Sifted flour RUB the cold butter into crumbs. Beat egg with a fork with cold water, pour in the flour and quickly knead the dough. Put into the refrigerator. Meat and potatoes cut into cubes, not big, like salad, onions are smaller.

To turn on the oven for t200. Baking tray lay a parchment. Divide the dough into 4 parts. Roll out each into a circle about 22 cm and trim the plate as pasties. (My plate 19cm) to Move the circles on a baking sheet. Spread half of the dough layer of potatoes, departing at 1 cm from the edge, season with salt and pepper.

Place a layer of onions, season with salt and pepper.

Put the meat and again add salt and pepper. Add a piece of butter about 10-15 gr.

Cover the second half of the test, a good bonding region. The dough is pliable like clay. If necessary, you can slightly stretch it with your hands, just gently.

Further secure the edges of the dough "comb" or according to your taste and skill. Grease pies with the beaten egg and make an incision crosswise in the center with scissors to make pies burst.

Bake first 15 minutes at t 200 on mode low-high, then reduce to t-150 and bake for another 30 minutes. After turning off the oven, leave the cakes in the pan for another 10 minutes with the door slightly. When baking, guided by your oven.

Cakes turn out very tasty, with the same juice inside. The dough is neutral in taste, thin, well baked through, but overtime is not worth it. These cakes can be eaten cold, is also very tasty, but they will be without the juice, so we prefer still hot.

Now a little pozalusta) This is so good that I want to get it right the first time. The recipe is so simple, but still give some advice. If the dough does not have enough fluid to gather in a single com - add 1 tbsp of cold water. Depending on the flour you may need some more spoons. Do not knead for a long time! I do not advise to cut the potatoes too small, or slice if you don't want to mashed potatoes, porridge or gruel. When cutting of his cubes with sides of approximately 1 cm, it retains the shape, but soaked with the juices of onion and meat. Try not to fall into the dough when salt layers of toppings, from salt it will get soggy and will be difficult to seal the edges. If it still happens - just sprinkle the wet spot with flour. Add spices to taste, but we like it when only salt and freshly ground black pepper, try it with that. Roll out the dough too thin just to make it out on a few cm dish size 19-20cm. From scraps of from 4 rounds I always get a full fifth cake. But if, unlike me, you are able to roll out the dough smooth circle, just divide the dough into 5 parts, roll out the size specified above the plate and then the thickness of it will turn out perfect. If the surface for rolling dough sticky - it will preporuciti flour. I rolled out without flour on the kitchen table, and immediately transferred the first 3 rounds to have a tray there and fill and seal. 2 is prepared on the table and transferred to the first, then grease and incision. Well, like all) Bon appetit!