Rustic meat pie – a detailed recipe for cooking. with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 255 gr. organic ground beef
- 2 – 3 tomatoes (approximately 340 gr.) Or the same amount chopped canned tomatoes (drain pickle)
- 1 and 2/3 Art. wheat flour
- 1/4 Art. no slides of solid vegetable cooking oil
- 6 tbsp. l cold butter
- About 4 tbsp. l chilled, slightly salted water
- 1 egg whipped with a pinch of salt to grease
- 2 small onion heads
- 2 hard boiled eggs
- 110 gr. pitted olives
- 2 tbsp. l olive oil (not extra-virgin)
- A large pinch of allspice
- Salt and ground black pepper
Recipes with similar ingredients: shortbread dough, flour varieties, tomatoes, onions, allspice, ground beef, olives, eggs, lard
Recipe preparation:
- Pour the flour into a dish that is suitable for the freezer (you can without a lid), and cut the butter and fat into small ones (about 1 cm.) cubes. Mix them with flour. Put in the freezer for 10 min
- I usually make dough in a stationary mixer, but food processor. In any of the devices (in one, by installing the nozzle for shortcrust pastry, in another – a nozzle-knife) mix ingredients until you get large crumbs, like raw oatmeal. Then slowly, in a thin stream, pour in the chilled salted water without turning off the appliance until the dough begins to stick together, but fully assemble into a ball.
- Turn off the combine (or do it in the mixer bowl) and Form a tight ball of dough with your hands. If necessary, add some more water. Divide the dough into 2 pieces of equal size and form thick disks from them. Cover with cling film and leave in the refrigerator for 20 minutes. It can be done in a day or two, if that would be more convenient.
- Preheat the oven to 205 ° C. Put tomatoes in a bowl, pour boiling water from the kettle and leave for 5 minutes. Drain, rinse under cold tap water, then peel, remove seeds and chop coarsely (or take canned tomatoes, drain pickle and chop). Peel and chop onions, boiled eggs and olives.
- In a large skillet over medium heat, heat oil. Fry chopped onion until soft, until lightly browned. If a the onion will stick, reduce the heat to low. Increase again medium heat, put chopped tomatoes and cook, stirring occasionally about a minute. Add the beef. Mix well while separating pieces of meat with a wooden spoon, then when the meat is browned, add chopped eggs and olives. Season with allspice salt and pepper. Cook over low heat for about 20 minutes. stirring occasionally.
- Take out a baking sheet, sprinkle it and a rolling pin with flour. Get out dough from the refrigerator and roll one of the discs until you get thin, but not too, uneven square in the size of the baking sheet. Put it on a baking sheet. Then roll out the second disc and leave it on the work surface while you spread it on the dough on baking stuffing with ground beef, leaving around the perimeter free 2.5 cm edge. Using cold water, wet your edge with your fingers. On top, put the second square from the dough and press the edges to turned out a seam. Then wrap these edges away from you once or twice, then press them with the cloves of the fork along the entire edge. Pierce the surface of the cake to make holes for the exit of steam, then beat eggs with a large pinch of salt and grease the surface and edges cake icing. Put the cake in preheated oven for 20 minutes, during which time the dough will turn golden and baked. Cut into large pieces and eat warm with vegetables or salad or cold, wrapped in a napkin, without any ceremony and cutlery.
