It is hard to believe, but originally pies, or rather dough, served as portable containers. That is, ancient people created inedible dough in which they transported food.
As a rule, meat or vegetables were transported in a dough shell. Only the lower strata of society could eat with unleavened dough.
Nowadays, pies have become more functional. The dough is used as an important part of the pie. There are many interesting recipes for both yeast and yeastless dough.
We want to show an algorithm for cooking meat pies on a quick dough
.
Ingredients for meat pies:
- minced pork/beef – 500 g;
- egg yolk – pcs;
- onion – pcs;
- ground black pepper – ½ tsp;
- cabbage – 400 g;
- paprika – ½ tsp;
- Adygean salt – tsp;
- red hot pepper – ½ tsp;
- table salt – tsp;
- butter – 100 g;
- sugar – tsp;
- vegetable oil – 50 ml;
- store-bought or homemade dough – 500 g.
Preparation of meat pies:
In a frying pan we put minced meat, pour 40 ml of water and start to stew on low heat until ready.
When the water in the mince starts bubbling, sprinkle the meat with Adygean salt, paprika and hot pepper, ground black pepper, mix well. When the water evaporates, the mince should be removed from the frying pan.
Pour vegetable oil into the frying pan, start frying onions. Add 50 grams of butter to the onion, fry until golden color.
Cabbage chopped finely, salt, pour sugar and knead well until the formation of juice. Put golden onions in the mince, melt butter in a frying pan. Fry
cabbage in butter, stirring constantly. Combine cabbage with minced meat and onions, mix the components.
Divide the dough into 4 equal parts, form rolls. Roll out the dough into a flatbread no thicker than 5 mm. Cut out circles with a glass – the dough base of the pies.
Put the filling into the dough circles and seal it inside. You should get small neat pies.
Grease a baking tray with butter, lay the pies on the surface with the seams facing down. In a bowl, beat the egg yolk, smear the surface of the pies with it.
Preheat the oven to 180 degrees Celsius, cook the pies until a golden color.
We get a lot of small pies with a juicy filling. At the same time, the dough in the pastry is thin, and the filling is quite a lot.
