Pies on sour cream dough with meat
6 servings
90 minutes
Sour cream dough pies with meat are a harmony of softness and juiciness wrapped in a golden crust. This recipe originates from the traditions of home baking, where sour cream gives the dough tenderness and the meat filling provides rich flavor. Inside the pies is an aromatic blend of beef tenderloin and pork neck, infused with onions and spices. They are perfect for cozy family dinners as well as festive gatherings. The pies can be served with hot broth or fresh vegetables, enjoying their crispy crust and juicy filling. Their versatility makes them a favorite dish in many European homes that value traditions and the simplicity of true home cooking.
1
For the test, mix softened butter with sour cream.
- Butter: 100 g
- Sour cream: 250 g
2
Add 1.5 cups of flour, then baking soda.
- Wheat flour: 3 glasss
- Baking soda reacted with acid: 0.3 teaspoon
3
Add 1.5 cups of flour and knead the dough.
- Wheat flour: 3 glasss
4
Put the dough in the refrigerator for 30 minutes. The thickness of the rolled dough is 3–5 mm (but not too thin).
5
For the filling, sauté the onion in olive oil until golden brown.
- Onion: 3 heads
- Olive oil: 1 tablespoon
6
Boil the beef tenderloin for 30–40 minutes.
- Beef tenderloin: 1 piece
7
Fry the pork neck in olive oil until half cooked.
- Pork neck (collar): 1 piece
- Olive oil: 1 tablespoon
8
Chop the beef tenderloin and pork neck in a blender with added broth and black pepper.
- Beef tenderloin: 1 piece
- Pork neck (collar): 1 piece
- Beef stock: to taste
- Ground black pepper: to taste
9
Roll out the dough not too thin, but not too thick, and cut out circles with a cup. Place a teaspoon of filling and seal the pie.
10
Before baking, brush the pies with beaten egg.
- Chicken egg: 1 piece
11
Bake at 200 degrees for about 20 minutes.
