As a child, when we went with the whole family to the city center for shopping, our parents always bought us pies, which were sold by the big aunt from a cart right on the street. They came with meat, fish or jam. And it doesn’t even matter how much meat there was in the meat or fish in the fish. This is simply an unforgettable taste of childhood.

Fried meat pies

Ingredients:

Unleavened yeast dough:
– 2 cups wheat flour
– 1 tbsp sugar
– 2 tbsp butter
– 1 egg (medium)
– 10 g fresh yeast
– 1/4 tsp salt
– 1/2 cup milk

Filling:
– 250 g minced beef
– 1/2 onion
– 1/4 cup milk
– salt pepper
– 1/2 apple
– 1/2 tsp thyme
– 3 tsp cranberry jam
– 1 tsp BBQ sauce
– water

Cooking method:

1. Prepare the dough first. Pour warm milk (+30C) into a bowl and dissolve the yeast. Add salt, sugar, egg, sifted flour and knead the dough for 8 minutes to obtain a homogeneous, lump-free, not very stiff dough. If the dough is hard, add more water or milk. At the end of kneading, add heated oil and mix lightly. Grease a bowl with vegetable oil, place the dough there, cover and place in a warm place for fermentation (at a temperature of + 26…+28 C).
2. 2-2.5 hours after kneading, when the dough has risen greatly, you should knead it. At the same time, accumulated carbon dioxide is removed from the dough, and fermentation resumes with renewed vigor. It continues for another 50 minutes and is considered complete when, after the maximum rise of the dough, its lowering begins. Then you need to knead the finished dough a second time and place it on a cutting board greased with vegetable oil.
3. While the dough is rising, prepare the filling. Finely chop the onion, add salt, add thyme and fry in vegetable oil and fat over medium heat. Mix the minced meat in a bowl with milk, salt and pepper. When the onion is translucent, place the meat in the pan. Fry, stirring, for about 15-20 minutes. At this time, peel and seed the apple, grate it on a very fine grater and add to the meat. Simmer covered for 10 minutes. Add water and continue simmering for 30 minutes, adding water to simmer the meat. Then add the cranberry jam and BBQ sauce, cover and simmer for another 30 minutes or until all the liquid has evaporated. Remove from heat and let cool slightly.
4. Divide the dough into 14 parts, roll into round cakes, put the prepared filling on each of them, pinch the edges of the cake, forming pies, turn over with the seam down and set aside for 20-30 minutes.
5. Fry the pies in a frying pan with plenty of oil, first seam side down, then the other side.
   Bon appetit!