Pies with Meat

Oh, how wonderful these pie pies are for a hot aromatic broth! Our ancestors knew a lot about foods and their combinations ...

Ingredients

• 4 tbsp. l. butter
• 4 yolks
• 1 egg
• 3 cups flour
• vegetable oil for greasing the baking sheet
• 1 egg for greasing the pies
• 750 g minced meat (beef, pork or mixed)
• 2 eggs
• 2 tbsp. l. butter
• a small bunch of green onions
• 2-3 sprigs of parsley
• 1 glass of milk
• 50 g fresh or 2 tsp. dry yeast
• 2 tbsp. l. Sahara
• 3 cups flour
• 1 tsp salt without a top!

Directions

1. Prepare a dough: add yeast, sugar to warm milk (do not heat it above 40 ° С, preferably 37–38 ° С) and pour this mixture into half sifted flour with salt.
2. Stir the resulting mixture, cover with a towel and leave in a warm place for 1 hour.
3. Add softened butter, yolks and an egg (room temperature) and the remaining flour to the matched dough. Knead the smooth, non-stick dough thoroughly. Cover it with a towel and leave in a warm place for another 1 hour.
4. Then knead the dough and let stand for another 30 minutes. - 1 tsp
5. For the filling, hard-boil the eggs, peel, chop. Chop the greens. Fry the minced meat in oil, season with salt, pepper, add herbs and eggs. Mix thoroughly.
6. Divide the matched dough into 40 small pieces. Let the distance be 5 min. and roll them into round cakes. Put the minced meat in the middle of each, connect the edges of the dough so that the center of the pie remains open, “unbuttoned”.
7. Place on a greased baking sheet and, after proofing (20 minutes), brush with a scrambled egg. Bake at 200 ° C until golden brown, 25-30 minutes.