Versatile hand pies—no shaping required!!!

Hello, my dear friends! Today I'm going to show you a recipe for pastries. Today our pastries will be without kneading, Quick, delicious, and absolutely easy. I've had this recipe for a very long time. I've been baking it, probably for at least 20 to 25 years. I haven't changed this recipe at all. It turns out it's always with me. This dough could even be called universal. It works very well for pies. In this recipe, you will need only Just a little effort to make the filling. And even for the filling, you won't need anything at all. Not much time. Because The filling can be made from what we have left over from yesterday's lunch or today's dinner. For example, it could include fried ground meat. Whatever you have left—some mashed potatoes, a little bit remaining, boiled chicken. Everything you'd like. The most important thing is that we won't be making these buns by hand. They're quick to prepare. They turn out delicious. We'll bake them in the oven. Try making these buns with me today. It will work out for everyone, my dear ones. Well then, let's get started. Today we will begin preparing, of course, with the filling. For the filling, we will need to take potatoes and peel them. We will need exactly half a kilogram of cleaned potatoes. Pour water over them and put them to boil. As soon as the potatoes are cooked, Transfer to another container. Puree will be needed. One teaspoon of salt, To taste, black pepper. And, as I already told you, you'll need to make a puree. Today I'm not adding any butter or milk here—nothing at all. This is the puree we have; this is the potato we ended up with. Now the meat needs to be browned. A small frying pan Pouring vegetable oil, any kind. And I add one more teaspoon of butter—just for flavor, and of course, at your discretion. As soon as the oil has melted, we'll need to add the chopped onion. Here I have one large chopped onion. finely chopped. As soon as the onion becomes transparent, immediately add the ground meat. Today I have beef filling, exactly 300 grams. For 500 grams of potatoes, always take 200 grams less of filling. For these pastries, the filling turns out incredibly tender and delicious. Of course, you can take any meat you like. You can take chicken, you can take pork—whatever you prefer. As soon as we broke up the lumps and the mince changed color, I immediately poured about 100 milliliters of boiling water over it. I'm pouring boiling water. I'll mix it thoroughly once again. And now you'll need to cover it with a lid, of course reducing the power on the stove. We make it less than average. Close the lid and cook the meat until done. As soon as all the liquid has evaporated, the meat is already ready. Salt. One teaspoon of salt. And black pepper. I season the meat and potatoes separately, because it actually turns out tastier this way, my dears. Give it a try. Turn off the stove and, as is, mix the hot meat with the mashed potatoes. If you haven't tried this filling yet, be sure to give it a try. You can even add mushrooms to it. It also turns out very delicious. And, of course, beef liver. The meat place is fine too. I'm mixing everything thoroughly. Our filling is ready. While the filling cools down thoroughly, let's prepare the dough. For the test, we will need to take 200 milliliters of milk. We take milk at room temperature. 200 grams of sour cream or yogurt. You don't necessarily need to use 10–15 percent fat sour cream; even 10 percent is sufficient. 5 tablespoons of vegetable oil or butter. Add whichever you prefer. I'm adding one whole egg. Each of my eggs weighs approximately 50 grams. And from the second egg, we take only the egg white. We'll need the yolk later. One teaspoon of salt. A teaspoon of sugar. And mix all of this thoroughly. I have 650 grams of already-sifted flour here. I add the flour in three parts. I'm adding one teaspoon of baking powder here. And one teaspoon of yeast. I have fast-acting, dissolvable yeast. And mix everything thoroughly. Add the flour gradually. The flour varies for everyone. You might need less, or you might need more. Adding the remaining flour. My flour has 11 percent protein. Therefore already Count on your own flour. I'm adding one more tablespoon of oil. And I'm mixing the dough. This is the dough we get. I no longer add flour. I always use 650 grams of flour. As I already told you, it may take you less or more. I'm leaving the dough. I cover it with a towel and leave it for just 10 to 15 minutes. We don't need to wait for it to rise. We'll start working on the test in 20 minutes. It has already rested nicely. This test is a pleasure to work with. Wonderful pies come from it. Not just buns, my dear ones. Dividing into three parts. I gather each little piece into a ball. A little lump like this. We begin rolling out the dough. Each piece of dough needs to be rolled into a small rectangle. Approximately 30 to 35 centimeters. And now we take one third from the filling and We lay it along the edge. That's how it is. And I roll everything up into a little scroll, folding it. Now this little strip will need to be slightly stretched. Slice. Cut into slices about two fingers thick. These are the little circles we got. Now you can leave them exactly as these small discs, or you can make this elongated shape. A little boat. However you like. As one likes it. They turn out round as well, very beautiful. And also boat-shaped. I'm transferring them onto the baking tray, which I've already lined with parchment paper. And in this way, I've already made all the pastries. Here is the yolk we left. Approximately 1 tablespoon of milk. Add 1–2 tablespoons of milk and spread it on. Pirozhki are baked at 200 degrees for approximately 20–25 minutes, until they are golden brown. They bake very quickly. Don't overbake them. As soon as they're golden, they're done. Look at the beauty we've created. Soft, fluffy, and very delicious. Give it a try; I think everyone will like it. Any fillings will work. Of course not sweet ones. With fruit preserve, jam, apples. They don't need to be made because the filling will leak. Try making them exactly as I did for you today, with puree and with meat. And then let me know if you liked it or not. Come visit my channel. Watch my videos. Tell me what you'd like to see from me. Let's be friends. I love everyone. Bye for now. See you again in my kitchen.