Kefir Pies (with Meat Filling)
by Editorial Staff
Quick-to-cook pies on kefir, with meat filling! Dough for pies, yeast-free, with baking powder. Any minced meat can be used as a filling. Thanks to the triangular shape, meat pies look interesting and resemble the Tatar dish echpochmak. Pies are baked in the oven.
Servings: 4
Cook: 1 hour 30 minutes
Ingredients
For the dough:
- Kefir – 150 ml
- Chicken egg – 1 pc.
- Sunflower oil – 30 ml
- Wheat flour – 250 g
- Salt – 1/3 teaspoon
- Sugar – 1 teaspoon
- Baking powder – 1 teaspoon
For filling:
- Minced beef – 300 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Sunflower oil – 30 ml
- Salt to taste
- Ground black pepper – to taste
Besides:
- Yolk – 1 pc.
- Sesame – 1/2 tbsp
Directions
- Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
- Heat the sunflower oil in a skillet. Place the onions, carrots and minced meat in the butter.
- Simmer the minced meat with vegetables over medium heat, covered, for about 15 minutes. Then season with salt and pepper to taste and cook the minced meat with vegetables without a lid for another 5 minutes over high heat.
- Transfer the prepared meat filling for the pies from the pan to a bowl and leave to cool.
- Now prepare a yeast-free dough for kefir pies. Heat the kefir slightly (until warm) and pour into a bowl.
- Pour salt, sugar and baking powder into kefir.
- Stir the kefir and leave for 5 minutes.
- Then add the sunflower oil and egg.
- Whisk together.
- Add flour gradually, in portions.
- While kneading the dough, add as much flour as you need to get a soft, not clogged dough that easily holds the shape of a ball, but when pressed with your finger easily crushes. In total, it took me about 250 g of flour – for the dough and for dusting the table when forming the pies.
Cover the dough with a napkin or towel and let sit for 15 minutes. - Then divide the dough into 12 pieces and form into balls.
- Take one piece of dough and on a table sprinkled with flour, roll it into a circle about 10 cm in diameter.
- Place some of the cooled meat filling in the center of the mug.
- Lift the edges of the patty and hold them together in a triangle, leaving a hole in the center.
- Thus, blind the rest of the meat pies and put them on a baking sheet lined with parchment paper for baking.
Preheat oven to 180 degrees. - Brush the pies with egg yolk and sprinkle with sesame seeds.
- Bake the patties in the oven for about 25 minutes.
- Cool the finished meat pies until warm under a clean kitchen towel (so that the dough is soft) and serve.
- Baked pies with kefir on the second day after baking remain the same tasty and are perfectly stored in the refrigerator, the yeast-free kefir dough does not stale.
Such pies perfectly tolerate freezing (you just need to warm them up in the microwave before serving).
Bon Appetit!
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