Recipe for fluffy, airy meat pies. Meat pies in the oven

In Russia, special attention has always been paid to pies and pies - they were prepared both on the occasion of birthdays and for funeral dinners, and in general there was rarely a holiday without this dish.

They say that the famous German traveler Adam Olearius, having arrived in Russia at the beginning of the 17th century, wrote that “by the way, they (the Russians) have a special type of cookie, like pate, or rather pfapkuchene, which they call “pie”; These pies are the size of a wedge of butter, but somewhat larger and oblong. They give them a filling of finely chopped fish or meat and onions and bake them in cow's oil, and during fasting in vegetable oil; their taste is not without pleasantness. They each treat their guest with this dish if he intends to receive it well.”

Without a pancake, it’s not Maslenitsa; without a pie, it’s not a birthday party. A pie on the table means a holiday in the house. The hut is not red in its corners, but red in its pies. Eat the pies and watch the hostess! The importance, significance and value of this dish can be fully experienced by remembering just a few old proverbs. Whether you want to receive a guest well or not, you should learn how to cook pies, at least just for yourself and your family. Even if we do not take into account the ritual and semantic content of the pies, we can still say that this is an incredibly tasty, beautiful and wonderful dish.

These are the pies, my dears. Let's go to the kitchen.
I will tell and show in great detail how to make the right yeast dough for pies and how to sculpt and bake delicious meat pies in the oven.

Ingredients

For yeast dough for pies:

• 250 ml water
• 2 tsp. dry yeast
• 2 tbsp. l. Sahara
• 1 tsp. salt
• 3 tbsp. l. vegetable oil
• 1 egg
• 4 cups flour

For the meat filling for the pies:

• 300 g boiled meat
• 4 onions
• salt, pepper to taste
• vegetable oil for frying onions
• 1 egg for greasing pies (can be replaced with strong sweet tea, butter, sugar syrup)

Preparation

The water should be warm - this is secret number one. Not hot, not room temperature, but comfortably warm - I put my finger in it, it should feel good and pleasant. If your finger is happy, add yeast, sugar and salt.



After the yeast has dissolved, add vegetable oil and an egg to the water. I stir – without fanaticism, just so that the egg is distributed evenly throughout the liquid.

By the way, I’ll immediately clarify that from the above ingredients you get exactly one standard baking sheet with pies.



I sift through half the flour.



And I mix it - it turns out to be a viscous mass, which is better not to touch with your hands: you won’t wash it off.



I add the second half of the flour gradually, continuing to knead the dough. Sometimes it turns out that a little less than the stated amount is required - you need to feel the yeast dough. If you don’t have experience, don’t be embarrassed, add all the flour, it won’t be bad, don’t worry, the dough may just turn out a little denser.



Once you've added all the flour, I recommend kneading the dough a little more - it loves hugs, pats and close contact. The result is a soft, quite pleasant dough. It should be rounded and placed in a bowl.
Cover the bowl with a towel and place in a warm place. In winter - near the battery, in summer - near a closed window through which sunlight falls.



While the dough is doing its thing, I create the filling.



This time I had boiled beef - it was minced in a meat grinder.



Finely chopped the onion.



And fried in vegetable oil until golden.





I mixed everything. Ready. If desired, you can add greens, boiled egg, rice. The most important thing is not to ignore the onion, it gives the filling juiciness, without it the pies will be dry and tasteless.



Depending on the room temperature, after 1-2 hours the dough will double in volume. Time to make pies!

I love the round shape - it is especially harmonious. In addition, I like small pies - 3-4 bites. Of course, the process of sculpting such beauties takes a little longer than usual, but it's worth it!

If you don’t have a full hand and you doubt that you can divide the dough into relatively equal pieces, use an ordinary culinary scale - with them it’s quite easy and quick to turn a large piece of dough into small balls.



I first divide all the dough, and then start sculpting - it’s faster and more convenient.



To make the pie round, I knead the ball of dough with my fingers into a small cake.



I put a spoonful of filling in the middle.



I fasten the opposite edges.



And the other two are opposite.



And then I lift the rest up, forming a “knot”.



I pinch it well.



And place it on a greased (or lined with paper) baking sheet, seam side down.



I make all the remaining pies in the same way.



Next is proofing. I usually turn the oven on at 100 degrees and put a baking sheet in it with the door slightly open. It turns out just right! If you don't trust your oven and yourself, leave it to proof in a warm place, covered with a towel.



After the meat pies have grown and increased significantly in volume, they can be placed in the oven for baking. If desired, you can brush the top of the dough with egg.



Done, you can put it in the oven!



I bake at 180 degrees for about 15 minutes.



I take it out, admire it and be sure to put it on a wooden board or in a wicker basket - the pies will “sweat” on the baking sheet. That's basically it. Isn't it difficult? I wish you smooth pies and delicious fillings!

About fillings for pies

The same yeast dough can also be used to make pies with any other filling. If you don't have meat on hand, try these options:

- cottage cheese, herbs and salt;
— cabbage – stewed fresh and stewed sauerkraut;
- mushrooms fried with onions;
- minced fish;
- rice, egg, fried onion;
- mashed potatoes with cracklings;
- pea mash.

Sweet pies made with this dough are no less tasty. You can do:

- cottage cheese, sour cream and sugar;
- cherries, sweet cherries, currants, strawberries, blueberries and any other berries;
- custard with vanilla or cinnamon;
- apple jam or any thick jam;
- grated pumpkin mixed with apple and carrots (or not mixed);
- nuts, honey and lemon;
- grated poppy seeds and raisins;
- dried apricots, prunes and any other dried fruits.

Bon appetit!

Filling:

• 300 g boiled veal;
• 0.5 medium sized onions;
• 1-2 tablespoons of vegetable oil;
• 30-50 ml of meat broth.

Bouillon:

• 1 small onion;
• 0.5 carrots;
• a small piece of celery or parsley root;
• 2-3 black peppercorns;
• 1 bay leaf;
• salt to taste.

How to cook meat pies

Boil the meat. For the broth, I usually use onions and carrots - in addition to the usual spices - peppercorns, salt and bay leaf. You can also add celery or parsley root.

We pass the meat through a meat grinder and place it in a deep bowl.

Peel the onions for the filling and rinse. Cut the onion into small cubes. Heat vegetable oil in a frying pan and add onion. Fry the onion over low heat, stirring, until slightly golden brown.

Add onion to meat and stir.

Add a little broth so that the minced meat does not crumble, but also does not become wet. Add salt, ground black pepper and mix well again.

Prepare the dough. In the bowl of a mixer (or food processor), lightly beat the egg with sugar and salt. Pour yeast into a small amount of warm milk (3-4 tablespoons) and mix. Pour the remaining warm milk into the egg mixture, add the yeast mixture and vegetable oil. Mix everything well. Add flour little by little, kneading the dough. During the kneading process, approximately after adding half the flour, change the spiral attachments to dough hooks. Knead for 10 minutes until the dough becomes smooth and elastic and stops sticking to your hands.

More or less flour may be needed, depending on its properties. The main thing is to try not to “clog” the dough with flour, so add the last portions little by little, stirring all the time. It is possible (and more convenient) to carry out the final kneading by hand, this way you can feel the density of the dough and the degree of its readiness. Place the dough in a bowl greased with vegetable oil, cover and place in a warm place for 1 - 1.5 hours, until the volume doubles.

This recipe is indicative; if you wish, you can use your favorite recipe for yeast dough for pies or buy ready-made ones from a culinary shop.

Knead the dough and begin to form pies. And turn on the oven to preheat to a temperature of 180 degrees C. Line the baking sheet with a silicone mat or a sheet of parchment. Cut off (pinch off) pieces weighing 60-70 g from the dough. Spread each piece with your hands into a round cake 0.5-0.7 cm thick.

Place about 2-3 teaspoons of filling in the middle of the dough. The filling is dry, it will not leak out during baking, so add more of it - this will make the pies tastier.

Now carefully pinch the pies. First, we connect the edges and pinch them securely, like dumplings.

Then we bend the protruding part and both ends and place the pies, seam side down, on a baking sheet. Place the baking sheet in a warm place and cover the pies with a towel. Leave it like this for 20 minutes to proof.

Mix the yolk well with a teaspoon of water. Using a silicone brush, grease the suitable pies.

Bake for 17 - 20 minutes, until beautifully golden brown. Baking time depends on the characteristics of the oven.

Fragrant meat pies in the oven are the signature dish of many housewives. Of course, you will have to tinker a little with preparing such a treat, but family and friends will praise the delicacy for a long time, asking for more. It is generally accepted that the best tasty meat pies in the oven are made with yeast dough. However, the baking base can also be layered.

Many knowledgeable chefs advise preparing the dough for such a delicacy overnight so that the finished product turns out fluffy, rich and airy. You can also not wait several hours, but speed up the process of making the base for meat pies in the oven by placing the mixture in a warm place and covering it with a towel.

You can fill such baked goods not only with already prepared ones, but after frying them with onions. The filling of or, boiled and passed through a meat grinder, will not in any way reduce the taste of the finished dish. Poultry meat such as turkey or chicken is also suitable for baking. However, before cooking, keep in mind that the dish may seem dry due to the minimal amount of fat in the meat component. If desired, you can add a little stewed cabbage, rice, cheese or even potatoes to baked meat pies. So, the baked goods will turn out even more tasty and satisfying.

To get a beautiful golden brown crust that makes your mouth water, you need to thoroughly brush each piece with egg yolk. And you shouldn’t rush to put the prepared baked goods, already laid out on a baking sheet, in the oven - 20-30 minutes of standing at room temperature will make the finished delicacy melt in your mouth and fluffy.

Some housewives refuse, which quickly begins to stale and harden after it is taken out of the oven. Plain water can solve this problem. The finished dish (when it is still hot) must be sprayed with a spray bottle and covered with a waffle or terry towel. The result will be obvious!

Now that you know some little tricks in making pies, study our recipes and try to create your own culinary miracle with the taste of childhood.

Baked meat pies in the oven are much better than fried ones, since less oil is used in their preparation. The calorie content of baked goods made using the above methods will vary. For example, for 100 gr. A dish cooked in the oven will cost about 240–250 kcal, and fried pies will cost 300 kcal.

You can make flavorful ones with meat in the oven in several ways. For those who do not want to waste time and knead the dough for such baking, we can advise you to go to the nearest supermarket and buy the base there. But still, an incredibly tasty and satisfying dish is prepared from start to finish with your own hands.

Recipe No. 1. Classic yeast baking

For the classic yeast dough recipe you will need the following ingredients:

First, the meat filling is made. If you took a whole piece or, then you need to boil it until tender (do not add salt to the water). Separately, finely chop and sauté the onion. When the meat is ready, it is passed through a meat grinder along with onions, and the finished mass is peppered, salted and flavored with seasonings. If the finished meat filling is a little dry, you can add a small amount of broth or a little butter to it. When choosing minced meat, the ingredient is simply fried along with onions and spices.

Now you need to make the baking dough. A glass of milk should be heated over low heat to 40–45 degrees, removed from the stove, and pour 1 tbsp into the liquid. l. flour and sugar, dry yeast, stir a little and put in a warm place for half an hour. To speed up the fermentation process, cover the dough with a towel. Over time, gradually add flour to the dough, stirring the dough, pour 1 tsp. salt, pour in vegetable oil and it is better to lightly beat the last ingredient in a separate bowl. After stirring the base for minced pies a little, put it on the table and start kneading. The dough will be ready the moment it stops sticking to your hands.

We divide the finished mass into 2 parts by eye, put one of them in a warm place, and from the other we make a sausage. After that, cut it into equal pieces, roll them into flat cakes and fill them with filling. We try to seal the seam as tightly as possible. Immediately place the prepared baked goods on a baking sheet covered with parchment (the joint should be at the bottom). When the entire area is occupied, set the baking sheet aside for half an hour and preheat the oven to 180 degrees.

Before sending the dish to bake, you need to brush it with egg yolk so that the finished delicacy gets a golden brown crust. The baked goods will simmer in the oven for about 20–25 minutes. While the pies are cooking, you can make a second batch with the remaining dough.

It is better to serve such pastries hot or warm. No additional serving or greenery decorations are required.

Recipe No. 2. Quick puff pastry dish

For those who are used to saving their time and don’t want to spend a lot of time in the kitchen, we can recommend another recipe for pies made from. You will need:

The minced meat and onions are fried until the pinkish tint is replaced by brown. Add salt, spices and pepper to taste, mix well. The dough for minced pies must first be defrosted. After this, it is rolled out into equal squares, the filling is placed, and the edges are secured. To ensure a strong adhesion of the edges, you can lightly moisten the dough with water or dip your fingers in the liquid and only then form the pies. The blanks are placed on a baking sheet, brushed with beaten yolk, and placed in the oven preheated to 200 degrees for 20 minutes. The dish is ready!

Using the same recipe, you can make a treat or cheese filling. Even a dish with minced meat can be slightly varied by adding finely chopped and fried champignons to the filling.

Recipe No. 3. Open baking

You can cook meat pies in the oven in a very unusual way. For example, open pies will impress guests not only with their original shape, but also with their unsurpassed taste. You will need the following ingredients:

In this recipe, instead of water, you can use heated milk or low-fat kefir at room temperature.

You need to sift the flour, add yeast, 1 tsp. salt and 2 tbsp. l. sugar, mix everything. Make a depression in the center, break one egg into it, pour in slightly warmed water and put oil. From these ingredients you need to knead the dough (first use a spoon, then start kneading the mass with your hands). Place the prepared baking base in a warm place for half an hour or a little more.

At this time, we begin preparing the filling. Peel the onion, chop finely, mix with minced meat in a separate bowl, add spices to taste, salt and pepper. Now we take out the dough, knead it lightly again, divide it into 2 parts, roll it into a sausage and cut it into portions. From each piece we form a flat cake and place the filling in the center. We seal the edges so that the pies are in the form of triangles with a small hole on top.

We transfer the future dish to a greased baking sheet, coat it on all sides with yolk, put it in the oven, brought to 200 degrees for 20 minutes. Bon appetit!

Before putting the dish in the oven, let it sit for a while at room temperature. So, the pies will be more fluffy, voluminous and rich. Please note that you should not open the oven door during the first 5-10 minutes of simmering, otherwise the baked goods will fall and will not rise again.

Any housewife will confidently say that the most delicious pies are yeast pies with meat, potatoes, or both. At least these are prepared in Russia more often than others.

The five most commonly used ingredients in oven-baked meat pies recipes are:

What kind of meat should be used for pies?

It is always better to take a responsible approach to the choice of minced meat intended for homemade pies. It should be fresh, with a lot of pulp, but also with fat. It’s good if it’s pork and beef in a 50:50 ratio. Or you can take a little more pork. This is done for greater juiciness - the beef itself is drier. There are certain tricks that can be used to increase the juiciness of minced meat and its taste, read about them below.

Rarely does anyone use the filling raw (perhaps such recipes exist). The meat is either boiled or minced through a meat grinder. Or the minced meat must be simmered in a frying pan until fully cooked, and then cooled. In both cases, the cooking technology will be different.

For the boiled meat filling: it is either cut into small pieces or minced in a meat grinder. Mixed with raw or fried onions. In the latter case, the filling will be more juicy. You can also add small pieces of boiled pumpkin, stewed zucchini, carrots, tomatoes to it - it will definitely become a hundred times tastier. Of course, don’t forget to add salt and pepper. There should not be a lot of juice in the mixture, otherwise the pies may become deformed during baking.

Five of the fastest recipes for meat pies in the oven:

For the minced meat filling: it is stewed with butter and onion, also cut into pieces or minced. If you fry the onion separately and then mix it into the minced meat, it will be even tastier. To make the filling denser and not fall out when biting the pie, add finely grated potatoes to it. In addition to onions, add grated carrots to the minced meat. And don’t feel sorry for either one - you’ll get an amazingly juicy mass. If too much juice has evaporated during stewing, you can add an additional spoon or two of water, but do not overdo it.

It is easier to immediately divide the dough for pies into pieces. Then roll out each one, stuff it, pinch the edges, place it on a baking sheet with the seam down.

Or you can roll out the entire piece of dough into one layer and cut out circles from it using a cup or glass. This will take longer to tinker with, but the pies will come out smoother, more uniform, and more beautiful.

Yeast dough pies with meat are found in many cuisines around the world. They are called differently: kulebyaka, samsa, zrazy, belyashi, and so on, but these pies have one thing in common - they are made from dough and meat filling.

There are recipes that require minor deviations, but the principle is the same - the dish must contain meat.

You can cook the pies in a frying pan in vegetable oil or in the oven, there is no fundamental difference. Choose the origin of the meat at your discretion, it can be either poultry or animals, the main thing is that the product is fresh.

Pies with minced meat, which should be moderately moist, are fried in oil on both sides. Seal the seams of the pies carefully so that liquid does not leak into the pan and cause hot oil to splash in different directions.

Mince pies are truly fantastic, the main thing is to learn how to make them!

How to properly cook meat pies at home

If you chose beef for minced meat, rub it with mild mustard and leave it untouched for two hours. This technique will help make the meat more tender and juicy. By adding chopped herbs to the minced meat, you will make the dish aromatic.

Prepare belyashi from lean meats, as they are fried in a large amount of oil. You can prevent the filling from leaking onto the baking sheet by placing the pies seam side up.

To knead yeast dough, use premium flour, it contains a lot of gluten. This means that the base for the pies will be elastic and easy to work with.

The recipes for pies that you will learn to prepare today differ from each other both in the method of kneading the dough and in the composition of the filling. All pies have excellent taste, so they will become a favorite dish for your family members and those around you.

Recipe for yeast pies with meat

In the oven you can bake not only sweet pastries filled with jam, berries or fruits. Snack pies with minced meat turn out just as good, the main thing is to know a good recipe and listen to the advice of experienced chefs.

Ingredients: half a liter of whole milk; a quarter stick of butter; 0.480 kg flour; a packet of dry yeast; 2 eggs; 0.4 kg beef; salt and sugar to taste.

Preparation:

1. Heat the milk to 40 degrees.
2. Add the yeast, stir the mixture until smooth and let sit for 15 minutes.
3. Meanwhile, mash the eggs with sugar, lightly salt and pour into a bowl that already contains the sifted flour.
4. Stir, add the dough, melted cooled butter and knead the dough.
5. Cover it with a towel and leave it for an hour to rise.
6. Boil the meat in salted water, then cool and cut into pieces and grind through a meat grinder.
7. If desired, add spices and herbs to the minced meat and stir.
8. Punch down the dough and leave for another 30 minutes under a towel.
9. Form the pies in your traditional way and place them on a baking sheet.
10. Dip a pastry brush in milk, brush it over the baking surface and let it rest for 10 minutes in a warm place.
11. Preheat the oven to 195 degrees, this is the temperature that will allow you to bake yeast pies with meat in the oven in 40 minutes.

You can find recipes for delicious and satisfying baked goods with minced meat on other pages of my website.

Fried meat pies recipe

As you have already noticed, baked pies need a filling of boiled meat. The pies that we will talk about now are fried in oil and are called belyashi.

They have a hole in the top, where meat broth or water can be added if necessary. Thus, the filling becomes juicy and the pies taste better.

List of ingredients: one egg; 50 g butter or butter margarine; 550 ml low-fat milk; 35 g pressed yeast; 650 g flour; half a kilogram of minced meat; a bunch of fresh herbs; seasonings and salt to taste; vegetable oil for frying.

Cooking steps:

1. Melt the butter and heat the milk.
2. Crumble the yeast with your hands and stir in warm milk.
3. Pour in oil and salt.
4. Add flour gradually, stirring the dough thoroughly with a spatula each time.
5. When the mass becomes elastic enough, place it on the work surface and knead with your hands.
6. Cover the dough with a bowl to prevent it from drying out and let it rest for 30 minutes.
7. Cut the meat into pieces and grind in a meat grinder.
8. Salt the minced meat to taste, add chopped herbs, ground black pepper and other seasonings you like.
9. If the minced meat is too crumbly, combine the ingredients by adding a couple of tablespoons of warm water or milk.
10. Divide the finished dough into balls, roll out each into a flat cake with a diameter of 5 cm.
11. Place the minced meat in the center and fold the edges inward so that there is a small hole in the middle of the white meat.
12. Fry the meat pies in a large amount of vegetable oil.

Recipe for meat pies made from sour cream dough

The pies that you will learn to cook retain freshness for a long time, like other baked goods mixed with sour cream or other fermented milk products.

The pies will serve as an excellent snack or become a separate dish, thanks to the hearty meat filling.

List of products you will purchase:

100 g mayonnaise; 200 g sour cream; 400 g flour; one egg; salt; half a teaspoon of soda; onion; 450 g minced meat; seasonings; 100 ml vegetable oil.

Preparation:

1. Peel the onion and cut into half rings.
2. Fry until translucent, then add minced meat.
3. Keep the pan over medium heat for 20 minutes, stirring the contents constantly.
4. Knead the dough by first mixing all the liquid ingredients in a bowl, and then adding flour and baking soda.
5. Cover with a bowl and let sit for about 15 minutes. During this time, the gluten will swell and make the dough elastic, and the minced meat will cool down enough that it can be safely placed on round pieces.
6. Divide the dough into parts, rolling it into a sausage shape.
7. Flatten each of them on the table with your palm, and then roll them out with a rolling pin.
8. Fill the pies with ground meat and fry in hot vegetable oil until golden brown (as in the photo).

Look for simple baking recipes with other fillings on the website.

Step-by-step recipe for instant meat pies

If you don’t have time to bother with yeast dough, I suggest you master a simple and quick recipe that uses baking soda or baking powder.

These leavening agents work much faster, so you won't have to wait until the weekend to prepare a delicious treat.

The amount of ingredients required by the recipes is enough for 20 whites.

This is: a glass of sour cream; half a kilogram of flour; egg; salt to taste; 1/3 teaspoon of soda.
Filling: 400 g meat; salt and seasonings; 3 medium sized onions.

Prepare the pies according to the instructions:

1. First, finely chop the onion and mix it with the meat minced in a meat grinder.
2. Season the minced meat with salt and pepper, and to prevent it from being too dry, add a little water.
3. Knead the dough, which can be immediately cut and sculpted into pies.
4. Divide the dough in half, roll each half into a sausage and cut it into pieces.
5. Roll out the pieces half a centimeter thick, place a spoonful of minced meat in the middle and seal the edges. Leave a hole in the center.
6. Fry the pies in a frying pan in a mixture of vegetable and melted butter. Place the pieces with the hole facing down first, then turn them over to the opposite side.

Serve the golden pastries hot as an appetizer or with broth. Recipes for baking with minced meat can be found on my website.

A simple and unusual recipe for meat pies made from potato dough

A somewhat original taste is obtained from meat pies made from potato dough. By using your imagination and being creative, you will get delicious pies that your guests will happily devour on both cheeks.

So, take: 2 eggs; 6 potatoes; 4 tbsp. spoons of white flour; salt; 60 ml of vegetable oil without aroma; 450 g chicken breast; dill greens; onion; spices.

Step-by-step preparation of the dish consists of mixing the base and preparing the filling:

1. First, peel the potatoes and boil them in salted water.
2. Remove the finished potatoes from the boiling water and mash with a masher to obtain a homogeneous puree.
3. When the puree has cooled, add the egg, flour and knead into a soft, flexible dough.
4. Boil the chicken breast in water for 20 minutes, then cool and grind through a meat grinder along with the onion.
5. Place the filling in a frying pan and fry in vegetable oil.
6. Form the pies. To do this, scoop up the potato dough with a spoon and spread the flatbread on your palm (see photo). Place the minced meat in the center, form a pie and fry in a frying pan.
7. The pies will be ready in a few minutes; they will quickly become crispy.

Recipes for baking from potato dough can be found on other pages; you just need to click on the desired section of the site.

Recipe for puff pastry pies with meat

Puff pastries are prepared using a simplified technology. This means that you do not need to knead the base, where margarine is chopped with flour into fine crumbs and then ground with the rest of the ingredients.

In this case, another rule applies: the fat must be melted to a liquid state and...

However, everything is in order, and first you need to prepare the necessary products:

a pack of margarine; 0.6 kg flour; 2 eggs; 0.2 liters of milk; 450 g minced beef; bulb; 20 g each of vegetable and butter; salt to taste.

Now knead the dough:

1. Melt the margarine and heat the milk.
2. Mix these two ingredients and pour into a bowl where the wheat flour has been sifted.
3. Salt the mixture and knead first with a spoon, then with your hands.
4. Wrap the resulting elastic mass with film and send it to a cool place for half an hour.

Make the filling:

1. Clean the meat from veins and films.
2. Cut into pieces and grind in a meat grinder along with the onion.
3. Fry the minced meat in vegetable oil, add salt and season with spices to your taste.
4. Cool the filling and use as intended.

Form the pies as follows:

1. Roll out the dough and cut into rectangles measuring 10x15 cm.
2. Place the filling on one edge and roll it up.
3. Divide each roll into three parts, mold them tightly around the edges.
4. Place the resulting baby pies on a baking sheet lined with baking paper.
5. Bake the pies at a temperature of 185 degrees. The time allotted for preparing baked goods varies from 20-25 minutes.

Meat pies baked in the oven

You will need raw minced meat and ingredients to knead the yeast dough:

65 g sl. oils; 700-750 g flour; 3 eggs; 100 ml milk; salt and sugar - one dessert spoon each; 50 g pressed yeast.

Preparation:

1. Knead the yeast dough using a straight method and leave to rise for an hour and a half in a warm place without drafts.
2. When the time comes, place the dough on the table and divide it into parts, from which you then form round pieces.
3. Make oven pies with meat and place them on a baking sheet, spacing 3 cm from each other.
4. In order for the meat pies to bake well in the oven, preheat the oven to 200 degrees and keep them there for 15 minutes.

The delicious treat is ready, serve it on a presentation platter.

My video recipe