Pies with different fillings are one of the traditional dishes of Russian cuisine. Even in Ancient Russia, it was customary to evaluate the hostess by how she bakes, as evidenced by the proverb "Red hut not with corners, but with pies." Many housewives had their own secrets of making pies, which have been passed down from generation to generation. Pies with meat are no exception. This is a tasty and satisfying dish that can decorate both daily and festive tables.
It is necessary
-
- Flour - 500 g
- Egg - 2 pieces
- Butter - 50 g
- Milk - 250 ml
- Yeast - fresh 25 g or dry (11 g) - 1 packet
- Salt
- sugar - to taste
- For filling:
- Meat - 300 g
- Bulb onions - 2 pieces
- Salt
- pepper - to taste
Instructions
Step 1
Prepare dough. Heat milk to 37 - 40 degrees. Add yeast to 100 ml of warm milk, dissolve it completely. Add some sugar and salt. Pour in 50 g of wheat flour and mix thoroughly. The consistency will resemble kefir. Leave the dough for 20-25 minutes until foam appears and expands.
Step 2
Melt the butter, add to the remaining milk. Add sugar, salt and eggs there. Introduce the dough into the resulting mixture, mix thoroughly, leaving no pieces. Add the remaining flour and knead the dough with your hands. Leave the pie dough for 2 - 3 hours to dry out.
Step 3
Boil the meat in a piece. You can add bay leaves to add flavor. Pass the finished meat through a meat grinder. Peel the onion and chop finely. It is necessary to fry the onions in a pan. Add the onion to the minced meat, season with salt and pepper. Mix everything thoroughly.
Step 4
Roll the sausage from the finished dough and cut into circles. Roll out each of the circles or knead it with your hands. Put the cooked minced meat on the dough and mold by joining the edges of the dough.
Step 5
Grease a baking sheet for the oven and put the pies on it with the seam down. Leave for 15 minutes for the patties to come up. Bake in the oven at 180 - 200 degrees until tender 30 - 35 minutes
Step 6
When the pies are well browned, you need to take them out and place them on a plate with a paper towel. This is necessary so that the bottom of the pies does not get damp and they remain with a fragrant crust.
