3 cups flour
1 cup milk
50 g yeast
100 g margarine
1 / 2 tsp. salt
1 tbsp. l. sugar
to being covered with an egg
filling:
300 g cooked meat
onion
broth
salt and freshly ground pepper
2 hard-boiled eggs
Prepare a yeast dough. Roll it and divided into two unequal parts. Most of the set on a baking sheet, top with prepared stuffing (boiled meat to grind with onion, salt and pepper, add a little broth and finely chopped hard-boiled eggs). The second piece of dough roll it out, cover the pie and zashchipat edge. Top coat with egg and make a fork punctures. Bake in oven at moderate temperatures. Cooled cake cut rectangular pieces.
1 cup milk
50 g yeast
100 g margarine
1 / 2 tsp. salt
1 tbsp. l. sugar
to being covered with an egg
filling:
300 g cooked meat
onion
broth
salt and freshly ground pepper
2 hard-boiled eggs
Prepare a yeast dough. Roll it and divided into two unequal parts. Most of the set on a baking sheet, top with prepared stuffing (boiled meat to grind with onion, salt and pepper, add a little broth and finely chopped hard-boiled eggs). The second piece of dough roll it out, cover the pie and zashchipat edge. Top coat with egg and make a fork punctures. Bake in oven at moderate temperatures. Cooled cake cut rectangular pieces.