The flour is sieved with the salt added is reduced to small pieces of fat, stirred with the tip of the finger, a little water was added and the solid was kneaded dough. Roll out a thin crust and leave in a cool place about half an hour. Then the sheet is cut into 4 rings, place stuffing, edges are coated with cold water, one half of the wheel turns to the other and the ends are pressed. Spread buns with beaten egg and bake 15 minutes in a very hot oven. Doizpichat in low oven (about 40 minutes). On the stuffing: Meat babrechetata and potatoes cut into cubes with a side of 12 mm, add salt is sprinkled with pepper and mix.