What can be more pleasant than the warmth of a cozy home, especially if the rich aroma of meat pie is poured over it? He will certainly attract your whole family to the kitchen, because he simply cannot be ignored. Make this hearty dish with fluffy or puff pastry.
Lamb meat pie
Ingredients:
For the test:
- 2, 5 tbsp. flour;
- 1 chicken egg;
- 1 tbsp. sour cream;
- 50 g butter;
- 1/4 tsp each. soda and salt;
For filling:
- 450 g of lamb;
- 2 onions;
- 2 potatoes;
- 1 chicken egg;
- 1/2 tsp each ground black pepper and cumin;
- 1 tsp salt;
- vegetable oil.
Melt the butter in a water bath or microwave. Mix it with sour cream with soda and salt quenched in it. Beat the egg separately and mix quickly into the liquid mass. Pour flour in small portions and knead a soft dough that does not stick to the walls of the dishes and to the palms. Divide it in two, one slightly larger than the other, wrap it in plastic wrap or a clean towel and set aside for now.
Peel the onions and potatoes, rinse the meat thoroughly and pat dry with a paper towel. Chop all food very finely with a sharp knife, season with salt and spices and stir, preferably with your hands.
Preheat oven to 190oC. Sprinkle flour on the table, roll out most of the dough on it and gently transfer to a baking sheet greased with vegetable oil. Spread the filling in an even layer, leaving the edges 1, 5-2 cm intact. Roll out the second piece of dough, cover the lamb with vegetables with it and stick it well with your fingers along the contour. Place a sheet of parchment on top, dampen it with water using a cooking brush. Bake the meat pie for an hour, dampening the paper occasionally. Take it out, wrap it in a blanket and stand for another 40 minutes.
Puff pastry
Ingredients:
- 500 g of puff yeast dough;
- 250 g each of pork and beef;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- 1/2 tbsp. broth or water;
- 75 g of hard cheese;
- 1 chicken yolk;
- salt;
- vegetable oil.
Defrost the puff pastry. Peel the onions and chop, grate the carrots and garlic. Cut the meat into small pieces and fry in vegetable oil with the vegetables. Pour in the broth and cook the fry until the liquid is almost completely evaporated. Season with salt and transfer to a bowl.
Line an ovenproof dish with baking paper. Unfold the roll of dough, cut it in half and go over both parts with a rolling pin, achieving the desired size and thickness. Place one layer in a bowl, sprinkle with grated cheese over the entire surface, cover with the filling. Place a second sheet of dough on top, pinch the edges and brush the cake with egg yolk. Bake it for 40-50 minutes at 180oC.
