A delicious cake with very rich meat taste that pleases the whole family. The beauty of this cake lends a subtle hint of cured meats. Pie is good as piping hot, and the next day. Cooking takes time, but it's worth it. I'm sure for many chefs this meat pie with the aroma of smoked meat will become a favorite. All health and Bon appetit. This is my first recipe on the Pillsbury, I would appreciate comments and constructive criticism.
|Cooking time 90 minutes||Number of servings 6|
Beef and pork a good wash, cover with cold water and put to simmer for 1.5 - 2 hours on a very slow fire. Of water to pour not much, the meat should not "Vivarais".
15 - 20 minutes before end of cooking meat to salt, add peeled from the skin smoked chicken. Leave the meat to cool in broth.
Onion cut into half rings and fry until translucent in a mixture of butter and vegetable oils.
The cooled meat to a comfortable temperature to pull and disassemble the fibers.
The pan with fried onions, add meat. Gradually add the broth in which it cooked. Dilute the meat to succulence, try the salt and pepper ground pepper. Still time to stew about five minutes. Turn off, allow to cool. The stuffing is ready.
Yeast dough, any Your tested recipe, divide into 2 pieces, larger and smaller. Big roll out, well-lubricated with melted butter and spread the cooled filling. Cover the second part of the test.
On the top crust to make nakoly with a fork and decorate at Your discretion. I baked this cake for her birthday, so I got roses. Grease the pie than they used to. I just milk. Give a time for 20-30 minutes.
Put in a preheated oven to 170-180 degrees for 30 minutes. Be guided by your oven.
Ready pie to grease well with butter and cover with a towel. Let rest for 15 minutes and you can all call to the table!
I want to share some nuances of cooking.
1. Meat can be anything, even not of the best quality will still be delicious. The meat at the end of cooking should be very soft. Cook beef and pork in the same pan, they are cooked at the same time. In the broth when cooking meat, do not add any seasoning, it will clog the aroma of meat and smoked meat.
2. Meat is better to break down the fibers, although longer than to scroll through a meat grinder. So You save the structure of the meat.
3. Stuffing dilute up to the juiciness of the meat, but not to "squelch". Filling in finished form should be slightly more salty than usual.
Tried to pay attention to important points. Cook with pleasure!