Yeast pies without kefir with meat

Meat pies in the oven are easy to cook, but for a long time. I knead the dough from flour, eggs, salt, sugar, milk and yeast, put it in a large saucepan, lightly sprinkle flour on top. I cover the pan with a towel and put it in a warm place to approach. While the dough is rising, I also do not sit idle: I scroll minced meat with onions in a meat grinder, dissolve a broth cube in a glass of boiling water. Pour the cooled broth into the minced meat and season with spices. I prefer ground red pepper and salt, but many people like paprika and spicy spices for meat in pies. It's a matter of taste. I cut the dough into identical cubes with a side of about five centimeters, after which I stretch each with my hands, put the stuffing and seal the edges. I warm up the oven, then spread the pies on an oiled baking sheet seam down. I beat the yolk of one egg and brush the pies with it. And now you can put it in a hot oven. I bake for about twenty minutes, I set the temperature at 200 C, but I have to watch out! All ovens are very different. The appearance of broth cubes slightly changed the traditional culinary recipe of Russian cuisine known to everyone, but this did not make the pies worse.