Homemade pies with three fillings
12 servings
180 minutes
Homemade pies with three fillings are a symbol of comfort and gastronomic generosity in Russian cuisine. Their history goes back to the past when such pies were traditional baked goods for family celebrations and gatherings. The three fillings—meat, green onion with egg, and cabbage with cheese—make them a universal treat for any gourmet. The dough is airy and tender with a slight sweetness, while the fillings reveal a richness of flavors: juicy meat with aromatic spices, fresh onion with soft egg, and spicy cabbage with suluguni cheese. Perfect for a cozy family dinner, picnic or festive table, they bring the warmth of home and a rich gastronomic experience.
1
First, prepare the meat filling. For this, boil the broth in advance. Use beef brisket (with little meat, mostly cartilage and bones), 1 onion, and 1 carrot, along with allspice, parsley root, bay leaf, and a few dill stems in cold unsalted water and cook until ready. Strain the finished broth.
- Beef brisket: 300 g
- Onion: 1 head
- Carrot: 1 piece
- Black allspice: to taste
- Parsley root: 2 pieces
- Bay leaf: to taste
- Dill: 1 bunch
2
Place the cut separately in boiling water, bring to a boil, rinse, and transfer to the broth. Add salt, a bit of allspice, and bay leaf, and let it cook.
- Beef tenderloin: 250 g
- Salt: to taste
- Black allspice: to taste
- Bay leaf: to taste
3
Sauté finely chopped onion and crushed garlic in butter (20 g). Boil the meat until cooked, remove from the broth, cool, pass through a meat grinder or chop into small pieces, add hard-boiled finely chopped egg, sautéed onion, broth (about 0.5 l), freshly ground black pepper, and finely chopped parsley.
- Onion: 1 head
- Garlic: 3 cloves
- Butter: 120 g
- Chicken egg: 6 pieces
- Ground black pepper: to taste
- Parsley: 1 bunch
4
To prepare the dough, sift the flour, add dry yeast and a teaspoon of salt, pour in warm milk, and knead. When a homogeneous mass is formed, add sugar, 70 g of melted butter, crack in 1 large raw egg, and continue kneading. After kneading the dough, place it in a deep bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours (easiest in the oven at 30-40 degrees).
- Wheat flour: 700 g
- Dry yeast: 11 g
- Salt: to taste
- Milk: 350 ml
- Sugar: 70 g
- Butter: 120 g
- Chicken egg: 6 pieces
5
Prepare two more fillings. Green onion with egg. Wash, dry, and finely chop the onion. Salt and lightly mash with hands in a bowl. Peel 2 hard-boiled eggs, chop finely, and add to the onion. Mix with 20 g of melted butter.
- Green onions: 200 g
- Salt: to taste
- Chicken egg: 6 pieces
- Butter: 120 g
6
Wash the cabbage, chop it, dip it in boiling unsalted water, and cook for 5-7 minutes, then drain and cool. Then add grated unsmoked suluguni, chopped hard-boiled egg, melted butter (10 g), salt, and freshly ground black pepper.
- White cabbage: 250 g
- Suluguni cheese: 100 g
- Chicken egg: 6 pieces
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
7
When the dough rises, knead it again, divide it into 24 portions. Flatten each piece into a patty, place the filling in the center (for 8 pies), and pinch/wrap it. Arrange the pies on a deep baking tray at some distance from each other on greased parchment paper, cover with plastic wrap, and let the pies rise for another 15 minutes.
8
At this time, preheat the oven to 190 degrees. Bake the pastries for about 40 minutes until nicely browned; 10 minutes before they are done, you can brush them with beaten egg yolk. Let them cool down and only then separate the pastries from each other.
- Chicken egg: 6 pieces