Meat pie with wheat
4 servings
100 minutes
Meat pie with wheat is a dish with deep roots in Russian cuisine, combining hearty minced meat, aromatic wheat groats, and fresh vegetables. Its history goes back to when peasant families created nutritious meals from available ingredients. The pie has a rich flavor where the meat harmoniously blends with the grain's tenderness, while sweet pepper and tomato puree add a slight tanginess. It is prepared using a layered baking method, allowing all components to absorb each other's aromas. This pie is an ideal option for a cozy family dinner or festive feast, served hot with herbs and fresh vegetables, and its crispy crust adds special appeal to the dish.
1
Pour boiling broth over the grains, add parsley, salt, cover with a lid, and let it swell for 20 minutes.
- Wheat groats: 120 g
- Meat broth: 1 glass
- Green: to taste
- Salt: to taste
2
Remove the seeds from the peppers, cut them into strips, and place them in a greased rectangular dish.
- Sweet pepper: 3 pieces
3
Finely chop the onion and garlic, then sauté in oil, stirring, for 10-15 minutes.
- Onion: 1 head
- Garlic: 1 clove
- Vegetable oil: 1 tablespoon
4
Lightly beat the egg. Mix half of the beaten egg with the swollen grain, and the remaining egg with the minced meat, tomato puree, and sautéed vegetables.
- Ground meat: 500 g
- Wheat groats: 120 g
- Tomato puree: 2 tablespoons
5
In the pepper mold, place 1/3 of the meat mixture, then half of the grain. Repeat the layers and top with the remaining meat mixture.
- Ground meat: 500 g
- Wheat groats: 120 g
6
Place the dish in a deep baking tray and fill it with hot water. Cover the pork with grain with foil and bake for 1 hour and 30 minutes at 180 °C. At the end of cooking, you can remove the foil to allow a crispy crust to form on the surface of the pie.
- Meat broth: 1 glass
7
Let the pie sit for 10 minutes, then invert onto a plate and cut into portions.