- boiled beef - 700 Grams
- beef broth - 200 milliliters
- flour - 50 Grams
- melted tallow - 80 Grams
- bulb - 1 piece
- raisins - 50 Grams
- black olives - 50 grams
- eggs - 2 pieces (hard-boiled)
- sugar - 1 teaspoon
- salt, cayenne pepper - 1 piece (to taste)
- flour - 1 Kilogram (for the test)
- baked fat - 250 Grams (for dough)
- milk - 150 milliliters (for the test)
- eggs - 2 Pieces (for dough)
- yolk - 1 Piece (for dough)
Filling: Finely chop the beef with a knife, just as you can skip the meat through a meat grinder. Finely chop the olives and eggs. Rinse and peel the onions. Finely chop and fry in 1/2 baked fat for 5 minutes. Heat the remains of fat in the saucepan. Add flour and stir. Pour the broth constantly stirring before the mixture thickens. Lay onions to flour mixture, as well as: raisins, eggs, olives and beef. Salt, season with a pinch of cayenne pepper, add sugar. Stir, remove from heat and allow to cool. Dough: In the flour throw 1 whisper of salt, add lard (melted) and a couple of eggs. Knead the dough. Mixing, add milk. Very thin roll out the dough. With the help of a glass, cut out the mugs. Add 1 tablespoon of the filling to each circle. Glue the mugs from the dough in half with stuffing inside. Press the edges. Spread the dough with egg yolk. Lubricate the baking tray with oil. Bake for about 30 minutes at 180 ° C.
Servings: 3