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
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Filling:
Base:
Casting:
Additionally:
Instructions
  1. We sell pita bread with spinach additives and these with beet juice.
  2. I used my favorite leek as a stuffing, but you can use any one.
  3. Add the onion and spices to the minced chicken.
  4. Add grated carrots and chopped paprika, you can freeze. Stir.
  5. 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.
  6. Roll it up.
  7. In a split form, lay oiled parchment and tear pieces of pita bread-this will be the basis of the pie.
  8. Roll up 2 rolls of 2 pita bread.
  9. 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.
  10. Put the sliced roll cut vertically.
  11. For filling, beat the eggs with sour cream and salt.
  12. We impregnate the sections with the fill first.
  13. Then we pour it further.
  14. Bake for 1 hour at 180*C.
  15. Then remove and sprinkle with cheese if desired.
  16. We bake for another 10-15 minutes. Leave in the oven turned off, do not cut immediately.
  17. Then the pie will grip better and hold its shape perfectly.
  18. You can serve it with sour cream. The next day, we warm up in any way. Very tasty and satisfying.
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