When creating fluffy and ruddy portioned pastries, do not forget to prepare the minced meat filling in advance. Such appetizing pies will go off the plates in a moment, especially if you serve them with a portion of hot borscht or soup / buckwheat or barley porridge.
For the filling, any mince is used: pork, beef, chicken, etc., but the addition of lard is mandatory! Without it, it will turn out to be dryish, it will crumble on the workpiece, not gathering into a lump. If desired, while stewing minced meat, you can add a little water and tomato paste, spices and seasonings, spices. The main thing is to do without garlic and other additives with a piquant, bitter aftertaste.
Ingredients:
Minced meat - 300 g
Onions - 1 pc.
Vegetable oil - 40 ml
Salt and pepper to taste
Preparation:
1. Peel the onion and rinse in water. Halve and cut each half into small cubes. Heat high-quality vegetable oil in a frying pan: cold-pressed olive, refined sunflower, sesame or butter with a fat content of more than 73%. Transfer the onion slices to a container and simmer over medium heat for about 3-5 minutes, stirring occasionally to prevent the onion from burning. You can use any type of vegetable: leeks, shallots, white or red.
2. You do not need to deeply fry the onion slices - it is enough for it to brown and become transparent. The onion should be felt in the filling.
3. Put the minced meat in a container and flatten it, then stir so that the onion is on top so it will not burn. Fry for about 5-7 minutes, stirring occasionally. First, the meat product will release its juice and cook in its own juice, after 3-4 minutes all the liquid will evaporate.
4. At this point, you can add salt and pepper to the filling, add other spices or seasonings to taste. Optionally - add a little tomato paste or finely chopped peeled tomato, canned tomato pulp. Simmer the filling for about 1 minute to soak in the added spices and turn off the heat. Minced meat filling for pies is ready!
When forming dough blanks, use both hot filling and chilled - it can be made in advance and stored in the refrigerator for about 2 days. It is suitable not only for pies - with it you can cook pies, casseroles, and other delicious dishes.
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