How many pie recipes are there in the world? In fact, it is impossible to say the exact number, since mankind does not know all the recipes. The fact is that some of the ways of cooking pies are no longer relevant, some are in a strict secret of certain communities or bakers. We can only know common and unique ways of cooking pies
, for example, the recognizable recipe for Ossetian pie, meat pie, khachapuri, belyashi and chebureks.
In Asian countries, pies are made of rice flour, and both soy sauce and rotten beans are added to the filling. In Finland there are pies with rotten herring.
Let’s create a familiar and understandable to us meat pie on the basis of lean dough.
Ingredients of dough for meat patties:
- warm water – 500 ml;
- dry yeast – 11 g;
- sugar – 2 tsp;
- salt – 1 tsp;
- vegetable oil – 2 tbsp;
- flour – kg.
Ingredients for stuffing:
- beef – 0,5 kg;
- onion – pcs;
- vegetable oil – 4 tablespoons;
- ground black pepper – 0.5 tsp;
- dried garlic – 0.5 tsp;
- salt – 1 tsp.
Preparation of meat patties:
Pour yeast, salt and granulated sugar into warm water, stir. Pour vegetable oil into the yeast water, sift the flour.
Knead
the dough with a spoon, adding the flour gradually.
Knead the dough with your hands, making it elastic and slightly sticky
.
Leave the dough to rest in the heat under a cling film.
Put the beef through a meat grinder, dice the onion into small cubes. In a frying pan in vegetable oil fry onions.
To the golden onions put minced meat in the frying pan, fry, breaking all the lumps. After 15 minutes of cooking, pour salt, ground black pepper, dry garlic into the minced meat, mix.
Knead the dough again and leave for another 40 minutes in the heat.
Then
knead
the dough on a surface greased with vegetable oil. Divide the dough into 80-gram balls.
Using your hands, form the balls into small tortillas, where you put the stuffing. Seal the stuffing inside the patties, slightly elongate and flatten them.
Heat 500 ml of vegetable oil in a frying pan and drop the patties into it, seam side down.
Fry the patties on all sides until golden.
Note that the patties should float in the oil and not touch the bottom.
Place the cooked patties on a plate with a paper towel. This way the towel will absorb excess fat from the patties.
