Pour the meat with water and put on fire, cook after boiling for 40-60 minutes or until cooked, half an hour before the end of cooking add salt to taste, allspice, carrots and one onion to the pan.
Finely chop the second onion and fry in vegetable oil until golden brown.
Cool meat and fried onions, mince with carrots. Salt and pepper to taste, if the meat filling is dry then add a little broth in which the pork was cooked. and mix well.
The filling for the pies is ready.
The meat filling for pies turns out to be very tasty, fragrant and satisfying. With such a filling, it is best to cook yeast pies, if the filling is dry, and it depends on the meat, then add a little broth in which the meat was cooked, but not too much, because if the filling is too wet, the yeast pies can not rise. Such a filling cardinally differs from ordinary minced meat in that it turns white tender and juicy.