Oven-Baked Open-Faced Meat Pies

There is no need to guess what kind of filling it is — you can see it right away! Take the time to make these open-faced meat pies made from yeast dough. Lush, soft pastries are baked in the oven and become deliciously rosy. She will delight all your family. Tasty, satisfying, home-made!
cook time: 3h 20 min
Hazel Farrow
Oven-Baked Open-Faced Meat Pies

Nutrition Facts (per serving)

285
Calories
18g
Fat
20g
Carbs
9g
Protein

Ingredients (7 portions)

Dough:

Eggs 0.5 pc
Milk 150 ml
Dry yeast 1 tsp
Sugar 1.5 tbsp
Salt 0.3 tsp
Vegetable oil 3 tbsp
Wheat flour 235 g

Filling:

Minced meat 360 g
Bulb onions 1 pc
Salt to taste

Lubrication:

Eggs 0.5 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to make an open pie? Measure out the required ingredients for the dough. They should be at room temperature. Milk of any fat content is suitable. Take premium or first grade flour. It is better to use unscented vegetable oil.

Step 2

Step 2
Warm the milk slightly. In a small bowl, combine the yeast, 1 tsp. sugar and 50 ml milk, mix well. Leave the yeast to activate for 10-15 minutes. A foam “cap” should appear on the surface.

Step 3

Step 3
Sift the flour through a fine sieve. For this purpose, choose a wide container so that the flour does not spill onto the table. Sifting will enrich the flour with oxygen, making the dough fluffier and airier, and increasing its ability to rise.

Step 4

Step 4
To knead the dough, use a stable, wide and deep bowl. Why exactly this? So that the dough has enough space to rise and is comfortable to knead. Beat the egg with the remaining sugar and salt.

Step 5

Step 5
Pour in warm milk (100 ml), stir.

Step 6

Step 6
Add activated yeast, stir.

Step 7

Step 7
Pour in vegetable oil, stir.

Step 8

Step 8
Add about 3/4 of the sifted flour. You can do this through a sieve, thereby sifting the flour twice.

Step 9

Step 9
Stir the dough with a spoon. At this stage it is very viscous.

Step 10

Step 10
Add the rest of the flour in small portions, stirring each time and observing the consistency of the dough. It is important not to add too much flour so that the dough is not tight and dense. Keep in mind that it may take you more or less flour than mine. Therefore, focus on the consistency of the dough.

Step 11

Step 11
The dough should be soft, homogeneous, slightly sticky to your hands. Cover the bowl with the dough with a towel to prevent drying. Leave the dough in a warm place for 1.5-2 hours to rise. The time will depend on the ambient temperature and the activity of the yeast.

Step 12

Step 12
Prepare the filling. You can use any minced meat. I have a mixed one (pork and beef).

Step 13

Step 13
Wash the pre-peeled onions and chop them on a fine grater. You can finely chop the onion.

Step 14

Step 14
Combine the minced meat with onion, add salt and mix well. Add any spices if desired.

Step 15

Step 15
The dough has risen, it has increased in volume by 2-2.5 times. The readiness of the dough can be determined by wrinkles and bubbles breaking through on the surface.

Step 16

Step 16
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal parts, the number of which will depend on the desired size of the pies.

Step 17

Step 17
How to make open pies? Roll each piece of dough into a round cake.

Step 18

Step 18
Place the meat filling in the middle of the flatbread.

Step 19

Step 19
Raise the edges of the dough, pinching it from the sides with folds. Leave the middle of the filling open.

Step 20

Step 20
Place the pies on a parchment-lined baking sheet. Cover with a towel and leave to proof for 10-15 minutes.

Step 21

Step 21
Lightly beat the egg with milk.

Step 22

Step 22
Brush the pies with the egg-milk mixture before baking to help them brown as they cook.

Step 23

Step 23
Bake the meat pies in an oven preheated to 180C until golden brown for 20-25 minutes.

Step 24

Step 24
Let the finished baked goods cool slightly and serve. Bon appetit!

Additional rubrics

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