Classic and beautiful zelnik, it's our favorite at home, and me personally. From this dose I made 2 not very large round pies and you can make 1 large one in the oven tray. I will write the procedure for 2 pies.

  • 500 g minced meat
  • 3 leeks
  • salt and black pepper and frying oil
  • 850-900 g flour
  • 500 ml of hot water
  • 1 tablespoon vinegar
  • 1 tsp salt
  • a pinch of dried yeast
For coating
  • 200 g of softened butter at room temperature
  1. Mix dough out of all the ingredients for the dough. First use a mixer until the mixture is smooth, don't add the whole flour, place 800 g then see if it is necessary to add more when you start to knead it by hand.
  2. Knead the dough well and divide it into 4 balls immediately.
  3. Allow them to rest and in the meantime fry the leeks. Once fried, add the minced meat, fry well, add salt and black pepper and set aside.
  4. Roll each dough ball into a thin crust and coat the crust nicely with butter and fold it 5-6 times as you fold paper. Place each such prepared and folded crust in the refrigerator. 
  5. When you have finished the procedure with the 4 balls, remove the first crust from the fridge and roll out using a rolling pin. Coat the pan with butter and place the crust in the pan with the ends of the crust hanging out the pan.
  6. Apply half of the filling. Remove the second crust from the fridge, roll out a crust and place on top. Glue the ends of the two crust in a spiral, place a little butter on top and bake at 200 C degrees for about half an hour or until well baked. 
  7. After baking, sprinkle with water and cover with a towel.
  8. While baking the first baking zelnik, prepare the second one by following the procedure above.