We offer a recipe for delicious pies with deep-fried meat, which, if desired, you can diversify by adding mushrooms, boiled eggs, or even making a vegetable filling from cabbage or mashed potatoes .
Fried pies with deep-fried meat - recipe
Ingredients:
For the test:
- flour - 640-700 g;
- water 60 ml;
- milk - 250 ml;
- eggs - 3 pieces;
- vegetable oil - 125 ml;
- dry yeast - 7-10 g;
- granulated sugar - 50 g;
- salt - 10 g;
- vegetable oil for deep-frying - 750 ml;
For filling:
- pulp of beef and pork in equal proportions - 750 g;
- onion - 100 g;
- dill dried (optional) - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Warm up to thirty-eight or forty degrees of water, dissolve yeast in it and place in a warm place for about fifteen to twenty minutes or until a surface foam forms.
In a deep container, in which we will start the dough, we warm up the milk, pour in the sugar, salt and stir until they dissolve. Then add lightly beaten eggs, vegetable oil and again a good mix. Now pour half a portion of wheat flour, sifting it beforehand, and stir well. Then alternately in small portions add the remaining sifted flour and water with yeast, each time thoroughly kneading.
The entire kneading process should continue until the dough is well separated from the walls of dishes and hands. For the convenience of blending, we periodically lubricate some of the hands with vegetable oil. You may need a little more flour to achieve the necessary soft and elastic result.
Ready-made dough is placed in a warm cozy place for several hours to increase in volume at least twice. During this time, one time we make a hitch-up and let the mass rise again.
While the dough for the deep-fried pies ripens, we will fill them up. Washed and dried meat is cut into pieces, scrolled through a meat grinder and laid out on preheated with a small portion of vegetable oil frying pan. We give it brown, stirring, add pre-cleaned and melenkoko chopped onions and we stand on the fire for a few more minutes. At the end of the frying, we savor the filling with salt, ground black pepper and, if desired, throw a little dried dill. Once again we mix a good, remove from the fire and give time for cooling.
The dough has approached, the filling has cooled down, we proceed to the design of the pies. We tear off a small portion of the test, like a large walnut or a small apple, knead with fingers to get a flat cake, fill it with a tablespoon of filling, turn off and patch the edges. Spread the products on a little dusted with flour or a vegetable oiled table and give ten minutes for a proofing. Now we pour the vegetable oil into the kazanok or into a deep frying pan with a thick bottom, warm it well and fry the pies from two sides to a delicious brown color.