Pies are a common type of pastry in many countries. For example, pies were an important part of the Slavic diet. Women constantly prepared different kinds of pirozhki with cabbage filling, turnip, egg and meat pies. Pies with sweet fillings of berries and fruits were also in use.
Initially, one big pie was prepared. But, because of the tradition of the primacy of men at the table, there was nothing left for children after the meal. Therefore, women began to bake portioned small pies.
Let’s prepare puffy and soft pies filled with chicken meat.
Ingredients of the dough for the patties:
- milk – 150 ml;
- water – 300 ml;
- dry yeast – 2 tsp;
- sugar – 50 g;
- salt – 1 tsp;
- vegetable oil – 30 ml;
- flour – 700 g.
Ingredients for the sauce:
- butter – 30 g;
- flour – 1.5 tbsp;
- milk – 200 ml.
Ingredients for stuffing:
- chicken – 700 g;
- onion – 250 g;
- salt – 10 g;
- ground black pepper – ¼ tsp;
- vegetable oil – 30 ml;
- broth – 70 ml.
Preparation of chicken patties:
Pour hot water and cold milk into a bowl, pour sugar and 5 tablespoons of flour, stir until the grains of sand dissolve.
Sift a little flour and salt into the yeast mixture
, mix.
Continue to pour the flour, gradually move to the table for kneading. Before this we pour vegetable oil into the dough.
When the dough becomes slightly sticky, put it in a container, cover it with a lid and leave it for an hour. At this time, for the stuffing randomly chop onions.
Divide the chicken into small pieces and put through a meat grinder. In a frying pan in vegetable oil slightly fry onions.
Fry together with onions minced meat, salt and pepper.
Collect the juice collected in the pan with a spoon in a separate container.
Knead the risen dough and leave it for another 50 minutes. Put the
cooled
minced
meat and onions through a meat grinder
.
For the sauce, melt butter in a frying pan, pour flour and mix, fry for a couple of minutes. Pour milk into the mixture of flour and butter, breaking up lumps.
Bring the sauce to thickening and remove from the heat. Put the minced chicken in the frying pan, mix it with the broth and the remaining juice.
Put the sauce into the mince, mix the components.
Knead the dough again, grease the table with vegetable oil and divide the dough into 20 small rolls. Knead each lump with your hands into flat cakes, where you put the warm stuffing.
Seal the stuffing in the dough
.
Leave the patties round for the oven and slightly flatten them for the frying pan.
Leave the patties for 10 minutes under cellophane.
Brush the patties with beaten egg, place on a parchment-lined baking tray and bake for 20 minutes at 170 degrees.
Fry the flat patties in a frying pan with vegetable oil until golden on both sides.
You get puffy soft patties from the oven and crispy browned patties from the frying pan.
The filling inside does not crumble and stays juicy for a long time.
