Homemade Pies with Three Fillings
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
21
🍽️ Servings
12
Description
Prepare the broth in advance for the meat filling and the yeast dough, then make three types of fillings.
Ingredients
- Wheat Flour - 24.7 oz
- Milk - 12 fl oz
- Dry yeast - 0.4 oz
- Sugar - 2.5 oz
- Butter - 4.2 oz
- Chicken Egg - 6 pieces
- Scallions - 7.1 oz
- White Cabbage - 8.8 oz
- Suluguni Cheese - 3.5 oz
- Beef chuck roast - 10.6 oz
- Onion - 1 head
- Garlic - 3 cloves
- Veal Tenderloin - 8.8 oz
- Parsley - 2 pieces
- Carrot - 1 piece
- Parsley - 1 bunch
- Dill - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Ground Black Pepper - to taste
- Bay leaf - to taste
Step by Step guide
Step 1
First, prepare the meat filling. For this, make the broth in advance. Use a piece of beef brisket (with very little meat — mainly cartilage and bones), 1 onion, 1 carrot, some allspice, a parsley root, a bay leaf, and a few sprigs of dill. Place these ingredients in cold, unsalted water and simmer until ready. Strain the finished broth.
Step 2
Place the tenderloin separately in boiling water, allow it to come to a boil, rinse it, and transfer it to the broth. Add salt, a few whole peppercorns, and a bay leaf, and let it simmer.
Step 3
Sauté the finely chopped onion and crushed garlic in 20 g of butter. Boil the meat until cooked, remove it from the broth, cool it down, and then either pass it through a meat grinder or chop it into small pieces. Add a finely chopped hard-boiled egg, the sautéed onion, approximately 0.5 liters of broth, freshly ground black pepper, and finely chopped parsley.
Step 4
To prepare the dough, sift the flour, add dry yeast and a teaspoon of salt, pour in warmed milk, and knead the mixture. When a uniform mass forms, add sugar, 70 g of melted butter, and crack in 1 large raw egg, continuing to knead. Once you have a substantial dough, place it in a deep bowl, cover it with plastic wrap, and let it rise in a warm place for an hour to an hour and a half (the easiest way is to place it in the oven at 30–104°F).
Step 5
Prepare two more fillings. Green onion with egg. Rinse the green onion tops, dry them, and chop finely. Add salt and lightly mash with your hands in a bowl. Peel 2 hard-boiled eggs, chop them finely, and add to the onions. Mix with melted butter (20 g).
Step 6
Cabbage with egg and cheese. Rinse the cabbage, shred it, and immerse it in boiling unsalted water. Cook for 5–7 minutes, then drain in a colander and let it cool. Next, add grated non-smoked suluguni cheese, chopped hard-boiled egg, melted butter (10 g), salt, and freshly ground black pepper.
Step 7
When the dough has risen, knead it once more, then divide it into 24 portions. Flatten each piece of dough into a disc, place the filling in the center (for 8 pastries), and pinch or wrap it closed. Arrange the pastries on a deep baking tray, spaced apart from each other, on parchment paper greased with oil. Cover them with plastic wrap and let the pastries rise for an additional 15 minutes.
Step 8
Meanwhile, preheat the oven to 374°F. Bake the pastries for about 40 minutes, until they are nicely golden brown. Ten minutes before they are done, you can brush them with beaten egg yolk. Allow to cool slightly before separating the pastries from each other.
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