A very simple recipe for a piquant puffy pie on an absolutely lean, but very delicious yeast dough prepared with pickled tomatoes, with a filling of boiled beef with fried onions and mushrooms. For fasting, it is convenient to replace the filling with onion-mushroom or cabbage.
Prepare the ingredients for the filling. Boil the meat. Peel the onion.
Dice the onion using a food processor or manually. Fry the onion until transparent.
Fry the mushrooms on a high heat in a small amount of oil on all sides. Large mushrooms cut into halves or quarters.
Cut the boiled meat into pieces and put it in the bowl of the combine. You can add a couple of tablespoons of broth.
Chop the meat.
Put the chopped meat in the pan with the fried onions, add the fried mushrooms, mix and simmer all together under a lid on a low heat for 5 minutes . Allow the filling to cool completely.
While the filling cools , knead the dough. Strain the pickle from the pickled tomatoes, heat a little until warm, add salt, sugar, and vegetable oil. Mix and add the sifted flour and yeast.
Knead the dough. It will stick a little to your hands , but it is better not to add flour if possible . Grease a suitable bowl with vegetable oil , lay out the dough and tighten the bowl with cling film. Put in a warm place to lift the dough. It should increase in volume by at least 2 times.
Put the dough on the surface covered with flour and knead it. If you have a force majeure over time, as this time happened to me, you can put the crumpled dough in the refrigerator in a bowl covered with food wrap. Nothing critical will happen to the dough during the day, but before further cooking the cake, the dough should be kept for some time, about 1-2 hours, at room temperature.
Divide the dough into 2 parts, about 1/3 and 2/3. Most of the roll out the size of Your form plus the side. I have a square split shape of 24×24cm. This cake can be baked in a round or rectangular shape of a larger diameter, it just turns out a little lower.
Cover the bottom of the baking dish with parchment. Grease the sides of the mold with vegetable or butter. Carefully transfer the dough, it is convenient to do this with a rolling pin, into a baking dish . Put the filling on the dough and smooth it out. Bend the edges of the dough to the center, slightly pinch in the corners of the pie. Then put the remaining dough on top. I cut the dough into strips and spread the resulting strips in a circle from the edges to the center. I made a bow out of the remaining strips . Cover the form with a towel and let the pie come up for 20-30 minutes . Then grease the top of the cake with warm water and sprinkle with sesame seeds if desired.
Bake the cake in a preheated oven to 170-180° C for about 1 hour . If the top of the cake will be very red, cover it with foil. After 45-50 minutes, depending on Your oven and the diameter of the mold, you can check the pie for readiness with a wooden stick or cooking needle. In my oven, the pie was ready in exactly 1 hour. Remove the finished cake from the oven , remove the mold and put it on the grill to cool. Cover the warm pie with a towel until it cools completely.
You can serve the pie with any drinks, broth or first course, as you wish. Also, the pie is perfectly combined to taste with pickled tomatoes, on the brine from which it is prepared.