Puff pies with meat.

Puff pies with meat.

Puff pies with meat.

For the test.

Puff pies with meat.

500 g flour;
15 grams - yeast;
1 PC. egg;
1 glass - milk (water can be used);
140 grams of oil;
1 tsp - sugar;
salt - a pinch.

For filling.

500 grams of lamb (lean pork);
2 pcs. onion;
salt to taste;
Pepper to taste;
1 tbsp. l - ghee



For the preparation of puff pastry, simplified lighting options are used. Or you can buy ready-made dough.

I dissolve yeast in a glass of milk. Add some flour and sugar. Leave on for 10-15 minutes until foam forms.
I add a pinch of salt, an egg, 40 g of butter and prepared yeast mass to the main part of the flour.

Knead the dough.

Roll out the dough half way down. Distribute the softened butter (100 g) evenly. I cover the second part of the dough, turn the roll, twist the spiral.
Cover the dough with plastic wrap and refrigerate for 1-2 hours.

In the meantime, I'm preparing the filling. Pass the lamb pulp through a meat grinder or cut into very small pieces.
Cut the onion into small cubes. Fry in a hot skillet with ghee, add onion, salt and pepper. I'm frying
until complete readiness.

Do not knead the finished dough, just roll it into a layer (0.5 cm thick), cut into squares, sides 7-8 cm. Put the cooled filling on squares, fix the edge, form a triangular pie.

I spread the pies on greased baking sheets. I leave 1-1.5 hours for the approach. I grease the pies with yolk and put them in an oven preheated to 220-240 ° C.
I bake it 10 minutes until golden brown. Enjoy your meal!

Puff pies with meat.

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