Ingredients
For the potato pie
Salt
2 cups all-purpose flour
1/3 cup butter, cold cubed
1/4 cup cold milk
2 eggs +milk (beaten) for egg wash
For filling
2 cups boiled potatoes and carrots, cubes
1 cup ground meat, cooked
Salt and pepper
Salt
2 cups all-purpose flour
1/3 cup butter, cold cubed
1/4 cup cold milk
2 eggs +milk (beaten) for egg wash
For filling
2 cups boiled potatoes and carrots, cubes
1 cup ground meat, cooked
Salt and pepper
Method
- Mix flour, salt, butter in a bowl of an electrical mixer on a low speed.
- Add milk gradually to the mixture till soft dough achieved.
- Cover dough with plastic cling film and place in the fridge for half an hour.
- Preheat oven to 180 degree Celsius
- Divide dough to 1/3 and 2/3
- Roll 2/3 of the dough on a lightly flour dusted surface to a circular shaped (1/2 cm thickness).
Small molds can be used instead of the large one
- Grease round oven dish with oil
- Place the dough in the prepared pan, make sure it covers the bottom and sides (Like a tart)
- Roll the rest of the dough on a lightly flour dusted surface to a circular shaped, to be used for covering the pie later.
- Mix stuffing ingredients, season with salt and pepper and place it over the dough in the prepared oven dish.
- Cover the mixture with the remaining dough, flute the edges to seal tightly, slash or cut few vent holes with knife to allow steam to escape
- Brush surface with egg wash, bake for about 30 - 35 minutes or until golden brown
- Let cool, divide into triangular slices and serve warm.
- Add milk gradually to the mixture till soft dough achieved.
- Cover dough with plastic cling film and place in the fridge for half an hour.
- Preheat oven to 180 degree Celsius
- Divide dough to 1/3 and 2/3
- Roll 2/3 of the dough on a lightly flour dusted surface to a circular shaped (1/2 cm thickness).
Small molds can be used instead of the large one
- Grease round oven dish with oil
- Place the dough in the prepared pan, make sure it covers the bottom and sides (Like a tart)
- Roll the rest of the dough on a lightly flour dusted surface to a circular shaped, to be used for covering the pie later.
- Mix stuffing ingredients, season with salt and pepper and place it over the dough in the prepared oven dish.
- Cover the mixture with the remaining dough, flute the edges to seal tightly, slash or cut few vent holes with knife to allow steam to escape
- Brush surface with egg wash, bake for about 30 - 35 minutes or until golden brown
- Let cool, divide into triangular slices and serve warm.
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