Meat filling for pies

1 . Stage

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.

2 . Stage

Finely chop the second onion and fry in vegetable oil until golden brown.

3 . Stage

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.

4 . Stage

The filling for the pies is ready.

5 . Stage

Bon Appetit!!!

6 . Stage

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.