Posikunchiki with minced meat

Prepare delicious fried pies for dinner! Posikunchiki is the name of small fried pies, but their size is slightly smaller. Poshikunchiki are prepared mainly in the Perm Region and in the north-west of the Sverdlovsk region. A distinctive feature of the posikunchiki from other pastries is a very juicy filling. The recipe for their preparation is somewhat similar to the preparation of chebureks. Minced meat is put into the filling of the poshikunchik — lamb, beef or pork. posikunchiki are fried in almost every Ural city or village.

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Composition / ingredients

servings:

Minced meat

400

Onion

Salt

Ground black pepper

0.5

Water

250

Flour

700

Eggs

Sugar

Mayonnaise

Milk

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 8 g

Fats 22 % 10 g

Carbohydrates 60 % 27 g

233 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Knead the dough: beat 1 egg, add salt, sugar, mayonnaise and mix, then add milk and gradually add flour stirring constantly. The dough should be dense, homogeneous and smooth. Knead for about 10 minutes, put the dough in a bag and let rest for 15 minutes. Use the remaining flour when forming pies.
Step 2:
Onion and 50 ml.grind the water with a blender to a homogeneous pulp and add it to the minced meat, add 1 teaspoon of salt, black pepper, 100 ml of water and mix everything thoroughly.
Step 3:
Prepare the posikunchiki: form a sausage from a part of the dough, then cut into small pieces and roll out the juicy 3-4 millimeters thick, 8-10 cm in diameter.
Step 4:
Add the prepared minced meat to the rolled juicy ones. Please note that the consistency of minced meat should not be thick. We put 1 tablespoon of minced meat on half of the finished juicer, close the minced meat with half of the juicer and fasten the edges well, gently push the dough along the edge of the pie with a fork.try to do this carefully so that the broth formed inside does not flow into the frying pan during frying.
Step 5:
We lubricate the heated frying pan with vegetable oil and fry the buns on both sides over moderate heat for 2-3 minutes until golden brown. Minced meat must be necessarily juicy so that there is broth in the pies. In the process of cooking the posikunchiki, the minced meat gradually thickens, so add water and salt to the minced meat, if necessary. The most delicious posikunchiki are from the frying pan, with proper preparation, a very tasty broth is formed inside each.

1. Knead the dough: beat 1 egg, add salt, sugar, mayonnaise and mix, then add milk and gradually add flour, stirring constantly. The dough should be dense, homogeneous and smooth. Knead for about 10 minutes, put the dough in a bag and let rest for 15 minutes. Use the remaining flour when forming pies.
2. Onion and 50 ml.grind the water with a blender to a homogeneous pulp and add it to the minced meat, add 1 teaspoon of salt, black pepper, 100 ml of water and mix everything thoroughly.
3. We prepare the posikunchiki: we form a sausage from part of the dough, then cut into small pieces and roll out the juicy 3-4 millimeters thick, 8-10 cm in diameter.
4. Add the prepared minced meat to the rolled juicy ones. Please note that the consistency of minced meat should not be thick. We put 1 tablespoon of minced meat on half of the finished juicer, close the minced meat with half of the juicer and fasten the edges well, gently push the dough along the edge of the pie with a fork.try to do this carefully so that the broth formed inside does not flow into the frying pan during frying.
5. Grease the heated frying pan with vegetable oil and fry the buns on both sides for 2-3 minutes on moderate heat until golden brown. Important: the minced meat must be juicy so that there is broth in the pies. In the process of cooking the posikunchiki, the minced meat gradually thickens, so add water and salt to the minced meat, if necessary. The most delicious posikunchiki are from the frying pan, with proper preparation, a very tasty broth is formed inside each.