- food bones - 250 Grams
- Beef pulp - 1000 Grams (shoulder blade)
- water - 2.2 liters
- onion - 1 piece
- carrot - 1 piece
- parsley root - 1/2 Pieces
- pepper black ground, salt - - To taste
- pork - 400 gram (For pies :)
- veal - 400 Grams
- Wheat flour - 750 Grams
- margarine - 375 grams
- egg - 1 piece
- onion - 1 piece
- cognac - 50 grams
- greens - - To taste
- pepper black ground, salt - - To taste
- garlic - - To taste
Bones are poured cold water and boiled. Do not forget to remove the formed foam and fat in time. The broth is brewed for an hour, after which meat is added, and everything is boiled for another 20 minutes, is salted and cooked until full meatiness. Carrots, parsley and onions are cut large, and then placed on a baking tray. Vegetables are placed in boiling broth for 30 minutes until cooked. When ready, the broth is decanted and seasoned with pepper. Knead the dough for pies from flour, eggs, margarine and salt. Soak it in the refrigerator for about an hour. Meat with onions are skipped in a meat grinder, salt, pepper. Add greens with cognac and mix. Dough roll into a layer, from which make mugs, which are stuffed with minced meat, after which pies are formed. Bake for 20 minutes at 230 ° C.
Servings: 8