- Flour - 400 Grams
- Yeast dry - 1 teaspoon
- Sugar - 1 Art. a spoon
- Butter - 2 Art. spoons
- Eggs - 1 piece
- Salt - 0.25 teaspoons
- Water - 130 Milliliters
- Pork - 700 Grams (filling)
- Boiled egg - 1 Piece (stuffing)
- Pepper, salt - 1 To taste (filling)
- Butter - 50 grams (filling)
- Vegetable oil for frying - 1 To taste (filling)
1. On the dough prepare the dough. Sift the flour. In warm water, brew yeast, add sugar, flour, stir and let stand for 30 minutes, opara foam. Add the remaining flour, melted butter, slightly beaten egg, salt. Until homogeneity, knead the dough, put it in a bowl, cover with a napkin. We'll leave the clock for 2-3 hours in a warm place. Then dough the dough, and again leave in a warm place. Meat cut into pieces (for filling), fry. Let's skip the meat through the meat grinder, add the chopped boiled egg. Solim and pepper. 2. In a thick tourniquet we roll the dough, we divide it into 15-18 pieces. We roll the ball from each piece, for 10-15 minutes we will let the test stand. From the balls we'll make tortillas (thickness 4-5 cm). 3. We fill the filling with a cake, we first blind it into the roller. Free-flowing filling should not be. 4. The edges of the tortillas are connected to the center of the pie. 5. Bind the edges, leave the middle open. Pies are stacked on a greased baking sheet, for 15 minutes we let it stand. We grease the pies with eggs and bake for 15 minutes, the temperature is 200 degrees. 6. We take out ready-made pies from the oven, cover with a napkin and give a little to stand. Now put a piece of butter in each patty, and pour in a little broth.
Servings: 15