Stuffing pie with minced meat and potatoes
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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.
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
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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 |
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Add two cups of milk |
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And a cup of vegetable oil |
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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 |
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Thaw the stuffing |
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Fry chopped onion in a pan with a little oil |
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Add minced meat to it and fry, stirring from time to time |
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At this time, oil the baking dish (I have a large frying pan) |
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Sprinkle a little flour on it |
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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 |
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The stuffing is fried and ready, a little salt to taste |
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Then we grate peeled potatoes on a coarse grater and mix them well |
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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 |
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Well - the pie is ready! |
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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 |
Meat, Salt, Vegetable Oil, Flour, Wheat Flour, Potatoes, Onions, Milk, Soda, Baking, Rich, Chicken Stuffing, Cakes, Pastry
