Baked pies with meat, potatoes and quail eggs, on skewers

Small round pies on skewers look like kebabs. What you need for outings to nature, buffet parties and group viewing of matches. Cooking is not much more difficult: we knead the chopped dough with sour cream, wrap a delicious stuffing of minced meat and potatoes, as well as boiled quail eggs in it, then form balls, which we put on a skewer and bake in the oven.

Ingredients

• For the test:
• Butter (cold) - 250 g
• Sour cream 20% - 200 g
• Flour - 500 g + for working with dough
• Eggs - 2 pcs.
• Baking powder - 10 g
• Salt - 1 tsp
• For filling:
• Quail eggs - 18 pcs.
• Minced meat (I have beef) - 300 g
• Potatoes - 150 g
• Onions - 125 g
• Fresh herbs (I have dill and parsley) - 20 g
• or dried herbs - 1 pinch
• Ground black pepper - 1 pinch
• Salt - 1 pinch + for boiling quail eggs
• For lubrication:
• Yolk - 1 pc.
• For sprinkling on buns:
• Sesame - 10 g

Directions

1. Any stuffing will do.
2. Dried herbal mixtures work well in place of fresh herbs.
3. Do not take the butter out of the refrigerator yet.
4. Pre-boil the quail eggs. Dip them in a saucepan of cold water, add a little salt and put them on fire. From the moment the water boils, cook the eggs for 4-5 minutes over moderate heat. Then cool the eggs in a bowl of cold water.
5. Now prepare the dough.
6. Sift flour into a deep bowl (500 g is a little more than three glasses with a capacity of 250 ml). Add baking powder and salt. Stir with a spoon.
7. Add cold butter.
8. Grind butter and flour quickly until crumbled.
9. It is convenient to use a coarse grater for this - dip the butter in flour and remove the top layer with a grater. Then manually grind the butter with all the flour.
10. Shake eggs.
11. Make a depression in the center of the crumb and pour the eggs into it. Add sour cream.
12. Stir with a spoon until all dry ingredients are moist.
13. With your hands, quickly collect the dough in a lump and send it to the refrigerator for an hour, and if in a hurry, to the freezer for 20 minutes (the dough can be stored in the freezer for a long time).
14. Now get into the stuffing.
15. Peel onions and potatoes, wash and grate separately.
16. Squeeze the onion and potatoes well from excess juice and add to the minced meat. Stir.
17. Rinse the greens, dry and chop finely.
18. Add herbs to the rest of the ingredients.
19. Season the filling with salt, pepper and mix. She's ready.
20. Turn on the oven to preheat to 180 degrees.
21. Divide the cold dough into 18 pieces weighing 50-60 grams and roll into balls. Dust the board and hands with flour if necessary.
22. Roll each ball into a cake.
23. Place a share of minced meat and a quail egg on the center of the flatbread.
24. Lift the edges of the flatbread and pinch firmly over the filling. Shape the pie into a ball.
25. Cover the baking sheet with parchment.
26. String three pies on a long skewer. Do this with all the blanks.
27. Put the skewers with pies on a baking sheet at a short distance from each other.
28. Brush the top of the patties with whipped yolk and sprinkle with sesame seeds.
29. Send pies with meat, potatoes and eggs to an oven preheated to 180 degrees.
30. Bake the pies for 30-40 minutes (baking time depends on the power of the oven) - they should brown well.
31. Pies with meat, potatoes and quail eggs, on skewers, are ready.
32. They are very portable, the skewer allows you to hold them without fear of getting your hands dirty, and the small size allows you to stop in time.
33. Bon Appetit!