Recipe: Meat and mushroom pie step by step with pictures | Handy.Recipes

Meat and mushroom pie

Cooked mincemeat and mushroom pie

Nutritional Value

A very filling pie that could easily replace a dinner. Juicy, thanks to the use of raw mushrooms in the filling. Unusual, due to the use of meat not in the form of minced meat, as usual, but chopped in pieces, plus a bright mustard note in the filling. And the dough is the easiest. It was very delicious!

Author of the recipe

Ingredients for meat and mushroom pie:


  • Kefir - 250 ml
  • Yeast (dry, 7 g) - 1 sachet.
  • Sugar - 2 tablespoon
  • Salt (to taste in the filling, 0.5 tsp.l.)
  • Chicken egg - 1 pc
  • Vegetable oil (50 ml - in the dough, + a little for frying the filling) - 50 ml
  • Wheat flour / Flour (as much as it will take)
  • Pork - 400 g
  • Champignons - 300 g
  • Onions - 1 pc
  • Greens (dill and parsley, I also have some coriander, but that's for your taste) - 1 pouch.
  • Mustard (with grains) - 1 tablespoon

How to cook meat and mushroom pie step by step with photos


For dough warm up slightly kefir (you can use any sour milk) to make it warm. Add yeast and sugar.

Stir and add egg and salt.

Add sifted flour. The flour needs to be just enough to make the dough soft, even sticking to your hands a little.

Add oil (you need to save a little for shaping the cake, just to grease the tray and moisten your hands) and knead the dough for 5 minutes. The oil will make the dough more elastic and stop sticking. Leave in a warm place, covered with a towel, to proof.

Meanwhile, for the filling we slice the pork (you can use any meat or chicken). I got a pretty big julienne. Fry the meat in a little vegetable oil.

Add onion, chopped in julienne strips. Roast together.

After the meat and the onions are done and we add the mushrooms that we cut into big chunks. I had medium size mushrooms, I just cut them in 4 or 6 pieces. Do not fry anything else!!!

And add the herbs, chopped finely, salt to taste, mustard. You can add your favorite spices, but for me it was enough mustard, it gives quite a bright taste (those who do not like mustard, it is better just not to put it, as it is clearly felt in the pie). I just added some black pepper.

Lubricate your hands and baking pan with vegetable oil. Shape the cake into loaves, quite large (just use the whole thickness of the dough, about the size of the tray). Place stuffing in the center of the loaf, as a pile.

We gather the edges to the center. The dough is pretty soft and can be a little loose, but that's okay, the main thing is to gather it in the center. I didn't leave any holes by accident. In these holes originally, before baking, I poured 0.5 cup of water (cold, boiled. If there is broth, that's even better), spreading it evenly over the holes. And in the middle of the baking poured as much more water. Bake the pie in a preheated 190 degrees oven until done. The readiness (if in doubt otherwise) can be determined as follows... If the cake comes off the tray easily, then it is ready. It will not bounce of course, but if you use a spatula to pry it off, you will see that the bottom is baked.

To serve warm or cold.

Nutritional Value:

Whole Dish:
Calories
1994 Calories
Protein
103.7 g
Fat
138.9 g
Carbohydrates
86.3 g
100g:
Calories
160.8 Calories
Protein
8.4 g
Fat
11.2 g
Carbohydrates
7 g

Chicken Egg, Meat, Salt, Vegetable Oil, Flour, Wheat Flour, Greens, Sugar, Onions, Juicy, Pork, Mustard, Mushroom, Champignons, Yeast, Baking, Pastry, Pies

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