They come to us from Russia and come to accompany our evenings in front of the TV with a movie or our breakfast, or for the office or for a treat or… everywhere these special easy and delicious pies go everywhere.
For the dough
- 1 egg
- 360g flour flour
- 120 g of hot water
- 1 tbsp sugar
- 1 cup salt
- 1 shot of vodka
- 60 g sunflower oil (in water)
For the minced meat
- 400 g mixed minced meat
- 2 large onions, finely chopped
- 1 clove of garlic melted
- A little dill
- A little parsley
- A little olive oil
- Salt Pepper
- Sift the flour and place it in a bowl. Slowly add the water, stirring with a spatula. Add the sugar, salt, vodka, egg and shape an elastic dough.
- We leave a ball in the bowl covered to rest while we prepare the minced meat.
- Saute the onions and garlic in a frying pan. Leave it to cool and add it to the raw minced meat. Add the parsley, dill and salt and pepper. At this point I would like to add that we can put some spice of our choice (paprika, cumin, etc.). I personally like them as they are authentic.
- Mix the raw minced meat well with the rest of our ingredients and leave it in the fridge for a while to homogenize, until we advance our dough.
- Spread some flour on our counter and shape our dough.
- We make it oblong and with a knife we cut our dough into equal small pieces and we knead them into balls.
- We open each ball in a disk with a diameter of 8-10 cm. Make sure our dough is thin. We put in a tablespoon of our minced meat and secure it with a fork by pressing on the edges or close it tightly with our fingers.
- Repeat the process until the dough is finished with our filling. We watch them end together.
- Put our pies on a tray, and put a little flour on top so they do not stick together.
- In a pan with well-heated oil (not hot!) We put our pies 2 minutes on one side and two minutes on the other continuously.
- Fry them, turning them until they turn brown, giving the necessary time to cook the minced meat. If our oil is hot, the dough will burn and the minced meat will remain raw. Our oil must be moderate to strong.
- Our pies are ready when our dough bubbles up.
- Place them on absorbent paper to absorb the excess oil.
Served hot but also cold they are just as delicious!