These meat pies are hard to resist – So much better than store bought meats

Meat donuts, or meat pies, are a food supplier Mari Moilanen this May Day treat. He is already dreaming of a warm meat donut dressed with ketchup, mustard and cucumber relish.

– The name Lihamunkki started already in childhood, when my cousin Auli, who lives in Jenkei, called meat pies by this name. We had to have meat donuts during our visit to Finland, that was clear, says Moilanen Something tasty in his blog.

So there’s nothing else to do but to fry the meat donuts. Homemade meat donuts are so much better than store bought ones. And the preparation is no more strange than that of donuts.

Meat pies

(30–32 pcs)

Dough:

50 g fresh yeast

5 dl of milk

1 tablespoon of sugar

1 teaspoon of salt

2 eggs

6 dl spelled yeast bread flour

6 – 7 dl spelled wheat flour

75 g soft butter

Filling:

1 dl of porridge rice

1 yellow onion

400 g ground beef

1 teaspoon of salt

¼ tsp black pepper

For baking:

1 ½ l rapeseed oil

In addition:

cucumber salad

ketchup

1. Crumble and dissolve the yeast in lukewarm water. Add the spices, eggs and about half of the flour, beating with a fork mixer. Continue initializing with the other hand.

2. Add the rest of the flour gradually. Also add soft butter and continue to form until the dough comes away from the edge of the bowl and from your hands.

3. Cover the bowl with a baking cloth and let the dough double in size in a warm place, 30 – 45 minutes.

4. In the meantime, prepare the filling. Cook the rice according to the instructions on the package and drain. Put the rice in a bowl to cool.

5. Finely chop the onion and fry it in a pan in oil until soft. Transfer the onions from the pan to the bowl with the rice. Brown the minced meat in a pan and add it to the rice mixture. Add spices.

6. Knead the dough on a floured board until firm. Divide the dough into two pieces and shape one dough piece at a time into a bar and divide it into 15 – 16 pieces.

7. Roll the pieces into a ball. Flatten the piece of bun in your hand into a flatter letu and add filling in the middle (approx. 1 tablespoon). Fold the edges of the dough tightly together and roll it into a solid bun. Place the buns on the parchment paper and cover with a baking cloth. Repeat the same with the rest of the dough.

8. Heat the oil in a heavy-bottomed pot or a cast-iron skillet to 180 degrees. Cook 4 meat donuts at a time, for 3–4 minutes in the oil, turning with a slotted spoon.

9. Lift the donuts with a slotted spoon to drain on paper towels. Serve the meat donuts with cucumber salad and ketchup.