Lamb patties

Lamb patties

Category: Bakery products

Ingredients
Lamb (ham, shoulder)	leftovers from the main course
Ready-made onions	equal in volume to meat
Unsweetened yeast dough	see recipe below
Flour for rolling out dough and sprinkling on a baking sheet
Salt
Black pepper
Milk / cream / beaten egg for brushing

Cooking method

• Cut the meat off the bone and chop it finely with a knife. Of course, you can also specially cook meat. In this case, finely chop the raw meat with a knife, quickly fry in oil until semi-cooked, then go in the oven in pies.
• Finely chop the onion, fry in a little oil and simmer until soft.
• Salt the onion well during cooking and season it very strongly with black pepper. Should pinch your tongue! Don't worry, mixing onions and meat will reduce the pungent effect.
• As you probably already understood, we just mix onions and meat. The volumes of meat and prepared onions should be approximately equal.
• 
• We try the filling with salt and pepper, if necessary, we need to salt and pepper. The taste should not be bland!
• You can season with cumin or cilantro, but try it neat first. Trust me, this is a self-contained mixture!
• We take any unsweetened yeast dough (you can use puff pastry, but for me it is a bit fat). In general, use your favorite yeast dough for the pies. This time I made the first that came to hand from the instructions for the bread maker. In it (in HP) I made the dough.
• If you don't have a favorite dough, use the following recipe, which I also use in Ossetian pies:
• Sift 500 g of flour, mix with 3 g of dry yeast and 10-15 g of salt;
• Mix 200 g of boiling water with 200 g of milk and 50 g. oils;
• pour the liquid mixture into a dry one, knead, grease with rast. oil;
• cover with a film or towel, leave in a warm place for 35-40 minutes;
• hug and let come up again;
• that's it, the dough is ready to use - simple and fast!
• Roll out the matched dough in a layer of 0.5 cm, cut into squares and spread our filling on it.
• 
• We form pies using any technique for sculpting a closed pie.
• I have no special skills and, accordingly, techniques, I just glued 2 sides of the dough into a seam, then pulled the glued ends to the main seam and turned the pie over with the seam down, giving it a rounded shape.
• 
• Do it as you are used to.
• Place the pies loosely on a baking sheet sprinkled with flour, grease them with milk (cream, beaten egg, etc.).
• We put the pies in an oven preheated to 200 ° C for 20 minutes.
• We take it out of the oven, put it on a dish, let it cool slightly and serve.
• 

Note

The pies are good the next day cold or warmed!
Bon Appetit!

Usually, when baking a lamb's ham, you calculate the amount of meat by eaters with a margin. And it is only natural that some part of the meat remains. What to do with the leftovers? Of course, pies !!!