Recipe: Big Cush Meat Pie step by step with pictures | Handy.Recipes

Big Cush Meat Pie

Cooked Pie Meat Pie

Nutritional Value

Tasty, hearty, solid, real pie. Lots of juicy meat filling, not much dough... Real man's food! Although I don't know a single lady who would turn down a slice of this pie. With sweet tea, with milk, with broth or with vegetable salad. A hearty breakfast, full lunch or dinner - good in any capacity. Enjoy.

Author of the recipe

Ingredients for meat pie "large kush":

The dough is

  • Wheat flour / Flour (+/-20 g) - 300 g
  • Butter - 100 g
  • Chicken egg - 1 pc
  • Light Beer / Beer - 100 ml
  • Salt - 1 teaspoon
  • Sugar - 1/2 teaspoon
  • Dough leavening agent - 1 teaspoon


  • Ground meat - 500 g
  • Sauerkraut - 300 g
  • Thyme - 1 teaspoon
  • Salt - to taste
  • Black pepper - to taste

How to cook meat pie "big kush" step by step with photos

Squeeze the sauerkraut slightly from the brine and stew over medium heat until the liquid evaporates, stirring constantly.

Place minced meat on a pan, knead it well with a spatula (to break up all the lumps) and fry until tender (I have minced beef and turkey)

Add the cabbage to the minced meat, stir and season with salt.

Season with salt and pepper if needed, add minced thyme (or any other spices you like). Stir the stuffing well. I usually make the stuffing ahead of time, so it takes very little time to make the pie.

Melted butter (I use butter TM "Ekomilk" 82.5%) mix with a small egg (C2), salt and sugar. You do not have to be completely homogeneous, you just need to combine the ingredients.

Pour in beer and knead the dough in batches with flour sifted with baking powder. Knead with a spatula first, and when the dough begins to come together, work with your hands.

The dough should be soft and elastic, softer and more pliable to the touch than a normal shortbread dough. Roll dough into a ball and place in fridge for 20-30 minutes.

Divide the dough into two parts - 1/3 and 2/3. The smaller one will be used for "the lid" the pie lid and for decorations, The larger one will become the base. Put more than half of the pastry into a tin (20 cm in diameter), spread it out evenly and make a pretty high rim around the edge of the tin. It's very pliable and malleable, a pleasure to work with, takes any shape easily, and doesn't stick to your hands or work surface.

In the form with the dough, evenly place the meat filling. Use your hand or a spoon to flatten it.

Roll out the smaller part of the dough into a 4-5 mm thick layer and cut out a circle of the same diameter as your mold. Place a circle on top of the filling and seal the edges thoroughly. Be sure to make a few punctures/holes in the pie, so that steam can escape freely and the pie won't break or crack during baking. From the remaining dough, cut out any decorations and arrange them randomly on top of the pie.

Bake the cake in a preheated 180°C oven for 40-45 minutes, until golden brown. Be guided by the peculiarities of your oven.

Take out the ready pie from the mold and put it on a rack or directly on a plate. It's delicious both hot and already cooled. Done and dry!

Nutritional Value:

Whole Dish:
2590.9 Calories
41.5 g
92.9 g
255.8 g
186.4 Calories
3 g
6.7 g
18.4 g

Chicken Egg, Meat, Salt, Black Pepper, Flour, Sugar, Butter, Thyme, Beer, Cabbage, Light Beer, Baking powder, Baking, Sauerkraut, Cakes, Stuffed Meat, Pastry

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap