|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|
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.
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.
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).
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.
7 . 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.
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.
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!