https://dishmagazine.com
Juicy pies with meat

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
preparation of sourdough
200 g milk
50 g wheat flour
20 g fresh yeast
15 g sugar
dough
2 egg
33 g sugar
sourdough
75 g butter
450 g wheat flour
4 g salt
filling for pies
600 g beef
400 g liver
3 onion
70 g sunflower oil
sour cream
2 tablespoons heavy cream
1 clove of garlic
2 bay leaf
black pepper peas
salt
FOR GREASING PIES
1 egg
50 g milk

Nutritional information

278 g
Protein
197 g
Fat
400 g
Carbs
4600
Calories

Juicy pies with meat

MY GRANDMA'S RECIPE

Features:
  • Oven
Cuisine:
  • 3 hours 30 min
  • Serves 4
  • Hard

Ingredients

  • preparation of sourdough

  • 200 g milk
  • 50 g wheat flour
  • 20 g fresh yeast
  • 15 g sugar

  • dough

  • 2 egg
  • 33 g sugar
  • sourdough
  • 75 g butter
  • 450 g wheat flour
  • 4 g salt

  • filling for pies

  • 600 g beef
  • 400 g liver
  • 3 onion
  • 70 g sunflower oil
  • sour cream
  • 2 tablespoons heavy cream
  • 1 clove of garlic
  • 2 bay leaf
  • black pepper peas
  • salt

  • FOR GREASING PIES

  • 1 egg
  • 50 g milk

Directions

Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’.

We will prepare pies with beef, you can also use veal, pork, beef mix + pork; also add the liver, it will add tenderness and juiciness to the filling.

Steps

1
Done

preparation of sourdough

1. We start by preparing the dough (relatively thin yeast semi-finished dough, prepared in advance). Heat the milk to 30C. Dissolve yeast in a small amount of it, add dry ingredients (sugar and flour), pour in the rest of the milk, mix, cover with a film so that air does not penetrate - this way all chemical processes will go faster.
2. Leave in a warm place
for 20 minutes. It is important that there is no draft. Ideally, we put it next to the battery (closer to the bottom).
2
Done

PREPARING THE FILLING

1. For an additional bright taste, I suggest pre-frying the meat. Cut the onion, meat into small cubes. We send the onion to the heated pan, it is tastiest to fry it in a mixture of vegetable and butter oils. We make the fire medium or slightly higher than medium. It is important that the onion does not burn, but at the same time caramelizes.
2. Add meat to onions. It is important to let it fry at least on one side, for this we do not rush to mix it - we give time for a crust to form. After that, mix, add salt, pepper, a couple of bay leaves and a little garlic - you can fresh or dried, a little water or broth and leave to stew for a couple of hours.
3. We prepare the liver separately, because it takes 12-14 minutes to be ready. If you extinguish it together with meat, it will turn out very dry. We put the liver in a well-heated pan, do not disturb it - let a crust form. Add salt, a little garlic. Stir, you can add a little water, cover with a lid and cook for a total of no more than 14 minutes.
4. When the meat is ready (it has become tender), let it cool down and twist it with the liver in a meat grinder (you can also use a blender). Add the juice left in the pan, sour cream, a couple of tablespoons of cream, a little broth or water.
5. Finely chop the onion, fry it in a mixture of vegetable and butter oils, add garlic, salt and pepper. Add the finished onion to the meat, mix, taste and add salt to taste.
3
Done

PREPARING THE DOUGH

1. When the foam has risen, you can knead the dough. Beat 2 eggs with sugar in a mixer until smooth. Melt the butter a little, do not boil it too much, add it to the egg mass.
2. Combine all dry ingredients in one bowl, mix. Carefully open the dough and send it to the mixer, mix it at low speed, add flour and knead the dough.
3. At first it may seem very thin, but you need to give it time so that the flour forms bonds, the gluten works and you will see how the dough becomes denser during the kneading process. It will take 15-20 minutes. If you don't have a mixer, we do the same thing with a whisk in a bowl, after adding the flour, we knead it with our hands.
4. Transfer to a bowl, cover with a towel and leave in a warm place for 1 hour. Then we knead a little and knead again while the filling is being prepared.
4
Done

making pies

1. Divide the finished dough into pieces of 90 grams each and roll them into balls.
2. Sprinkle the table with flour. Roll each ball into a circle with a rolling pin, add a generous tablespoon of filling and form a cake.
3. Spread on a sheet, leave enough distance between the pies, as they will increase in size, and cover with a towel.
4. We send it to the oven heated to 86 °F (30 C) for 30 minutes to stand. (If there is no such mode in the oven, just put it in the warmest place in the apartment). Do not skip this stage, this is how your pies will be as tender and airy as possible.
5. For lubrication, beat an egg with milk. We take out the cakes that have come up from the oven, carefully grease them with a brush so that they do not puff up, and send them to the oven heated to 347 °F (175 C) on the top-bottom + convection mode. It is important to put the baking in a fully heated oven, for an excellent result, the temperature contrast is important. Bake for 25-30 minutes.
6. The finished pies seem hard to the touch. We cover them with a towel, let them stand for 10-15 minutes, they will become softer and they can be served.

Chef Hanna

Traditional beef cutlets
previous
Traditional beef cutlets
Fragrant pie with cabbage
next
Fragrant pie with cabbage
Traditional beef cutlets
previous
Traditional beef cutlets
Fragrant pie with cabbage
next
Fragrant pie with cabbage

Related Recipes:

ALL RIGHTS RESERVED | © 2026