These are very, very tasty pies with meat filling. No one can resist them, so I always cook a lot of them. The meat filling can be replaced with mushroom sludge for any other one you wish.
Everything is as simple as possible: minced meat (I have pork + chicken) must be mixed with onion puree. And here there is a slight subtlety, onions should be visually about the same as meat, so the pies will turn out to be juicier.
Be sure to add salt, ground pepper and spices to taste.
Now the "dough" is the basis, which is potatoes. And that's the beauty of this recipe. Boil the potatoes in advance and cool. I rub it with a coarse grater, add two eggs, mix the salt and pepper well.
Only then I add flour, for 600-700 grams of potatoes I put about 3 heaped tablespoons, then mix thoroughly again. The mass should be pretty thick.
Now you can form the "pies" themselves. To do this, I sprinkle a little flour on the cutting board, put a tablespoon with a slide of potato dough on it, and use my fingers to form a small cake with a shape tending to a rectangle. I also put about a tablespoon of minced meat on the dough and distribute it. Now the learned workpiece needs to be carefully rolled into a roll and pinched at the edges so that the minced meat does not "peep" out of the pie.
Next, the resulting pies must be fried until a light golden color, but not brought to readiness, because after frying they need to be placed in an oven preheated to 180 degrees at 20-25 minutes.
Such pies do not even have time to cool down, so quickly they disappear from the table. Highly recommend!
Read also: In the summer, I often cook a salad for my husband instead of dinner: delicious, hearty and very simple
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