Pie with cheese and meat
12 servings
150 minutes
Cheese and meat pie is a hearty and aromatic dish of Russian cuisine that combines tender dough with juicy meat filling and stretchy cheese. Such pies were made for Russian feasts and family celebrations as they symbolize abundance and comfort. The crispy dough soaked in the creamy flavor of cheese is complemented by a rich meaty aroma, creating a harmony of flavors. This pie is perfect for both festive tables and everyday home dinners. It can be served hot when the cheese stretches in appetizing strands or slightly cooled when the flavor becomes richer. The versatility of this pie makes it a favorite among many, while its homemade aroma fills the kitchen with warmth and joy.
1
Sprinkle flour on the surface (where you will knead the dough).
- Wheat flour: 650 g
2
Grate a pack of margarine. Knead the dough.
- Margarine: 200 g
3
Make a hole and add sour cream to it.
- Sour cream: 120 g
4
Add soda (I neutralize it, but it's a matter of taste).
- Baking soda: 3 g
5
Knead everything into a nice ball and place it in the refrigerator for 30-40 minutes.
6
Preparing the filling:
7
Chop the onion and fry it until golden.
- Onion: 300 g
8
Add minced meat to the onion and fry a little more.
- Ground beef: 250 g
- Ground pork: 250 g
9
Grate the cheese, add 2 eggs + 2 whites.
- Hard cheese: 400 g
- Chicken egg: 4 pieces
10
Mix everything with the minced meat.
11
Take out the dough. Divide it into 2 pieces (one slightly larger than the other).
12
Roll out most of it (this will be the bottom part)
13
Place the first layer of dough on the prepared baking sheet (it's better to line it with parchment paper: it's easy to remove, doesn't burn, and doesn't stick).
14
Lay out the filling.
15
Roll out the second half of the dough and cover the filling, sealing the edges to prevent the filling from leaking.
16
Brush the dough with the remaining egg yolks.
- Chicken egg: 4 pieces
17
Send the future pie to the oven for 40-50 minutes at 180 degrees. Preheat the oven.
