Such a dish can hardly be called a pie, but how differently, if there is meat filling and dough.
It is good to cook such a pie in winter, when there are pickles and a good company gathers at the table. The dish itself - cooked in a pot - implies a slow, solid and very tasty meal.
It is necessary
- - 300 grams of turkey or chicken fillet,
- - 5 medium mushrooms,
- - 100 grams of green peas (frozen or fresh),
- - 2 small onions,
- - 1 carrot,
- - 0.5 bell pepper,
- - 50 grams of butter,
- - cream 100 ml,
- - 200 ml of broth,
- - 1 teaspoon with a slide of flour,
- - salt to taste,
- - black pepper hammers to taste,
- - 2 tbsp. tablespoons of olive or unscented sunflower oil,
- - 300 grams of puff pastry,
- - 1 egg for brushing.
Instructions
Step 1
Wash the turkey fillets, dry a little and cut into small cubes.
Step 2
Heat 2 tablespoons of oil in a frying pan, fry the fillet pieces for ten minutes.
Step 3
Cut the champignons into slices. Cut the onions and carrots into cubes. Chop the bell pepper at random.
Step 4
Add prepared vegetables to the meat, cover and simmer for another ten minutes. Add butter to the pan, stir. After the butter has melted, add flour and stir. Pour in 200 ml of broth, continue to simmer until the meat is cooked.
Step 5
Add cream and green peas to the stew with vegetables, season with salt and pepper to taste, stir and simmer for three minutes. Transfer the meat and vegetables to the pots.
Step 6
Roll out the puff pastry into a layer and cut out circles (the size is slightly larger than the diameter of the pots). Brush the edges of the pots with an egg, cover with dough circles, which again brush with an egg. Make several cuts on the dough, they are needed for the steam to escape.
Step 7
Preheat the oven to 200 degrees. Bake the meat pie until golden brown. Serve in portioned pots.
