Pies with Venison and Green Onions Recipe
There are many ways of making pies, and they all differ in the way of making dough, filling and molding. Today I propose to cook meat cutlets stuffed with venison meat with juicy green onions. Of course, a lot of butter, of course, a lot of calories, but it’s so delicious! And when you have hot pies in your hands with a fragrant filling inside and a crispy crust…
Servings
5
Cook Time
120minutes
Servings
5
Cook Time
120minutes
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Prepare the dough: I used the bread maker and put all the ingredients in the bread maker bucket. Turned on the dough preparation mode. An hour later, 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, you may need more of it. Put the dough in a warm place to ripen for 45 minutes. In such cases, I use the oven: before kneading, I turn on the oven at 50 degrees for 10 minutes, turn it off and put the kneaded dough into it. The dough turns out to be perfect.
  2. Prepare the filling: take two types of minced meat, add salt, pepper, spices, seasoning, crushed garlic, finely chopped green onions. Mix all the ingredients for the filling.
  3. Divide the dough into 20 parts. Roll out each part of the dough into a thin cake (about 3 mm thick, 10 cm in diameter). For the convenience of rolling, sprinkle the work surface with flour. Put the minced meat in the center of each tortilla.
  4. I form a triangle for pies: I mentally draw three rays along the dough, at an equal distance from each other; then I fold two adjacent rays or edges of the pie at an angle of 45 degrees; I make a seam, tightly fastening the edges of the dough. Then bend the remaining edge to make a triangle (for convenience, fix it in the center). Fasten all seams tightly, leaving a hole in the middle. A triangular pie is formed.
  5. Formed in this way from all sides.
  6. Heat the oil in a frying pan until it boils. Put the meat patties in the preheated oil with the hole facing down. The hole is immediately sealed, because the protein instantly coagulates and the juice will not flow out, but will remain inside. Fry on each side for 4-5 minutes on low heat so that the filling is evenly fried. The proteins are ready, they are ruddy, crispy and juicy inside.
  7. Bon appetit!!!
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