Which pies were the first to appear in culinary history? First of all, people learned to cook meat pies. The fact is that meat has always been an important product for the survival of tribes. Therefore, the question of storing this significant product arose. Unfortunately, in the heat, meat quickly spoils, it must be urgently consumed.
But, over time, people learned to prepare dough, where they stored pies
.
This did not really improve the situation much. But the filling could be transported over long distances without problems. The
first pie dough was inedible. The mankind came to delicious puffed pies later. Now puffy pies with meat are considered a culinary standard.
Ingredients of dough for meat patties:
- Flour – 600 g;
- Water – 335 g;
- Salt – 10 g;
- Sugar – 40 g;
- Butter – 20 g;
- Pressed yeast – 20 g.
Ingredients for stuffing:
- Boiled meat – 400 g;
- Rice – 60 g;
- Onion – 100 g;
- Vegetable oil – 20 g;
- Salt – 8 g;
- Ground black pepper – 3 g;
- Meat broth – 100 g;
- Water – 120 g.
Preparation of meat patties:
Wash and cut the meat into small pieces, pour cold water in a pot and cook until ready. Boil rice in the specified amount of water.
To prepare the dough, pour yeast, sugar and a tablespoon of flour into warm water and mix thoroughly. Wait until the characteristic foamy cap appears on the opara.
Pour salt into the opara, mix. Pour the flour onto the table and create a hollow with your hands, where you pour the opara. Knead a soft and slightly sticky dough with your hands. Knead
soft butter into the dough and form a dough ball. Leave the dough warm under a plastic wrap for an hour. Chop
the onion finely, fry in a frying pan in vegetable oil until lightly browned. Knead the dough after an hour and leave it for another 30 minutes under the foil.
In the meantime, pass the meat through a meat grinder, mix it with rice and fried onions, salt and pepper.
If the filling is dry, add meat broth.
Knead the dough and divide it into 20 pieces weighing 50 grams. Leave the koloboks for 10-15 minutes under cellophane
. Grease the surface of the table with vegetable oil. Roll the koloboks into thick small tortillas, where we put 20-30 grams of stuffing each.
Seal the stuffing in the dough, put them in a row with the seam down.
Heat vegetable oil in a pan to 180 degrees. Fry the patties for 1-1.5 minutes on each side.
It is recommended to separate the patties into rows and fry first those that were molded first. It is also not necessary to sprinkle flour on the table when molding, otherwise the patties will not turn out beautiful and golden after cooking.
