Spiral Meat Pie
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There are many recipes for yeast puff pastry, some are quicker and some are more time consuming. Today I will introduce you to one of them. Baking with this dough is very delicious. I have a pie with meat filling, but you can make a mixed filling by adding cheese or mushrooms, feta, spinach, and so on. This dough is also great for pies with sweet fillings. It's not about the filling or the shape, though that too, but most of all I wanted to share this great dough recipe with you. It takes a long time, but the result is worth it. I hope you enjoy the recipe and that you will take advantage of it!
Ingredients for pie "spiral" with meat filling:
For the dough
- Wheat flour / Flour - 600 g
- Salt - 2 teaspoon
- Sugar - 2 tablespoon
- yeast (dry, but fresh can also be a ratio of 1 to 3) - 10 g
- Chicken egg - 2 pcs
- Butter (60 grams of soft or melted at room temperature for batter, and 450 grams of cold butter) - 510 g
- Milk (warm) - 250 ml
For stuffing
- Ground meat - 500 g
- Red onion (any) - 3 pcs
- Greens (to taste) - 1/3 bunch.
- Salt (to taste) - 1 teaspoon
- White pepper (black, to taste) - 0.5 teaspoon
For grease
- Egg yolk - 1 pc
- Milk (or a little more) - 1 teaspoon
How to cook cake "spiral" with meat filling step by step with photos
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Sift flour into a large bowl |
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Add salt, sugar, yeast, 2 eggs, warm milk and melted butter |
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Knead a smooth soft dough. Form a ball of dough and put it back in a bowl. |
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Cover the dough with clingfilm and leave for 2 hours. The dough should double in size |
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Turn the risen dough out onto a table and shape into a rectangular form. Place in a cellophane sachet and leave in the fridge for 8 hours. After this, remove the dough from the fridge, place it on a work surface and roll out a rectangular sheet 1 cm thick. |
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Put cold butter into sachet and, using a rolling pin, start "break" it, giving it a rectangular shape. The size of the rectangle should be slightly smaller than half of the previously sheet of dough. |
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Spread the butter on half of the sheet |
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Twice the dough, press the edges together with a rolling pin. Then roll out the dough 1 cm thick. Fold the pastry in quarters |
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Then put the pastry in a cellophane sachet and leave it in the fridge for 30 minutes. Then take out the dough and roll it out again to 1 cm thick, folding it in triplicate. Let's put it in the fridge for 30 minutes. In half an hour the dough will be ready. |
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While the dough is in the fridge, prepare the stuffing. Mix the stuffing with finely chopped onion and herbs, season with salt and pepper and mix well. |
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Roll out the ready pastry into a layer about 4 mm thick and cut it into strips about 10-12 cm wide. Place the filling in the middle of each strip along its entire length. |
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Along the whole length of the strip, seal the edges |
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Turn them over with the seam side down. |
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Line a round cake pan (24cm or 27cm) with baking paper |
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Arrange the stuffed sausages (rolls) in a circle, starting from the center and working up into a spiral |
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Whip the egg yolk with the milk and smear the surface. Leave it for 15 minutes. |
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Bake the cake in a preheated oven at 200 degrees for 35-40 minutes. |
Chicken Egg, Salt, Flour, Yummy, Greens, Sugar, Butter, Red onion, Milk, White pepper, Yeast, Minced Meat, Egg Yolk, Baking, Cakes, Bakery
