And if we do not bake pies?! Yes, meat, lush and rosy? Why not. Write down the recipe.
Ingredients for the dough:
1 tbsp. warm milk
3.5 seconds. flour
egg
40 gr. butter
1 h. l. salt
2 hours. l. Sahara
1 packet = 1 hour. l. dry yeast
For filling:
2 chicken thighs
boiled egg
salt
pepper
fresh dill
1 egg for lubrication
Preparation:
1. Pour the yeast in a bowl with a cup of sifted flour, stir.
2. A thin stream to enter the warm milk, stir the flour mixture.
3. Melt butter, whip it with egg, add salt and sugar.
Pour everything into the brew.
Enter to brew the remaining flour.
4. Knead the dough.
Grease the bowl with oil and to shift to the dough, cover with a towel and clean for an hour in a warm place.
5. Drumsticks boil, cool, separate the meat from the bones and chop finely.
6. Add to the meat chopped boiled egg, salt and pepper, pour a little broth from cooking the legs for juiciness.
7. Put the dough on the table, a little trample.
8. Divided into equal balls.
Each ball roll out the dough and cake at the center put the meat filling.
Connect the edge, pinch, to get the pie.
9. Lay baking parchment and brush with oil.
Lay out cakes seam down.
10. Preheat oven to 200 degrees.
Beat egg 1 with grease and salt cakes.
11. Put the cakes baked in the oven until golden brown.
Cool slightly under the towel and can immediately serve.
Bon Appetit!
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