Lamb pie (master class)

Category: Bakery products
Lamb pie (master class)

Ingredients

Filling:
Boiled lamb meat 600 BC
Eggplant 2 pcs.
Potatoes 3-4 pcs.
Bulb onions 2-3 pcs.
Sun-dried tomatoes 140-150 g.
Zira (cumin) 1 tsp
Salt taste
Ground black pepper taste
Lamb pie (master class)
  • Cut the potatoes into rings, rinse, dry, fry on both sides in olive oil.
  • Lamb pie (master class)
  • Chop the onion, you don't need to chop it, fry it in olive oil, or on the potatoes left over.
  • Lamb pie (master class)
  • Squeeze the eggplants from the water, cut into cubes about 1.5x1.5 cm, add to the onion and simmer until soft, stirring occasionally.
  • Lamb pie (master class) Lamb pie (master class)
  • Chop the meat (boiled, for example, from boiling broth) into small pieces, add to the eggplant and onions, mix well, season with salt, crushed cumin (cumin) and black pepper.
  • Lamb pie (master class) Lamb pie (master class) Lamb pie (master class)
  • Cut the sun-dried tomatoes into strips or small pieces.
  • Lamb pie (master class)
  • Divide the finished dough into 2 parts: 1/3 and 2/3.
  • We roll out most of it with a diameter exceeding the shape, so that when laid out in the shape, the edges of the dough hang down a little.
  • Lamb pie (master class) Lamb pie (master class)
  • Put the potatoes on the dough in the first layer. It will serve as a barrier on the way to the dough if the filling lets out juice. Add some salt to the potatoes.
  • Lamb pie (master class)
  • Next, lay out most of the meat filling and evenly distribute the chopped tomatoes.
  • Lamb pie (master class)
  • We finish with the rest of the meat filling.
  • Lamb pie (master class)
  • Put the rolled dough on top, pinch the edges. Lubricate the top with a brush with a beaten egg, you can add water.
  • Lamb pie (master class) Lamb pie (master class)
  • If the filling is very damp, you can make a hole in the center of the cake for steam to escape by sticking a rolled tape of baking paper to the filling.
  • Lamb pie (master class)
  • We bake in preheated to 170-180 gr. From the oven for about 35 minutes until golden brown.
  • Allow to cool slightly before serving.
  • Lamb pie (master class)

  • The dish is designed for

    lot!

    Olesya425
    I was really glad: it was not in vain that I bought half a ram last week! There are so many interesting things to do! Thanks for the tasty treat! Now we will not just eat stew or something else, but with a twist. I love this kind of cuisine, the main thing is that for me the most important thing in this matter is the process itself and getting the result, and then enjoy the sight of relatives and countless guests eating my goodies by both cheeks, who are heaped in our house on the evening of the day off
    Summer resident
    The cake is awesome. Now it remains only to find an edible ram. It's not easy for us
    Natusya
    What a beauty!
    My husband and mother-in-law love lamb, but I don't. Now I will please them with such sophistication.
    Thanks for the recipe!
    Twist
    Arochka, the cake is awesome !!! Yesterday I was teasing with ribs, and today it's soooo ... th pie
    naya
    It is impossible to pass by such a wonderful pie. Thank you!!!
    Rita
    Finally it dawned on me what the chameleons eat. Poor lambs.
    Arka
    Quote: Olesya425

    that for me the most important thing in this matter is the process itself and the receipt of the result, and then enjoy the sight of relatives and countless guests eating my goodies by both cheeks, whom a bunch of heaps gathers in our house in the evening of the day off
    our person!
    otherwise they say, a fire, pouring water ...
    that's what to enjoy! eating both cheeks!

    Quote: Summer resident

    The cake is awesome. Now it remains only to find an edible ram. It's not easy for us
    Thank you!
    And where do you hide them, your rams? are there really only 2-legged ones?

    Quote: nnv200569

    What a beauty!
    My husband and mother-in-law love lamb, but I don't. Now I will please them with such sophistication.
    Thanks for the recipe!
    To your health!
    Once I also did not understand the lamb, and then someone in me pulled some kind of toggle switch, and I suddenly fell in love

    Quote: Twist

    Arochka, the cake is awesome !!! Yesterday I was teasing with ribs, and today it's soooo ... th pie
    Thank you, Marishka! I'm not teasing, no, no! I am campaigning!

    Quote: naya

    It is impossible to pass by such a wonderful pie. Thank you!!!
    And you don't need to! Bake to your health!

    Quote: Rita

    Finally it dawned on me what the chameleons eat. Poor lambs.
    So, well, a separate conversation with you, in the corner ...
    (Affectionately) What beautiful hairs you have on your avatar! (Approaching, and even more affectionate) So they remind of fur! Whose curly fur do they remind me of? ..
    Rita
    Pamagite, good people !!!! Hooligans deprive of hair !!!!

    Arka
    (Stroking her hair) Why, I just leave the hairs!
    Rita
    Red does not go well with green. There, above, there is such a nice gray skin! Very suitable for you!
    Gasha
    Forgive me, Lord !!! People live !!!

    Natasha, I have a question ... Intimate ... Do you have more sheep ???
    Kara
    Arch
    Tomorrow, right in the morning - for mutton !!!!! Which part is better to take?
    Arka
    Irina-Kara
    Bake, fry - squares on the bone, ribs, saddle, ham, shoulder blade.
    Stew, cook - shanks, neck, peritoneum.
    Any leftovers from baked, stewed or boiled meat are suitable for the pie.
    I usually use in a pie or pies either boiled trimmings after simmering the broth (simmer like in a jelly, so that it almost does not boil), or the remnants from the bones after baking the ham, scapula.

    Quote: Gasha

    Natasha, I have a question ... Intimate ... Do you have more sheep ???
    last chilled out today
    but! there are also legs and shanks in the freezer
    so I will treat you again
    Ilona
    Whoa! And here Arch is indulging in lambs, but how delicious it is !!! Still I could not stand it either, I will go after the ram
    Any_M
    What beauty and deliciousness! We urgently have to look for a lamb !!! Thank you very much for the recipe, I took it to the bookmarks!

    All recipes

    New recipe

    New Topics

    © Mcooker: best recipes.

    map of site

    We advise you to read:

    Selection and operation of bread makers