How to make Handmade Meat and Leek Pie? Tips of the recipe, thousands of recipes and more... Türk 60 min, leek roll pie, leek leek pancake, leek pie, leek pie dough, leek pie dough, how to make leek pie, leek mince pie dough, pastries

Hand Opened Meat and Leek Pie

Portion: 6-8 Persons Preparation: 30 min Cooking: 30 min
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Hello Dear Friends,

This week we have prepared delicious pastry recipes. It was a little late to share because I was shooting all day, but when I found time to sit in the studio and write, I wanted to share this delicious pastry with you without further delay.

leek mince pastry

The dough is very light and easy to knead. You can open it with a rolling pin without any problems. It carries the yeast when combined with warm water and sugar. Therefore, if you put a plate under the glass, you will not have any problems.

A small place for the dough to ferment, such as putting it in the oven, will allow it to rise better. Since the weather is warm, you do not need to heat the oven. After taking it into the kneading bowl, it is enough to cover it with cling film and put it.

You can also make only leek or minced meat from the same dough. You can even freeze it after cooking and slicing, throw it in the freezer, and thaw it and eat it whenever you want.

Love…

Ingredients for Handmade Meat and Leek Pie Recipe

  • 1 pieces of eggs
  • 1 glass of warm water
  • 1 water glass milk
  • 1 glasses of yoghurt
  • 1 pack of instant yeast
  • 1 sweet spice salt
  • 1 teaspoon of granulated sugar
  • 7 glasses of flour + half a glass of flour for topping

For internal mortar:

  • 1 medium onion
  • 500 g leeks
  • 300 gr mince
  • quarter bunch of parsley
  • salt
  • black pepper
  • Red pepper
  • 2-3 tablespoons of oil

For the top:

  • 1 pieces of eggs
  • Olive oil

How to Make Hand Opened Meat and Leek Pie Recipe?

  1. Mix 1 pack of instant yeast and granulated sugar in 1 glass of water. Set aside until yeast rises.
  2. Mix the egg, milk, yoghurt and yeast in the mixing bowl.
  3. Take half of the flour in a mixing bowl, add salt on top and start kneading.
  4. By adding the flour cup by cup, it kneads a dough that will not stick to the hand and the bowl. Transfer the gathered dough to the counter and knead for another 5 minutes.
  5. Take the dough into the kneading bowl. Cover and leave to ferment for 1 hour.
  6. While the dough is fermenting, chop the onion for food. Finely chop the leeks. Finely chop the parsley as well.
  7. Take oil in a pan and fry the onion until transparent. Add the minced meat on top and fry it until it releases its water.
  8. Add the leeks to the roasted ground beef and fry until soft. Leave the cooked leeks to cool.
  9. Divide the dough into 10 pieces. Open the first meringue on a floured counter in the size of my pyrex.
  10. Oil my pan and spread the dough.
  11. Spread some of the mortar you prepared on the dough.
  12. Open the solid and do the same. Open the other 7 meringues, spread some minced meat on each floor.
  13. Open the last meringue and spread it on my debt. For the topping, whisk the egg and oil and brush it over the dough.
  14. Bake in a preheated oven at 200 degrees until golden brown.
  15. Remove from oven and let rest until room temperature. Serve by slicing.
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