Pie with stewed meat and peas

Description

Perfect for tea and coffee. I assure you, an incredible aroma will fill the entire apartment building. You can use chicken, pork, beef, or turkey. In addition to peas, I add potatoes, carrots, and onions to the pie, making it quite filling. The taste resembles meat stew. You can adjust the vegetables according to your preference or availability. Serve the pie 10–15 minutes after cooling—either cooled down or slightly warm.

Instructions

1. 1

   Step 1

   Rinse the meat and cut into cubes, then coat in flour. Cook the meat in a deep skillet with heated oil over medium heat.

2. 2

   Step 2

   Wash, peel, and chop the onion and garlic. Rinse and peel the potatoes and carrots, then cut into small pieces. After cooking, remove the meat from the skillet, transfer the onion and garlic to it, and sauté slightly.

3. 3

   Step 3

   Dissolve the bouillon cubes in water (or use broth), pour into a skillet, add all the ingredients, including the meat, except for peas, potatoes, and carrots. Cover the skillet with a lid, bring the broth to a boil, and simmer over low heat for 1.5 hours. Then add carrots, potatoes, and peas, and continue simmering for another 20 minutes.

4. 4

   Step 4

   If the meat is still tough, mix 2 tablespoons of cornstarch in water, pour into the pan, and simmer for another 10 minutes.

5. 5

   Step 5

   Grease a baking dish, transfer all the contents of the skillet into it. Place a sheet of rolled dough on top and press it down firmly, making several holes to allow steam to escape.

6. 6

   Step 6

   Brush the pie with egg beaten with water.

7. 7

   Step 7

   Bake the pie for 30-40 minutes at 225 degrees until a golden crust forms.