Pies With Meat. Minced Pies. Step-by-step Recipe With Photo

Pie - a pie made from yeast dough with a filling, the center of which is left open or, as they say, unbuttoned. Usually melted butter or hot broth is poured into this hole before serving. Minced meat pies cooked in the oven according to this recipe are very tasty, their appetizing aroma will fill your kitchen and will not leave anyone indifferent in the house.

Cooking unsweetened pastries from yeast dough is not difficult at all, I think that even novice home cooks will be able to cook pies according to this recipe.

• Cooking time: 2 hours 15 minutes
• Servings: 10

Ingredients for meat pies

Yeast dough:

• 300 g of premium wheat flour;
• 20 g of compressed yeast;
• 185 ml of milk;
• 3 g of fine table salt;
• 3 g granulated sugar;
• 35 ml olive oil;
• egg yolk.

Filling:

• 350 g minced meat;
• 200 g of onions;
• 200 g carrots;
• 100 g green onions;
• chili pepper, salt, cooking oil for frying;
• meat broth for serving.

Method of cooking pies with meat

Wheat flour of the highest grade, sometimes it is called refined, is mixed with fine table salt, sifted into a deep bowl through a fine sieve so that the flour is saturated with oxygen.

We heat milk to 32 degrees, dissolve a piece of fresh yeast, add granulated sugar.

Add yeast diluted in milk to a bowl of flour.

Stir flour with milk, gradually pour in olive oil.

Place the dough on a cutting board or other work surface, knead the dough for about 10 minutes, until it stops sticking to the surface and hands.

Grease the bowl with olive oil, put in the dough, cover with a damp cloth, put in a warm, draft-proof place for 45 minutes.

While the dough is rising, we make the filling. In a frying pan, heat 2-3 tablespoons of refined vegetable oil for frying. We sauté for 12-15 minutes finely chopped onions and carrots grated on a coarse grater.

Separately fry the minced meat in a pan for about 3-4 minutes. The filling will be tastier if you mix the minced beef and pork in equal proportions.

Add the fried minced meat to the onion and carrot.

Season the filling: add a finely chopped bunch of green onions, chili, salt and black pepper to taste. We put it in the refrigerator so that it cools down.

Divide the dough into 9-10 identical pieces, each weighing about 60 g. Roll out round cakes on a floured surface.

We put the filling in the center of each of them, sculpt the pies in the shape of boats, leave the open filling in the center.

Put the pies on a dry baking sheet. Mix raw egg yolk with cold water, grease the dough. We leave the baking sheet in a warm place for 45-50 minutes so that the pies come up.

We heat the oven to 220 degrees. Place the baking sheet on the middle shelf of the hot oven. Bake for 15-17 minutes until golden brown.

Put the finished pies with meat on a board, cover with a clean kitchen towel.

We serve pies with meat with hot meat broth, pour a few spoons of hot broth into the center of each pie - this is the tradition! Bon Appetit!