Meat pie

Cold cuts pie is the perfect pastry option for meat lovers. It can be prepared from puff, shortbread and yeast dough. The choice of base is determined by the time that is available to cook the pie. The simplest option is to use puff yeast dough, which can be purchased at any supermarket. The dough should be defrosted and rolled out. It is better to make the pie closed so that the filling is more juicy. We will lay out the filling in the base of the finished one. Therefore, in the oven, we will only need to hold the dough until browned.

We will prepare the filling from various types of meat, sausages. You can use whatever is in the fridge. As a rule, chicken, pork, smoked ham, bacon, sausages are used. Be sure to mix regular meat and sausages. In this case, the filling will turn out to be more original in taste. For juiciness, onions are added to the composition. The spices will help balance the taste. For piquancy, you can add olives or capers to the meat filling. If the pie is made for children, then olives and capers can be replaced with tomato sauce. In this case, baking will taste like pizza.

Benefits of Cold Cut Pie

A pie stuffed with different types of meat is very nutritious. Therefore, with its help it will be possible to replace a full meal. The meat is excellent. After a piece of cake, you will not want to eat for a long time. Such pastries should be served at the table after all kinds of feasts, when there are a lot of all kinds of cuts left. The calorie content of the pie depends on the meat products used. If you have a lot of meat with fat, then it is important to limit the amount eaten in order to prevent the appearance of extra pounds.

We cook a closed pizza type pie. To do this, we include ketchup or cream in the meat filling to make a delicate sauce. Before laying out the filling in the dough, it should be cooled.

Ingredients:

• Puff pastry – 500 g;
• Remains of various meat and sausages – 300 g;
• Bacon – 2 slices;
• Boiled sausage – 80 g;
• Onions – 2 heads;
• Butter – 30 g;
• Salt, ground black pepper – to taste;
• Tomato sauce – 2 tablespoons;
• Chicken egg – 1 pc. for lubrication.

Cooking method:

1. Defrost the dough, and then roll out with a layer. We do not make it very thin so that it can withstand the meat filling;
2. We heat the pan, fry slices of bacon on it without oil, cut into strips;
3. When the fat is melted and the slices are browned, lay out the chopped remaining meat components. Fry for a few minutes;
4. Put the diced onion into the pan. If there is not enough fat, then add a little vegetable oil;
5. When the onion becomes transparent, spread the tomato sauce. We simmer the filling for a few minutes. It should become thick enough. We taste it, and then add salt and black pepper. Let the filling cool completely.
6. We spread the dough in a baking dish or simply place it on a baking sheet, greased with oil. Put the stuffing inside. We collect the edges of the dough in the center, leaving a circle for steam to escape;
7. Put a piece of butter inside;
8. Lubricate the formed pie with a beaten egg, and then send it to the oven preheated to 180 degrees for 25 minutes. Baking time;
9. Let the finished pie cool down. Then we serve it to the table.