Recipe: Stuffing pie with minced meat and potatoes step by step with pictures | Handy.Recipes

Stuffing pie with minced meat and potatoes

Cooked minced meat and potatoes pie

Time to cook: 60 minutes

Total Servings: 10

Nutritional Value

You know, I'm very picky about dough, and it's already cooked. Once I make a recipe I found, and if it's the right one, I'll take it as a permanent fixture, but if not, I'll try to find it "Here's the recipe". I've made flood pies more than once, following a number of recipes, and always the dough became rather stiff and not very tasty once it had cooled. That is, cooked and eat it right away hot)) So this time, when the question arose about this pie, I decided not to bother and cook my old recipe, time-tested. The dough - easy to make outrageously simple and with a minimum of ingredients (everyone has them at home) - is soft and even when the cake cools it stays like that, it is easy to cut it with a spatula, not a knife. And in addition to it - delicious and juicy filling, which makes this pie only more delicious)) As the steps of the recipe, I'll tell you the secret of what kind of dough I have, and where else I cooked with it.

Author of the recipe

Ingredients for stuffing pie and potatoes:


  • Chicken Egg - 4 pcs
  • Milk - 2 glass
  • Vegetable oil (+ a little for frying and greasing the cake) - 1 glass
  • Salt - To taste
  • Soda (Or a little bit of baking powder) - 1 teaspoon
  • Flour / Flour (until dough is creamy) - 2 glass
  • Stuffed Chicken - 800 g
  • Onions (small) - 1 pc
  • Potatoes (small) - 8 pcs

How to cook stuffing pie with potatoes step by step with photos


Be warned, if you have a small mold, feel free to reduce the number of ingredients by half. Knead the eggs into the bowl where you want to mix the dough

Add two cups of milk

And a cup of vegetable oil

Add a pinch of salt, a pinch of baking soda and start adding flour gradually, the dough should be a sour cream or a pancake dough. Pre-cook the potatoes in their jacket and cool them down

Thaw the stuffing

Fry chopped onion in a pan with a little oil

Add minced meat to it and fry, stirring from time to time

At this time, oil the baking dish (I have a large frying pan)

Sprinkle a little flour on it

Pour in more than half of our batter. And now for the secret)) I used the dough from my Turkish muffin recipe, just removed the sugar and vanilla and doubled the portions for a large pan)) The dough is great, and most importantly, it doesn't get stale for long

The stuffing is fried and ready, a little salt to taste

Then we grate peeled potatoes on a coarse grater and mix them well

Let's put them in our dough, pour the rest of the dough on top and put in the oven for about 40 minutes (if a big cake) and 25 minutes - if a small one. It is 180-200 degrees, on the top shelf, until it browns

Well - the pie is ready!

Tender dough and juicy filling! Please, come to the table)) If you want the pie to be less moist in the middle (it doesn't affect the dough, the dough bakes well), put the filling with the pre-drained broth

Nutritional Value:

Whole Dish:
Calories
5930.7 Calories
Protein
263.6 g
Fat
329.1 g
Carbohydrates
479.7 g
Per Serving:
Calories
593.1 Calories
Protein
26.4 g
Fat
32.9 g
Carbohydrates
48 g
100g:
Calories
186.5 Calories
Protein
8.3 g
Fat
10.3 g
Carbohydrates
15.1 g

Meat, Salt, Vegetable Oil, Flour, Wheat Flour, Potatoes, Onions, Milk, Soda, Baking, Rich, Chicken Stuffing, Cakes, Pastry

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