1. Chop the onions. Cut the carrots. Rinse and clean mushrooms, cut into two halves.
- Flour - 225 Grams
- Butter - 100 Grams
- Eggs - 2 pieces
- Milk - 1 st. a spoon
- For the filling: Vegetable oil - 2 Art. spoons
- Bow - 1 piece
- Carrot - 2 pieces
- Vegetable broth - 250 milliliters
- Mushrooms - 500 Grams
- Tomato paste - 1 st. a spoon
- Soy sauce - 1 st. a spoon
- Pepper peas - 1 Art. a spoon
- Cheese Stilton - 200 Grams
- Salt and Pepper - - To taste
1. Chop the onions. Cut the carrots. Rinse and clean mushrooms, cut into two halves. Crumble the cheese stilton. Preheat the oven to 200 degrees. Mix the flour, butter and egg together, replace the dough. Add a few drops of milk. Roll the dough into a ball, wrap in a food film and put in the refrigerator for 30 minutes. Heat the vegetable oil in a frying pan, add the onion, carrots and mushrooms and fry for 3-4 minutes until the ingredients become soft. 2. Add the tomato paste and mix well, then continue cooking for another 5 minutes. Add soy sauce, peppercorns and vegetable broth, allow to boil, reduce heat and allow to simmer over a small fire until the amount of liquid is reduced by half. 3. Divide the mixture on the de part and fill two forms for baking. Sprinkle with cheese stilton top. 4. Divide the dough into two parts and roll it out so that the dough completely covers each of the baking molds. Lubricate the sides of the mold with a beaten egg, cover with a batter, make cuts and smear with a beaten egg. Bake pies for 18-20 minutes or when they do not turn golden brown. 5. Serve the cake with vegetables or potatoes.
Servings: 2