Ingredients:
- Minced meat (pork, beef) 500 grams
- Red Beans (canned) 2 cans
- Champignons 200 grams
- Tomatoes (in its own juice) 400 grams
- Flour 460 grams
- Butter 200 grams
- Beer 250 ml.
- Onion 2 pieces
- Vegetable oil 1 tbsp. a spoon
- Salt to taste
- Chicken egg (one yolk) 1 piece
- Bay leaf 2 pieces
Cooking method:
Step 1. Pour part of the flour into a bowl, grate cold butter on top, then the remaining flour and grind thoroughly (preferably with your hands) until smooth. Then add beer. Knead the dough; if the dough sticks to your hands, add a little more flour. The dough should be elastic, uniform and not stick to your hands.
Step 2 For the filling: in a preheated pan, fry finely chopped onions, then add the minced meat, bring it to the floor of the finished state. Then add finely chopped champignons here. Now this resulting mass must be brought to readiness. At the very end, pour the beans (drain the liquid from the can), tomatoes (drain the juice). Salt a little and literally put out a couple of minutes with the lid closed. Leave to cool.
Step 3 The dough is divided into two parts (and uneven). Most of it needs to be rolled out - this is the bottom of our pie. Therefore, evenly rolled out the first part put on a baking sheet, which is covered with parchment. Put the whole stuffing. Roll out the smaller part and cover from above, fastening the corners with the base. Make holes in the center (for steam to escape). Lubricate the top with egg yolk to provide a golden crust to the pie. Bake in an oven preheated to t 180 degrees for about 30-40 minutes.
Bon Appetit!
