Open meat pie on potato dough
Description
The baking is simple and quick. Potato dough is probably the best choice for savory pies, as it turns out very filling and tasty on its own. Since the meat and onion filling needs to be pre-fried until half-cooked, the pie turns out juicy after baking. In addition, tomatoes also release juice during baking, giving the filling extra flavor. You can sprinkle the pie with cheese at the end of cooking, so it won't form a brown crust. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Boil the potatoes until cooked, drain the water, and mash into a puree. Add butter, flour, and salt. Knead an elastic dough that does not stick to your hands.
- 2
Step 2
2. In vegetable oil, sauté the onion, finely diced, until golden brown. Add the ground meat, mix well and cook until partially done. Season with salt and pepper to taste, then let the filling cool slightly.
- 3
Step 3
3. Roll out the dough into a 5 mm thick sheet, place it in a baking dish, and form the edges. Put the filling onto the dough and smooth it out. Slice the tomatoes into wedges and arrange them on top of the filling.
- 4
Step 4
4. Sprinkle the pie with grated cheese and bake in a preheated oven at 180 degrees for 40 minutes.