Расстегаи с мясом 🥧 Russian meat pie

Pie is a pie with an open middle through which the filling is visible, usually from fish, but also from meat, liver, rice and mushrooms. Pies are a side dish served on a separate plate for liquid dishes, mainly fish soup and broths, or serve as a hot appetizer. According to D.V. Kanshin, the name of pies comes from the word “stretch”: for juiciness, connoisseurs poured broth or butter directly into the pies. A more well-known version of the origin of the name is based on the "unzipped" shape of the pie. The third version states that the pies appeared in 1807 and were named after the romance by A. L. Gurilev and A. I. Polezhaev “Sarafan-pie” about a festive swing sundress, beloved by the Moscow public. Today I will show you my favorite Rasstegaev recipe. Ingredients for 8 pies: Dough: Premium wheat flour - 320 g Mroloko - 150 ml Butter - 50 g Chicken egg - 1 pc. Dry yeast - 5 g Salt - 5 g Filling: Beef - 640 g Onion - 1 pc (70 g) Butter - 100 g Black pepper - to taste Dill, parsley - 2 sprigs Salt - 6 g