Pie with Meat
Ingredients
- For dough: 2 pialas of flour
- 2 table-spoons of butter
- 1/2 of a cup of water
- salt to taste. For force-meat:
- 400 g of mutton
- Beef or saiga's flesh
- 3 gloves of garlic
- 1/2 of a cup of rice
- salt and pepper to taste
- 3 table-spoons of broth
- 1 1/2 of table-spoons of oil
- flour, butter and salt water are mixed. The kneaded dough is left under a wet napkin for 2,5-3 hours. The meat for stuffing is cut in small pieces, garlic and washed rice are added, all this is salted and peppered. On a prepared frying-pan a layer of dough 6-7 mm thick is put so that its edges hang down from the fryingpan. The made force-meat is put on the dough, covered with a layer of the same thickness but of a lesser diameter and the edges are stuck together by with a pinch.
- In the pie's middle an opening is made which is stopped up with a dough cork. The pie is oiled and baked in the oven during 1-1,5 hours. Then the cork is taken out, broth is poured in the pie and it is again put in the oven for 30 minutes. Ii is served hot and cold.
This article uses material from the "Pie with Meat" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
