– lamb (may be replaced with beef) – 1 kg;
– champignons – 800 g;
– onion – three 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 пироги с мясом pouring into pies) – 10 tbsp. l .;
– butter – one hundred g;
– cilantro – 1 bunch.
After adding salt (with a fidjin it is better if you place too much salt somewhat than too little) and pepper, add thinly grated or minced onions and garlic and mix 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 recommend only slicing out as many as you need to fit the pie maker, and to cut any further pastry whilst you might be ready for the pies to cook. Pastry works greatest when it’s cold from the fridge – it is simpler to handle, and there may be much less shrinkage with cold pastry.