Meat and mushroom pastries

Name: Meat and mushroom pastries - Tinca C.
Ingredients: For the dough: 500g flour; 20g yeast; 1 tablespoon sugar; 250ml warm water; 1 tablespoon butter; salt. Filling: 300g mixed minced meat; 200g canned mushrooms; 1 onion; 1 green onion; 1/2 bell pepper; 2 peeled tomatoes; 1 tablespoon roasted red pepper paste; 1; 2 tablespoons tomato paste; fresh dill; salt; pepper; 1 egg + 1 for brushing; 2 tablespoons oil.

Appetizers - Meat and mushroom pastries by Tinca C. - Recipia

Meat and mushroom pies are perfect when you want something hearty for a packed lunch or a homemade breakfast. The yeast dough is easy to work with, and the filling is cooked in just one pan. After baking, the pies remain great for taking on the road or serving warm after a few minutes of cooling. The amount of filling is enough for all three pieces of dough, and the circles can be easily cut out using a bowl. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: the filling is cooked for a few minutes, then the pies are baked until they are nicely browned; the exact duration is not specified Servings: the number depends on the size of the cut circles and the amount of filling placed in each Difficulty: easy Recipe type: appetizer pies with meat and mushrooms, suitable for packed lunches, breakfast, or a hearty snack Ingredients For the dough 500 g flour 20 g yeast 1 tablespoon sugar 250 ml lukewarm water 1 tablespoon butter A pinch of salt For the filling 300 g mixed ground meat 200 g canned mushrooms 1 onion 1 green onion 1/2 bell pepper 2 peeled tomatoes 1 tablespoon roasted pepper paste 1-2 tablespoons tomato paste Fresh dill Salt Pepper 1 egg for the filling 1 egg for brushing 2 tablespoons oil Preparation method 1. Preparing the dough Melt the butter and set it aside to cool. Dissolve the yeast with the sugar by mixing them together. Place the flour in a bowl, add the salt and the dissolved yeast, then mix. Gradually pour in the lukewarm water and knead until you obtain a homogeneous dough. Finally, incorporate the cooled butter and continue kneading until well absorbed. Cover the bowl with a clean towel and let the dough rise in a draft-free place. The original recipe does not specify an exact rising time, so let the dough rise until it doubles in volume. 2. Preparing the vegetables and mushrooms Peel and chop the onion. Slice the green onion into rings. Dice the bell pepper and peeled tomatoes, and wash and chop the mushrooms into suitable pieces. 3. Cooking the filling Heat the oil in a pan and sauté the onion first. Add the tomatoes, bell pepper, and mushrooms. Let them cook for about 3-4 minutes, then add the ground meat. Season with salt and pepper to taste. Pour in about a cup of water and add the roasted pepper paste. Mix well and let the mixture simmer over medium heat. Stir occasionally to break up the meat pieces and prevent lumps from forming. When the liquid has reduced, add the tomato paste and let the filling cook for about 2 more minutes. Remove the pan from the heat, sprinkle with chopped fresh dill, then crack the egg over the mixture and mix well. It is important that the filling is not watery before filling the pies. If it has too much liquid, it will be difficult to place on the dough and may leak during baking. 4. Forming the pies Divide the risen dough into three pieces. Sprinkle flour on the work surface and roll out the first piece into a sheet. Use a bowl to cut out circles. Place filling on one half of each circle, without reaching the edge. Fold the free half over the filling to form a semicircular pie. Press the edges with your fingers to seal them. Repeat the same process with the remaining dough and filling. The size of the circles will determine how many pies you get in total, which is why the recipe does not specify a fixed number of pieces. 5. Baking Arrange the pies on a baking tray lined with parchment paper. Beat the other egg and brush the surface of each pie. Place the tray in the preheated oven and bake the pies at a suitable temperature until they are nicely browned. The original recipe does not specify the exact temperature or baking duration, so keep an eye on the color of the dough. Remove the pies when they are golden brown and let them cool for about 5 minutes before serving. Why I make this recipe often It’s a practical recipe for days when you want something that can be packed without having to prepare the dough and filling separately. The dough is made with few ingredients, and the filling uses meat, vegetables, and mushrooms in a hearty combination. The pies are also good for breakfast, but they usually disappear quickly, especially when served warm. Tips The water for the dough should be lukewarm, not hot. If it’s too hot, it can affect the yeast. The butter should be incorporated after it has cooled. Do not add it immediately after melting. Add the water gradually while kneading, so the dough binds evenly. Let the filling reduce well before adding the egg and filling the dough. A mixture that is too wet can leak when forming the pies. Do not put too much filling on each circle. The edges should be able to be pressed and sealed without the filling spilling out. Press the edges firmly with your fingers. This way, the pies will be less likely to open during baking. Let the pies cool for a few minutes after taking them out of the oven. The filling is very hot immediately after baking. Substitutions The meat used in the recipe is mixed ground meat. To achieve a result as close as possible to the original recipe, keep this type of meat. The roasted pepper paste should be kept in the filling, as it contributes to the flavor of the mixture. If you don’t have the exact product mentioned, the source does not specify a particular substitute. The mushrooms are used from a jar. They can be prepared in the same way, washed, and chopped before being added to the pan. Variations You can change the size of the cut circles depending on how large you want the pies to be. When the circles are smaller, you get individual pies that are more suitable for snacks or packed lunches. You can adjust the amount of tomato paste between one and two tablespoons, as specified in the recipe. Salt, pepper, and dill are added to taste. For a more uniform filling, mix the meat well with the vegetables while cooking. This is especially helpful during the simmering stage, when the meat can remain in larger pieces. Serving ideas The pies are served after about 5 minutes of cooling. They are suitable for breakfast, as a snack, or for packing. They can be placed in a container after they are no longer hot. For packing, it’s easier to transport them whole without cutting. Frequently Asked Questions How long should the dough be left to rise? The recipe does not specify an exact time. The dough is covered with a clean towel and left in a draft-free place until it rises and doubles in volume. Can I use fresh mushrooms instead of canned mushrooms? The recipe is written for 200 g of canned mushrooms. If you use another type of mushroom, the quantity and cooking time may vary, so you need to ensure that the filling is well cooked and does not retain too much liquid. Why is the egg added at the end to the filling? The egg is incorporated after the pan is removed from the heat and the mixture is no longer cooking. It is mixed into the warm filling along with the chopped dill. How do I seal the pies? Place the filling on one half of a dough circle, bring the other half over it, and press the edges with your fingers. Repeat the same process with all the circles. How do I know when they are done? The pies are removed when they are nicely browned on the surface after being brushed with egg and baked in the preheated oven. Nutritional values The values are estimated and cannot be calculated precisely, as they depend on the type of ground meat, the exact amount of tomato paste, and the number or size of the pies made. For the entire amount of dough and filling, the recipe may contain approximately 3,200-3,500 kcal, 130-150 g of protein, 350-390 g of carbohydrates, and 130-150 g of fat. The value for a single pie will depend on how many pieces you form. If you make larger pies, each piece will have a higher nutritional value than a smaller one. The greatest variation comes from the fat content of the ground meat and the amount of oil, butter, and egg actually used. Storage and reheating After cooling, the pies can be placed in a closed container and stored in the refrigerator. For safety, do not leave them out at room temperature for long, especially since the filling contains meat and egg. They can also be eaten cold, making them suitable for packing. For reheating, only heat the amount you want to serve. The original recipe does not specify a temperature or duration for reheating, so the pies should be heated until warm inside without keeping them unnecessarily hot.