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Pie with meat and mushrooms and homemade dough

Pie with meat and mushrooms and homemade dough

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First we prepare the dough:

Mix 100 g butter with 2 eggs, yogurt, salt, baking powder and flour. It can contain up to 1 kg of flour. Mix well and knead until the dough comes off the hands. The shell must be strong enough to stretch.

Sprinkle the flour on the work table, spread the dough, then put the small pieces of butter by hand, from place to place. Fold the sheet and leave it to cool for half an hour.

After 30 minutes, repeat the procedure. Thus, the sheet will be stretched, covered from place to place with butter and folded, a total of 3 times.

On the third roll of the dough, while the dough is refrigerated, we can heat the meat.

How to prepare meat filling:

Finely chop the onion and fry in a little oil. Add the meat and fry well together. Remove from the heat, add salt, paprika and pepper to taste, 1 grated carrot and 1 well beaten egg and mix well.

Pie preparation:

Sprinkle the flour on the work table, divide the dough into 2 pieces and spread each with the rolling pin. Carefully place the first dough in the tray, on a baking sheet, carefully remove the excess crust from the edges.

Add the meat and spread well with a spoon. Sprinkle mushrooms to taste (only for those who wish), then spread the second sheet of dough and wrap the pie with it.

From the surplus of the coca are shaped shapes that we can stick on the pie.

Finally, grease with egg and sprinkle with grated cheese.

Bake at the right heat and leave for about 25-30 minutes until golden.

It is a very tasty food, which can be served with a vegetable salad.

Good appetite!

Time: approx. 2h 15min

Servings: about 16 - depends on how you cut it

If you like my recipe, you can also find it on my blog:

Method of preparation

It is a very tasty food, which can be served both hot with a vegetable salad and cold, as a package at work, school or on trips, as it is consistent.

First we prepare the dough:

Mix the butter with the yogurt, egg, salt, baking powder and flour as long as it contains, until we get a dough to spread. It can contain up to 1 kg of flour. Mix well and knead until the dough comes off the hands. Put the dough in the fridge for half an hour.

Meanwhile, prepare the filling: finely chop the onion and cook in a little hot oil. Add the meat, season, fry well together and remove from the heat. Add the beaten egg and finely chopped greens and mix.

Sprinkle the flour on the work table, divide the dough into 2 unequal parts: the larger the dough will be the base, the smaller will be the lid of the pie. Roll out the larger dough, roll it on a rolling pin and place it with the help of it in the tray, on a baking sheet. Arrange lightly with your hands to form the edges of the pie. Excess dough is cut and used for decoration. Then add the meat filling. Spread on the table and the smaller dough, place the lid of the pie. Decorate with the leftover sliced ​​dough, grease with a well beaten egg and sprinkle with grated cheese.

Bake at the right heat and leave for about 25-30 minutes until golden.

It is a very tasty food, which can be served with a vegetable salad.

Homemade meat pie and fluffy dough

When I bought minced meat for sarmale, I also took it for the meat pie, which is made with our family on the day after Christmas or on January 2. I buy a piece of fresh meat & # 8211 pork shoulder, boneless, with little fat, at about 2 Kg, which I put on the seller to chop in an electric car, in front of me. So I have no doubts about the mince I buy. From this minced meat we make sarmale, meat pies and meat pie. I prefer to add more pork fat (left over from the scallops, homemade), if necessary, and for the sarmale you can add ribs and other smoked products anyway.

The minced meat with a large sieve is fried in lard, always stirring with a wooden spoon. Half-fried meat is mixed with fried onions, raw eggs, finely chopped mushrooms and hardened in butter or olive oil, finely chopped greens (dill and parsley), a few slices of grated carrot. Salt and pepper to taste. You can also add a knife tip of paprika and / or hot paprika. In the mixture you can add a few strands of grated cheese or sheep cheese.

Make pie dough. For the dough, use a cup of soda, salt, 2 tablespoons of oil, 2 tablespoons of vinegar and flour, which is incorporated until a paste of medium consistency is made. Knead the dough on the kitchen table, sprinkling flour. Spread the dough with the facalet. Spread 1 packet of margarine over the pie sheet (necessarily Union, with another margarine does not work well) and fold the sheet into 3. Gradually incorporate the margarine, folding and stretching the sheet. Let the dough cool for 1 hour.

It goes pretty well with dough bought from the market.

Take a heat-resistant tray, which is greased with lard. Spread the pie sheet in the pan, add the mince and fold. Grease with a brush, the pie sheet, on top, with raw egg, beaten with a fork.

Put in the hot oven, at the right heat, for approx. 45 minutes. You watch it doesn't burn. The pie is ready when it has browned evenly everywhere.

The meat pie is served hot as an appetizer. There should be no lack of boiled brandy and some cold, freshly picked peasant pickles from the jar kept on the balcony.

Before swallowing, sniff the miasmas of hot pie and boiled brandy. You will feel wonderful. Don't be greedy to eat a lot of pie, because you can no longer cope with the goodies that are to be put on the festive table.



750 g minced meat (I used equal amounts of pork, beef, chicken)
350 g mushrooms
1 sea onion
2 green onions
4 eggs
1/4 teaspoon thyme
1 sweet paprika powder
1/2 bunch of green ptarunjel
a few dill threads
3 tablespoons gray
hardening oil
1 yolk
1 tablespoon sour cream
2 sheets of puff pastry

Saute finely chopped onion in a few tablespoons of oil until it begins to soften. Separately heat the diced chopped mushrooms. Put the minced meat and mushrooms over the hardened onion, pour 100 ml of water, season with salt, pepper, thyme, paprika, mix well and let it simmer for about 20-25 minutes.

Add finely chopped greens to the composition. When it starts to change color, take it off the heat and let it cool. Put the pan at a small angle, pull the meat to the top of the tray, so that the excess oil and fat drain, which we will remove from the pan.

When it has cooled completely, add the eggs (it would be best to beat them first).

Wallpaper a higher tray (22 * 33cm) with baking paper and put a sheet of puff pastry. We pricked her from place to place with a fork. Sprinkle 2 tablespoons semolina in a thin layer. Put the minced meat and mixed with mushrooms and eggs over the first sheet, sprinkle another 1 tablespoon of semolina, cover with the second sheet of puff pastry and prick it with a fork from place to place. Separately, beat an egg yolk with sour cream and spread it over the sheet with a brush. Bake the pie in the preheated oven 180 for 45-55 minutes, or until it browns and comes off the edges of the tray.

When we take it out of the oven we put it on a wire rack to cool, then we can cut it.

Pie stuffed with meat and mushrooms, packed

We have total enthusiasm for this recipe, we also seasoned the meat well, and on top we sprinkled cumin seeds, which go very well with the rest of the ingredients, and a hot mixture of large crushed spices brand Jamie Oliver, once received from Paprika TV. The taste of the tender dough is happily combined with the mixture of minced meat inside, onion added in generous quantities, mushrooms, cheese cubes, eggs, sour cream and well seasoned, make it a delicious dish. I didn't have the patience to decorate it with more great cutouts, I let the braid read. Next time I promise to wrap it more nicely in the dough, I accidentally put too many mushrooms and there was a lot of filling, I could stop it, in the end it was nothing serious, we have a delicious dish on the Christmas table, and decorative You can also easily prepare after this recipe for Easter, as a fake drob.
It is the second dish I cook for this Christmas according to a recipe from Savori Urbane blog (click for source). We also cooked and appreciate the good taste of tender croissants with borscht (click for recipe).

Refrigerate for 30 minutes

Total time 1 hour 55 minutes


For the tender dough

  • 100 g of soft fatty butter (min 80%) at room temperature
  • 200 g fatty sour cream (fermented)
  • 1 whole egg
  • 400 g flour
  • ½ teaspoon salt
  • a handful of flour for sprinkling the worktop

For the filling

  • 600 g minced pork or mixture with beef or chicken, turkey - in this case 2 tablespoons of oil are needed
  • 400 g onion cut scales
  • 3 cloves of garlic
  • 400 g fresh mushrooms (or a 300 g can)
  • salt, ground black pepper
  • a teaspoon of cumin seeds (optional)
  • 2 raw eggs, whole
  • 200 g fatty sour cream (fermented)
  • a small bunch of parsley leaves
  • 150 g diced cheese with a side of 1 cm

For greased the pie on top

  • 1 whole beaten egg
  • 1 teaspoon cold milk
  • has, a knife tip paprika, cumin seeds for sprinkling

FRAGED DOUBLE PREPARATION & # 8211 Finnish meat and mushroom pie
1. In a large bowl sift the flour, form a nest and put the rest of the dough ingredients in the middle.

2. Knead a dough only until you gather it to give it the shape of a ball and it becomes pleasant, it does not stick to your hands. It takes about 5-10 minutes.

3. Refrigerate the dough for 30 minutes, covered on the surface of the ball with a foil so that it does not crust.
4. As long as the dough stays in the refrigerator, you will prepare the filling. Cook the meat in a tablespoon of butter (if it is not lard, I prepared it with beef) for about 20 minutes, until the juice it leaves decreases. Do not add water. The vessel must be non-stick, the ones with stone cover are wonderful.
5. Meanwhile, cut the onion scales and slice the garlic and mix them regularly with the meat. You will harden them while you chop the mushrooms.
6. Wash the mushrooms and chop them into cubes. Add them to the meat, they will leave juice, stir them in the mixture for about 15 minutes, season with salt and a lot of freshly ground pepper.

7. Cut the cheese into 1 cm cubes.

8. Leave the mixture to cool until you spread the sheet, more winds with a spoon to cool the meat mixture a little.
9. On the floured countertop, spread a sheet and cut a rectangle about 30 x 40 cm long (I measured with a ruler) and the thickness will be 5-7 mm. Then, very importantly, roll the sheet on a rolling pin and transfer it to a baking sheet prepared in advance, otherwise you will not be able to transfer the pie to the tray, and you will not be able to assemble it in the tray unless it is very wide.

10. After the mixture has cooled a bit, add eggs, sour cream, chopped parsley and homogenizing cheese.
11. Now turn on the oven at 180 degrees. In the middle of the dough sheet, place the filling that you are modeling with the palette, leaving about 4 cm at the ends, the filling occupying 1/3 of the width of the cut sheet, the narrower the strip of meat I had to model:

12. With the pizza roll or the blade of a sharp knife cut left, right ribbons 1.5 cm wide and long until close to the filling.

13. Fold the dough to the ends:

14. Bring the ribbons obliquely like this:

15. Bring the empty tray to the edge of the table, and draw the baking paper with the pie on it. From the remaining dough you can cut shapes for decoration, I waved some rings because I was lazy to take out the shapes for cutting. Beat the mixture for greasing and brush the pie, apply the dough ornament, brush again, then sprinkle cumin seeds and optionally crushed pepper. Next to it, I braided a baguette from the dough left over from the cut.

16. Put the tray in the oven heated to 180 degrees and bake for 30 minutes, then if necessary turn the tray and bake for another 25 minutes, this in modern ovens. For old ovens with doors that do not close tightly, it still takes about 15 minutes, maybe you look at it being nicely browned.

Such a treat? The battle was on the ends with a lot of dough and brown, I ate from it hot. How good it looks on the Christmas or Easter table, or a Sunday spent with relatives or friends!
Liv (e) it!

Pie recipe with minced meat and mushrooms


  • 1 pack of pie sheets (500 gr)
  • For the filling:
  • 700 gr minced meat mixture (75% veal, 25% pork)
  • 3 yellow onions
  • 1 ardei kapia
  • 1 carrot
  • 750 gr canned mushrooms
  • 1 link parsley
  • pepper
  • thyme
  • paprika
  • 120 ml oil
  • 1 or
  • salt
  • To complete:
  • 3 eggs
  • 3 tablespoons sour cream
  • 3 tablespoons ketchup
  • salt

Knead the dough and leave it to rise for an hour.

Put the oil, finely chopped onion in a saucepan, add the meat and cook for a few minutes. Add the mushrooms from the jar that have been drained and fried together. Take the pan aside and season to taste with salt, pepper, a little paprika, vegeta and fresh dill from the garden. Beat the eggs like an omelet, add flour and mix well with the meat. After the dough has risen, spread a large sheet of about 40 / 20cm, over which sprinkle a spoonful of semolina. Put the meat composition and spread it on the entire surface of the sheet and roll from both ends to the middle, then cut in half in width and place next to each other in a pan greased with oil.

Grease the pie with oil on top and put it in the oven until it browns, it took me 35 minutes. Meanwhile, beat two whole eggs with a spoonful of yogurt and a pinch of salt, and when the pie is baked, remove it, put the egg over the pie and bake for another 10 minutes. Remove, allow to cool slightly, then return to a plate.

Ways of presentation

The meat pie can be prepared in several forms: round, square / rectangular, rotated or roll, snail type, as is the burek presented above.

The way the pie looks matters a lot. If you bake a round pie in the stove tray and not in a special shape, the dough sheet at the base should not be completely covered with the filling, respectively leave a free edge of about two centimeters. Spread the filling, cover with the other sheet of dough and seal the edges well, rolling the dough.

Because the steam formed in the pie needs to come out, you have to make a hole in the middle of the dough sheet on top. For a golden color, grease the top sheet with beaten yolk.

You can make various patterns on top, with the tip of a knife or a fork, and from the remaining dough can be shaped various shapes to decorate the pie.

With the help of ordinary ingredients, such as classic vegetables and sauces, you can cook delicious meat pies, which will delight your taste buds and will go to the hearts of your loved ones. Prepare them for everyday or festive meals, but also for going out on the green grass.