Meat Pie-Casserole Recipe
A lot of filling and little dough, which is impregnated with the filling and becomes invisible. When slicing, the pie holds its shape well. I recommend it in a warm form. I cooked from beet pita bread and minced chicken with my favorite additives. Pie height-7 cm Shape diameter-20 cm
Servings 10
Cook Time 90 minutes
Ingredients
Filling:
- 900 gram Minced meat
- 2 handful Leek
- 1 piece Carrot
- 0,5 piece Bulgarian pepper
- Salt to taste
- Black pepper to taste
- Seasoning for chicken, to taste
Base:
- 2 pieces Pita Bread thin
Casting:
- 3 pieces Chicken eggs
- 300 gram Sour cream
- 0,5 teaspoon Salt
Additionally:
- 1 handful Cheese hard grated
Instructions
- We sell pita bread with spinach additives and these with beet juice.
- I used my favorite leek as a stuffing, but you can use any one.
- Add the onion and spices to the minced chicken.
- Add grated carrots and chopped paprika, you can freeze. Stir.
- Spread the pita bread and spread the filling not up to the top edge. On the side, I cut the pita bread a little for the bottom.
- Roll it up.
- In a split form, lay oiled parchment and tear pieces of pita bread-this will be the basis of the pie.
- Roll up 2 rolls of 2 pita bread.
- Cut into identical pieces. Here you need to think carefully about how high you want the pie. This learned high and baked for a long time, but you can make it lower in a wider form.
- Put the sliced roll cut vertically.
- For filling, beat the eggs with sour cream and salt.
- We impregnate the sections with the fill first.
- Then we pour it further.
- Bake for 1 hour at 180*C.
- Then remove and sprinkle with cheese if desired.
- We bake for another 10-15 minutes. Leave in the oven turned off, do not cut immediately.
- Then the pie will grip better and hold its shape perfectly.
- You can serve it with sour cream. The next day, we warm up in any way. Very tasty and satisfying.