Lard patties

bacon patties
  • Preparation Time
    1 hours
  • Cooking Time
    25 min
  • Servings

For me, bacon pies are mostly associated only with Christmas. Pleasant childhood memories, when I rolled the dough with my mom and filled it with masses of patties. The bacon patties have just been removed from the oven, the smell of intoxication and the taste that melts in your mouth. 



    Solis 1

    Heat 50 ml of milk, remove from heat and stir in 50 g of yeast and 1 tablespoon of sugar. Set aside for 15 minutes.

    Solis 2

    Pour the remaining milk (550 g) into a large bowl, stir in the butter and add 1 tablespoon of sugar and a pinch of salt.

    Solis 3

    Then stir in the existing yeast and sift the flour. Thoroughly knead the dough. Then let the dough look in a warm place - 30 min. (When the dough rises for the first time, push it back into the bowl. When the dough has risen again and at least doubled in size, remove it from the bowl and place it on a surface sprinkled with flour.)

    Solis 4

    While the dough is fermenting, prepare the pie filling. Finely chop the meat and onions. (I know others still fry a little onion and meat, you can do that too, but I don't see the point.)

    Solis 5

    Preheat the oven to 190 ° C.

    Solis 6

    When everything is ready, it's time to make pies. Take a small ball from the dough, roll it out with a roll of dough or by hand, put a spoonful of filling in the middle, close the edges and squeeze them thoroughly with your fingers to prevent them from coming loose. (Repeat until the dough and filling are complete.)

    Solis 7

    Place the baking paper on a baking sheet and place the finished patties.

    Solis 8

    Bake for 20-23 minutes, until the patties have turned golden brown on top.


    Finished patties, if desired, can be smeared with beaten egg to make them shiny. Enjoy your meal!

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