Meat pie

 Meat pie

 Meat pie

Meat pie

Meat pie — recipe for all occasions. Pie with meat cooked for a family lunch, a picnic or on the festive table.

Recipe:

  • dough — 350 g
  • beef (neck) — 150 g
  • pork (neck) — 150 g
  • mushrooms — 200 g
  • Carrot — 1 piece
  • Onion — 1 piece
  • oil — 2 tbsp
  • salt — 1 teaspoon
  • black pepper — ½ TSP
  • turmeric — 1/3 teaspoon
  • milk — 1.5 tablespoons

Cooking:

 Boil boiling pork and beef. Refrigerate the meat and then pass it through a smallGrill meat grinder. Saute in butter chopped small dice onions. Add the grated carrots fine grater. FRY approximately 35 minutes. Add the mushrooms, chopped nuts. When the mushrooms begin to stand out moisture, add minced meat and FRY for another 5 minutes. Add salt, black pepper and stir. Put the stuffing in a bowl and cover with a towel. Refrigerate.

Dough in a round thick layer of 0.5 cm and a diameter of 26 cm. Assembled formwith a diameter of 22 cm parchment parchment. Put the dough and form edges. Excess dough cut with a knife. Put the stuffing on the dough. The dough had a sidewrap roll in a circle. Leftover dough roll in 3 mm thick layer. Good lightly floured table to the dough has become tougher.

Cut 8 strips of a width of 1 cm and put in the form of a lattice on the toppings.The stripes attach cut from the dough leaves or other figures.
Cover the cake with a clean kitchen towel and leave on for 1520 minutes. Before baking grease pie milk mixed with turmeric. Bake for 20 minutes at a temperature of 356° f.
Then cover the cake moistened with water and bake for a further 15 parchment20minutes. The finished meat pie carefully remove from the mold and cover with a damp towel for 1015 minutes.
If you have a party with your friends, try this recipe Mini-skewers: maximum benefit
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