Description
The recipe for this pie, or the stuffing for him, came to me as something spontaneous. Decided to make bread from yeast dough. Autumn, the vegetable season, and a whole lot of all the ordinary has become boring... at First I wanted to make with minced meat and vegetables – carrots, onions and sweet peppers... Then I remembered about wild mushrooms and decided that the minced meat with mushrooms will work better!
Ingredients
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Flour
700 g
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Yeast
10 g
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Sunflower oil
150 ml
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Water
100 ml
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Salt
10 g
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Sugar
1 Tbsp
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Minced chicken
500 g
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Carrots
2 piece
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Onion
1 piece
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Mushrooms
300 g
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Garlic
2 tooth
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Chicken egg
2 piece
Cooking
Put the dough, knead the dough (it is quite suitable and ready!) While the dough rises. Prepare the filling. Raw carrots three on a coarse grater, cut Onion into thin half-rings, mushrooms small and thin slices. All mix, a little salt and pepper, add mayonnaise, sour cream, vegetable oil for the filling to become juicier.
When the dough is ready, roll out into a thin layer, lightly sprinkle with flour and wrap the prepared pie shell on a rolling pin. Transfer it on a greased and floured form. Make the bumpers.
Wetted hands and cover the layer of dough with minced meat.
For stuffing spread a layer of vegetables (sides from the pie should be above the filling to 1.5 cm!) put cake in warm oven for 10 minutes – 15. The dough rises, turn on the oven at 180 -200° C and bake the pie "until light Browning".
Meanwhile, prepare the sauce. Whisk 2 eggs in a solid foam, potseluem it, add a handful of flour. Take out the pie from the oven.
Pour the pie filling and again put in oven for 20 minutes - 25. Until fully cooked.
Take out prepared pie with the egg.
Wrap it up in a towel so he "matured" and "went". If sides of cake are dry, I just spray it while still hot from a regular spray bottle that I use for wetting the flowers, before you wrap the cake in a towel. He steamed and it becomes not so dry.
And here he is after maturing! Fragrant, rosy, juicy! Bon appetit!
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