People know quite a lot of information about meat pies. Pastries with meat stuffing appeared before all other types of stuffing and became dominant on the tables of nobles.
Meat pies meant status and wealth
.
Not everyone could afford to buy meat for pies.
Gradually meat pies began to appear on the tables of ordinary workers. Around the XX century, canteens began to sell cheap but tasty meat pies.
We will give one of the simple recipes for cooking meat pies
.
Ingredients of the dough for meat pies:
- Flour – 750 g;
- Dry yeast – 11 g;
- Kefir – 500 ml;
- Eggs – 2 pcs;
- Salt – tsp;
- Sugar – tbsp;
- Vegetable oil – 5 tbsp.
Ingredients for stuffing:
- Fillet meat – 500 g;
- Rice – 100 g;
- Broth – 150 ml;
- Salt – ½ tsp.
Preparation of meat pies:
Combine sifted flour with yeast. In a separate bowl mix warm kefir with eggs, salt and sugar.
Pour ½ of the flour into the mixture of kefir and eggs, knead the dough. Pour
vegetable oil into the dough, continue kneading
.
Add the rest of the flour to the dough, knead until slightly sticky.
Leave the dough under a cl
ing
film and keep warm for an hour. In the meantime, boil meat in salted water and cook rinsed rice.
Grind meat in a meat grinder, mix with rice and broth
.
If the stuffing seems dry, you can add broth
. Sprinkle the stuffing with salt and mix thoroughly.
Divide the dough into small rolls of about 60 grams each. Roll out the rolls into small tortillas, where we put the stuffing.
Seal the mincemeat in the dough, carefully pinch the edges and turn the patties over with the seam down.
Pour enough vegetable oil into a
frying
pan so that the patties are halfway buried in it.
Heat the vegetable oil and fry the patties until golden on both sides.
You can also add fried onions to the filling, if desired. You get soft and puffy meat patties, which will remain fresh even the next day.
