Pies were often made by grandmothers in the villages. Many will remember which home-baked pastries were a favorite. As if in the village atmosphere, the dough and filling were much tastier than in the city. This is especially true of berry pies, for example, with currants.
This berry in itself is useful, so you should definitely put it in pies
.
Currants contain a large number of vitamins and minerals, such as vitamin C, A, B, E, K, potassium, magnesium, iron, calcium and others. These substances help to strengthen the immune system, improve blood circulation, reduce cholesterol, maintain the health of the eyes and cardiovascular system.
Let’s bake together pies with currants, meat filling and nuts
.
Ingredients for the dough:
- warm water – 200 ml;
- warm milk – 200 ml;
- sugar – 25 g;
- yeast – 11 g;
- vegetable oil – 100 ml;
- eggs – 2 pcs;
- yogurt – 110 g;
- salt – 10 g;
- flour – 800 g.
Ingredients for the filling:
- currants – 40 g;
- vegetable oil – 5 tbsp;
- onion – 2 pcs;
- minced meat – 350 g;
- nuts – 3 tbsp;
- black pepper – 1 tsp;
- salt – 1 tsp;
- cinnamon – 1 pinch.
Cooking the patties:
Pour water and milk into a bowl, pour sugar and yeast, mix thoroughly. Pour vegetable oil into the yeast liquid.
Divide eggs into yolks and whites, add only whites to the yeast liquid.
Pour salt into the yeast water, gradually add flour
and
knead a soft and not sticky dough
.
Leave the dough under cellophane for 45 minutes.
For the filling, leave the currants in boiling water for 5 minutes. In the meantime, for the other filling, chop the onion finely and fry it until golden in a frying pan with 5 spoons of vegetable oil.
Add the minced meat to the onion and fry until it changes color. Add pine nuts to the minced meat, fry together for 4-5 minutes.
Then add black pepper, salt and cinnamon to the minced meat, mix.
Fry the
stuffing
with spices for 2 minutes, then add currants without water, stir and fry for a couple more minutes.
While the stuffing cools, knead the dough on a table sprinkled with flour.
We divide the dough into 8 parts, form rolls, let them rest under cellophane for 15 minutes.
Then roll out each dough ball into a large thin layer, grease it with vegetable oil,
place the second layer on the greased layer and gradually stack all the layers on top of each other. Bend the edges of the thick layer so that it becomes a rectangle and roll it into a roll.
Divide the roll into two parts, send it to the freezer for 30 minutes.
Then divide each roll into pieces a couple of fingers thick.
Roll out the pieces of dough into oval cakes, put the filling in the middle and seal it.
We make narrow patties, which we put on a baking tray and leave under a towel for 10 minutes.
Then smear each pie with whipped yolks. Bake the patties at 185 degrees for 30-35 minutes.
Stuffing with minced meat and currants will become one of the most favorite. It gives an unusual rich flavor to the patties.
