- Minced meat beef-beef - 900 Grams
- Ketchup - 100 Grams
- Egg of chicken - 4 pieces
- Onion - 2 pieces
- Parsley fresh (bunch) - 1 Piece
- Butter - 25 Grams
- Mushrooms white frozen - 200 Grams
- Dough yeast puff - 500 Grams
- Salt food - - To taste
- Ground pepper - - To taste
All the ingredients should be immediately put on the work surface, so that you do not have to spend time on it. First of all, the meat ground meat is mixed with three eggs, ketchup, as well as finely chopped onion, garlic and greens. Solem, pepper, mix well. We take a baking dish measuring approximately 30 by 10 cm. We put into it minced meat and bake for about 20 minutes at 190 degrees. Then take out of the oven and cool to room temperature. In the meantime, while the mince is baked, fry the chopped mushrooms in a frying pan in oil. Fry about 5 minutes, then remove it from the fire. Dough rolled into a thin enough layer. Put the mushroom filling in the center of the test. In the center of the test, leave the untouched area for minced meat, and cut the rest of the area with strips about 1.5 cm wide. For clarity, see the photo. Then follow the mushrooms in the center of the test lay out the baked forcemeat. Now cut the ribbons of dough tightly cover our stuffing. I always cover the cross-for beauty. Lubricate the dough over the surface with a beaten egg. We put in the oven and bake for 40 more minutes at the same temperature. Sometimes the dough burns at the end of the baking, so 15 minutes before the end of baking, our pie can be covered with a sheet of foil. Finished meat in Wellington slightly cooled and served with a salad or garnish. Bon Appetit! :)
Servings: 5-6