- Preparation time:2 hours
- Cooking time:2 hours
This closed pie with various fillings is a traditional Russian dish of yeast dough. Usually, this pie is served with meat broth, so the pie is replaced by both the first and second courses.
Dissolve the yeast in a warm liquid, add a pinch of sugar and leave for 10 minutes.
When the yeast is foamed, add the egg and the sifted flour, pounded with sugar and salt. Knead the dough, and at the end pour in the melted butter. Knead the dough for 10 minutes, and then put in a spacious saucepan, cover with a towel and leave for 2 hours to approach. Crimp 2-3 times.
We cut off a small piece of dough for decoration, roll the rest into an oval layer 1 cm thick.In the middle of the full length lay the layer of meat filling, cover it with pancakes, then a layer of egg filling, again pancakes and meat filling. We pinch the edges of the dough and put the pastry seam down on a greased baking sheet. We grease with an egg, decorate with curls of dough, let it brew for 30 minutes, we pin it with a fork and bake at 180 degrees for 1 hour.
Cooking stuffing. Skip the boiled meat through a meat grinder, mix with fried onions and chopped parsley. We salt, we pepper and for juiciness we part broth. Eggs chop and mix with greens. Salt, pepper and pour with melted butter.
By the way, 15 g of fresh yeast can be replaced with 1 tsp. dry yeast.