Meat and vegetable pies

Name: Meat and vegetable pies
Ingredients: 250 ml lukewarm water; 7 g dry yeast; 30 g cottage cheese; 1 tablespoon sugar; 1/2 tablespoon salt; 500 g flour; 1 medium carrot (80 g); 1 medium onion (150 g); 1 medium bell pepper (150 g); 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 garlic cloves (6 g); 3 medium mushrooms (75 g); 10 g parsley; 300 g ground pork; 1 egg (50 g); 100 g mozzarella

Diverse - Meat and vegetable pies by Ada C. - Recipia

Meat and vegetable pies are served warm as a main course, with browned yeasted dough and a filling of meat, vegetables and mushrooms. At first I wanted to make Merișor's sandwiches, but the ground meat I found on sale changed my plans; I cut them into quarters. Prep: 35 minutes. Cook: 45 minutes. Rest: 30 minutes. Total time: 110 minutes. Servings: 4. Approximately 830 kcal and 36 g protein per serving.

Ingredients

For the dough

250 ml lukewarm water
7 g dry yeast
30 g cottage cheese
1 tablespoon sugar
1/2 tablespoon salt
500 g flour

For the filling and topping

1 medium carrot (80 g)
1 medium onion (150 g)
1 medium bell pepper (150 g)
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
2 garlic cloves (6 g)
3 medium mushrooms (75 g)
10 g parsley
300 g ground pork
1 egg (50 g)
100 g mozzarella

Preparation

1. Dissolve the dry yeast in the lukewarm water. 2. Put the cottage cheese, 1/2 tablespoon salt and sugar in a bowl. Add the yeast, then gradually work in the flour and knead until you have a soft but non-sticky dough. 3. Cover the dough and leave it to rise for at least 30 minutes. 4. Peel the carrot and onion and finely chop them, then chop the pepper and garlic. Sauté the vegetables in 1 tablespoon oil for 5 minutes with 1 teaspoon salt and the pepper. The vegetables should soften but keep their shape. 5. Slice the mushrooms. In the same pan, after removing the vegetables, heat the other tablespoon of oil and cook the mushrooms for 5 minutes, until lightly browned. Chop the parsley and mix it with the mushrooms. 6. Mix the sautéed vegetables with the raw ground meat. 7. Divide the dough into 4 pieces and roll them out. Lay one sheet of dough for each pie, top with half the meat and vegetable mixture, then half the mushrooms. Cover each with another sheet and seal the edges well. You will have 2 pies. 8. Beat the egg and brush it over the two pies. Sprinkle the grated mozzarella on top. 9. Bake at 180 °C for 35 minutes, until nicely browned and the meat in the filling is cooked through.

Notes

Ground pork can be replaced with 300 g ground turkey, not ground too finely. The dough contains gluten and dairy, and the egg on top is a separate allergen. Once cooled, keep the pies covered in the refrigerator for no more than 3 days; when reheating, the oven keeps the crust better than the microwave. A green salad with a tangy dressing goes well with them, and a slice is like a warm sandwich, but made with yeasted dough. Meat with a little fat stays juicier than very lean meat, especially in a filling baked in dough. If the carrot is cut into large cubes, it may still be firm after 5 minutes of sautéing; grated or thinly sliced, it softens faster. Thickly sliced mushrooms release more water, so leave the pan uncovered until the liquid evaporates. Use only a little flour on the work surface; if the dough gets too floury, the edges are harder to seal.