Pies, tell me, who doesn’t love them? The deep-fried pies are especially delicious. They smell of childhood, the warmth of mother’s hands emanates from them, they bring back memories of fun student years. Everyone loves them, but it’s just a pity that over the years you can eat them less and less.

We will prepare small, plump pies that melt in your mouth - deep-fried pies. Filling with meat and mushrooms. Let the meat cook; for pies, you can use pork trim, trimmings, or shank meat. Place the meat in boiling water, add some salt after boiling, add the onion and carrots. While the meat is cooking, put on the dough. Add sugar, dry or pressed yeast, flour to warm milk and knead the dough as thick as sour cream. Place the dough in a warm place, covered with a towel for 30-40 minutes. Then knead the soft dough, adding salt, vegetable oil and flour. It’s okay if the dough sticks a little to your hands, then you can grease it with vegetable oil. Place the dough to rise in a warm place, covered with a towel for 40 minutes. By the way, when kneading the dough, you can read a conspiracy to attract wealth to the house. You just need to say how the dough rises and grows, so will my well-being and wealth increase. You see how easy it is to increase your income - the main thing is to believe in it strongly and you will succeed. And another very important aspect in preparing the dough - it must be done with soul and good mood and the dough will love you. While our dough is rising, it must be kneaded from time to time, by doing this we help saturate it with oxygen and increase the amount and growth of yeast. During the process of reproduction, yeast releases carbon dioxide, which raises our dough.

We look at the meat, if it’s ready, take it out of the broth and cool it. While the meat is cooling, chop the onion and fry it with mushrooms. We pass the cooled meat through a meat grinder, pepper it, add sautéed onions and mushrooms, and add the broth in which it was cooked - for the juiciness of the minced meat.

Take the dough and divide it into small balls.

Knead the dough ball with your fingers, giving it the shape of a round pancake.

We put the minced meat, take the edge of the dough, and lifting it, cover the minced meat,

Press the ends of the dough with your fingers and then turn it so that it looks like a small sausage.

Place the dough sausages with minced meat on a baking sheet lightly greased with vegetable oil.

Pour vegetable oil into a deep wok-type frying pan or saucepan or cauldron and heat until lightly smoking. Carefully lower our pies into the heated deep fat; please note that the pies must be carefully immersed in the heated fat, because splashes of hot oil can cause painful burns on the skin.

Using two forks (which is very convenient), we flip the deep-fried pies. We take out the finished pies using a slotted spoon and place them in a colander to drain off excess oil. Now you can start making incredibly tasty, tender, melt-in-your-mouth pies. Enjoy delicious deep-fried pies, don't forget about your loved ones - bon appetit!

For 0.5 liters of milk: 5 glasses of flour, 1.5 teaspoons of dry yeast or 25 grams of pressed yeast, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 1.5 teaspoons of salt. Dough: take a glass of milk from the total quantity, a glass of flour, 2 tablespoons of sugar, yeast. Knead the main dough, adding the remaining ingredients.

Minced meat: 1 kg of fatty pork, 3 onions (one for broth), 1 carrot for broth, 200 grams of champignons.

For deep frying: 300-400 vegetable oil.

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We offer a recipe for delicious deep-fried meat pies, which, if desired, you can diversify by adding mushrooms, a boiled egg to the filling, or even make it vegetable or.

Deep-fried meat pies - recipe

Ingredients:

For the test:

• flour – 640-700 g;
• water – 60 ml;
• milk – 250 ml;
• eggs – 3 pcs.;
• vegetable oil – 125 ml;
• dry yeast – 7-10 g;
• granulated sugar – 50 g;
• salt – 10 g;
• vegetable oil for deep frying – 750 ml;

For filling:

• beef and pork pulp in equal proportions – 750 g;
• onion – 100 g;
• dried dill (optional) - to taste;
• ground black pepper - to taste;
• salt - to taste.

Preparation

Heat the water to thirty-eight to forty degrees, dissolve the yeast in it and place in a warm place for about fifteen to twenty minutes or until surface foam forms.

In a deep container in which we will make the dough, heat the milk, add granulated sugar, salt and stir until they dissolve. Then add lightly beaten eggs, vegetable oil and mix well again. Now add half a portion of wheat flour, after sifting it, and stir thoroughly. Next, alternately add the remaining sifted flour and water with yeast in small portions, kneading thoroughly each time.

The entire kneading process should continue until the dough begins to stick well from the walls of the dishes and hands. For ease of kneading, periodically lubricate your hands with vegetable oil. You may need a little more flour to achieve the desired soft and elastic result.

Place the finished dough in a warm, cozy place for several hours to at least double in volume. During this time, we do a warm-up once and let the mass rise again.

While the dough for deep-fried pies is maturing, let's start filling them. Cut the washed and dried meat into pieces, grind through a meat grinder and place in a frying pan preheated with a small portion of vegetable oil. Let it brown, stirring, add pre-peeled and finely chopped onions and keep on fire for a few more minutes. At the end of frying, season the filling with salt, ground black pepper and, if desired, throw in a little dried dill. Mix thoroughly again, remove from heat and allow time to cool.

The dough has risen, the filling has cooled, let's start decorating the pies. We tear off a small portion from the dough, the size of a large walnut or a small apple, knead it with our fingers until we get a flat cake, fill it with a tablespoon of filling, roll it up and pinch the edges. Place the products on a table lightly dusted with flour or greased with vegetable oil and allow ten minutes to proof. Now pour vegetable oil into a casserole or deep frying pan with a thick bottom, heat it thoroughly and fry the pies on both sides until they are golden brown.

Deep-fried meat pies.

I remember the taste of these pies from childhood. When I walked home from school, I always stopped near the treasured pie shop window, where the Uzbek made and immediately fried these pies. True, they were shaped like a crescent and he cooked them with lightning speed. And my friends and I patiently waited for a new portion of hot pies. We bought it with the 20 kopecks we saved. pie and a glass of tomato juice. So throughout my life this unforgettable taste of meat pie with tomato juice remained a favorite.))

In this case, I have pies with broth and a modified, seamless shape. The dough is naturally tastier. But the most important thing is that the FILLING has been preserved - juicy and tomato.))

Preparing the dough:

1 kg flour

500 ml milk

0.5 cups vegetable oil

1 cup sour cream (I use homemade)

1 egg

1 packet (11 g) dry instant yeast Saf moment

1 tbsp salt

1 tsp sugar

oil for frying (about 0.5 l)

Preparation:

Place milk, vegetable oil, salt, sugar in a saucepan and bring to a boil. Then remove from heat and lower the saucepan into a cup of cold water - cool until fresh milk.

Pour in the yeast and pour a glass of flour through a sieve, the consistency should be thick sour cream.

Cover the top with cling film or a plastic lid and place the dough in the microwave at the lowest power (I have 100) for 8-10 minutes.

The dough rose. Now mix the sour cream with the egg and add to the dough.

Stir. Now gradually pour the flour through a sieve, kneading the dough. I mix it with a mixer using spiral whisks at medium speed. The dough should be stretchy (I make all yeast and kefir dough like this):

To prevent it from sticking to my hands, I constantly lubricate my hands with oil. I form a ball in a cup, cover with film or a lid and put it back in the microwave at minimum power (I have 100) for 40 minutes, stopping every 6 minutes - and resting and rising for 6 minutes, turning it on again for 6 minutes (etc. turn on and off for up to 40 minutes).

While the dough is rising I cook Filling:

1 kg minced meat (I like beef)

2 large onions

salt, sugar, ground black pepper to taste

2 teaspoons tomato paste

180 ml hot water

1 tbsp homemade sour cream or cream (I like it that way). but you can do it without sour cream

Cooking:

Place minced meat and ground black pepper in a dry, hot frying pan, the juice evaporates, add vegetable oil, brown. Then add finely chopped onion, mix, cover with a lid. Cook until the onion is transparent.

Now add tomato paste, salt, sugar, water.

Simmer for another 7 minutes, add sour cream, simmer for another 5 minutes and turn off. Place in a cup to cool.

The filling should be in the form of liquid porridge - juicy.

We have the dough ready. Let's sculpt.

Divide the dough into portions and roll into balls. Press down with your hand.

We spread the filling.

Making seamless pies.To do this, pinch the edges and roll them like a tube between your palms.

This is how it happened:

In a deep frying pan or cauldron, heat the oil over medium heat and lower the pies, constantly turning, until golden brown.)

These are the pies we got! The dough is tender, melts in your mouth), and the filling!.. One bite - and the juice is inside, the meat is tasty, aromatic! Mmmm!..))

And with broth or tomato juice - absolutely a fairy tale!

The photo is really not very good...)), I photographed with what was at hand...))

Bon appetit to you and me!))