Pies with cheese and beef
12 servings
90 minutes
Cheese and beef pies are a true embodiment of home comfort and Russian culinary traditions. Their roots go deep into history when dough and meat fillings became symbols of hearty and kind feasts. The tender, slightly crispy dough envelops a rich meat filling seasoned with aromatic onions and creamy cheeses. Provolone and mozzarella create a unique combination, melting inside the pie and adding softness. These pies can be served hot or warm, garnished with fresh parsley and complemented with sour cream. They are perfect for a cozy family dinner or festive gathering, bringing warmth of traditions and taste of home care.
1
Mix flour with salt in a large bowl. Beat the egg separately and pour it into the flour, then add sour cream and 4 tablespoons of softened butter. Mix until homogeneous. The dough should not stick to the bowl. If the dough is too hard, add a spoonful of water. Cover the finished dough and refrigerate for at least 30 minutes. The dough can be stored for up to two days.
- Wheat flour: 2.2 glasss
- Salt: 1 teaspoon
- Chicken egg: 1 piece
- Sour cream: 1 jar
- Butter: 6 tablespoons
2
Place a medium-sized skillet over medium heat and heat 1 tablespoon of oil. Chop the onion, transfer it to the skillet, and season with salt and pepper. Sauté the onion until golden brown. Divide the cooked onion in half. Set aside one half for serving.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
3
Add 1 tablespoon of oil to the pan and heat it on high. Fry the beef fillet in the oil. Cut the cooked meat. Add the fried onion to the meat, mix, and add both cheeses (grated beforehand) to the mixture. Mix thoroughly and let it cool.
- Vegetable oil: 3 tablespoons
- Beef tenderloin: 250 g
- Onion: 1 head
- Provolone cheese: 300 g
- Mozzarella cheese: 200 g
4
Take the dough out of the fridge. Sprinkle flour on the work surface. Roll out the dough. Make circles from the dough using a glass.
- Wheat flour: 2.2 glasss
5
Place filling in the center of each circle. Moisten the edge of the dough with a wet finger, pinch the edges, and press them with a fork for decoration. These pies can be frozen and fried later or fried immediately.
- Salt: 1 teaspoon
6
Pour water into a large pan and add salt. Bring to a boil. Immerse the pies in boiling water in small batches and cook until they float. Remove the pies and let the water drain. Do the same with the remaining pies.
- Salt: 1 teaspoon
7
Heat a medium-sized pan over high heat and add 1 tablespoon of vegetable oil and 2 tablespoons of butter. When the butter melts and heats up, fry the pastries. When preparing the last batch, add half of the fried onion to the pan.
- Vegetable oil: 3 tablespoons
- Butter: 6 tablespoons
- Onion: 1 head
8
Place the pies (about 30 pieces) on a plate, sprinkle with warm onions and parsley on top. Serve with sour cream.
- Onion: 1 head
- Parsley: to taste
- Sour cream: 1 jar