Open Meat Pie
4 servings
60 minutes
Open meat pie is a symbol of home comfort and the taste of Russian cuisine. The combination of tender potato dough with juicy meat filling, complemented by aromatic vegetables and creamy sauce, makes this dish incredibly appetizing. Its history roots in the traditions of Russian baking, where open pies were often made for family meals. This pie has a rich flavor — the crispy dough base harmonizes with the meat filling, while melted cheese completes the composition, creating the perfect texture. The dish is ideal for both festive tables and cozy family dinners. Serve with herbs or sour cream to highlight its rich taste.
1
Chop the potatoes finely and boil in salted water until cooked. Then drain the water and mash the potatoes.
- Potato: 200 g
2
Add 1 egg, butter, and mix well. Add flour and knead the dough.
- Chicken egg: 3 pieces
- Butter: 50 g
- Wheat flour: 200 g
3
We place it in a removable mold, making edges, and send it to the freezer while the filling is being prepared.
4
Chop the pepper into small pieces and lightly fry.
- Bell pepper: 2 pieces
5
Chop the onion, fry it in a separate pan, add the minced meat, and fry until almost cooked, adding salt. Add pepper and finely chopped tomato, then place the filling on the dough.
- Onion: 1 piece
- Ground pork: 500 g
- Tomatoes: 2 pieces
6
Mix cream and tomato paste. Add 2 eggs and beat lightly. Season with salt and pepper. Pour the filling into the pie.
- Cream: 100 ml
- Tomato paste: 2 tablespoons
- Chicken egg: 3 pieces
7
Bake for 40 minutes at 200 degrees. Sprinkle with grated cheese 10 minutes before done.
- Cheese: 100 g
