Open Meat Pie


  • Egg yolk – 3 pcs
  • Italian herbs – add to taste
  • Flour – 250 g
  • Butter – 100 g
  • Salt – 1/2 tsp
  • Sugar – 1 tsp
  • Yeast – 4 g
  • Water – 40 ml
  • Milk – 80 ml
  • Chicken eggs – 1 pc.
  • Minced meat – 300 g
  • Leek – 1/2 piece
  • Zucchini – 1/2 piece
  • Salt – add to taste
  • Ground black pepper – add to taste

How to cook:

  1. Pour water, milk, salt, sugar and egg into the bowl. We mix everything.

  2. Pour the flour and yeast into a separate bowl (I used a blender) or onto the table, put cold butter and chop the butter with flour until crumbly (or very quickly do the same with your hands), the butter should not melt much.

  3. Pour in the milk mixture and knead the dough (knead not very long). I did everything with a hook attachment in a planetary mixer.

  4. We form a ball from the dough and put it in the refrigerator for an hour.

  5. After an hour, we take out the dough, roll out the layer and twist it into a tight roll, put it in the refrigerator again for an hour.

Making the stuffing:

  1. Fry minced meat in a pan.

  2. When the water evaporates, pour vegetable oil, add finely chopped leeks (can be replaced with shallots or onions).

  3. At the very end, salt / pepper and add grated zucchini. We change everything.

Pie assembly:

  1. Roll out a circle from the dough (put it on the bottom of the baking dish).

  2. We spread the filling.

  3. Pour the yolks on top.

  4. Bake in an oven preheated to 180 degrees for 25 minutes.

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