|1.||Potatoes Dough||200 Column|
|2.||Flour Dough||200 Column|
|3.||Butter Dough||50 Column|
|4.||Chicken egg Dough||1 PC.|
|5.||Salt Dough||1/2 Tsp|
|6.||Pork Filling||500 Column|
|7.||Bell pepper Filling||2 PC.|
|8.||Tomatoes Filling||1 PC.|
|9.||Bulb onions Filling||2 PC.|
|10.||Cream 30% Filling||100 Ml|
|11.||Milk Filling||100 Ml|
|12.||Chicken egg Filling||2 PC.|
|13.||Tomato paste Filling||2 art. l|
|14.||Hard cheese Filling||50 Column|
|15.||Black pepper Filling||taste|
For the test, boil the potatoes in salted water and mash them in mashed potatoes, then add the egg, butter and flour, mix until smooth and put in a greased form by making sides. Put in the freezer while you are preparing the filling.
Cut onion and pepper coarsely and fry in vegetable oil, then add finely chopped meat or minced meat and fry until the meat is ready. Then add the chopped tomato, season to taste and cook for a few minutes. Put the filling on the dough.
For pouring, mix cream, milk, tomato paste, beaten eggs, season with salt and pepper. Pour the cake and bake at 200 degrees 40 minutes. Sprinkle with grated cheese in 10 minutes.
Open meat pie is ready, serve warm.