Description
Favorite soup of my family is a hodgepodge. We love pies and hearty, with meat. If You share our preferences, then this pie is exactly like You! Delicate shortbread dough, and the filling platter of different meats, olives and of course, cucumbers! Very, very, very tasty! Come on in, help yourself!
Ingredients
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Flour
250 g
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Butter
150 g
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Sour cream
3 Tbsp
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Leavening agent
1.5 tsp
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Salt
-
Assorted meat
600 g
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Pickled cucumber
6 piece
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Olives
1 handful
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Cream
300 ml
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Sour cream
3 Tbsp
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Tomato paste
1 Tbsp
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Chicken egg
3 piece
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Cheese
50 g
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Black pepper
Cooking
Butter chop with a knife with flour, salt and baking powder, then use your hands to RUB into crumbs. Add sour cream and knead the dough. The finished dough roll into a ball, put in a bag (or wrap with foil) and put into the fridge for 30 min.
Put the dough in shape, forming high sides. I have a silicone mold, diameter 24 cm
Prick the dough with a fork, cover the top with baking paper and put the cargo (special balls, or any legumes) - the load will not allow the boards to "slide" down when baking. Bake the cake at 180 degrees for 25 min.
To prepare the filling. Each hostess set meat for soups are different, and therefore in the pie suggest putting cold cuts to your liking. I took cooked beef and chicken in ham and sausages. Total weight of cold cuts, 600g Cut into strips.
Well, what a bag of pickles and olives? Slice the pickled cucumbers into strips, olives - circles. I use pickled cucumbers TM "6 acres" "crunchy Cucumbers".
Spread the filling into the prepared base.
To fill beat eggs with sour cream, cream and tomato paste, add ground black pepper.
Pour the stuffing butter-egg mixture. Bake pie at 180* for 25-30 minutes, then sprinkle with grated cheese and bake for another 20-25 min. to Cut better in the cold, so the pieces turned out neat.
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