Description
Pie of thin dough with juicy and flavorful filling. Delicious both hot and cold. Can be main dish or snack cake for a festive and everyday table.
Ingredients
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Flour
200 g
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Butter
100 g
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Water
100 ml
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Beef
150 g
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Pork
150 g
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Onion
1 piece
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Carrots
1 piece
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Dry red wine
200 ml
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Spices
-
Chicken egg
Cooking
Cut the meat into cubes of about 3x3 cm, carrots - circles, onion - half rings, mix everything and pour the wine, add spices and 1 Bay leaf (the photo shows that spices, I relate fine, we have this spice mixture called bouquet Garni). Leave to marinate in the fridge overnight, and it is better on the day.
In flour, add a pinch of salt, cold butter, cut into pieces, hands all penetarte into crumbs.
Gradually add cold water, knead elastic dough. Water may need slightly less or more. Divide the dough into two unequal parts.
Meat and vegetables separate from the marinade, not drying, all skip through Mincer, add salt and pepper.
A large part of dough roll out into a thin layer, the dough is very potalivo and pleasant to work. The form for the tart (ideally, you can take another) and butter. And build this reservoir.
Put the stuffing and cover the seam of the smaller piece of dough, the edges like to clip. It will make it easier, if not much to lubricate with water.
From scraps I built the decoration of the braid. In the middle to make the cross section, the surface coat with the egg. Bake in a preheated to 200 gr oven for 35-40 minutes.
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