Meat and mushroom pies

Name: Meat and mushroom pies - Norica C.
Ingredients: For the dough: 500 g flour; 20 g yeast; 1 tablespoon sugar; 250 ml warm water; 1 tablespoon butter; salt. Filling: 300 g minced mixed 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 + 1 for brushing; 2 tablespoons oil.

Appetizers - Meat and mushroom pies by Norica C. - Recipia

The dough for these delicious treats starts with melting butter, which will provide a rich flavor and fluffy texture. After the butter has melted, we let it cool slightly so as not to affect the yeast. In a large bowl, we rub the yeast with sugar until it completely dissolves, thus activating the yeast and preparing it for fermentation. We add the sifted flour, a pinch of salt, and mix the dry ingredients well. This is a crucial step, as a uniform combination of ingredients will lead to a more homogeneous dough. We begin to add water gradually, kneading the dough constantly until it becomes smooth and elastic. It is important not to add all the water at once, as each type of flour absorbs liquid differently. Finally, incorporate the melted butter, which will provide a delicious flavor and make the dough richer. Once we have obtained a uniform dough, we cover it with a clean towel and let it rise in a warm, draft-free place for about an hour or until it doubles in volume. While the dough is rising, we can prepare the filling. We clean the onion, chop it finely, and slice the green onion into thin rings. The bell pepper is diced, and the tomatoes are peeled and chopped similarly. Fresh mushrooms are washed well and sliced. In a large skillet, we heat the oil, add the chopped onion, and sauté until it becomes translucent. Next, add the tomatoes, bell pepper, and mushrooms, letting them stew for 3-4 minutes. Then, we add the minced meat, seasoning with salt and pepper to taste. To achieve a juicy filling, we add a cup of water, the pepper paste, and mix well. We let the mixture simmer over medium heat, stirring often to avoid forming lumps of meat. After all the liquid has evaporated, we add the tomato paste and let it cook for another 2 minutes. We take the skillet off the heat and sprinkle with chopped fresh dill, then crack an egg and incorporate it into the filling mixture, providing a perfect binding between the ingredients. After the dough has risen, we divide it into three equal pieces. We roll out the first sheet on a floured surface, and using a bowl, we cut out circles. On one half of each circle, we place the delicious filling, and with the other half, we cover it, pressing the edges well with our fingers to seal the filling. We do the same with all the dough circles. We carefully place them on a baking tray lined with parchment paper and brush them with a beaten egg, which will give them a beautiful golden color. We place the tray in the preheated oven and bake until they are nicely browned, about 20-25 minutes. When they are ready, we take them out of the oven and let them cool for 5 minutes before serving. This recipe promises not only a hearty dish but also an unforgettable culinary experience, full of delicious flavors and textures!