- Flour - 350 Grams
- Sugar - 20 Grams
- Milk - 160 Milliliters
- Yeast - 20 Grams
- Butter - 50 grams
- Sour cream - 2 items. spoons
- Bacon - 250 Grams
- Onions - 50 Grams
- Egg of chicken - 1 piece
- Salt, pepper - - To taste
We take half a glass of warm milk, we grow yeast, sugar and a minimum amount (1-2 teaspoons) of flour. Leave for 20 minutes at room temperature. In a large bowl, sift flour, add to it the uplifted spit. Then add the remaining warm milk. There - melted butter. There - sour cream and salt. Knead the dough. We leave it to rise - an hour in a warm place will be enough. Meanwhile, prepare the filling: fry finely chopped onion and bacon in a pan without oil until the transparency of the onion. We add pepper to taste, we set aside. After the agreed hour, the dough has to be lifted a little more with hands and leave for another 10-15 minutes. We spread the dough on the flour surface, poured over with flour, we form a ball from it. Roll the dough into a layer about 3 mm thick. With a glass we cut out circles from the dough (the diameter of the circles depending on the desired size of the pies, the larger the pies are, the larger the circles). For each cut out circle, put a little stuffing. Fold the pies in half. We protect the edges. Cover the pan with parchment paper. Spread the patty on the baking tray with the seam down. Lubricate the whipped egg. Bake approximately 35-40 minutes at 200 degrees. Ready pies preferably folded in a large bowl and cover with a towel, so they steamed and became softer. Serve pies with bacon can be warm and cooled. Bon Appetit!
Servings: 6