Knead the yeast dough, divide it into pieces 3 oz each, roll them out.

Cut mutton and beef flesh and potatoes into dices, chop onion. Mix all the ingredients, dress with salt and pepper, add bay leaf. Put some stuffing in the center of rolled dough bases, tweak the edges on the top, leaving a hole in the center.

Bake the patties in strongly heated oven, pour stock in the holes from time to time.