Open pie with meat, mushrooms, and tomatoes
Description
Homemade pastry for tea. The dough prepared according to this recipe is very similar to shortcrust: after baking, the pie develops a golden, crispy crust. Boiled lamb is best for the filling, although pork or even chicken fillet will also work well. Choose small-sized tomatoes, as they will be easier to arrange on top of the filling, and after baking they will decorate the pie in their own way. Serve this pie hot, so that the aroma of meat, mushrooms, and herbs can stimulate the appetite.
Instructions
- 1
Step 1
1. Mix the sifted flour with sugar and salt, add the diced cold butter, and blend using a blender until crumbly. Add vinegar to the water, mix, then add to the flour mixture.
- 2
Step 2
2. Quickly knead the dough (for 4 minutes). Wrap the dough in plastic and refrigerate. Roll out the dough into a circle 3-5 mm thick, making its diameter larger than that of the pan. Place the dough into the pan and shape the edges.
- 3
Step 3
3. Prepare the filling: boil the pork and pass it through a meat grinder. Slice the onion into thin half-rings, the mushrooms into thin slices, and cut the tomatoes in half. Heat a skillet and add butter.
- 4
Step 4
4. Sauté the onions with the mushrooms until cooked. Then add the meat, season with salt and pepper. Cook the filling for 5-8 minutes. Place the slightly cooled filling onto the dough and fold the edges of the dough over the top.
- 5
Step 5
5. Place the tomatoes on top, cut side down. Add spices on top, drizzle with olive oil, and cover with foil. Bake in a preheated oven at 200 degrees for 40 minutes.
- 6
Step 6
6. Remove the foil 10 minutes before the end and turn on the grill function.