Meat pie with Mushrooms
- 3 days ago
- 3 min read
##Delicious Meat Pie with Savory Mushrooms
Today, I decided to prepare a delightful pie featuring minced meat and mushrooms, as it has been quite some time since I last made it, and I was particularly hungry. This beautifully delicious pie with a soft, thin crust is perfect for either breakfast or dinner, depending on your preference. Such pies are commonly made in the Balkans and are widely enjoyed. The primary ingredients for this pie include a thin crust, minced meat, mushrooms, onion, garlic, butter, and parsley. As with any pie, a topping is essential. For the topping, I used eggs, cooking cream, yogurt, a bit of milk, oil, and baking powder. This pie is ideal for breakfast, dinner, snacks, or a picnic. The preparation is straightforward and quick. Simply follow the recipe.
Ingredients: simple, total time: 80 min., 15 portiond
500 g thin crust/ 12 sheets
Olive oil EVO to taste
Meat Fillings:
1 medium onion/ finely chopped
400 g minced meat/ pork, beef
1 tsp dry spice Vegeta
1 tsp salt
1 tsp black ground pepper
Mushroom Filling:
300 g mushrooms/ cut into leaves
1 tsp salt
1 tsp black ground pepper
2 medium cloves of garlic minced- optional
15 g butter
1 tsp dry parsley/ or to taste
Topping:
4 eggs
1 tsp salt
150 ml milk/ or mineral water
1 tsp baking powder
70 ml oil
200 ml cooking cream
200 ml yogurt
Preparation:
Prepare all the ingredients as described above.
Meat Filling:
Fry the chopped onion in a frying pan with a little oil over moderate heat, add the dry spice Vegeta and simmer until the onion becomes transparent.
Add minced meat, a little salt and black pepper, mix well.
Cover the pan, simmer for about 15-20 minutes.
The meat filling must have a little liquid, so the pie will be even tastier.
Remove the filling from the heat and let it cool for 10 minutes. During this time, prepare the mushroom filling.
Mushroom Filling:
Fry the chopped mushrooms in heated oil over moderate heat, add salt, and black pepper, cover the pan, stir occasionally for about 10-15 minutes until the little liquid evaporates. The little liquid must be in the filling, it will be tastier.
Then add butter and chopped garlic and parsley mix everything well, simmer for about 2-3 minutes, turn off the heat. Leave the filling to cool.
While one and the other filling is cooling, prepare a 23 x 38 cm baking dish.
Lubricate with oil with the help of a brush, separate 1 crust and put it aside.
Assembling Piè:
Place the 2 crusts in the baking dish half way, with the sides hanging out of the bowl, sprinkle with oil and lay another crust.
Put one crust aside, you will put it in at the end.
NOTE:Now you can mix in the filling of minced meat and mushrooms or you can fill each second layer of crust with different filling. .
Put the first crusts over the crust you already placed in a baking dish, oil each crust a little, then pour filling, add 2 more crusts each coated with a little oil, then add filling again.
Do this until you use up all the material.
Place the last crust that you put on the side over the back filling and tuck it in well, grease it with a little oil, then fold both sides over the crust.
Take a sharp knife and carefully cut the pie into equal cubes and set aside.
Turn on the oven at 180°C.
Topping:
Make the topping by whisking 5 eggs, salt, oil, mineral water, baking powder and finally add cooking cream.
Pour over the pie cubes to absorb the mixture well. Let it sit for 5-7 minutes.
Bake for about 30 - 35 minutes.
Cool the finished pie for about 15-20 minutes, then serve with yogurt or sour milk.
Buon appetito!
NOTE:
If you want, you can make this pie combination instead of minced meat: with leeks and mushrooms if you prefer vegetables. For this pie, you will need 2 leeks, and the ingredients from the description except for the onion.
Keep the rest of the pie in a cool place for up to 2-3 days.
Do you want to try something a little different?
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