Quick pie with lamb





wheat flour 2/3 cup
starch 1/3 cup
eggs 3 pieces
sour cream 1/2 cup
mayonnaise 1/2 cup
baking soda 1/2 hours. spoons
salt 1 h. a spoon
flesh of mutton 400 grams
parsley root 1 piece
carrot 1 piece
onion 1 head
mushrooms 200 grams
vegetable oil 2 Art. spoons
butter 2 Art. spoons
beef broth 1/2 cup
wheat flour 1 h. a spoon
chopped dill 2 Art. spoons
bay leaf 1 piece
ground black pepper to taste
salt to taste


Cooking method:

1. Prepare the dough by mixing all its ingredients. The consistency of the dough should resemble cream.
2. For the filling lamb chop finely. The root of parsley and carrots grate, chop the onion and mushrooms.

3. Mutton quickly fry in oil and butter mixture. Put vegetables and mushrooms, cook together for another 5 minutes, stirring occasionally. Pour in the broth, salt, pepper and cook until almost cooked.

4. Add the flour, diluted part of the broth, bay leaf, parsley and simmer until tender. Filling should get a juicy, but thick enough, so if a lot of liquid, it is necessary to boil down stuffing.

5. The form of grease, put the dough half, then the remaining dough and filling.

6. Bake the cake 35-40 minutes at 230 ° C.

7. When serving, cut the cake into pieces.

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