And immediately start kneading. In the sifted flour, three of grated cold butter. And well it (the oil) rubs his hands. Add the egg, a pinch of salt and again mix well, gradually adding the boiled, cold water. Water may need a little more or a little less, watch yourself. The dough should be soft, pleasant to the touch. Remove the dough in a plastic bag and leave at room temperature for 30 - 40 minutes.

Meanwhile, the meat and the onions cut into cubes and fry in a pan on low heat with a small amount of butter. Add salt and pepper to taste. Pour into the pan a couple of tablespoons of water and stew for about 5 minutes. We leave under cover to cool.

Cook the eggs. The three cheese grater. Boiled eggs cut into cubes and mix them with cheese. When the meat with the onions cool slightly, add to the cheese with the eggs. The stuffing is ready.

Take out the dough. On a lightly covered flour surface roll out the dough to a thickness of about 4mm and cut circles with a diameter of, again, about 10 cm.

Well, then, with the pasties. On half of each circle put 1 to 1.5 tablespoons of filling, fold the circles in half and press the edges to stick together. Then our audiences sent to the pan with well-heated vegetable oil and fry on both sides until Golden brown. Almost ready Brik spread on a towel to excess fat absorbed in it (in a towel).

Then the briks put in a baking sheet and put into preheated oven for 5 minutes at 180 gr. Here, the main thing - the oven door must be open. We sort of "dried" our pies. That's all))

Brik necessarily served hot on lettuce leaves. I could not resist and put still and sour cream.

I have to say, they are delicious immediately after cooking. After the fridge and re-warm-up me personally, they already do not like so much. Although they have usually to the refrigerator and not live))) Bon appetit!