These Tremendous-Stuffed Ossetian Pies Are The Proper Winter Meal

– For the pastry:

– Three cups (450 grams) plain/all-goal flour

– 1/2 teaspoon salt

– 2 sticks/1 cup (226 grams) unsalted butter, cubed and stored cold till ready to use

– 1/2 cup (118 ml) chilly water

– 1 giant egg beaten to brush on pastry

– For the filling:

– 1 tablespoon vegetable oil

– 1 tablespoon unsalted butter

– 2 pounds (907 grams) beef chuck, minimize into chunk measurement cubes

– 1 medium onion, пироги осетинские chopped

– 2 large carrots, peeled and lower into chunk-size chunks

– 2 garlic cloves, peeled and finely chopped

– 2 tablespoons tomato paste

– 2 tablespoons Worcestershire sauce

– 2 tablespoons all-function flour

– 3/4 cup (177 ml) darkish English ale

– 1/2 cup (118 ml) beef stock (low sodium if possible) * see observe

– 1/2 teaspoon recent thyme, finely chopped

– 1/2 teaspoon fresh rosemary, finely chopped

– 1 teaspoon salt

– 1/four teaspoon floor black pepper

– 1 giant egg, overwhelmed

– 1 bag dried beans

Till I discovered one within the Finnish Cookbook by Beatrice Ojakangas. She gives a wide range of fillings and doughs, but the one which interested me most was her yeasted dough. This sets lihapiirakka other than, say, pasties or fried empanadas, which are made with a pie dough, and since they are fried, not baked, the top consequence will probably be totally different from bierocks, that are bready and baked.

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