Start with the mayonnaise. In the bowl of immersion blender, pour butter, add one egg, vinegar, salt, sugar, mustard. Run the blender at high speed (I have turbo mode) and whisk until a homogeneous mass. If there is no blender or too lazy to bother, you can take store-bought mayonnaise (if you are not afraid of harmful additives and heat treatment).

Go to the stuffing. The meat is cut into large pieces, such that took place in a meat grinder. Peel the onion and fry in a small amount of vegetable oil until zolotisty. Apple peeled and core, cut into slices, add to the onions. Simmer one to two minutes, add the meat, pour water so that meat is covered, add salt and stew under a lid on low heat for 40 minutes. Hard-boiled egg finely chop. Meat mince, add the egg and meat broth all or as much as you can eat meat.

Now for the test. Dissolve yeast in warm water and leave to rise. Flour sifted. To two cups of flour add salt, sugar. Peeled apples grate on a grater, mix with the flour.

Add vodka and mayonnaise, pour in the yeast, stir, if necessary, we pour more flour. The dough should be soft, pliable, does not stick to hands. If still sticky, add a little vegetable oil, until it doesn't. Cover the dough with a towel and leave to come. This can take anywhere from an hour to two hours, it all depends on the yeast. Making the dough and allow to rise once more.

Divide the dough into three or four pieces, roll each piece into a sausage, cut into circles and roll out on Board lightly dusted with flour. Put in the center of the circle filling.

Formed patties. Put on a baking sheet, covered with oiled baking paper, grease with egg. Put the pan in the oven, heated to 180-200 degrees and bake until tender (about 25-30 minutes). Readiness is determined by the degree it will turn brown and match. Be guided by your oven. Bon appetit.

That's what they did!

And this is in the context.