Meat pies

Every year before Christmas, I consult with my mom about the chosen menu for Christmas and New Year and I want to say, as she always discover the one that attracts me very much prepared. When I called, just out of the oven the second tray with meat pies and after seeing how well they came out, I quickly called them the recipe and of course I did. Are exceptional and extremely easy to make dough I liked so much (very much like dough foietat) that, from now on will replace the trade dough foietat this miracle of dough.
Knead dough while I had a feeling of déjà vu. :))) I felt as if May had made ​​it so the dough once I started to rummage bblogul and I found that I had the recipe (the version with ricotta) already posted July 2009 but as of Pizzette in foil  and without filling.
Ingredient cca 30-35 pateuri
Dough

• 250 gr faina
• Vation tillage of 250 gr
• 250 gr unt
• A knife edge jumps

Filling

• 500 g minced pork or beef and pork
• 2 tablespoons sour cream
• 1 mediates CEAPA
• 1 or
• salt
• piper

For anointed:

• 1 galbenus the ou
• 3-4 tablespoons milk
• mac / susan / cascaval ras

Dough

Mixing soft butter with cheese well drained to get a dough. Mix flour with salt and add gradually to butter and cheese dough. Mixing or knead until dough into a clad.

Resulting dough will be quite sticky. Wrapped it in plastic food and leave it in the refrigerator for 3 hours. I've left it until the next day.
Filling

Tocam very small onions or the best one we grated a Calima in 2-3 tablespoons of oil until it becomes translucent.

Add ground meat, salt and pepper to taste and leave on low heat to penetrate completely (about 10-15 minutes). Finally, the meat must be dry. If we see there is still liquid in the pan, put meat in a colander to drain.

After drained and cooled, put it in robot and mixing 1-2 minutes.

This step is not required unless you want to have a filling with a finer grit.

Mix ground meat with 1 egg and 2 tablespoons of thick cream and let it cool completely.

Spread dough on a work well with flour powder in a thick sheet of 0.3 -0.5 cm. Scrape the dough circles with a round shape or cup, put a teaspoon full of filling in the middle of each circle over the filling and another circle of dough sit. They seal the edges well.

I used a ravioli so I used one circle for each pie that I placed in the small device, I filled it with 1 teaspoon of minced meat and then I sealed the edges.

We place the pastries in the oven tray lined with baking paper, we Brush each with a mixture of egg yolk and milk and powdered them with poppy, sesame or cheese (cheese mom made them).
The pictures are made at 11 pm so please excuse the quality.

They bake in preheated oven at 180 ° C for 15-20 minutes or until surface is golden.

They serve hot or cold.