Meat and Rice Pies
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
*The volume is calculated for three small baking trays measuring 30x35 cm and 2 cm high. **To soften the crust, you can cover the baked goods with a damp towel. I often do this — I spray water from a spray bottle, cover with parchment paper, and then with a towel (the water evaporates and softens the crust); this method is great for yeast pastries. By the way, you can adjust the amount of salt, spices, and filling in the pies to your taste. I indicated it 'to taste'. How to make natural sourdough is described in my blog http://lipra.ru/zakvaska/.
Ingredients
- Wheat Flour - 14.1 oz
- Milk - 1 fl oz
- Sugar - 3 tablespoons
- Chocolate eggs - 5 pieces
- Water - 3 fl oz
- Veal Mince - 14.1 oz
- Onion - 1 piece
- Vegetable Oil - 1 tablespoon
- Spices - 0.1 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
In 150 ml of sourdough, add approximately 200–250 g of flour.
Step 2
Add sweet water (for 150 ml of water or milk, 2–3 teaspoons of sugar) to the flour and sourdough.
Step 3
Place the dough starter in a warm place to rise.
Step 4
After one to two hours, mix thoroughly.
Step 5
Let it rise for another hour. If the room temperature is suitable, the dough will rise 2–3 times during this time. The more times you deflate it (knead the dough after it has risen), the more actively the dough will rise each time. As for the timing: sometimes I just mix the sourdough with flour/water/sugar and let it rise overnight, baking the next day.
Step 6
In general, when the dough has risen well, add more flour (about 100–200 g) to achieve the desired consistency. Then add the necessary ingredients: milk or kefir, eggs (2 pieces), and vegetable oil. After that, let the dough rise again.
Step 7
When the dough has risen, deflate it by kneading thoroughly until it no longer sticks to your hands.
Step 8
Now, grease your hands with sunflower oil and shape the pies with the filling.
Step 9
Then brush with egg (for this volume — 2 pieces) for a nice crust and place in the oven for 40 minutes, starting at maximum temperature, then you can reduce it to 180–392°F.
Step 10
To prepare the filling: take the meat, cut it, and grind it. I don’t use a meat grinder; a food processor or blender is much more convenient. Take a large onion, peel it, and also grind it in the food processor. Now mix the minced meat with the ground onion and egg. Season the filling with salt and pepper to taste. Sauté the pork in a skillet over medium heat for about 15 minutes, and beef for about 20 minutes. Then simmer for another 7–10 minutes to evaporate excess water. The filling is now ready. Next, mix it with a pre-cooked packet of rice. When the pies are ready, spray them with water or cover with a damp towel (see note).
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