About me

Baked Meat Pies

A very successful recipe for pies, the dough here is rich and buttery. I roll it out quite thinly and generously fill with filling. The pies are golden and slightly crispy on top, and inside there is a soft and juicy filling, lots of filling! You can make any filling you like: potatoes with onions, potatoes with meat, stewed cabbage, liver with carrots, well, etc.

Dough:

Heavy Cream (30%)

1/2 cup

Milk

1 cup

Flour

4 cups

Salt

1 tsp

Sugar

2 tbsp

Butter

3 tbsp

Egg Yolks

Дрожжи сухие

14 г

Filling:

Cooked Beef

1.1 lb

Onion

2 bulbs

Butter

2 tbsp

Vegetable Oil

2-3 tbsp

Broth

3-4 tbsp (or water)

Salt

to taste

Black Pepper

to taste

Dried Garlic

1 tsp

Dried Basil

1 tsp

To make baked meat pies, first let's prepare the dough. Pour warm milk and cream into a suitable container, add sugar and yeast. Stir a little and leave on the table for about 20 minutes for the yeast to activate (a foamy cap should form on the surface)

If you don't have cream, you can use milk only, but the dough will be tastier with cream.

Melt the butter in the microwave, let it cool slightly. Mix the butter with the egg yolks.

Pour the resulting mixture into the yeast, mix.

In a large bowl, measure the flour and salt, pour in the liquid ingredients. Mix everything using a mixer (dough hook attachment) or this can be done by hand.

The dough should be smooth and slightly sticky. Shape the dough into a ball and let it rise in a warm place for about 1 hour.

While the dough is rising, prepare the filling. Finely chop the onion and fry it in butter and vegetable oil until golden brown.

Cut the boiled beef into small pieces and grind it together with the onion in a food processor, you can also use a meat grinder.

Put the meat in a bowl, add broth (or water), spices, salt, and mix. Taste the filling and adjust the seasoning.

The dough should rise well, about 3-4 times in size.

Place the dough on the table, knead it slightly and divide it into small balls, I got 18 pieces. Cover with plastic wrap to prevent drying out.

Roll out each ball with a rolling pin to a thickness of about 0.5 inches and place a generous tablespoon of filling in the center.

Then pinch the edges together, making a large dumpling, then flip it over, pinching it down a bit. Place the pies on a baking sheet lined with parchment paper (I use silicone paper and don't grease it). Cover with plastic wrap or a towel and let them rise for about 20 minutes.

Now brush the pies with a soft wide brush, mixing egg yolk and 1-2 tbsp milk or cream. Place the meat pies in a preheated oven at 190 degrees Fahrenheit for 25 minutes (adjust the time according to your oven, top-bottom heat without convection).