Quick meat pies

Since meat pies are prepared very quickly, you need to prepare the filling in advance. This is because by the time you shape the pies, the filling should not be raw and should already be cooled, if it has undergone heat treatment before. By the way, I would like to say that these pies can be made with any filling. And sweet ones - for example, apples with raisins or with thick jam... And vegetable ones - sautéed cabbage with green onions and eggs, for example... And with smoked chicken - very tasty... but with boiled meat, of course, the most beloved - I prepared them like this today. I cooked beef the day before. The meat needs to be minced using any method - grind it in a meat grinder or, even easier, with a blender. Peel the onion and chop it finely - cut it into small cubes.

Fry sliced onions in preheated clarified butter until softened and golden brown. Then add minced meat and mix. To make it juicy, pour in the broth left over from cooking the meat - a little at a time, not all at once. The filling should not be dry, but not liquid either. In the end, we want to have a fairly juicy filling as the main flavor ingredient. Taste and, if necessary, season with pepper and salt. You can also add other spices and dried herbs to your taste. Simmer a little more until all the flavors are combined and set aside to cool.

Now let's make the dough. Start by beating the eggs with sugar and salt. In a separate bowl, first quench the soda with sour cream, and then mix it with the egg mixture.

Next, add cottage cheese and mix until smooth. If the cottage cheese is chunky, it's better to crush it through a sieve.

Now add flour and knead a soft and pliable dough for the pies.

Divide the dough into equal pieces. Sprinkle with additional flour if necessary, and using your fingers, stretch each piece of dough into a thin disk. Of course, you can also roll it out with a rolling pin, but I like it this way, the old-fashioned way. Place a tablespoon of meat filling in the center of each disk and mold the pies with meat, pinching the edges together (like dumplings).

Place the pies on a floured surface, with the seams facing down. Once all the pies are sealed, you can start frying them.

To do this, heat a skillet with sunflower oil. Fry the meat pies on low heat for 2-3 minutes on each side, until they have a beautiful golden crust.

And that's all there is to it! Enjoy your meal!