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- Ingredients
- Recipe
- Wheat flour500 g
- Margarine250 g
- Salt1 coffee spoon
- Iced milk1/4 cup
- Acem1/2 kg
- Onion1 unit(s)
- Tomatoes2 unit(s)
- Oil2 tablespoon
- Water1 l
- Colorau1 tablespoon
- Cumin1 tablespoon
- Salt to taste
- Parsley to taste
- Prepare the dough by placing the wheat flour, margarine, milk and a teaspoon of salt in a bowl and mix without kneading until a smooth dough forms. Place in a plastic bag and leave in the fridge for 30 minutes. Now let's prepare the stuffing by cleaning the meat and cutting it into pieces. In a pressure cooker, put the oil and take it to the fire, when it heats up, put the meat to seal on all sides and form a bottom. Add the paprika, cumin and salt, stir a little and add the boiling water. Let it cook for about 20 minutes or until the meat is falling apart. Remove the pressure and add the chopped tomatoes, the sliced onion and let it form a thick, almost dry broth. Adjust the salt and add the chopped parsley. Let cool.
- Assemble the pie by separating the dough into two parts, open the larger dough between two plastics and line a false bottom shape, squeezing with your hands until it covers the bottom and sides. Stuff with the meat. Open the other dough and cover. Brush with egg yolk and bake in a hot oven at 180° for about 40 minutes.
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