Lazy meat triangles

Ingredients

• For the dough:
• plain flour – 700 g
• milk – 500 ml
• sugar – 2 tbsp
• salt – 1 tsp
• dried yeast – 11 g
• sunflower oil – 2 – 3 tbsp
• For the filling:
• meat – 1 kg
• potatoes – 1 kg
• onion – 600 g
• salt – 0,5 tsp
• ground pepper – ¼ tsp

Method

1. Step 1

   I prepare the dough traditionally. I dilute yeast, sugar and salt in warm milk. Let it sit for 5 minutes until a yeast “cap” appears. Then gradually add flour and knead the dough. At the last stage, add vegetable oil and knead the dough well. Cover with cling film and leave to proof for 1 hour. Or you can put the dough in a bag and put it in the refrigerator for a couple of hours - this way it will also rise perfectly. After refrigeration, you will need to let the dough sit at room temperature for about half an hour.

   
2. Step 2

   Meanwhile, prepare the filling. Pass the meat, onions and raw peeled potatoes through a meat grinder onto a large mesh. Ideally, all ingredients should be chopped with a knife, cut into cubes. Add salt and ground black pepper. Mix everything well.

   
3. Step 3

   Next, divide the dough into parts, form balls and roll out round cakes with a diameter of about 12 cm. Place the filling in the middle.

   
4. Step 4

   We pinch the dough on three sides, forming a triangle with a hole in the middle.

   
5. Step 5

   Place the triangles on a baking tray lined with baking parchment or a Teflon sheet. I prefer to use a Teflon baking tray - nothing ever sticks to it and it's easy to clean. Leave for 20 minutes on the table to proof.

   
6. Step 6

   Bake in a preheated oven at 180°C for about 45-50 minutes. 10 minutes before readiness, you can pour a tablespoon of meat broth into the holes.