Hello honest people. This time I will show you a new dish for me, which I encountered quite recently. I have not tried pies like in Stoll until now, for the reason that we do not have this network. And there is a recipe. And I recently got acquainted with it.
The Stoll pie is a rich yeast dough, perhaps a little sweeter than usual. Thin, tasty and airy dough and a lot of filling, which, by the way, can be different - meat, fish, vegetables. For every taste and wallet.
Today I will make a pie with beef, onions and mushrooms. And until you read to the end, I will say that everyone should try it, because it is really a wonderful thing.
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Ingredients:
Dough:
Wheat flour -450g
Warm milk - 260ml
Dry yeast -12g
Yolks -3
Eggs - 2
Butter - 90g
Sugar - 45g
Salt - 10g.
Filling:
Minced beef -500g
Onions - 2
Champignons - 300g
Salt and black pepper - to taste
Vegetable oil -1st.l
How to cook:
Prepare the products: separate 3 yolks from the proteins (the latter are not needed), 2 eggs (I forgot to put them among the general ingredients). Wash and dry the mushrooms.
Warm up the milk a little, it should just be warm, not hot. Remove the butter in advance from the refrigerator so that it becomes room temperature.
Sift flour into a large bowl. Add salt.
Stir the yeast in warm milk and let it stand for a couple of minutes.
Add yolks, milk with yeast to the sifted flour.
Now comes the fun part. Knead the dough well. If you have a kneader or planetary mixer with a matching attachment, then I congratulate you. If not, the dough will need to be kneaded with your hands. Timed on the timer for 10 minutes and knead.
The dough will be sticky at first, but you cannot add flour. After 5-7 minutes of vigorous stirring, it will stop sticking and begin to become smooth. By the ninth minute, the dough will collect the remnants from the walls of the bowl and become nice and smooth.
Mix butter with sugar until smooth.
Add butter to the dough in portions. Be patient and knead (here I also set 10 minutes on the timer).
First, the dough will start to fall into layers. It will be slippery and flaky. Then it will become sticky again. And about 8 minutes after the start, it will again become homogeneous and smooth.
This batch took me 9 minutes. After that, the dough became shiny and smooth again.
Now the dough must be covered with a film and a towel on top and left in a confidently warm place for 2 hours. And as time passes, it should be taken out, kneaded a little, for it rises decently, and placed in a bowl. Cover with a towel and refrigerate for another 2 hours.
In the meantime, you can calmly do the filling, since the whole difficult part is already behind. Dice the onion.
Cut the mushrooms in the same way.
Heat the oil in a frying pan and fry the onion and mushrooms until tender. The water should completely evaporate. You can fry even more - all as desired.
Fry the minced meat in a frying pan, stirring and breaking the lumps with a spatula. First, the juice will evaporate, and then the frying itself will begin directly. I like to fry until slightly crispy, golden brown. Season with salt and season well with pepper.
Cover the prepared mushrooms and minced meat so that they do not dry out. Be sure to taste and season everything with salt and pepper if necessary.
If everything is done right, the dough rises well.
Divide the bun into pieces of about 70 by 30 (base and lid). Roll them out.
Cover the bottom of the baking dish with a large layer of dough, pressing the edges. Cut off excess. These pieces will be used for decoration.
Add fried mushrooms and loose eggs to the cooled minced meat. Mix.
Place the filling in the base of the pie.
Cover with a lid (with a smaller layer of dough), pinching the edges.
Bake in an oven preheated to 180 ° C for 40-50 minutes. Depending on the size of the cake and the characteristics of the oven.
This dough can be divided into 2 cakes, then you will need to bake them less. It is better not to open the oven door again.
Pie with meat and mushrooms as in Stoll is ready.
Can be served at the table.
Bon Appetit!
I was pleasantly surprised when the cake got out of the mold perfectly, the dough did not stick to it, its sides and bottom were soft and not wet. The only thing is that I overheated the top a little. Next time I will make it less "tanned". Separately, I was pleased with the dough - it smelled unrealistically pleasant, was airy and tasty. And besides, the filling, despite the impressive thickness, did not fall out.
In short, I really liked it. I will repeat it more than once. I will also have to try my favorite combination of chicken / turkey with spinach and onions.
People, in general, I strongly recommend you to repeat this recipe. Cook and tell us what happened there.
And for today I have everything. Make pies and be healthy. Your Bra from Odessa.
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