Delicious meat pie

[make a hole in the middle of the roof]

Delicious meat pie

Category: Bakery products

Ingredients
DOUGH:
Dry yeast (those that are for dissolving in water, if we are talking about Saft)	1 tsp
Salt	0.5 tsp
Sugar	1 tsp
Water	OK. 200 ml
Margarine	250 g
Flour	approx. 3 glasses
FILLING:
Meat	piece with male fist
Potatoes (large)	3 pcs.
Onion (medium)	2 pcs.
Bouillon (I use bouillon cubes, the taste is brighter)	100-150 ml

Cooking method

• The dough is similar to Khrushchev's, but still slightly different.
• Dilute yeast, salt, sugar in lukewarm water, let stand for 10 - 15 minutes, so that the yeast floats up. There is time to combine margarine with flour. If the margarine is very cold, chop it into flakes and chop it with a knife. If the margarine is warmer, grind it with flour with your hands. It doesn't matter how, it is important to do it quickly enough.
• Combine yeast with butter-flour mass. Knead the dough quickly. Should be pretty bland. If it is liquid, add flour. We send it to the refrigerator for 1 hour, or longer.
• Divide the finished dough into 2 unequal parts. Grease the baking sheet. oil.
• Roll out 1 piece (large) to the bottom of the cake. On it - a layer of meat (raw) beaten off, salt, pepper LIGHTLY, season with cumin. On the meat is a layer of onion cut into rings, then potatoes, cut into thin slices.
• Cut the potatoes in advance, sprinkle them with the same bouillon cube, let them stand a little and squeeze. Bury the pieces of bay leaf in the potatoes. If the meat is lean, put slices of butter on top of a layer of potatoes. Close the cake with the remaining dough (in a smaller part), pinch the edges.
• A make a hole in the middle of the roof... Total baking time at 200⁰From 45 minutes - 1 hour. When the cake starts to brown (after 30 minutes), slowly pour about 100 -150 ml of broth into the "hole". Sometimes instead of broth, I pour in hot milk, salted with a bouillon cube. The liquid poured in should be quite salty, we just added the filling layers. We bring the cake to readiness (ruddy). Bon Appetit!

Note

If it happens that the remnants of the pie survive until tomorrow, it will be even tastier the next day!

This pie has been prepared in our family for a very long time. Gradually, something was added to the recipe. Let me offer it to you. I assure you will not remain indifferent. I want to say that this cake has a very tasty dough. The recipe was gleaned once upon a time in some random rag, and the filling was invented and improved by our family. I think you can experiment with fillings.

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[Freken Bock]

I baked a cake.
The dough in it is very tasty, it does NOT look like Khrushchev's to me (Khrushchev's is not very much to me). Baked on Friday, late at night, so that on Saturday morning to take in nature. But, I could not resist the awesome smell and ate a large piece. In the morning, the cooled cake was also very tasty. I think it's worth cooking with chicken fillet (this time baked with lean pork).


Thank you Freken Bock !

PS: I liked the dough so much that I will try it with a sweet filling

Freken Bock, but it seems to me that I should have left a smaller piece of dough on the top layer of the pie, which I will do next time.

Something similar in our family is baked with fish (capelin) only in the hole we fill with a sub. butter, try it - also delicious

[qween]

qween, you're right, the top should be thinner. It's my oversight for not paying attention to this in the recipe. And the edits are no longer there.

Can't you make dough in HP? For example, on the "dumplings" mode?

[Lydia]

Lydia , in a bread maker the dough will knead longer than necessary, this will affect its properties, it will be rougher, less layered. We knead with our hands and quickly.

The recipe is reminiscent of the Tatar "It balish" (meat pie). Only sour cream is included in the dough recipe (a little). And the top really should be thinner. When my mother made such a cake, my favorite thing was to eat the "plug" from the hole through which broth or hot water is added. But the most delicious thing in this pie is the bottom (well, if slightly crispy), soaked in broth and spices.

[Fren Bock please tell me what is ZIRA?]

Fren Bock please tell me what is ZIRA?

Katyushka , zra, cumin, jira, cumin, aromatic seasoning, with a specific pleasant smell. There may be seeds of zra and ground zra.
Seeds, before use, are rubbed with hands, or pounded.
In Central Asia, it was added to all meat and vegetable dishes.

[TaTa *]

Something similar in our family is baked with fish (capelin) only in the hole we fill with a sub. butter, try it - also delicious

TaTa *, and in what form is capelin put in the pie? And how much vegetable oil do you need?

This is for a future pie, but today it will be with meat.
Well, he is very handsome at qween turned out!

Capelin, raw, peeled. I think another fillet will go
And instead of potatoes, you can put boiled rice, it will not be so high in calories (for whom this is relevant). Oils 0.5 cups.

I bake this pie almost every weekend, though not every margarine is suitable, but I still found the most suitable by a test poke. In addition, I tried different fillings - pork and beef and minced meat, and even with canned fish.
Freken Bock, thanks for the recipe.

Dear Freken Bock!
Please tell me, is it possible to prepare this dough in advance, for example, a day or two and store it in the refrigerator? After all, here the basis is shortbread dough, only with the addition of yeast, and as far as I know, shortbread dough can be stored in the refrigerator for up to a week.

[LightOdessa]

LightOdessa, you can prepare the dough in advance. I happened to leave it in the refrigerator overnight. About a day or two - I have no personal experience, I think that nothing terrible will happen to him, but there is still yeast in the composition. Note that the dough is not shortbread, but unlike anything else. It even has some kind of layering. Good luck!

[Freken Bock]

Freken Bock
Made your miracle today ...
Tasty, not the right word, mine was smart in six seconds, but I didn't try it myself, I can't.
But, one question - I cut it while still warm, and the broth flowed out, not much, but it was ...
Is that how it should be ??
She poured the broth into 100 ml, made it on a baking sheet.
Isn't it better to do it in shape? Advise as a specialist.

[Self-taught baker]

Self-taught baker , my broth does not flow out, maybe it depends on the potatoes. She should absorb the broth. I pour it into the hole from a small milk jug with a spout. As soon as the "lake" is formed, I stop pouring. Sometimes more, sometimes less it turns out to pour. I do it on a baking sheet, large. There is simply no form of this size, I think there will be no contraindications. I'm glad your family liked it!

maybe it depends on the potatoes. She should absorb the broth.

I cut the potatoes thinly enough ... maybe in vain ?? What is your potato slice thickness ??

Girls, tell me, please, is meat in raw or boiled form put?

I made with raw chicken breast fillet, great !!!

I cut the potatoes thinly enough ... maybe in vain ?? What is your potato slice thickness ??

I cut potatoes on the Berner, the thinnest slices. But then I fold it in two or three layers. Such a cool layering is obtained.

[Self-taught baker]

Self-taught baker, or maybe the potatoes with salt did not stand enough before further cooking, and did not give away the excess liquid?
I also use the thinnest Berner shredder to shred, and when the potatoes stand after that, a lot of liquid is formed.

[Self-taught baker]

Self-taught baker, or maybe the potatoes with salt did not stand enough before further cooking, and did not give away the excess liquid?
I also use the thinnest Berner shredder to shred, and when the potatoes stand after that, a lot of liquid is formed.

And how much should it cost?
I stood for 15-17 minutes.
Isn't that enough ??

[Self-taught baker]

Self-taught baker , somewhere it costs - 20 minutes.

The main thing is that your pie is tasty, what difference does it make how much liquid flows out.

Hello. I also bake a pie with potatoes and meat, minced meat or fish.
I put the potatoes down, then the onions, then the meat or minced meat or fish, then the juice from the meat or minced meat or fish, along with the juice of the onion, soaks the potatoes, it turns out very tasty and juicy and the juice does not flow out of the pie, the potatoes are not dry, they are soaked in juice.

Freken Bock, I really liked your cake. Husband's birthday cake on Thursday will be just in time. What is the best meat to take? Does the finished pie have time to cook? Can live yeast be used? Will the bottom layer of the cake not be wet after baking? I really want it to work out on the first try.

[Nora clarck]

Nora clarck , I did not try to make this dough with raw yeast. The meat is pork or chicken. Pork tastes better. Beat off the meat thinner, then it will definitely not be raw. The bottom is not wet. Good luck!

I just baked with fresh yeast - 15 grams.

Thank you my dears! I love only fresh yeast, do not let you down ... So ... this is my option!
Tell me, what is the approximate size of the cake?

[Freken Bock]

Freken Bock,
Thank you.
The dough is already in the refrigerator.
The filling is sliced. I'll get started soon.
Such a question: I had beef pulp, I was afraid to use it for filling in the form of just beaten pieces of meat, and twisted it into minced meat.
So here is the question itself: can in my case put potatoes in the first thin layer, minced meat on it, then onions, and again potatoes?
I'm afraid that a lot of juice will flow from the minced meat, and the bottom of the pie will be wet.
What do you recommend?
And yet, I don't have broth (and cubes) right now, can I use salted milk in my case?

[alyona]

alyona , about minced meat, I would have thought the same as you. For my taste, the broth can be replaced with salted milk. But if you have minced meat, maybe not add milk at all? And to do without the top layer of potatoes?

[Freken Bock]

Here, I confirm - a very tasty cake!
Freken Bock, thank you very much for the recipe and for the consultation.
I didn't have time to take a picture, as a hungry horde of home came running ...
I took a couple of pieces in a platter to my computer and stealthily took a picture.

Zira, of course, is a specific thing, probably next time I will be without her ...
Poured in och. salty solution, but my cake is not salty.
Next time I will well salted the minced meat, I did not take into account that the minced meat needs to be salted more ...
And so everything is class!
And most importantly - fast!
And the dough is very pleasant and plastic.

Girls, I liked the cake, but ... someone here said - for the whole baking sheet, well, I'm glad to try - stretched ...
In the end, it's flat, but still delicious!

[alyona]

alyona, but he is flat, he is. Your photo shows the "correct" cake.

ikko4ka, the structure of the dough is very different from the classic yeast dough. Some layering is present. Try it.

Thanks for the delicious cake! Simple and delicious! The dough is really nice. The filling is according to the recipe. Only next time I will fry the onion, otherwise, you see, my husband smelled of boiled onions. Fussy.

Hello! I want to bake your cake, I have a few questions:
should the meat be put in one large beaten piece, or cut into small pieces?
I don't have cumin now, how much will the pie lose if I don't add it?
how many bay leaves do you need?
Do you need to put the pie in the oven like this with a hole, or plug it with dough for the first 3 minutes?
thank you in advance!

I am not Freken Bock, but I have already baked this cake.
Tasty.
My opinion: put the beaten meat in portions, not pieces.

I didn’t like it with zira - it’s a little bit luscious for me,
I like it more sharply, but the zira is kind of sweetish, or something.
But if you like cumin, then it's another matter.

I didn't cover the hole.

[Freken Bock!]

Freken Bock! Thanks for the recipe! Very tasty, awesome dough! The filling was made strictly according to the recipe. Baking in a silicone rectangular mold. I salted the potatoes and slightly tied them with turmeric (after a while, as indicated in the recipe, I squeezed them out), chopped the Zepter on a grater (very thinly), pre-fry the onions slightly. Chicken broth was poured into the hole, but although it was rather salty, it still didn't add a little salt. And from above it was not necessary to grease with an egg? Everything turned out very well and very tasty, on the second day there was also little left, it was also very tasty! Even on the road, such a cake will be great! I will try with fillings, it seems to me that this dough will perfectly combine not only with salty, but also with sweet fillings (for example, cherry, apricot, etc.). It looked exactly the same as in post # 1.

[Natusichka]

Natusichka , to your health! I'm glad you liked the cake! I think that it will be good with other fillings.

I don’t smear the egg on top. But I don't find any contraindications to this either!

The other day I baked pies from this dough. The filling is minced meat with rather coarsely chopped onions. In each pie she buried a piece of butter the size of a hazelnut. When baking, the pies strove to burst at the seams. But it still worked out well. And there are more delicious edges than a pie!

In the process...
But I was so lazy to knead with my hands that I did the following:
I poured 450 grams of flour into the bread maker and slices of the Pyshka margarine, put it on the “pelmeni” mode for 4 minutes, and after 4 minutes opened the HP lid and poured in the yeast diluted with salt and sugar, which came up with a cap. I closed the HB again and continued to knead for another 4 minutes. Then she interrupted the "dumplings" mode - he has a total kneading time of 20 minutes - and put the dough into a bag and into the refrigerator. The dough is very soft, but the question is: should it rise or not, and by how much? For example, "tender" pies, I also keep the dough in the refrigerator for an hour, so it doubles.
Well, I didn't get it at all, I don't even know whether it is worth further spoiling the filling or throw it away right away. Did the batching in HB affect so much? Not long after kneading ...
Everything is ready.
In vain I worried, here is the result:

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Mix 200 ml of water + 0.5 tsp. tablespoons of salt + 1 tsp. spoon of sugar + 1 tsp. spoon of dry yeast Saf-moment.
Let stand for 10-15 minutes until the yeast forms a "head".
While the yeast is swelling, pour 3 cups = 450 g of flour into the CB and put pieces of soft margarine 250 g (I used Pyshka margarine).
Include HB on the program "dumplings" (just kneading dough).
Kneading for 4 minutes, then open the CB and add the prepared yeast mixture and continue kneading the dough
4 more minutes. Then, without waiting for the end of the program "dumplings", interrupt the program, turn off the HB.
it turns out Oh-oh-very soft dough.

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Put a plastic bag on the bucket.

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Turn the bucket with the bag upside down, the dough will easily fall out into the bag.

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Put the bag of dough in the refrigerator for 1 hour.

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While the dough is right, prepare the filling. In this case, it is chilled beef fillet edge 270 gr.
Beat off with a hammer. In general, it is advised to do it with pork, fish, chicken, but in my case the beef turned out very well.

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Fry the onion rings.

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Chop 3 pieces finely. large potatoes - better on a shredder).

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Sprinkle the crumbled bouillon cube over the potatoes and leave to soak. The potato will give juice, drain it
and squeeze the potatoes.

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The dough is ready in an hour. For me, it practically did not increase in volume, but when you cut it, you can see that the yeast in it boiled.

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Divide into two unequal parts: one for the bottom, the other for the cake lid.

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Roll out the larger part and place in the mold.

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Salt and pepper a little (it should be undersalted) meat and put it on the bottom on top of the dough.
According to the recipe, you need to add zara, but I replaced it with basil. I have no idea what - zara is.

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Since the beef is lean, following the advice from the recipe, I put the pieces of butter on the meat.

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Put the fried onion on top.

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Top with potatoes (pre-squeeze the juice). I didn't put the bay leaf, since my broth was cooked with meat and lavrushka.

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Roll out the second part of the dough and cover with a lid, pinch the edges, and make a hole in the middle.
Do not grease with anything, do not strain, but directly into the oven at 220 degrees for 1 hour. The cake expands.
After half an hour, the crust has turned brown, pour 100-150 ml of broth into the hole in the cake.
After that, my pie swelled up and broth began to gurgle and boil in the hole, even partially poured out
on the surface of the cake. I thought I ruined everything, poured a lot of broth. I'll cut it, and there is a mess of dough
with potato. I was upset ... but still got it to the end of the hour.

🔗
The finished cake has cooled to a warm state in the form.

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I turned it over onto a plate, and from a plate onto a dish. I thought that during this juggling, broth would pour out of the hole, but nothing like that,
everything turned upside down.

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I cut the cake and a drop of broth came out. The pie is baked and very delicious. This is just a fairy tale, not dough! And the beef is soft, tender, it melts right, yummy!
Apparently this is a recipe that is difficult to spoil. And I went with beef and with an excess of broth and in a bread machine.
Many thanks to Freken Bock!

[Freken Bock!]

Freken Bock! Thank you very much for the recipe! I liked the cake very much. Baking on weekends, some of them took with them to nature. Delicious!



I used chicken breast, because I couldn't go for meat (but I honestly wanted to do it with pork))).

[Gouache,]

Gouache, to your health! I'm glad it was delicious.

[Freken Bock]

Freken Bock I want to say thank you for such a delicious pie recipe !!! My family approved (and they are very finicky). They said the oven is always like this! It is tasty both hot and cold I did everything according to the recipe, only I slightly fried the onion and took fresh yeast. The potatoes were chopped with a Boshik-cube on a 1mm shredder disc. I also want to try it with fish.

AILIN. to your health! Thanks for rating

I also liked the pie, the dough is just super. Thank you.

I also liked the pie, the dough is just super. Thank you.

It baked, it gets cold, it smells ... We will eat tomorrow ...

It baked, it gets cold, it smells ... We will eat tomorrow ...

Pretty boy! Perhaps, I will bake tomorrow too.

Girls, sorry for the stupid question, but the recipe was very interested. Magarin can be replaced with butter? Or does it give some properties to the test? Why am I asking - I haven't bought margarine for 16 years ... They say it's harmful ...
Thanks to everyone who answers ...

[Velma]

Velma, you can easily replace margarine with butter, it will be delicious.

[Summer]

Summer, thanks for the answer!

I could not resist, I made this cake today. My changes - potatoes with the bottom layer, instead of beef - turkey, did not add broth, enough juice from the turkey stood out, the broth was boiling in a hole. Now the pie is resting, I'll take it to visit my parents.

Smells tasty!

I still have a piece of dough from the pie (trimming, when I equalized), I put it in the refrigerator. Today I remembered, rolled it about 0.5 cm thick, cut it into cookies, baked it. And they just puffed up, and at the same time flaky - so delicious today! That is, the dough after aging for a day in the refrigerator became tastier! Now I will try to do this for the pie.