Meat Pie
8 servings
60 minutes
Usually, small pies or belyashi are made with minced meat and mashed potatoes, and everyone has memories of them in stock, as well as a family recipe that has been tested for years. But if you don't want to bother with sculpting, you can reformat the little pies into a large pie, and also use ready-made puff pastry: all the advantages will remain with it - both a crispy crust and a juicy filling, and the hassle will be noticeably reduced.
1
Peel the potatoes and cut them into small cubes.
- Potato: 200 g
2
Pour water over the potatoes, add salt, and boil until cooked. This will take about 20 minutes; cooking time depends on the size of the cut.
- Potato: 200 g
- Salt: to taste
3
Drain the water from the potatoes and mash them into puree.
- Potato: 200 g
4
Chop the onion into small cubes.
- Onion: 1 head
5
Heat oil in a pan and fry the onion until golden.
- Vegetable oil: 30 ml
- Onion: 1 head
6
Add minced meat to the onion, season with salt and pepper, add the herb mix, pour in water and simmer over medium heat, stirring until the meat is cooked. At the end, add crushed garlic.
- Ground meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Mixed dried herbs: 1 teaspoon
- Water: 60 ml
- Garlic: 1 clove
7
Mix the minced meat with mashed potatoes.
- Ground meat: 500 g
- Potato: 200 g
8
Roll out half of the puff pastry to fit into the baking dish and cover its sides.
- Puff pastry: 500 g
9
Place the meat filling on the dough, cover with the second half of the dough, cut off the excess and seal the edges.
- Ground meat: 500 g
- Potato: 200 g
- Puff pastry: 500 g
10
Make a hole in the center of the pie for steam to escape and send it to an oven preheated to 220 degrees for 20-25 minutes.