One of the traditional dishes of Russian cuisine are pies with different fillings. Even in Ancient Russia, it was customary to evaluate the hostess by the way she bakes, as the proverb "Red hut is not in corners, but in pies" testifies to. Many housewives had their secrets of making pies, which were passed down from generation to generation. Meat pies are no exception. This is a tasty and satisfying dish that can decorate both a daily and a festive table.
Pick your recipe
You will need
-
- Flour - 500 g
- Egg - 2 pcs.
- 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
- Onion - 2 pcs.
- Salt
- pepper to taste
Instruction manual
1
Cook the dough. Preheat milk to 37 - 40 degrees. Add yeast to 100 ml of warm milk, completely dissolve them. Add some sugar and salt. Pour 50 g of wheat flour and mix thoroughly. The consistency will resemble kefir. Leave the dough for 20 to 25 minutes until the foam and increase in volume.
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 dough for pies for 2 - 3 hours for acidification.
3
Boil the meat in a piece. To add flavor, you can add bay leaf. Pass the finished meat through a meat grinder. Peel and finely chop the onion. It is necessary to fry the onions in a pan. Add the onion to the ground meat, salt and pepper. Mix everything thoroughly.
4
Roll up the sausage from the finished dough and cut into circles. Roll out each of the circles or stretch them with your hands. Put the cooked forcemeat on the dough and blind by connecting the edges of the dough.
5
Grease the baking sheet for the oven and put the pies seam down on it. Leave on for 15 minutes so that the pies come up. Bake in the oven at a temperature of 180 - 200 degrees until cooked 30 - 35 minutes
6
When the pies are well browned, you need to pull them out and put them on a plate with a paper towel. This is necessary so that the bottom of the pies is not damp and they remain with a fragrant crust.
note
Meat for pies should not be too lean, since the pies will be dry.
Useful advice
1. The dough will be softer and more elastic if kneading it long enough.
2. Stuffing for pies will be juicier if you add boiled onion.
3 Ready cakes, if desired, can be greased with milk, they will acquire a glossy shine.
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Meat Pies