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Meat pie

Meat pie



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To prepare the dough, I put flour in a bowl and mixed it with margarine. We get a floury dough.

I added eggs, salt, baking powder quenched with vinegar and mixed until I got a homogeneous and hard dough.

Refrigerate the dough for 10 minutes, then use. I froze it for 6 days (wrapped well in cling film) and took it out 4 hours before. I kept it at room temperature and it thawed evenly.

In the meantime, I prepared the filling. We don't have to put it too hot in the pie.

I heated 2 tablespoons of oil in a pan and sautéed in it the finely chopped onion, the grated carrot, the finely chopped mushrooms and the meat.

I mixed with finely chopped greens, 1 teaspoon of salt, 1 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon marjoram, pepper powder and pepper paste.

I left it on the fire until the meat and vegetables were well cooked, then I put the mixture aside to cool. When it cooled almost completely I added eggs and mixed.

I cut the dough into 2 pieces and spread each one well.

I put the first sheet in the tray, added the filling and covered it with the second sheet of dough.

I preheated the oven and inserted the tray with the pie.

I let it simmer for 45 minutes. The pie has a beautiful reddish color on the surface.

I let it cool for 10-15 minutes, then I portioned it and served it.