— lamb (may be changed with beef) — 1 kg;
— champignons — 800 g;
— onion — 3 pcs.;
— garlic cloves — 5 pcs.;
— floor pepper mixture — 1 tsp;
— ground chili pepper — ½ tsp;
— salt;
— meat broth (for filling) — 5 tbsp. l .;
— meat broth (for pouring into pies) — 10 tbsp. l .;
— butter — 100 g;
— cilantro — 1 bunch.
After adding salt (with a fidjin it is better if you set a lot salt quite than too little) and pepper, add thinly grated or minced onions and garlic and пироги с мясом combine by hand. Let it stand for 30 minutes for the flavor to unfold and you might be ready to bake when your dough rises.
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I like to recommend solely chopping out as many as you need to suit the pie maker, and to cut any additional pastry whilst you’re ready for the pies to cook. Pastry works finest when it’s chilly from the fridge — it is less complicated to handle, and there is much less shrinkage with cold pastry.