I honestly write that I don't remember at all where I got the dough recipe. I did not find it, (maybe I looked inattentively).
Now I will describe my nuances according to the recipe.
Since the dough turns out to be quite liquid, I was not at all satisfied with the moment that the minced meat, being a rather heavy filling, pressed the bottom layer of the dough. And during baking, juice flowed out of the minced meat into the mold quite violently. Which made the filling in the finished cake not as juicy as everyone expected.
So I started the dough a lot thicker for the bottom layer of the pie. That is, she began to put about 10, and sometimes 11, tbsp into the dough. tablespoons of flour.
2/3 of the thick dough was laid out on the bottom of the mold.
Minced meat went to it. And, I diluted the rest of the thick dough with kefir to the liquid consistency I needed and to an amount suitable in volume to fill in the entire filling.
The photo shows the top lid of the cake immediately after baking. In reality, the meat juice stains are very fried, but not black, as in the photo.
The pie rises a lot and even lifts the Princess's lid in the last 10 minutes of baking.
The pie is very aromatic, juicy and delicious!
I hope it will be liked by the speed of its preparation and the taste not only to the owners of the Princess, but also to those who prefer baking in the oven.
