How to learn how to cook delicious puff pastry meat pies

Kitchen appliances and utensils: deep dough mixing bowl, sieve, silicone brush, kitchen scale, measuring cup, bowl, baking paper, baking sheet, knife, cutting board, teaspoon, silicone baking mat, paper towels, large plate, cling film, tablespoon, microwave or stove, oven.

Ingredients

Step cooking

Dough

1. Sift 700 g of wheat flour. Add quick dry yeast, 1 tsp. salt and 2 tsp. Sahara. Mix and gradually introduce warm water. Please note that depending on the characteristics of the flour, water may need a little more or a little less.
   
2. Knead a very soft dough. Next, put it on a dry table or silicone mat without flour. Knead for another 5-7 minutes. Periodically we collect the dough from the table with a scraper. Such a dough can be kneaded in a bowl, as well as entrust the dough kneading technique. The dough is very soft and slightly sticky.
   
3. Grease a deep bowl with vegetable oil. We also lubricate the hands. In total, we need 50 ml of vegetable oil for work. We round the dough, cover with cling film and leave it in a warm place for about 1 hour, until it doubles.
   

Filling

1. While the dough rises, we proceed to the preparation of the filling. To do this, we need 300 g of low-fat minced meat, 1 large onion, 1 large tomato and 1 sweet bell pepper. All vegetables are thoroughly washed, dried with paper towels and finely chopped. If the tomato is too juicy, we cut only the walls without seeds and liquid around them, otherwise the filling will be too wet.
   
2. Add salt and pepper to taste. Next, rub it gently with your hands. Strong pressure is not necessary. After that, add chopped peppers and tomatoes to the minced meat. If the onion has put in too much juice, then squeeze it slightly before adding it into the minced meat. Pepper to taste. You can use ordinary black ground pepper, or take a mixture of peppers or red ground. If necessary, add a little more salt and mix thoroughly. The result should be soft minced meat, which will be easy to sculpt and easy to spread, but at the same time it should not be too wet and juicy. Add to the forcemeat 1 tbsp. l vegetable oil, stir, cover and put in the refrigerator for a while.
   

Pies

1. Melt 100 g of butter and leave to cool. A suitable dough will be as sticky, so for convenience we also use vegetable oil. Generously grease a plate with vegetable oil, on which we will fold the dough. Also periodically lubricate the hands. We divide the dough into equal parts. Pre-crush it is not necessary.
   
2. We freely spread the dough on a plate greased with vegetable oil. On top, we also lubricate the dough itself a little so that it does not catch on the crust. Next, we proceed to the formation of pies.
   
3. Lubricate the working surface with vegetable oil and gently stretch the dough. It is very soft, supple and stretches with little or no effort.If the dough breaks somewhere, it's okay. Lubricate with melted butter, not very plentifully, slightly.
   
4. Next, collect the dough, creating layers. We twist the collected dough with a snail and put it on a baking sheet previously lined with baking paper. Leave 10 minutes to distance.
   
5. We get the minced meat and divide it by the number of blanks for pies. In the center of the blanks, we miss the middle, lay out the minced meat and crush. From above, lightly grease with the remaining butter.
   
6. Preheat the oven to 180 degrees and bake for 40-50 minutes until golden and ready to fill. For a golden crust, immediately after baking, the prepared pies can be lightly greased with butter. Enjoy your meal!
   

Video recipe

In this video you will find detailed step-by-step instructions for cooking puff pastry meat pies. The author tells in detail how to knead soft dough and prepare the filling. It also demonstrates how to stretch and collect the dough so that it turns out in layers.

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