Fried Hand Pies with Eggplant, Beef, and Mushrooms

You've probably never tried fried hand pies with a filling like this. Delicious! This quick yeast dough takes to any filling, sweet ones included.

Recipe author

Servings:

Wheat flour

380

Dry yeast

Sugar

Vegetable oil

Beef

200

Carrot

Onion

Eggplant

Mushrooms (you can leave the mushrooms out, but I had birch boletes on hand — how could I ignore them)

Bay leaf

Salt

Ground black pepper

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 24 % 12 g

Carbohydrates 57 % 28 g

252 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

For the filling, cook the beef in boiling water with the carrot, onion, and bay leaf. Let it cool, then strain the broth. Finely chop the meat.
Step 2:

For the dough, mix all the ingredients with 1 cup (240 ml) of warm water in a bowl until smooth, and knead quickly. Cover with plastic wrap and refrigerate for 1 hour.
Step 3:

Peel the eggplant and cut it into small cubes. Dice the onion and mushrooms too. Fry the eggplant until golden, then transfer it to a bowl. Fry the mushrooms in oil until half-cooked, add the onion, and fry until the vegetables are done. Add the eggplant back in at the end.
Step 4:

These are the mushrooms I used.
Step 5:

Add the chopped meat to the vegetables, season with salt and pepper to taste, pour in a little broth, stir, and simmer over low heat for about 10 minutes. Let it cool.
Step 6:

Divide the dough into equal pieces, roll them into rounds about 4 inches (10 cm) across, place the filling in the center, and pinch them into round pies.
Step 7:

Fry the pies in hot oil on both sides until golden brown.
Step 8:

Before serving, set the pies on paper towels to drain the excess oil. Serve them warm. Enjoy!