Description
Once I asked his men, what kind of pie you bake, the answer was immediate "WITH MEAT!". If you ever in your life eaten a real Tatar samosas, you will easily be able to imagine the taste of this pie. Samsa conquered the Crimea, where it is sold on every corner. And as we know from the laws of Economics: demand creates supply. A special taste of samosa, indeed, in special demand. Quick, nourishing, easy to prepare. Very juicy!
Ingredients
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Yeast dough
500 g
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Lamb
400 g
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Veal
200 g
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Onion
600 g
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Spinach
1 coup
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Sauce-marinade
4 Tbsp
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Black pepper
0.5 tsp
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Potatoes
2 piece
Cooking
The most difficult thing in the preparation of this cake is finely chopped meat. All the taste in the meats, the meat tastes will not. Therefore, it is necessary not to be lazy and cut meat. Pour sauce marinade Teriyaki from Kikkoman.
So well finely chop the onion. Please note, the amount of onions is the same as meat.
Add the chopped spinach, pepper, and store overnight in the fridge to marinate. The next day, you will realize that marinated meat with onions is not in vain!
Puff pastry is the best option for this cake. I buy the semi-finished product, convenient, when there is little time for cooking. The dough thinly roll, put on baking sheet.
Put the stuffing. At this stage you can add potatoes, diced. I usually add it, if the lamb is very fatty.
Close the pie with a second layer of rolled out dough. Wrap the edges.
Bake the pie for 40 minutes in heated to 180 degrees oven. Cover pie with foil, then open 10 minutes before the finish.
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