Minced meat and beech mushroom pie

Delicious homemade pie for a festive family tea party.
Ingredients for minced meat and beech mushroom pie:
Dough
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Milk
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200 ml
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Wheat flour
/
Flour
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3 glass
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Chicken egg
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1 pc
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Butter
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30 g
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Vegetable oil
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1 tablepoon
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Yeast
(granulated yeast)
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10 g
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Sugar
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1 tablespoon
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Salt
Stuffing
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Ground beef
(pork+beef+chicken meat)
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400 g
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Onions
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1 pc
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Salt
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to taste
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Black pepper
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to taste
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Vegetable oil
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4 tablespoon
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Butter
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50 g
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Opytes
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2 handfuls.
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Broth
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3/4 glass
To grease the pie before baking and after baking
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Chicken egg
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Sesame
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Butter
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50 g
How to cook minced meat and beech mushroom pie step by step with photos
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Heat milk (200 ml.) warm up, add 1 tbsp. tablespoon sugar, add 30g. Melted butter. |
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Add 10g. granulated yeast. Stir the mixture and leave it to mellow for a while. |
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After a while a cap of microbubbles forms on the surface. |
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Add 1 chicken egg. Whisk mixture with a fork, add 1 tsp. spoonful of salt (without the salt flakes), add 1 tbsp. tablespoon of vegetable oil. |
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Then add in batches 3 tbsp. of flour . Knead the dough. |
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Cover the container with cling film and put it in a warm place to rise. After rising, knead the dough and leave to rise again. Then you can begin to cut the pie. |
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Wash the mushrooms (2 handfuls.) wash them, then boil them. Chop them in small pieces. |
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Sauté onion (1 piece) in vegetable oil (4 tbsp. Spoons) until lightly golden brown. |
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Then add 400g. minced meat, add about 3/4 cup of meat broth or boiled water. Break the pieces of minced meat into small pieces with a wooden spatula, stew until the liquid evaporates, if necessary, add salt and black pepper to taste. |
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Then add 50 gr. Butter and warm well until the butter melts. |
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Add boiled beech mushrooms to the stuffing. Knead the stuffing well. |
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Divide the dough into about 2 equal pieces. Roll out the smaller one into a sheet. Cut out a circle to fit the pie plate. |
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Place the circle in the pie plate, making a small rim. |
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Spread out the minced meat and flatten out. |
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Roll out the other half of the pastry. Using a pastry cutter, make a grid on the side. Cut this part off the rolled out piece of dough. |
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Then cut the meshing into 2 equal parts. Place the meshes on the surface of the meat filling. |
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Cut off a piece from the rolled out piece of sheet. Place the pastry in the middle. |
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Cut the pastry into as many strips as you like. Roll up into rolls or plaits. |
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Design joints and a contour with shaped flagella. |
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Using plungers, cut decorations from the remaining piece of dough, they will cover the joints and small flaws in the cake. |
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1. |
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Grease the cake with beaten egg, sprinkle with sesame seeds and put it into pre-heated to 180-190°C oven. Bake until pie is nicely browned.
I would like to point out:
1. Thickness of rolled layers 3-4 mm.
2. Diameter of the cake tin 28 cm.
3. A small piece of dough was left over. It was used to make 6 cakes with different filling. |
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The pastry is ready. In a small bowl melt 50g. butter, grease the pie with a cooking brush, pour the rest of the butter over the filling in the pie through the grid. |
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Happy Holidays dear women!
Enjoy your holiday table! |
Nutritional Value:
Whole Dish: |
Calories
4608.5 Calories
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Protein
138.9 g
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Fat
219.7 g
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Carbohydrates
409.3 g
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100g: |
Calories 192.8 Calories |
Protein 5.8 g |
Fat 9.2 g |
Carbohydrates 17.1 g |
Chicken Egg, Meat, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Onions, Sesame, Mushroom, Yeast, Minced Meat, Baking, Olives, Cakes, Dough, Bouillon, Bakery