Description
Quickly, easily, and most importantly – delicious!
Ingredients
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Flour
250 g
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Yeast
6 g
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Salt
1 tsp
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Sugar
1 tsp
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Vegetable oil
1 Tbsp
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Water
200 ml
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Minced meat
300 g
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Onion
5 piece
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Potatoes
6 piece
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Chicken egg
2 piece
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Mustard
0.5 tsp
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Greens
-
Black pepper
Cooking
Make the dough. Mix the dry ingredients separate from the liquid after the stirring, kneading soft, supple dough. Subject to approach.
While suitable dough, make filling. Boil the potatoes in their skins (like for salad).
Overcook minced beef in a pan without oil, salt, and pepper.
Onion cut into half rings and...
... slightly overcook minced without oil in the same pan where the roasted meat.
Ready potatoes cool in cold water, cleaned, scrolling through a meat grinder, add salt, raw egg, knead the potato stuffing. To mince no lip, you can lubricate your hands with vegetable oil.
Greens chop and add to the cooled meat.
Split form (I have a 27 cm diameter) grease with vegetable oil, spread the dough, make a small bumpers to give a little to get up and put in preheated oven (200*C) for 10 minutes.
Do fill, to do this, whisk egg with water and add mustard (who likes to go for the gusto, you can add more, 1/2 a teaspoon is not felt, there is only a slight scent). Part of the fill to leak for lubrication. Potato stuffing put into a plastic bag, cover with another and roll out to the desired diameter of the form (a small piece of meat to be postponed, if you are going to decorate).
Get the form with the dough, spread with layers of minced meat,
bow, and fill fill.
Our layers to cover the rolled potato stuffing.
The desire to decorate. Grease fill.
Put in the oven for 30 minutes until Golden brown. My oven at this time is not issued...
In the context of.
Bon appetit!
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