Meat Pies

Meat pies a la samsa. They are so delicious it is impossible to resist. Something incredible, delicious, and beautiful! The Indian way of sculpting, which I really liked. Repeat on health, cook with pleasure!

Summary

Ingredients

• Milk (warm) – 100 ml
• Kefir – 150 ml
• Sugar – 2 teaspoon
• Baking powder – 1 teaspoon
• Salt – 1 teaspoon
• Dry yeast – 2 teaspoon
• Vegetable oil – 100 ml + for lubrication of workpieces
• Flour – 500-550 g
• Boiled chicken – 500 g
• Bulb onions – 2 pcs.
• Parsley
• Salt to taste
• Ground black pepper – to taste
• Yolk – for greasing pies
• Milk – 1 teaspoon
• Sesame seeds – for sprinkling pies

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Instructions

1. Combine warm milk, kefir, sugar, baking powder, salt, and dry yeast in a large bowl. Stir and let stand for 10 minutes.
2. Add vegetable oil and flour (start with 500g), then knead a soft dough. Adjust with more or less flour as needed (total roughly 500-550g).
3. Cover dough with film and let it rise until doubled in size (roughly 1-1.5 hours).
4. While dough rises, cut onions into small cubes. Fry in a little vegetable oil over medium heat for 3-4 minutes until lightly golden.
5. Grind the cooked chicken meat and combine with fried onions in a bowl.
6. Add salt, black pepper, and chopped parsley to the chicken mixture. Mix well.
7. Once dough has doubled, divide into 50-gram pieces. Lightly brush each piece with vegetable oil and let rest for 10 minutes.
8. Roll out one piece into a thin circle. With a knife, cut lines on half the circle without cutting all the way through, creating a mesh pattern. Leave the other half uncut.
9. Brush the uncut half with water.
10. Fold the dough in half.
11. Pinch and seal the edges along the middle line to form a cone-shaped pouch.
12. Spoon about 2 teaspoons of filling inside. Pinch the opening to seal.
13. Beat egg yolk with milk and brush the outside of each pie. Sprinkle with sesame seeds.
14. Place on a baking tray and repeat with remaining dough pieces.
15. Bake in a preheated oven at 200-220°C (390-430°F) until golden brown, about 20-25 minutes.