Those who love homemade pies, but always don’t have enough time to fuss with dough and oven, will love this recipe. The dish turns out very appetizing, and long preparation and baking in the oven is not required.
What products will you need?
For the filling: 400 g of mixed minced meat (pork plus beef), one onion, two cloves of garlic, salt, black pepper and paprika to taste.
For the test: two eggs, 200 ml of kefir, approximately 100 g of flour (this is about six heaped tablespoons), a pinch of salt and a pinch of soda (no need to extinguish).
To submit: 50–70 g of hard cheese and fresh herbs – dill or parsley.
How to cook
Finely chop the onion and garlic. They are fried together with the minced meat for 5–7 minutes, constantly breaking up the lumps with a spatula. Finally, add salt, pepper and paprika, then remove the pan from the heat.
Beat eggs with salt, pour in kefir and add soda – it will be extinguished by the acid of kefir. Then add flour and mix until it becomes thick sour cream. The dough is allowed to stand for 5 minutes.
Heat the frying pan (preferably with a non-stick coating) well. All the minced meat is spread on it in an even layer. Fill with dough on top. Reduce the heat to low, cover the pan with a lid and simmer for 10–12 minutes. The top should set but remain slightly moist.
The frying pan is covered with a sheet of parchment paper and on top with a plate or cutting board. Then they turn it over sharply. The pan is removed and the pie remains on the parchment with the filling facing up. It is carefully returned to the pan, now with the filling down (brown side up). If it’s difficult, you can slide it off the parchment directly onto the pan.
The top of the pie is sprinkled with grated cheese and herbs. Cover again and simmer for another 5 minutes over low heat until the cheese has melted.
“If you’re afraid of flipping, make it simpler – fill the minced meat with dough, simmer for 15 minutes under the lid, and 2 minutes before it’s ready, just sprinkle with cheese and herbs directly in the pan (without flipping). It will also be tasty, but without a beautiful crust,” suggested the author of the Zen channel “At the Home Table” (12+).
Previously, we told you how to make homemade cheese.
