Ingredients

Title Value
1. Meat Filling 600 gram
2. Carrot Filling 2 PC.
3. Clove Filling 2 PC.
4. Bay leaf Filling 1 PC.
5. Thyme Filling 1 beam
6. Parsley (greens) Filling 1 beam
7. Spice Filling 2 Tsp
8. Flour Dough 350 gram
9. Dry yeast Dough 10 gram
10. Milk Dough 150 Ml
11. Chicken egg Dough 0.5 PC.
12. Butter Dough 45 gram
13. Sugar Dough 1 Tsp
14. Salt Dough 1 pinch

Cooking

1 . Stage

Let's start with the dough. Dissolve the yeast (10 g) in 100 ml of warm milk. Sift the flour (350 g), make a hole in it, add the milk and yeast, sugar (1 tsp.) and egg (1/2 piece). Stir with a fork.

1. Stage. Let's start with the dough. Dissolve the yeast (10 g) in 100 ml of warm milk. Sift the flour (350 g), make a hole in it, add the milk and yeast, sugar (1 tsp.) and egg (1/2 piece). Stir with a fork.

2 . Stage

In the center again make a hole and add salt (pinch), melted and slightly cooled butter (45 g), and the remaining 50 ml of milk.

1. Stage. In the center again make a hole and add salt (pinch), melted and slightly cooled butter (45 g), and the remaining 50 ml of milk.

3 . Stage

Knead the dough for 10 minutes. The dough is elastic and does not stick to your hands. Cover with a towel and leave in a warm place for 3 hours.

4 . Stage

Meanwhile, wash and dry the meat (600 g). Place in a saucepan, cover completely with water, bring to a boil, boil for 10 minutes and remove. Rinse the pot.

1. Stage. Meanwhile, wash and dry the meat (600 g). Place in a saucepan, cover completely with water, bring to a boil, boil for 10 minutes and remove. Rinse the pot.

5 . Stage

Prepare the vegetables - peel carrots (2 pcs.), coarsely chop, peel onions (1 pc), stick cloves (2 pcs.), wash parsley, prepare bay leaf and thyme (I have them tied together).

1. Stage. Prepare the vegetables - peel carrots (2 pcs.), coarsely chop, peel onions (1 pc), stick cloves (2 pcs.), wash parsley, prepare bay leaf and thyme (I have them tied together).

6 . Stage

In a pot put the vegetables, herbs, add 3 liters of water, if the meat is not salted, the water should be well salted. Bring to the boil, add the meat and cook under a lid over low heat for 1 hour and 15 minutes. Remove and cool completely, dry.

1. Stage. In a pot put the vegetables, herbs, add 3 liters of water, if the meat is not salted, the water should be well salted. Bring to the boil, add the meat and cook under a lid over low heat for 1 hour and 15 minutes. Remove and cool completely, dry.

7 . Stage

Roll out the dough into a layer about 1 cm thick. If desired, it can be sprinkled with your favorite herbs.

1. Stage. Roll out the dough into a layer about 1 cm thick. If desired, it can be sprinkled with your favorite herbs.

8 . Stage

Wrap the meat in the dough, securing the edges well. Make several punctures with a fork. The scraps of dough can be used to make a decoration. Leave under a towel in a warm place for 30 minutes.

1. Stage. Wrap the meat in the dough, securing the edges well. Make several punctures with a fork. The scraps of dough can be used to make a decoration. Leave under a towel in a warm place for 30 minutes.

9 . Stage

Preheat the oven to 200 gr. Bake the product on parchment for about 45 minutes, when the dough begins to turn golden, cover it with foil or parchment.

1. Stage. Preheat the oven to 200 gr. Bake the product on parchment for about 45 minutes, when the dough begins to turn golden, cover it with foil or parchment.

10 . Stage

Serve the dish hot, traditionally with green salad and mustard. My dressing for the salad is 2 tbsp. sour cream, 1 tsp. olive oil, 1 tsp. wine vinegar, 1 tsp. mild mustard, a pinch of salt, mix everything until smooth. Bon appetit!