Open Meat Pie

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Open meat pie!

 Open meat pie!

Pie is just a delight! gentle potato dough and a lot of juicy and flavorful filling I advise you to try it !! Pie is tasty and hot and cold !!


For the test:
- 200 gr. potatoes,
- 200gr. flour,
- 1 egg,
- 50gr. butter,
- salt.

For filling:

- 500gr. pork (or minced meat),
- 2 Bulgarian peppers,
- 1 tomato,
- 2 small onions,
- 100 ml. fat cream (33-38%),
- 100 ml. milk,
- 2 small eggs (in the fill),
- 2 tablespoons tomato paste,
- salt pepper,
- a little grated cheese.


Potatoes finely chopped and boiled in salted water until cooked. Then drain the water, mash potatoes. Add egg, butter, mix well. Pour in the flour and knead the dough. We spread it into a split form, making the edges
we send to the freezer while the filling is being prepared. Pepper is cut Jean Paul Lemieux art paintings for sale

not large, lightly fry. Onion grind, fry in a separate frying pan, add the meat, cut into small cubes, fry almost until ready, salt.

Add pepper and finely chopped tomato, spread the filling on the dough. mix cream, milk and tomato paste. Add the egg, lightly beat. Solim, pepper. Pour the stuffing of pie
Bake for 40 minutes at a temperature of 200C. 10 minutes before cooking, sprinkle with grated cheese.

 a source

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