Spicy Meat Pie

A very easy recipe for a savory puff pastry made with totally lean but very tasty yeast dough made with pickled tomato brine and a filling of boiled beef with sauteed onions and mushrooms. For fasting people it's convenient to replace the filling with onion-mushroom or cabbage one. I also highly recommend using the meat stuffing suggested in the recipe for stuffing pancakes or making noodles à la mode.
Ingredients for savory meat pie:
Dough
-
Wheat flour
/
Flour
(+-)
-
650 g
-
Brine
(from pickled tomatoes)
-
400 ml
-
Sugar
-
2 tablespoon
-
Salt
(or less, consider the saltiness of the brine)
-
0.5 teaspoon
-
Vegetable oil
(sunflower and olive oil)
-
60 ml
-
yeast
(dry)
-
1.5 teaspoon
-
Sesame
(for sprinkling the pie)
-
2 tablespoon
Stuffing
-
Meat
(boiled (beef))
-
650 g
-
Onions
(large)
-
4 pcs
-
Champignons
(fresh)
-
300 g
-
Vegetable oil
(for frying onions and champignons)
-
2 tablespoon
-
Spices
-
to taste
How to cook spicy meat pie step by step with photos
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Prepare filling ingredients. Boil meat. Peel onions. |
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Dice onions with a food processor or by hand. Fry onion until transparent. |
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Saute mushrooms on high heat in a little oil on all sides. Cut large mushrooms into halves or quarters. |
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Cut the boiled meat into slices and place them in the mixer bowl. Optionally add a couple of tablespoons of stock. |
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Grind the meat. |
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Pour the shredded meat into a pan along with the fried onions, add the mushrooms, stir and stew all together under a lid on a low heat for 5 minutes. Let the stuffing cool down completely. |
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While stuffing cools down, knead dough. Strain the brine from marinated tomatoes, warm it a little, add salt, sugar and vegetable oil. Stir and add sifted flour and yeast. |
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Knead the dough. It will be a little sticky to your hands, but if possible it is better not to add flour. Grease a bowl with oil, put the dough in it and cover it with cling film. Put in a warm place for the dough to rise. It should increase in volume by at least 2 times. |
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When the dough has risen, place it on a floured surface and knead it. If you have a force majeure of time, as I did this time, you can put the crumpled dough in the refrigerator in a bowl, covered with cling film. Nothing critical will happen to the dough overnight, but you should allow the dough to stand for a while, about 1-2 hours, at room temperature before making the pie any further. |
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Divide the dough into 2 parts, about 1/3 and 2/3. Roll out the larger portion to the size of your mold, plus a rim. I have a square cake tin 24×24cm. You can bake this cake in a bigger round or rectangular tin, it'll just be a little bit lower. |
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Line the bottom of the molds with parchment. Grease the sides of the cake pan with oil or butter. Gently move the dough, conveniently using a rolling pin, into the mold. Spread the filling on the pastry and smooth it out. Fold edges of dough to center, pinching a little in corners of pie. Then lay the remaining dough on top. I cut the dough into strips and arranged the resulting strips in a circle from the edges to the center. From the remaining strips I laid out a bow. Cover the form with a towel and let the cake rise for 20-30 minutes. Then grease the top of the pie with warm water and sprinkle with sesame seeds, if desired. |
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Bake the cake in a preheated 170-180°C oven for about 1 hour. Cover the top of the pie with foil if it gets very brown. In 45-50 minutes depending on your oven and the diameter of the mold you can check the pie for readiness with a wooden stick or cooking needle. In my oven the pie was ready in exactly 1 hour. Take the finished pie out of the oven, release it from the mold, and place it on the rack to cool. Cover the warm pie with a towel until it cools completely. |
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Serve the pie with any beverage, broth or first course, as you wish. The pie also tastes great with pickled tomatoes, on the brine from which it is made. |
Nutritional Value:
Whole Dish: |
Calories
4975.7 Calories
|
Protein
86.6 g
|
Fat
115.2 g
|
Carbohydrates
578.3 g
|
Per Serving: |
Calories 552.9 Calories |
Protein 9.6 g |
Fat 12.8 g |
Carbohydrates 64.3 g |
100g: |
Calories 200.6 Calories |
Protein 3.5 g |
Fat 4.6 g |
Carbohydrates 23.3 g |
Meat, Salt, Spicy, Vegetable Oil, Flour, Sugar, Onions, Spices, Mushrooms, Sesame, Yeast, Baking, Cakes, Brine, Bakery