Meat pie from dough
Description
The advantages of pies made with phyllo dough are that they can be served in individual portions, separating the baked golden-brown stuffed rolls from one another. The dish is delicious both hot and cold, and especially with various sauces. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use meat of any kind; preferably with a fat streak so the filling does not turn out dry in taste.
- 2
Step 2
Peel the onion and rinse it in water. Dice it finely and sauté in a frying pan in vegetable oil for about 3–5 minutes until golden brown.
- 3
Step 3
Place the ground meat in the pan and add salt and freshly ground black pepper. Add other spices and seasonings to taste, if you like. Fry the meat for about 10 minutes, stirring occasionally. Two minutes before the end of cooking, press the peeled garlic cloves into the pan and stir.
- 4
Step 4
Separate two sheets of dough. Brush one sheet with vegetable oil and place the other on top. Along the wide edge of the sheet, spread one third of the meat filling and roll into a small roll. Repeat with the remaining sheets of dough and filling.
- 5
Step 5
Grease the baking dish with vegetable oil and arrange the prepared rolls in it, coiling them in a spiral.
- 6
Step 6
Preheat the oven to 180 degrees and brush the surface of the pie with vegetable oil; sprinkle with poppy seeds. Optionally, you can beat 2 chicken eggs and pour them over the pie if you don’t want it to fall apart when portioned. Place the tin in the oven and bake for about 20–25 minutes until golden brown.
- 7
Step 7
Let the pie cool and transfer it from the pan to a plate. Brew some fragrant tea.