Raw minced pies are like meat pies, you might say. And you will be wrong. Using raw meat as a filling gives the pies prepared according to this recipe more flavor. The pies are juicy and delicious.

We suggest making pies with raw minced meat from unpaired yeast dough.

For the test (for 30 pies 80 g each):
- flour - 5 glasses
- warm water - 1 ¾ glass
- fresh pressed yeast - 20 g
- sugar - 1 tbsp. the spoon
- salt - 1 tsp
- vegetable oil for frying pies

For filling:
- minced pork - 1 kg
- water - ¾ glass
- onions - 2-3 pcs.
- garlic - 3-4 cloves
- ground black pepper - to taste
- salt - 1 tsp

Cooking pies with raw minced meat

1. Dissolve yeast with added sugar and salt in warm water.

2. Sift the flour and add it in small portions while kneading the dough. It is better to not add enough flour to make the dough soft, elastic and not sticky to your hands.

3. Roll the dough into a lump, place in a deep bowl or other container, cover with a towel and place in a warm place to approach for 1-1.5 hours.

4. In the meantime, prepare the filling. Pass the meat through a meat grinder.

5. Also pass the peeled onions through a meat grinder or cut into small cubes.

6. Pass the garlic through a meat grinder along with onions and meat, or crush on a garlic loaf.

7. Add chopped onion with garlic, salt, pepper to the minced meat, add water and mix well. Water is needed so that the filling in the pies is juicy.

8. Pound the dough that has come up, form rollers out of it and cut into even pieces.

9. Roll each piece into a thin (up to 0.5 cm) cake, put the minced meat in the middle and mold the pies.

Calorie content: Not specified
Time for preparing: Not indicated

This recipe is most likely for those who like to eat delicious food and do not think about their figure. Because such delicious pies with meat in the oven, a step-by-step recipe with a photo of the preparation of which I want to bring to your attention, it is simply impossible to bake and not try, but it will be very difficult to stop. Such appetizing, ruddy pies with juicy minced meat filling will be eaten even before they cool down. My advice to you is to cook a double portion at once so as not to knead the dough again.
Such products can, in principle, be prepared with any filling. For example, with fish, with eggs and rice, with, with peas, with onions, with, with fruits and jam. To make it more interesting, bake pies with different fillings at the same time, and you can also add a piece of walnut to one. This will be a special pie, whoever gets it, that one, and luck will be favorable for a month. Although, you can come up with your own associations, the main thing is that there is a moment of joy and pleasure in everything. Even such a simple event as a family tea party with pies can be turned into a bright unforgettable holiday.
Therefore, let's bake these delicious pastries and pamper our loved ones. The pie dough is very tender, almost airy. We will add a little sugar to it, so the dough will be versatile and suitable for both sweet and salty filling. And the filling will be raw minced meat, this is what will make the taste of baked goods more juicy and tasty.
We will prepare such a dough in the usual way. First, wait until the dough comes up, and then just knead the dough and let it come up well in a warm place. At this point, take care of complete silence in the house, because the dough does not like unnecessary noise, and can rise poorly.
You can make the dough, both from fresh and dry yeast, we will knead the dough with dry yeast. The recipe is for about 15-20 pies.
Ingredients:

- wheat flour of the highest grade - 500-650 g,
- butter - 65 g,
- dry yeast - 1.5 tsp,
- whole milk - 90 ml (75 ml for dough, and 15 ml for minced meat),
- chicken eggs - 3 pcs. (2 pcs. in dough, ½ pcs. in minced meat and ½ pcs. for greasing pies),
- salt - 1 tsp.,
- granulated sugar - 2 tbsp. l.,
- meat (beef, pork, chicken) - 350-400 g,
- ground pepper - a pinch in minced meat.

Recipe with photo step by step:

We prepare a dough for our dough, we dilute dry yeast in a small amount of warm water (100 ml.). Let them stand for about 10 minutes for them to take action.

And then beaten eggs and granulated sugar.

Add flour, salt and knead the dough. You need to knead for a long time and thoroughly (15 minutes), so it is better to do this in a kitchen machine.

Cover the finished dough and leave to rise (in a warm place) for 1 hour.




Now let's get down to stuffing. Twist the fresh meat twice in a meat grinder with turnip onions, add milk, half a chicken egg, spices to it. Knead the minced meat and let it stand for about an hour in the refrigerator.

As soon as the dough rises, we knead it again and start sculpting the pies.

To do this, we will pinch off small, preferably identical, balls from the dough, then roll them out with a rolling pin.
Put a little minced meat in the middle of each cake and wrap the pie.

Put the finished pies on a baking sheet, which we grease with oil or cover with paper.




We cover with a towel and wait for the proofing of the products for 20 minutes.
Lubricate the pies with an egg and send them to the oven.

We bake pies in a preheated oven at 190-200 degrees for 20 minutes. Cool them on a wire rack and serve.




For lovers of sweet pastries, we recommend looking at the recipe