Posikunchiki (Juicy Ural Meat Pies)

Fry up a batch of these irresistible little meat pies for dinner! Posikunchiki are small hand pies from Russia's Ural region — think of them as pocket-sized cousins of the cheburek, with a paper-thin crust wrapped around a very juicy meat filling. Their trademark is that gush of savory broth inside: bite in carefully, because these pies are famously "squirters" (which is exactly what the name jokingly means). You can fill them with ground lamb, beef, or pork — whatever you like. Serve them hot straight from the pan.

Recipe author

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Composition / ingredients

Servings:

Ground meat

400

Onion

Salt

Ground black pepper

0.5

Water

250

Flour

700

Eggs

Sugar

Mayonnaise

Milk

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 8 g

Fats 22 % 10 g

Carbohydrates 60 % 27 g

233 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

Make the dough: beat 1 egg, then add the salt, sugar, and mayonnaise and whisk together. Pour in the milk, then gradually work in the flour, stirring constantly. You want a firm, smooth, evenly mixed dough. Knead for about 10 minutes, slip the dough into a bag, and let it rest for 15 minutes. Save the leftover flour for shaping the pies.
Step 2:

Blend the onion with 50 ml (about 3 tablespoons) of water until smooth, then stir it into the ground meat. Add 1 teaspoon of salt, the black pepper, and another 100 ml (about 1/2 cup) of water, and mix thoroughly. The filling should be loose and wet — that's what gives you the signature broth.
Step 3:

Shape the pies: roll a piece of dough into a rope, cut it into small pieces, and roll each one out into a thin round about 1/8 inch (3–4 mm) thick and 3–4 inches (8–10 cm) across.
Step 4:

Fill the rounds with the prepared meat — remember, the filling should stay loose, not thick. Place about 1 tablespoon of filling on one half of each round, fold the other half over, and press the edges together firmly. Crimp all the way around with a fork, sealing carefully so the broth that forms during frying doesn't leak into the pan.
Step 5:

Brush a heated skillet with vegetable oil and fry the pies over medium heat, 2–3 minutes per side, until golden. The filling has to stay juicy so each pie fills with broth. As you go, the meat mixture will thicken up, so stir in a splash more water and season with salt as needed. These are best straight from the pan — done right, every pie holds a pool of delicious broth inside.

Make the dough: beat 1 egg, add the salt, sugar, and mayonnaise, and whisk. Pour in the milk, then gradually work in the flour, stirring constantly, until you have a firm, smooth dough. Knead about 10 minutes, bag it, and rest 15 minutes; save the extra flour for shaping. Blend the onion with 50 ml of water until smooth and stir into the ground meat along with 1 teaspoon salt, the black pepper, and 100 ml water. Roll the dough into a rope, cut into pieces, and roll each into a thin round 1/8 inch thick and 3–4 inches wide. Keep the filling loose, not thick: place 1 tablespoon on one half of a round, fold over, and crimp the edges tightly with a fork so the broth stays sealed inside. Fry in an oiled skillet over medium heat, 2–3 minutes per side, until golden. The filling must stay juicy so broth forms inside; it thickens as it cooks, so add a little water and salt to taste as needed. These pies are best hot from the pan, each one full of savory broth.