Piquant Meat Pie Recipe
A very simple recipe for a piquant puff pastry on an absolutely lean, but very tasty yeast dough, cooked with pickled tomatoes, stuffed with boiled beef with fried onions and mushrooms. For fasting, it is convenient to replace the filling with onion-mushroom or cabbage.
Servings
9
Cook Time
120minutes
Servings
9
Cook Time
120minutes
Ingredients
Dough:
Filling:
Instructions
  1. Prepare the ingredients for the filling. Boil the meat. Peel the onion.
  2. Cut the onion into cubes using a food processor or by hand. Fry the onion until transparent.
  3. Fry the mushrooms over high heat in a small amount of oil on all sides. Cut large mushrooms into halves or quarters.
  4. Cut the boiled meat into pieces and put it in the bowl of the combine. You can add a couple of tablespoons of broth.
  5. Finely chop the meat.
  6. Put the chopped meat in a frying pan with fried onions, add the fried mushrooms, stir and simmer all together under the lid on low heat for 5 minutes. Allow the filling to cool completely.
  7. While the filling is cooling, knead the dough. Strain the pickled tomatoes brine, heat up a little to a warm state, add salt, sugar and vegetable oil. Stir and add the sifted flour and yeast.
  8. Knead the dough. It will stick to your hands a little , but it is better not to add flour if possible . Lubricate a suitable bowl with vegetable oil, lay out the dough and tighten the bowl with cling film. Put it in a warm place so that the dough rises. It should increase in volume at least 2 times.
  9. Place the dough on a floured surface and knead it. If you eventually have force majeure circumstances, as happened to me this time, you can put the crumpled dough in the refrigerator in a bowl covered with cling film. Nothing critical will happen to the dough during the day, but before further preparation of the pie, the dough should be held for some time, about 1-2 hours, at room temperature.
  10. Divide the dough into 2 parts, about 1/3 and 2/3. Roll out most of the dough according to the size of your mold plus the rim. I got a square split shape measuring 24 ×24 cm. This cake can be baked in a round or rectangular shape with a larger diameter, it just turns out a little lower.
  11. Cover the bottom of the baking dish with parchment. Lubricate the walls of the mold with vegetable or butter. Carefully transfer the dough, it is convenient to do it with a rolling pin, into a baking dish. Put the filling on the dough and smooth it out. Fold the edges of the dough to the center, pinch lightly at 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 mold with a towel and let the cake come up for 20-30 minutes. Then brush the top of the cake with warm water and, if desired, sprinkle with sesame seeds.
  12. Bake the pie in a preheated 170-180°C oven for about 1 hour. If the top of the cake is very ruddy, cover it with foil. After 45-50 minutes, depending on your oven and the diameter of the mold, you can check the readiness of the pie with a wooden stick or a cooking needle. In my oven, the pie was ready in exactly 1 hour. Remove the finished pie from the oven, take out the mold and place it on the grill to cool. Cover the warm pie with a towel until it cools completely.
  13. 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, in the brine from which it is prepared.
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