (rapid-rise) dried yeast; 300-350 g/11-12 oz/2¾-3 cups blueberries, fresh or frozen; 15 ml/1 tbsp potato flour; 150 ml/¼ pint/⅔ cup smetana or crème fraîche; 150 ml/¼ pint/⅔ cup smetana or crème fraîche; 45 ml/3 tbsp caster (superfine) sugar; icing (confectioners’) sugar, for dusting

Vatrushki s Chernikoj

Preparation info

Makes
10

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Delicious little blueberry pies are perfect as a dessert after a Sunday lunch. Alternatively, serve them in the afternoon; seat your guests in the garden and bring out the samovar. Serve these home-made temptations on a Russian tray decorated with beautiful fresh flowers, with lots of hot tea.

Ingredients

For the dough

50 g/2 oz/¼ cup butter
200

Europe
Russia
Lunch
Dessert
Vegetarian
Low sodium

Method

To make the dough, melt the butter in a small pan. Add the milk, water, salt and sugar and heat until warm to the finger. Pour the mixture into a large bowl. Add the egg and mix together.
Put the flour and yeast in a large bowl and mix togeth

Energy 371kcal/1559kJ; Protein 4.4g; Carbohydrate 55.8g, of which sugars 25.7g; Fat 16g, of which saturates 4.9g; Cholesterol 8mg; Calcium 93mg; Fibre 3.2g; Sodium 228mg.