Ossetian pies with minced filling

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Ingredients

For the test:

• 300 ml of warm water;
• 50 g fresh yeast;
• 1 tablespoon of sugar;
• 600 g of flour;
• ½ teaspoon of salt;
• 1 egg.
  
  

For filling:

• 1 kg of mutton;
• 1 onion;
• 3-4 cloves of garlic;
• 1 hot red pepper;
• salt - to taste;
• ground black pepper - to taste;
• 5-7 tablespoons meat broth;
• 50 g of butter.
  
  

Preparation

Mix the water, yeast and sugar and leave for 10-15 minutes in a warm place. Then add the rest of the ingredients, stir well, cover with a towel and leave in the heat for 1.5 hours.

Pass the meat, onions and garlic through a meat grinder. Minced meat should be at room temperature. Add to it finely chopped red pepper and spices and mix well. Pour broth and mix again.

Divide the dough into three equal parts. Roll each of them with a cake. It should not be thin, otherwise the dough will tear. Put the filling on the dough, collect the edges in the center and firmly fasten them together. Press down with your hands, forming a flat cake, turn over and reload the pie again. The filling should be evenly distributed over it. You will have three baked goods.

Make a few cuts on the pies so that the air can come out. Bake them in turns at a temperature of 250 ° C about 17-20 minutes before the formation of a golden crust. Lubricate the finished pies with melted butter and put on each other. When feeding, three pies are cut at once.

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