Meat pies.

Meat pies.

Meat pies.

Meat pies. Very tasty and easy to prepare sand and yeast dough without eggs. Pies from this test do not stale for a long time and have an excellent taste.

Fillings can be both sweet and salty. For the sweet option, you need to add more sugar (up to 50 grams) to the dough. Kefir can be of any fat content, it can be replaced with yogurt, yogurt or sour cream. Instead of dry, active yeast, you can take 10 grams of pressed or 7 grams of regular dry.

Any stuffing meat can be any, the main thing is that it is not too lean or dry. If the filling is a little dry, then you can add a little broth or more onions. You can also add boiled rice, eggs or buckwheat to the meat. The dough can be prepared the day before, stored in the refrigerator for up to 2 days or frozen. Exit - 32 pieces.

Ingredients for the dough:

Kefir - 150 g
Sugar - 10 g
Active dry yeast - 3 g
Wheat flour - 300 g
Butter 82% - 150 g
Salt - 4 g

For filling:

Boiled meat - 500 g
Fried Onions - 200 g
Salt, paprika, black pepper - to taste

Meat pies.

Cooking pies:

1. Combine kefir yeast and sugar and mix thoroughly.

2. Stir the sifted flour with salt, add cold diced butter and grind into small crumbs.

3. Combine with kefir mixture and knead a soft dough that does not stick to your hands.

4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

5. For the filling, mix and grind everything with a blender or in a meat grinder. Salt and pepper to taste, add sweet ground paprika if desired.

6. Divide the dough into 4 equal parts, round each one and put three pieces in the refrigerator.

7. Roll part of the dough into a circle with a diameter of 30 cm, a thickness of 2-3 mm. Cut into eight sectors radially. In each piece, make three longitudinal cuts from a narrow edge, not reaching half a piece.

8. Put the minced meat on a wide edge and roll it into a roll, moving to a narrow edge. Transfer the blanks to baking paper with a non-stick layer.

9. Bake in an oven preheated to 200 degrees at an average level without convection for 15-17 minutes until golden brown.

10. Cool the pies completely on the wire rack.

Meat pies.


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