Recipe: Meat and Onion Pie step by step with pictures | Handy.Recipes

Meat and Onion Pie

Cooked Meat & Onion Pie

Time to cook: 150 minutes

Nutritional Value

Today we are going to bake a meat and onion pie. I'll tell you and show you how the decor details can hide some of the imperfections of making large pies. Here we go...

Author of the recipe

Ingredients for meat and onion pie:

For the dough

  • Wheat flour / Flour - 3 glass
  • Milk - 200 ml
  • Chicken egg - 1 pc
  • Sugar - 1 tablepoon
  • Salt - 1 teaspoon
  • Yeast - 7 g
  • Butter - 50 g
  • Vegetable oil - 2 tablespoon

For the stuffing

  • Pork - 400 g
  • Onions (medium sized) - 3 pcs
  • Salt - to taste
  • Black pepper - to taste
  • Spices (mix of dried spicy herbs (dill, parsley, basil) - 1/2 teaspoon
  • Vegetable oil (for stewing meat and browning onions) - 8 tablespoon
  • Sesame (for sprinkling the pie before placing it in the oven)
  • Chicken Egg (to glaze the pie before placing it in the oven)
  • Melted butter Melted butter (to grease the pie after baking)
  • Butter - 60 g

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

Pour 200 ml of milk into a bowl, add 50g of butter and 2 tbsp. 2 tablespoons of vegetable oil, add 1 tablespoon. tablespoon of sugar. Heat the mixture over a low heat until the butter melts.

Add 7g of granulated yeast to the warm mixture.

Put mixture in a warm place so that yeast melts. After a while a cap of fine bubbles forms on the surface, and then you can add more ingredients for the dough.

Add salt (1 tsp. soup spoon), add 1 egg. Whisk the mixture.

Gradually add flour (3 cups).

Add the dough.

Cover the container with clingfilm or a towel and leave in a warm place to rise. After the first rise, knead the dough and let it rise again.

For the filling, it is better to take pork with fat. Lightly frost the meat, so it will be easy enough to cut it into thin strips. The width of the strips is 0.5 cm.

Add 4 tablespoons of vegetable oil to the skillet. Put 4 tablespoons of oil, add the meat, cover and simmer on low heat for 30 minutes. Taste and season with salt and black pepper.

Cut onions (2 medium sized pieces) in half rings. Add 4 Tbsp. Add 4 tablespoons vegetable oil to a pan, sauté onions until lightly golden and soft, then add 1/2 tsp dried herbs and seeds. tsp dried herbs (dill, parsley, basil). Stir the mixture.

Divide the dough into 2 portions, one of which should be slightly larger - this portion we will leave for the top and the decoration of the pie. Roll out the smaller portion into a 0.3-0.5 cm thick layer. Cut out a circle.

Put the circle into a baking tin (28 cm in diameter), greasing it with a thin layer of oil.

Flatten the pastry, shape a little rim.

Place the prepared meat base in the middle, spreading it over the whole surface of the pasta sheet.

Place a layer of sauteed onions on the meat base. Spread the onions evenly over the whole surface of the meat.

Cut butter into thin slices and spread it on the surface of the fried onions. Roll out the second piece of dough into a layer, cut out a circle, transfer the circle to the surface of the filling, pinch the edges together in a circle. This, not quite even, fastening we will later close with a pigtail of dough.

Decorating the pie. Roll out the remaining small piece of pastry into a layer 1.5-2 mm thick, cut out small strips 1.5 cm wide. Weave pigtails.

Using cookie cutters cut out circles of 5-6 cm in diameter. Place the circles overlapping each other. Roll up.

Cut the roll into two parts. We have two little rosettes.

Using cookie cutters, cut out the leaves from the remaining dough.

Dampen the edge of the cake with water, then plait the braid along the edge to seal the stapled seam. Place leaves on the joints of the plaits, they will cover the joints and make the cake look nice. Using a rolling pin make small holes in the cake, where we will fix the roses. Place the roses in the wells. Moisten the places on the cake with water and fix the leaves. Make several piercings with toothpicks to release steam during baking.

Brush the cake with beaten egg, sprinkle with sesame seeds and put it into a preheated oven at 180-190°C. Bake until golden and crispy. Take the ready cake out of the baking tin, brush with melted butter and cover with a napkin for 20-30 minutes.

Enjoy our tea at the family table!

Nutritional Value:

Whole Dish:
5482.2 Calories
143.7 g
362.1 g
422.7 g
315.1 Calories
8.3 g
20.8 g
24.3 g

Chicken Egg, Meat, Salt, Black Pepper, Vegetable Oil, Flour, Sugar, Butter, Onions, Spices, Pork, Milk, Sesame, Yeast, Baking, Buttered Butter, Cakes, Dough

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