Baked pies made of shortbread dough with meat and mushrooms

The combination of pastry and meat is a pretty familiar one. But the dough in the patties is delicious - tender, slightly crumbly and a bit even crumbly, similar to sandy dough. Boiled meat is used for the filling, but I advise you to add fried mushrooms - it will only make it tastier. Recipe from the book "Gastonome".

Composition:

dough:

• flour - 500 gr.
• fresh yeast - 30 gr.
• butter - 200 gr.
• milk - 125 ml
• egg - 1 egg
• sugar - 0,5 tsp.
• leavening agent - 1 packet (10 gr.)
• salt - a pinch
• butter milk

stuffing:

• Beef edge - 500 gr.
• lamb brisket - 500g
.
• smoked lard - 100 gr.
• onion - 2 pcs.
• black pepper peas - 1 tsp.
• bay leaf - 2 pcs.
• salt, freshly ground black pepper
• fresh mushrooms - 500 gr.

Cooking:

For the stuffing, wash the meat, pour boiling water and bring to a boil. Skim off the foam, add the bay leaf and peppercorns and simmer on a low heat with the lid slightly ajar for 1.5 hours. Remove the bay leaf after 20–30 minutes after boiling. Remove the meat from the broth, cool down, remove from the bones and grind it through a meat grinder.

Chop the smoked lard, put it in a skillet and melt the fat over a low heat, and remove the gizzards.

Finely chop the onion and fry it in melted lard over low heat until golden - about 15 minutes.

Cool slightly and add to the minced cooked meat.

However, I find that the stuffing prepared this way turns out a little dry. To avoid this, I recommend adding sauteed mushrooms to the stuffing. To do this, cut the mushrooms into slices and fry them until soft in a little vegetable oil or smoked fat from smoked lard. Add the mushrooms to the stuffing, season it with salt and pepper to taste and mix.
While the meat is boiling, prepare the dough. For this purpose, heat the milk to 40°C. Sift all the flour with salt and baking powder into a bowl, make a well in the center and pour 3 tbsp. of warm milk into it, put the yeast and sugar and mix all the contents of the well.

Spread the butter cut into small pieces on the flour around the edge of the bowl to soften. Cover everything with clingfilm or a towel and put it in a warm place for 30 minutes.
After this time, the yeast should be bubbling actively and the butter should become quite soft around the edges. Add the egg and the remaining warm milk, mix everything until homogeneous, cover with a towel and leave in a warm place for 40 minutes to rise again.

Divide the risen dough into balls slightly larger than a ping-pong ball and roll each ball into a circle on a flour-dusted surface. The dough will rise in the oven, so roll out as thinly as possible and place the patties 3–4cm apart on the baking tray.

Preheat the oven to 180–190°C. Place the finished patties on a baking tray. Just before sending them to the oven, brush the patties with milk.

Bake the patties until golden - about 20–25 minutes.

Bake the meat patties until golden.

Enjoy!"