Mini pies are very tasty small snacks that are great by themselves or served as an addition to beer.
The stuffing for the mini pies can be made of meat, cabbage or mushrooms. The base is a yeast dough filled with the stuffing of your choice.
Personally, I like pies served as an addition to homemade borscht. I also often serve them as a snack when my friends are visiting.
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Yeast based dough:
Mix the yeast with sour cream. Sift flour into a bowl and add salt and sugar. Then, pour in the yeast mixed with the sour cream and add soft margarine. Knead the dough. Wrap the dough with plastic wrap and put in the fridge for 1.5 hours.
Cut the chicken meat into small pieces. Soak the kaiser roll in water. When soft, squeeze out the excess water.
Put diced onion and butter in a pan. Fry on a medium heat for 3-4 minutes. Add chicken pieces, salt, pepper and paprika to the fried onion. Continue frying together for 10 minutes then cool it down.
Put the soaked kaiser roll, fried chicken and cream in a bowl. Mix until smooth and creamy.
Remove the dough from the fridge and divide it into four parts and roll them out into rectangles of 20 by 12.5 cm. Put 1/4 of the chicken stuffing on each piece, along the longer side. Roll them up like a roulade then cut them into 3 cm wide pieces.
Put the pies on a baking tray lined with baking paper. Mix egg and milk in a cup and brush each pie with it. Then sprinkle the top of the pies with sesame seeds. Set them aside in a warm place to rise for 20-25 minutes.
Heat the oven to 180 degrees Celsius. Insert the risen pies and bake for 25-30 minutes until golden brown.
I cooked three chicken legs for the stuffing. Put the legs in a pot, pour water over them, boil then cook them on a low heat until soft. Depending on the size of the chicken legs, it should take between 30 and 40 minutes. I always check with a fork whether the meat is already soft enough.
I usually knead the yeast dough for 5-8 minutes.
I used 36% cream – you can also use 30%.
Do you like recipes for appetizers? If so, try our recipe for Mushrooms stuffed with mozzarella.
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