The initial recipe is with meat, so did I, but you can certainly vary the fillings, both salty (finely chopped mushrooms and hardened with onion, cheese, cheese, etc.) and sweet (poppy, cinnamon, chocolate, etc.). ) In the sweet version, add a little more sugar to the dough.
I really liked the method and especially the final result, the appearance is of grade 20 as well as the taste. It is perfect to impress guests or family at a more special meal.
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Prepare the filling - I chopped the meat together with the onion.
Add 1 egg, salt, pepper and mix well.
Warm (not hot!) Milk mix with sugar and yeast, leave for 10 minutes until the foam starts to grow.
Then add the beaten milk, 1 egg, salt, oil - mix.
Finally add the flour and knead the dough.
Remove it from the floured table and knead a little until it becomes uniform.
Put it back in the bowl, cover with a towel and let it grow until it doubles in volume.
After this time, divide it into 2 pieces.
And each piece is spread in a sheet about 5mm thick.
With the glass (diameter 6-7cm) cut the slices from these sheets.
Put 1 teaspoon of minced meat on each, but be sure to put it in the middle, leaving the edges free.
Sprinkle a little grated cheese over the meat.
And now we begin to form the pie.
Each round is folded in half.
Then once again in half.
Turn to the "feet" and grab the bottom corners.
Grease a 28cm diameter tray with a little oil / butter and arrange each piece next to each other, as you form each of the meat slices.
If you have a filling that would let the juice or flow, it is better to spread the tray with baking paper.
To form the middle - take a circle of dough with meat and cut it in half.
Overlap the halves a bit.
If you run them.
Turn around and we have a kind of roll that you put in the end, right in the middle of the pie.
This is what the final palpation looks like, formed. Grease with egg yolk and let it rise for 20-30 minutes.
The dough arrives and remains a little, I made another small pretzel out of it.
Bake in a preheated oven at 180 degrees for 35-45 minutes, until nicely browned.
Let it cool and you can serve it.
You can cut slices like a classic pie, or break the pieces of each.
Here are some more pieces of our pie :)
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