There are a lot of ways to prepare pies and they all differ in the method of preparing dough, filling and molding. Today I offer to cook the meat patties stuffed with meat of venison with juicy chives. Of course a lot of oil, of course a lot of calories, but it's so delicious! And when you have in your hands a hot pies with a fragrant filling inside and a crispy crust...
Prepare the dough: I used the bread machine and put all the ingredients in a bucket of bread machine. Turned on the mode for test preparation. After one hour the dough was ready. To knead the dough by hand, mix all the dry ingredients and add vegetable oil and water, then knead the dough. You need to focus on the flour used, it may need more. Put the dough in a warm place to Mature for 45 minutes. In such cases, I use an oven: before mixing, turn on the oven at 50 degrees for 10 minutes, turn off and place the kneaded dough in it. The dough is perfect.
Prepare the filling: take two types of minced meat, add salt, pepper, spice, seasoning, crushed garlic, chopped green onions. Mix all the ingredients of the filling.
The dough is divided into 20 parts. Each part of the dough is rolled into a thin cake (about 3 mm. thick, 10 cm in diameter). For ease of rolling sprinkle work surface with flour. In the center of each cake to put minced.
I form a pies triangle: mentally on the test spend three rays, at an equal distance from each other; then two adjacent rays or edges of the cake folded at an angle of 45 degrees; make a seam, tightly fastening the edges of the dough. Then bend the remaining edge to get a triangle (for convenience in the center to fix). Fasten tightly all seams leaving a hole in the middle. Triangular pie is formed.
Formed in this way all round.
Heat the oil in a pan until it boils. Put meat patties in hot oil is definitely a hole down. The hole is immediately sealed because the protein instantly coagulates and the juice will not flow out and will remain inside. Fry on each side for 4 - 5 minutes on low heat so that the filling is evenly cooked. Whites are ready, they are ruddy with a crisp and juicy inside.