Open Pie with Meat and Egg

Name: Open Pie with Meat and Egg
Total time: 1 h
Yield: 4-6 servings
Cuisine: International Cuisine
Ingredients: 3 cups Wheat Flour; 1 cup Milk; 1 tsp Dry Yeast; 1 tsp Sugar; 1 pcs Chicken Eggs; 100 g Butter; 400 g Beef Meat; 2 pcs Chicken Eggs; 2 tbsp Vegetable Oil; 2 tbsp Butter; 0.5 cup Meat Broth

Open pie with meat and egg - recipe with photo, bakery

Cooking Time:
1 hour Recipe Yield:
4-6 servings Difficulty:
Medium recipe

Open pie with meat and egg - a small pie with various savory fillings. Pie was often served with cabbage soup.

Recipe Ingredients

For Dough

Wheat Flour 3 cups

Milk 1 cup

Dry Yeast 1 tsp

Sugar 1 tsp

Chicken Eggs 1 pcs

Butter 100 g

For Filling

Beef Meat 400 g

Chicken Eggs 2 pcs

Vegetable Oil 2 tbsp

Butter 2 tbsp

Meat Broth 0.5 cup

Cooking Recipe

For open pie with meat and egg, add yeast, sugar and half the flour to slightly warmed milk. Mix everything well, cover with a towel and put in a warm place for an hour.

After the dough rises, add the egg, melted butter, salt and the remaining flour. Knead the dough for pies well and leave for another 2 hours. During this time, while the dough is coming up, prepare minced meat for pies.

Grind the meat in a meat grinder, then lightly fry in a pan in vegetable oil, and again pass through a meat grinder. Add the boiled and chopped egg, salt and pepper to taste in the prepared minced meat.

Form balls of approximately 150 g from the dough, let them stand for 8-10 minutes, roll out the cakes and put the filling on them. Pinch the edges of the cakes, leaving the middle open.

Put the prepared pies on a baking sheet greased with vegetable oil and leave for 15 minutes. Oven at 200°C (390°F) 35 minutes. Then pour 1 tablespoon of meat broth into the hole of the pies and put it back in the oven for 5-10 minutes. Grease the finished open pie with butter.

Baking and Desserts