Kitchen appliances and utensils:
- oven;
- food processor or mixer for kneading dough;
- a baking sheet or baking dish;
- meat grinder or blender;
- pan;
- pot with a capacity of 1.5 liters;
- 2 deep bowls with a capacity of 3 and 4 liters;
- cutting board;
- kitchen knife;
- culinary spatula;
- sieve for flour;
- colander;
- cooking mat made of silicone or plastic;
- kitchen scales;
- beaker;
- cling film.
Ingredients
| Title | amount |
| Wheat flour | 900-950 g |
| Milk | 540 ml |
| Chicken egg | 3 pcs. |
| Vegetable oil | 160 ml |
| Dry yeast | 10 g |
| Granulated sugar | 1.5 tbsp. l |
| Common salt | 2 tsp |
| Minced meat, beef or any other | 1 kg |
| Onion | 250 g |
| Rice cereal | 50 g |
| Ground black pepper | 0.5 tsp |
| Ground coriander | 0.5 tsp |
| Chives | 4-5 feathers |
| Parsley | small bunch |
| Drinking water | 300 ml |
Step cooking
How to make dough
- Pour 500 ml of warm milk (temperature 30-35 ° С) into the bowl of the food processor. Break 2 chicken eggs, add them to milk.
- Pour sugar (1.5 tablespoons) and salt (1 teaspoon) into the mixer bowl. Add 100 ml of vegetable oil to the mixture. Turn on the combine for agitation. Pour into the liquid part of the flour sifted in advance (150-200 grams from 900-950 grams), put dry yeast (10 grams), mix well.
- While stirring, add the remaining flour in small portions. Take out the thick dough from the bowl of the harvester, do it with your hands. Grease a deep container with vegetable oil (10 ml), cover with a napkin, a lid or tighten with cling film. Put in a warm place for proofing for 20-25 minutes.
Cooking toppings
- Boil 50 grams of rice in 150 ml of water, discard in a colander. Peel and cut into small cubes onions (250 grams). Fry the onion until transparent in a preheated pan in vegetable oil (50 ml). Stir onion, stirring, for 2-3 minutes until transparent.
- Put the minced meat (1 kg) in the pan to the onion, mix the meat well with the onion slices with a culinary spatula.
- Add half a teaspoon without a hill of black ground pepper and coriander. Salt the mixture (1 teaspoon of salt). Mix well, fry for about 5-6 minutes, stirring occasionally. Add 150 ml of water to the meat, simmer until tender. The meat is added to the minced meat for juiciness, otherwise the filling turns out to be rather dry.
- Scroll the resulting mixture in a meat grinder or beat with a blender until smooth. Put the meat in a deep bowl. Finely chop the pre-washed green onions (4-5 feathers) and a small bunch of green parsley.
- Put rice and herbs in the meat, mix well. Try the filling on salt and pepper, if necessary, adjust the taste.
Cooking pies
- Sprinkle flour (1 teaspoon) on the work surface: silicone or plastic mat. Remove the approached dough from a bowl, knead. Divide into identical pieces (approximately 50-60 grams each).
- Cover the resulting blanks with cling film.
- Roll the pieces of dough into a round cake with a rolling pin with a diameter of about 10 cm.
- In the middle of each cake, put a tablespoon of the filling with a slide. Pinch the edges of the pie. Form so all the pies. Place the pies seam-down in a greased form or baking sheet. Tighten the form (baking sheet) with cling film. Leave it on for 15 minutes to fit.
- In a deep plate with 40 ml of milk, put the yolk of a chicken egg (1 piece), mix the mixture until smooth.After proofing, grease the cakes with the egg mixture using a cooking brush.
- Bake in the oven at a temperature of 190 ° C for 20-25 minutes until golden brown. Cover the baked goods from the oven with a paper and kitchen towel for 15 minutes to make the cakes soft.
Such baking does not stale for 2-4 days, it remains delicious all this time.
Video recipe
A detailed description of the preparation of the dough and the filling for meat patties you will see in the video below. Clear explanations of the cook will help you in cooking.
And what kind of meat pies can you cook? What is their "highlight"?
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