2020-08-13 / test@t

Tatar style pies with meat and buckwheat porridge

Juicy and hearty filling with meat and buckwheat porridge, baked with meat broth, covered with dough "caps", yeast dough, excellent pies for a winter festive table.

Ingredients

for the test:
flour 2.5 glass (s)
fresh yeast 10 g
egg white 1 pc.
sugar 1 tbsp
vegetable oil 2 tbsp
milk 2/3 glass (s)
salt 1/4 tsp
For filling:
buckwheat 1/2 cup (s)
milk 1 glass (s)
onion 1 pc.
ground black pepper 1/4 tsp
minced lamb 200 g
meat broth 1 glass (s)
vegetable oil 1 tbsp.

STEP-BY-STEP COOKING RECIPE

Step 1

Dissolve yeast, sugar, 1 tbsp in warm milk. flour. Place in a warm place until a frothy cap forms. Then add salt, vegetable oil, egg white and knead the dough. Leave the dough in a warm place for proofing. for 30-40 minutes.

Step 2

Divide the matched dough into 2 parts (one part should be small enough). Divide large and small parts into the same number of pieces. Roll each large piece into a circle, put 2-3 tablespoons in the middle. fillings. Pinch the edges of the cake over the filling in folds so that part of the minced meat in the middle is not covered with dough. Form small balls from small pieces.

Step 3

Put all the blanks (pies and balls) on a baking sheet. Let stand in a warm place for 30 minutes.

Step 4

Bake in a preheated oven for 40-45 minutes (when the dough grasps a little, pour 2-3 tbsp of meat broth into each pie and bake the pies until golden brown). Close the finished pies with dough "caps". Serve hot. Enjoy your meal!

Preparation time

30m

Cooking time

2h 45m

Servings

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