Shortbread pies

Knead the dough from these components: break an egg into a bowl, add sour cream and softened butter (I never use margarine, but you can replace the butter with margarine if desired), add salt, add flour with baking powder. Knead the dough is not too steep, put it in the refrigerator for an hour and a half (or for the time you need, you can even freeze it, and get it before cooking pies).
Prepare the filling - fish, meat, with egg or sweet - with fruits, berries, steamed poppy seeds, jam - necessarily thick or add a little starch as well as to berry and fruit fillings to avoid juice leakage.

Meat filling is used in this recipe: turn boiled pork in a meat grinder or combine, add fried onions in oil, mix well.
Roll out the cooled dough into a layer 0.5-0.6 cm thick, cut out a glass of juice and put the prepared filling on them. The shape of the pies can be different. In this case, the sochen is folded in half, pinched and the seam is pressed down with a fork.
Spread the pies on a baking sheet with baking paper, lubricate with egg or egg mixture with milk and put in a heated 180 degree oven for 20-40 minutes, depending on the size.
Remove the finished pies from the baking sheet on a napkin, cover with a towel. You can serve it right away, such pies with meat and chilled are good.