Pies are the ancestor of all other baked goods in the world. It is this dish that people began to cook after they had mastered the craft of baking bread. There are quite a few interesting stories and cultural practices associated with pies.
For example, in our country, pies were baked on a regular basis. But, the filling for pies was always different. The filling of baked goods depended on the holiday, the day of the week and even the state of the harvest.
That is, on festive days it was customary to make meat pies, and during the period of Lent – fish and vegetable pies.
We want to tell you about how to make pies with meat filling.
Ingredients for meat pies:
- flour – 500 g;
- onion – pcs;
- water – 250 ml;
- minced meat – 500 g;
- sugar – tsp;
- starch – tbsp;
- yeast – ½ tsp;
- butter – 130 g;
- vegetable oil – 2 tbsp;
- salt – tsp.
Preparation of meat pies:
In warm water add granulated sugar, salt and yeast, mix the components well in the liquid. Pour the obtained opara and vegetable oil into the flour, knead an elastic and not sticky dough.
Cover the dough with cellophane, remove it for half an hour in a warm place. Melt butter and combine with starch and a tablespoon of flour to make a slightly thick liquid.
Roll out a thin rectangular layer, coat it with the mixture of butter and starch
.
Roll the dough into a flat roll, which we cut into 10 equal parts.
Chop the onion with a large grater, add it to the mince and mix well. Roll out the dough into rectangular tortillas, where we put the meat filling.
Seal the filling in the dough, fry the pies in a frying pan with sunflower oil until golden.
Then move the pies to a baking tray, bake at 170 degrees for half an hour.
Pies before baking should be greased with a mixture of egg and milk. In this way, the pastries will become more ruddy and beautiful.
