Pasties baked from puff pastry

When making puff dough from the specified amount of flour, leave 5-10% for mixing with fat and 5-6% for filling during dough rolling. From the rest of the flour, the fresh dough is kneaded without fat. To do this, acid and salt are dissolved in a small amount of cold water, the solution is poured into a pan. Eggs are also added there, flour is poured in and dough is kneaded, gradually adding cold water. The dough is allowed to lie for 30 minutes so that it rolls out better. Oil or margarine is cut into pieces and kneaded with a rolling pin on the table. When the oil becomes sticky, flour (15 g per 100 oil) is added to it and mixed. Rectangular pieces 2 cm thick are formed from the obtained mass and cooled. Pieces of finished dough are placed on a table, sprinkled with flour and rolled into a rectangular layer with thickness of 1 mm in its middle part. The edges of the formation should be slightly thinner than the middle. In the middle of the rolled seam, a piece of prepared fat is placed and closed on four sides with dough, the edges of which are carefully connected (pinched). The dough with fat is rolled again into a rectangular layer with a thickness of 1 cm, and its edges should also be thinner than the middle. The flour is then thoroughly swept from the seam and doubled to allow the opposite edges to converge in the middle, then doubled again. As a result, the dough is folded into 4 layers. The rolled dough is left for 30 minutes in a cool place and then rolled out again. After four-fold rolling and cooling, dough is used for baking products. For example, laminated dough is rolled into a 6-7 mm thick formation and pies are formed in the form of a circle, semicircle or triangle. Dough is greased with egg, minced meat is placed, opposite edges are joined and pinched. Pies are laid in rows on a sheet (baking sheet) at a distance of 2-3 cm from each other, greased with an egg and immediately baked.