Meat pie with soft dough, delicious crust and juicy meat filling inside is a real family weekend dish. Stock up on time and quality ingredients. Traditional pies are made from yeast or puff pastry. But we will use shortbread dough, from which we will first prepare a form like for tart, and then fill it with filling. It is not difficult to prepare such a dough. The main thing is to knead it well and let it freeze in the cold, so that it becomes plastic. Follow the cooking technology by adding the weight during baking, and then the shape will be smooth. Minced meat and cheese pie in tartlets.
For the filling, take minced marbled beef. It is a product with a sufficient amount of fat, a distinct meat taste and a pleasant aroma.
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Designed for three servings
Ground beef 10.58 oz
Olive oil 2 tablespoons
Salt 1/2 teaspoon
Ground black pepper 1/4
Cold light beer 4 tablespoons
Sliced hard cheese to your taste
Cold milk 2 tablespoons
Wheat flour 1 Cup
Sea salt 1 teaspoon
Sugar 1 teaspoon
Unsalted butter 2 tablespoons
Potatoes, cut into small cubes 2 PCs
Green onion 2 pieces
Dijon mustard 1 teaspoon
Instruction:. Minced meat and cheese pie in tartlets.
Cooking time 1 hour 20 minutes
Mix the flour, salt and sugar. Add the diced butter. Use about half a Cup of oil. Add it to the flour and pub everything into a fat crumb. Form a ball of homogeneous dough. Wrap in clingfilm and refrigerate for about an hour. You can leave it in the cold even at night.
Milk can be replaced with thick whipped cream or regular cream. And beer-beef broth.
Boil the peeled potatoes and add salt. Then drain the liquid and add the chopped green onion, oil, mustard and pepper. Prepare the puree and keep it warm. Roll out the dough of the desired diameter . Line the bottom of the mold with slightly smaller diameter parchment paper. Lay out the dough so that it covers the sides, cut off the excess. Put it in the refrigerator so that the dough freezes.
Preheat the oven to 392F degrees. Take out the dough in the form, pierce it in several places with a fork, spread it with parchment or foil and pour the raw beans on top. This is necessary so that the dough does not rise during heat treatment, but retains its original shape. Bake for 15-20 minutes. Then remove the beans and parchment and bake for about 5 minutes to brown the dough.
Heat a cast-iron skillet, pour in the olive oil, add the minced meat and cook for 5 minutes, stirring constantly. Add salt and pepper and pour in the beer. Wait until the liquid has almost completely evaporated, about 10 minutes.
Put half of the minced meat, half of the cheese and three-quarters of the potato mixture into the finished dough form. Repeat all the layers. Using the dough that is left over from cutting the edges, make decorations, for example in the form of leaves, and put them on top of the cake. Smear the dough with milk. Bake the cake until Golden brown, 35-40 minutes. Bon Appetit! Minced meat and cheese pie in tartlets.