Minced Meat Pie

Ingrédients

• 3 cups flour
  3 cup
• 1 tablespoon instant yeast
  1 tablespoon
• 2 tablespoons sugar
  2 tablespoon
• 1/4 cup yogurt
  0.3 cup
• 1/4 cup oil
  0.3 cup
• 1 teaspoon baking powder
  1 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 1 cup onion water
  1 cup
• 250 grams minced meat
  250 gram
• 1 onion, finely chopped
  1 piece
• 1/4 cup cheese, grated
  0.3 cup
• 1/4 cup green olives, sliced
  0.3 cup
• 1/4 cup parsley, chopped
  0.3 cup
• 1 teaspoon salt
  1 teaspoon
• 1/2 teaspoon black pepper
  0.5 teaspoon
• 1/2 teaspoon cumin
  0.5 teaspoon
• 1/2 teaspoon paprika
  0.5 teaspoon

Mesures

1. 1

   In a bowl, mix the flour, yeast, salt, baking powder, and sugar well, then add the oil and yogurt on top of the flour and rub the mixture with your hands.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Gradually add water to the bowl and knead the mixture well to obtain a soft dough that does not stick to your hands, then set aside to rise for one hour.

   60 minutes
3. 3

   In a frying pan, sauté the onion in oil until it softens, then add the minced meat and spices to the onion and stir until cooked.

   Matériel requis:

   Poêle à frire

   10 minutes
4. 4

   Add the grated cheese, sliced olives, and egg to the meat and stir the mixture until the cheese melts, then remove the pan from the heat, add the parsley, and stir the mixture.

   5 minutes
5. 5

   Roll out the dough, cut into circles, and fill with a tablespoon of the meat mixture, then seal the circles well.

   5 minutes
6. 6

   Arrange the stuffed circles in a greased tray, use a fork to make holes in the sides, and let them rise for 10 minutes.

   Matériel requis:

   Plateau

   Fourchette

   10 minutes
7. 7

   Brush the circles with egg yolk and place the tray in the oven to brown.

   Matériel requis:

   Four

   10 minutes
8. 8

   Remove the tray from the oven, let the meat pies cool, then place them on a plate and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques