Meat and Vegetable Pie
Description
I've never met anyone indifferent to homemade baked goods. Some people bake pies once a month, others every weekend. And some are just learning and looking for their "perfect" pie. I think many will enjoy this meat and vegetable pie made according to this recipe. The dough is a simple yeast-based one, and the filling is tasty and juicy. If you don't have some of the vegetables listed in the recipe, it's no problem—just replace them with what you have on hand. Let's get cooking. 1. Dissolve dry yeast in warm water and set aside in a warm place. Once it rises and forms a frothy layer, mix it with water and salt, then knead the dough. Cover the dough and place it in a warm spot to rise. 2. Cut the meat into small cubes and sauté in a small amount of vegetable oil. Transfer the cooked meat to a bowl and set aside. 3. Peel the onion and carrot, then dice them into small cubes. 4. Sauté the onion and carrot in the oil left from cooking the meat until the onion becomes translucent. 5. Add mushrooms, peas, corn, and chopped spinach to the skillet. Simmer for 7–8 minutes. 6. Prepare the filling sauce. Lightly fry flour in butter, then gradually add milk, stirring constantly to prevent lumps. Cook for about 5 minutes, then season with salt and pepper. 7. Divide the risen dough into two parts, one slightly larger than the other. Roll each part out thinly. 8. Place the larger piece of dough into a baking pan, forming raised edges. Evenly spread the vegetables over the dough, then add the meat on top. Pour the prepared sauce over the filling. 9. Cover with the smaller piece of dough, pinch the edges to seal. 10. Bake in a preheated oven at 180°C (356°F) for 30–40 minutes. Serve warm or cooled. Perfect with tea.