Minced meat and beech mushroom pie

Heat milk (200 ml.) warm up, add 1 tbsp. tablespoon sugar, add 30g. Melted butter.

Add 10g. granulated yeast. Stir the mixture and leave it to mellow for a while.

After a while a cap of microbubbles forms on the surface.

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.

Then add in batches 3 tbsp. of flour . Knead the dough.

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.

Wash the mushrooms (2 handfuls.) wash them, then boil them. Chop them in small pieces.

Sauté onion (1 piece) in vegetable oil (4 tbsp. Spoons) until lightly golden brown.

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.

Then add 50 gr. Butter and warm well until the butter melts.

Add boiled beech mushrooms to the stuffing. Knead the stuffing well.

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.

Place the circle in the pie plate, making a small rim.

Spread out the minced meat and flatten out.

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.

Then cut the meshing into 2 equal parts. Place the meshes on the surface of the meat filling.

Cut off a piece from the rolled out piece of sheet. Place the pastry in the middle.

Cut the pastry into as many strips as you like. Roll up into rolls or plaits.

Design joints and a contour with shaped flagella.

Using plungers, cut decorations from the remaining piece of dough, they will cover the joints and small flaws in the cake.

1.

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.

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.

Happy Holidays dear women! Enjoy your holiday table!