Ingredients for Making Meat Pie
- Pork (fresh tenderloin) 800 grams
- Purified water as needed
- Onion 1 piece (large)
- Meat broth 200 milliliters
- Vegetable oil 3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Chicken egg 1 piece
- Granular dry yeast 12 grams
- Pasteurized whole milk 500 milliliters
- Sugar 2 tablespoons
- Butter 100 grams
- Sifted wheat flour 6 cups (about 1 kilogram)
- Salt pinch
- Egg yolk 2 pieces
- Purified water 2 teaspoons
- Main Ingredients: Pork, Onion, Milk, Flour, Sugar
- Serving 1 serving
- World Cuisine
Glass (capacity 240 milliliters), Measuring cup (for milk), Tablespoon, Teaspoon, Stove, Oven, Paper kitchen towels, Kitchen knife - 2-3 pieces, Cutting board - 2-3 pieces, Deep pan (capacity 3 liters ), Skimmer, Stewpan, Bowl - 2 pieces, Microwave deep bowl, Deep bowl - 3 pieces, Table fork, Kitchen towel - 2 pieces, Meat grinder with fine mesh, Frying pan, Wooden kitchen shovel, Baking paper, Baking brush, Non-stick baking sheet, Rolling pin, Kitchen gloves, Large flat some dish or tray
Cooking meat pie:
Step 1: prepare the meat.
First of all, we wash the pork under cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp knife to remove the film, excess fat, and also small bones that could remain on the meat after chopping the carcass. Then cut the tenderloin into small pieces of thickness 2, 5-3 centimeters and put in a deep pan.
Step 2: cook the meat.
Next, fill the pork with purified water above its level by 5-7 centimeters and put on medium heat. After boiling with a slotted spoon, we remove white foam from the surface of the liquid - curdled protein, and cook the meat until cooked 30-35 minutes depending on the variety and age of the individual.
Step 3: prepare the milk.
Meanwhile, pour all the milk into the stew-pan, put it on medium heat and heat to 38-40 degrees. That is, it should be slightly warm, so that you can lower your fingers there and not get burned. Then pour 100 milliliters of milk into a small bowl, add half a tablespoon of granulated sugar, dry yeast to it, mix everything with a tablespoon until smooth and leave in a warm place on 10-15 minutes or until a fluffy foam with a height of 2-3 centimeters.
Step 4: prepare the butter.
While the dough is infused, melt the butter. This can be done in any convenient way: either in a microwave oven, using heat-resistant dishes intended for this purpose, or on a stove. When the fat has melted, put it in a well-ventilated place to cool to room temperature.
Step 5: prepare the dough.
Next, put in a deep bowl a chicken egg and a pinch of salt. Beat them with a table fork or a whisk until splendid, giving this process only a few minutes.
Then we add the cooled butter, the remaining warm milk, 1.5 tablespoons of sugar and the suitable yeast.
We mix these products with a tablespoon to a homogeneous consistency and begin to pour the sifted wheat flour there.
We act slowly, glass by glass, at the same time, with clean hands, knead the non-sticky soft dough of medium density.
When it acquires the desired structure, we roll the semi-finished flour into a bowl, send it back to the bowl, cover with a kitchen towel and put it in a very warm place, for example, near the included stove. We stand it there for 20-30 minutes or until use.
Step 6: prepare the boiled meat.
Now we check the readiness of the meat, if the teeth of the table fork enter it smoothly, without pressure, then it has been cooked. Transfer the pork into a deep bowl and let it cool. We don’t drain the broth, it will still be needed! Then we pass slices of tenderloin into a deep bowl through an electric or stationary meat grinder with a fine mesh and proceed to the next step.
Step 7: prepare onions.
Using a clean kitchen knife, peel the onion. We rinse it under water, dry it with paper towels, put it on a new cutting board and shred it in small cubes of 1 centimeter in size.
Step 8: prepare the filling.
Then put on a medium heat a deep frying pan and pour 3 tablespoons of vegetable oil into it. After a few minutes, when it warms up, lower the chopped onion there. Fry it for 3-4 minutes until golden brown, periodically stirring with a wooden kitchen spatula.
As soon as the vegetable is browned, add the ground pork and 200 milliliters of meat broth to it. Season with salt, black pepper, mix again, simmer 5-7 minutes, remove from the stove and give the finished filling the opportunity to cool.
Step 9: form a pie with meat.
Next, turn on the oven to 180 degrees Celsius, spread on a countertop a sheet of baking paper the size of a non-stick pan and sprinkle it with a thin layer of flour. Divide the rising dough by 2 parts, one large, and the second smaller, if you want, you can pinch off a small piece from each for decoration.
Now put on paper a large part of the semi-finished flour product and roll it with a rolling pin into a thick layer 1 centimeter. Gently pull it onto a baking sheet and, using a tablespoon, distribute an even layer of fried pork on the surface of the dough.
After this, we again sprinkle the table with flour, put on it the second part of the semi-finished flour product and in the same way we form another square, but with a thickness less, approximately 6-7 mm.
Gently pull it onto the surface of the filling and use your fingers to pinch the edges of the two layers so that there are no gaps. If you left a little dough for decorations, we sculpt them and put them on the surface of the pie, for example, plants, animals, waterfowl, birds or whatever you like.
Decided to do without it? Then just make a few cuts on the top layer of the dough with the edge of the knife, that's enough by 4-5 pieces on both sides, and put the formed product in a warm place on 15-20 minutesso that it rises slightly.
Step 10: bake a meat pie.
At this time, put the chicken yolks in a small bowl. Add to them a couple of teaspoons of purified water and beat everything with a table fork until a homogeneous consistency. After 15-20 minutes, using a baking brush, grease the resulting cake with the resulting mixture and send it to the preheated oven on 40-45 minutes.
After that, we check its readiness with a wooden skewer. Insert its end into the flesh of baking and get it. If the stick is dry, without sticking pieces of dough, we put on kitchen handpieces on our hands, rearrange the baking sheet on a cutting board, previously laid on the kitchen table, and right in it we cool the cake to room temperature. Then we cut it in portions, put it on a large flat dish or tray and serve to the table.
Step 11: serve the meat pie.
After cooking, the meat pie is cooled, cut into portions and served at the table with fresh tea, coffee, cocoa, warm milk or any other drinks. If desired, each baking portion can be supplemented with homemade cream, sour cream or hot or spicy sauces. Enjoy delicious homemade food!
Enjoy your meal!
- meat can be chopped in a blender;
- Very often spices are added to the filling, which are used during the preparation of meat dishes. They also put a couple of tablespoons of cream or tomato paste there, these ingredients give the meat a more pleasant rich flavor and juiciness;
- A good, but not perfect substitute for butter - baking margarine. It is desirable that the amount of liquid in it is minimal, and the fat content fluctuates between 72 and 78%.