Pies with Canned Meat and Pickled Cucumbers

Directions

1. 1

   Step 1

   

   Sift the flour. Prepare a large bowl for the dough and a bowl for the filling, as well as a round cutter for cutting out the blanks. Line a baking sheet with parchment paper.

2. 2

   Step 2

   

   Gently warm the water: it should be warm but not hot. Add the yeast and sugar to the water, stir, and let sit for 15 minutes until foam forms.

3. 3

   Step 3

   

   Set aside 1 tbsp of flour. Add all the remaining flour to the bowl with the yeast. Add the salt, pour in 2 tbsp of vegetable oil, and knead a smooth and elastic dough.

   TipDepending on the gluten content of the flour, you may need slightly less or slightly more.

4. 4

   Step 4

   

   Grease the bowl with the remaining vegetable oil and transfer the dough into it. Cover with a towel and place in a warm spot for 1.5 hours.

   TipA turned-off oven works well as a warm spot. Place the bowl with the dough next to the oven, leaving its door slightly ajar.

5. 5

   Step 5

   

   Cut the pickled cucumbers into thin strips, squeeze out the brine.

6. 6

   Step 6

   

   Drain the canned meat in a colander, remove excess fat, and shred the meat with a fork. Mix with the cucumbers, add a little black pepper.

7. 7

   Step 7

   

   Sprinkle the surface with the remaining flour, roll out the dough into a sheet 3 mm thick. Cut out circles 12 cm in diameter.

8. 8

   Step 8

   

   Place 1 tbsp of filling in the center of each blank, pinch the edges to form elongated pies. Transfer the pies to the parchment-lined baking sheet, seam side down, cover with a towel, and let rest for another 20 minutes. Meanwhile, preheat the oven to 180 °C.

9. 9

   Step 9

   

   Beat the egg in a small bowl, brush the pies with it. Place the baking sheet in the oven preheated to 180 °C for about 15–20 minutes.

10. 10

    Step 10

    

    Serve the pies hot with tea.