Recipe: Hiking Pie step by step with pictures | Handy.Recipes

Hiking Pie

Cooked Pie

Time to cook: 110 minutes

Total Servings: 9

Nutritional Value

This pie is made with simple and affordable products, but ends up being hearty and delicious, and in the cooler seasons, it's just the thing to have. I make it when we go on a trip to the country, or when my husband is going fishing or hanging out with friends. When we eat it with company we break off the crust with our hands and spoon the filling. You could say that this pie - "two in one" - A nourishing porridge and a soft bread.

Author of the recipe

Ingredients for the pie "camping":

  • Yeast - 2 teaspoon
  • Wheat flour / Flour - 400 g
  • Rye flour - 100 g
  • Salt (1tsp.l. - batter, 1 tsp.l. in the filling) - 2 teaspoon
  • Sugar - 2 tablespoon
  • Sour cream - 1 tablespoon
  • Chicken egg - 1 pc
  • butter (45g - for batter, 15g - for frying, 15g - on top of the cake while baking) - 75 g
  • Water - 220 ml
  • Millet - 180 g
  • Onions - 2 pcs
  • Carrots - 1 pc
  • Stew - 1 jar.
  • Broth - 1.5 glass
  • Vegetable oil - 1 tablespoon
  • Hot pepper mix - 0.5 teaspoon

How to cook cake "camping" step by step with photos

To make the dough, mix wheat flour, rye flour and dry yeast

We add salt, sugar, butter, sour cream, egg and water. Knead the dough and leave it to rise for 1.5 hours in a warm place.

For stuffing we use millet, onions, carrots, stew, broth, mixed pepper.

Cook onion in oil and butter for 5 minutes.

Add grated carrots and fry for additional 5 minutes

Add washed millet and fry it all for 3 minutes

Add hot broth, salt and pepper

Put lid on and let it stew on slow heat for 15-20 minutes

We get such porridge. Set it aside to cool.

While the dough is baking it needs to be kneaded. When the dough is ready we lay it on a table and divide it into two parts. One part is larger, the other is smaller.

Roll out the piece of dough from the smaller one and make dough balls from the larger one. I have 9 of them.

Then place the loaf in the mold so that the edges hang down. Dip the rounds in oil and arrange them in a circle

And that's what we have

We leave it for about 10 minutes to prove, putting a plastic dish in the center, so that the dough goes up, not take up space in the middle.

When the porridge has cooled, remove the plastic mold and fill the space. The first layer is porridge, the second layer is stew.

And so we alternate, until you get a slide like this

Now put the pastry, which was hanging off the edges, on the hill in the form of petals, and put pieces of frozen butter on top.

Place in an oven heated to 180 degrees for 35 minutes.

The petals will sort of open while baking

And here is the finished pie, sprinkle it with finely minced green garlic on top and... bon appetit!

Here's "saved" a piece of the pie for the photo shoot and I'm displaying it in the cut, as promised

Nutritional Value:

Whole Dish:
4373.8 Calories
153.2 g
163.6 g
578.8 g
Per Serving:
486 Calories
17 g
18.2 g
64.3 g
223.2 Calories
7.8 g
8.3 g
29.5 g

Chicken Egg, Salt, Vegetable Oil, Flour, Sugar, Butter, Onions, Sourcream, Broth, Carrots, Water, Pepper Mixture, Baking, Wheat, Millet, Stew, Cakes, Rye Flour, Dough, Hotpotato

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