Composition / ingredients
Cooking method
1. In a deep bowl, sift the flour. Here we pour salt, and also add 50 grams of softened butter.
2. Immediately pour chilled milk and water into a bowl. Knead the elastic dough. Knead until it begins to lag behind the walls of the bowl.
3. We form a ball from the dough. Using a sharp knife, we make a deep cross-shaped incision from above. Put the dough in a bowl, pre-powder its bottom with flour. We send it to the refrigerator for an hour. Do not forget to cover the bowl with plastic wrap.
4. After the specified time, roll out the dough into a layer, but not thinly. Put the cooled butter on a grater directly on the surface of the dough.
5. We lift the free ends of the dough and overlap them on top of each other. We get, as it were, an envelope. Roll out the dough in the longitudinal direction into a rectangle.
6. Then we assemble the dough three times, turn it 45 degrees and roll it out again. We reassemble three times. We cover it with cling film and send it to the refrigerator for half an hour.
7. After the specified time, we do the same procedure with rolling from the beginning to the end, using the remaining butter. Then we send the dough back to the refrigerator for 30 minutes.
8. At this stage, we repeat the double rolling, only without oil. Let's rest in the refrigerator for the last 30 minutes.
9. In the meantime, let's do the stuffing. The flesh of pork (beef is fashionable) is washed under running water. Then dry with paper towels, cut into pieces.
10. Onions are cleaned, cut into several parts. Chop the meat and onion with a meat grinder. The resulting minced meat is salted and peppered to taste. You can additionally use other spices if desired.
11. We take the dough out of the refrigerator. We divide it into pieces. Fill them with stuffing, fasten the ends. The shape of the pies can be given different: make triangles, rectangles, or tubes.
12. And now we place the blanks on a baking sheet lined with parchment. Break the egg into a bowl, shake it with a fork until smooth.
13. Using a silicone brush, we lubricate the pies. We send it to the oven preheated to 180 degrees. Bake for 20 minutes. The surface of the pies should turn golden.
Let the baking catch its breath. After that, you can serve it on the table.
Help yourself to health!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
