My meat pies

My meat pies

What you need:
Dough
1.5 cups of milk
20 g fresh yeast (5 g dry SAF type)
3 cups flour
1 tablespoon of sugar
1.5 tsp salt
30 ml sub. butter + 30 g butter (everything can be replaced with margarine)
Filling.
500-600g chopped meat, 1 medium onion, salt, pepper.

Cooking:
Heat the milk in a small bowl to 40 ° C, dilute the yeast in it, add sugar, add a little flour, mix to make a batter that looks like sour cream. Place the test cup in a warm place. Sift the remaining flour into a large bowl and add salt. Melt the butter (or margarine). During this time, he will make the dough, that is, the dough will increase in volume, the "cap" will grow. Pour it into a cup with flour, add the sink. butter and knead the dough. This is best done in a food processor with a hook attachment. Knead for 5-7 minutes, until the dough begins to easily lag behind the walls of the bowl. You can knead with your hands, but it will take much longer. The dough will be sticky and sticky, but you do not need to add flour, it is better to knead longer and periodically grease your hands. butter to make the dough less sticky.
Done! :) Put in a warm place for an hour. When the dough increases in volume by 2 times, you can sculpt.
Put the pies in the pan first with the hole down. Ideally, the oil should be at 170 ° C. When the bottom side is well browned, reduce the heat and turn it over, warn. Pies should not be fried too quickly: meat or onions will be raw inside.