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Meat pie in baking sheets

Meat pie in baking sheets

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We will open the 4 glues, then we will keep them covered with food foil so that they do not dry until we finish the filling.

Finely chop the onion and greens, and grind the garlic. We will put the minced meat in a bowl, we will add: beaten eggs, onion, greens, garlic, breadcrumbs, salt and pepper, then we will mix them all well. We will spread the glues on the work table and we will spread the meat composition on the whole surface, as evenly as possible, making sure that the layer is not too thick. After we have covered all the sheets with meat, we will let them so that the sheets absorb the juice from the meat composition for 15 minutes. Thus the sheets will become much more flexible, and by rolling the resulting pie will not break.

So this is one of the secrets to getting a perfect pie.

Before starting to roll the sheets, we will prepare the tray in which we will bake it.

I used a round Teflon tray with a diameter (28 cm), which was only suitable for my pie. First we will line the tray with baking paper, which we will grease with a little olive oil. And now we will start rolling the glue sheets, then we will arrange them in a spiral tray, until we finish all the sheets. If they break a little, do not worry, because after baking, it will not be noticed and will have a special appearance. After we finish, we will take care of the topping. We will mix eggs with sour cream (if you have not replaced it with mayonnaise), ketchup, chopped basil, salt, pepper and if you want, you can add other spices that you like. With this topping we will cover well and evenly the entire surface of our roll. We will put the tray in the preheated oven at 180 * C, about 25 minutes, after which we will take the pie out of the oven, we will sprinkle on the whole surface grated cheese (or mozzarella), in abundance and again we will put it in the oven 7 -10 minutes, until the cheese melts, and our pie will get a special look.

After it has browned nicely, we will take it out of the oven and let it cool a bit, then we will take it out on a plate and it will be served hot, but it is good and cold.

Indeed, there is not much work to be done on this pie, with which you can amaze your family or friends and enjoy this delicacy together ... !!!

I wish you good appetite.!

Quick-baked thin-paste pie with spicy cow's cheese filling!

Lazy pie with cottage cheese & # 8211 cheap, fast but especially very good, with handy ingredients. The dough sheets are replaced with thin glue, which turns this pie into a quick and easy preparation!


& # 8211 2 tablespoons 10% fermented cream

& # 8211 100 gr of fermented cream 10%


1. Cut the onion into small cubes and chop the dill.

2. Add salt and mix well.

3. Add the cottage cheese and mix the ingredients once more.

4. Break the eggs and mix the composition, then add the cream and mix again.

5. Place 1 stick in the baking dish so that the edges stick out of the shape. The second glue cut it into pieces the size of the base of the shape.

6. Add a layer of filling, then a sheet of glue and continue to alternate the 2 layers, until the ingredients are finished.

7. At the end, cover the filling with glue, forming an envelope.

8. Mix the egg with cream and salt, pour the sauce over the pie and shape in the preheated oven to 180 ° C for 45-50 minutes.

The result is so wonderful, appetizing, rosy and tasty! The cheese-filled pie is full and will surely win the hearts of your family!

Recipes From Grandma Easy Recipes

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Pie with minced meat and mushrooms

In a large skillet, over medium heat, melt 30 g butter and fry the onion and garlic passed through the press.

Add the minced meat and stir continuously. Leave until it changes color.

Add the finely chopped and chopped mushrooms. Stir and leave for two to three minutes.

Sprinkle the flour and mix so that it is incorporated without forming lumps. Pour in the white wine and leave until the composition reaches boiling point. Add sour cream, soy sauce and half a teaspoon of pepper. Homogenize and simmer for a minute or two on low heat.

Meanwhile, separate the eggs as follows: one egg yolk in a small bowl, two yolks separately and the three egg whites in a low-fat, perfectly dry bowl.

Season the meat and mushroom mixture with salt and turn off the heat.

Allow to cool for a few minutes and add the two yolks and finely chopped dill.

Homogenize and move to a larger bowl.

Beat the egg whites with a pinch of salt until a meringue-like foam is obtained. Gradually incorporate this foam into the composition of meat and mushrooms. Melt the remaining butter (50 g). Grease a tray or dish with butter.

Carefully place a first sheet and grease with butter. Do the same with three more sheets.

It is placed on top of the last sheet, half of the meat composition.

Continue the procedure until the composition and sheets are finished.

Bake for about 40 minutes. Allow to cool before serving.

Category Archives: Chicken Pot Pie // Chicken Pot Pie

If you haven't heard of the famous Chicken Pot Pie, all you need to know is that it's an American pie known all over the world, stuffed with vegetables (most often: celery, carrots and peas) and chicken, all mixed with a thick sauce. This pie is completely covered, like a closed container (& # 8216pot & # 8217). It is tasty, nutritious and in my opinion can be served cold or hot, at lunch, as an appetizer, at breakfast and even in the evening.

You need a round bowl for tart or pie and 1/2 kg of dough (bought or made - I quickly made it from 400 g flour, 1 egg, 100 g butter, a little yeast that I then mixed I filled it with water until a good dough was formed).

For a tray with a diameter of about 30 cm, we used:

1 chicken breast

400 g vegetables (celery, carrot, peas)

1 small onion

3 tablespoons butter

250 g chicken soup or water

salt pepper

I hardened the onion in butter then I added the diced breast and after a few minutes the vegetables. I had in the freezer a bag with a mixture of vegetables that had, in addition to what I told you above, corn, green beans and peppers. If you put fresh vegetables, cut them into cubes and leave them on the fire a little longer. After you put the vegetables and pour the chicken soup and flour, season and leave on the fire until it thickens a little. Divide the dough into two equal parts and roll out two thin sheets. Place one of the sheets in the shape of a tart, pour the composition and then place the other sheet. Join the edges of the two sheets, cut the top sheet in a few places to allow the air to come out and grease with a little egg. Leave in the oven 30 & # 8242 until golden brown. When it is ready, let it cool for a few minutes then you can cut it and serve it immediately!

Spread apple pie, homemade pie sheets

  • Servings: 12 People
  • Preparation time: 55min
  • Cooking time: 40min
  • Calories: -
  • Difficulty: environment

Stretched apple pie is our favorite in the cold season. With homemade pie sheets it comes out much better and doesn't compare to any puff pastry on the market. This homemade apple pie or apple strudel reminds me of my childhood, especially my grandmother, from whom I learned how to work with sheet dough, plus many other tips that are very helpful to me today.

Baked Meat and Beer Pie Sheets

Saute in 2-3 tablespoons of hot oil chopped onion, crushed garlic, then meat, until the liquid evaporates. Season with salt and pepper, leave to cool and mix with baking powder. Place in a stove tray, lined with baking paper, 3-4 sheets of pie, each greased on one side with oil, taking care to cover the edges of the tray.

Place evenly, 1/2 of the amount of meat mixture and cover with another 2-4 sheets, greased with oil, this time covering the edges. Put the rest of the mixture with the meat, cover with the remaining pie sheets, each greased with oil and make a border, around the tray, with the sheets that covered the edges.

Cut the puff pastry, close to the bottom of the tray, with a sharp knife, as you want it to be served (squares, rectangles, rhombuses, etc.).

Separately, beat the egg whites and add the yolks and beer, beating continuously, then season with salt and pepper to taste. For egg whites, choose a larger bowl, because beer greatly increases their volume.

Pour over the meat foil, in the pan and leave it on the work table for 20 minutes.

Preheat the oven and put the tray in the hot oven, at the right heat, over low heat, for 35-45 minutes, until it is nicely browned.

I propose a recipe that will manage to satisfy all tastes and requirements.
It is incredibly tasty, tender and consistent. It is kept in this form for several days.

Christmas pie with two kinds of meat and dried fruit

If you choose to prepared this pie for Christmas, you have drawn the winning lottery: the guests will be delighted and will praise your culinary skills, without suspecting how little time and effort you have invested in preparing the goodness. Basically, the secret of success lies in the combination of tastes, flavors and textures, given by two kinds of meat (chicken and pork), dehydrated fruits (apricots, cranberries and raisins) and crispy pieces of hazelnuts. Everything scented with lemon, coriander, marjoram, allspice and thyme and then well hidden under a crunchy layer of red dough. Sounds good, doesn't it? I guarantee that the taste is also very good: D.

For Christmas days, when you will most likely have several guest rounds, you can prepare two smaller pies (18 cm in diameter, about 4-6 servings each) than a single, large one. I, for one, do so because I like to bring to the table a whole pie and not one already started: P. In addition, if you are invited by friends to dinner and you do not want to go empty handed, you can beautifully wrap a pie and, along with a bottle of wine, you have a special gift. Whichever option you choose, I tell you that, from the quantities below, you get almost 2 kg of pie.

You can serve the pie as a main course, if you match some pickles or a salad (green or cabbage), or as an entree. Even as an appetizer, if instead of making it round, like me, you prepare it in a rectangular tray and cut it into cubes, fixed with a nice toothpick. The recipe is adapted from BBC Good Food magazine.

& # 8211 puff pastry dough 2 sheets
& # 8211 minced pork 500 g
& # 8211 chicken breast 1 pc. (550 g with skin and bone, in my case)
& # 8211 dehydrated apricots 85 g
& # 8211 onion 1 pc. large (150 g)
& # 8211 dehydrated cranberry 50 g
& # 8211 raisins 50 g
Roasted and peeled hazelnuts 50 g
& # 8211 or 1 pc.
& # 8211 butter 20 g
& # 8211 oil 3 tbsp
& # 8211 ground coriander 1 tsp
& # 8211 dried thyme 1 tsp
& # 8211 hot peppercorns 1 tsp
& # 8211 paprika 1 teaspoon
& # 8211 garlic 25 g
& # 8211 dried marjoram 1 tsp
& # 8211 ienibahar 2 boabe
& # 8211 grated peel of a lemon
& # 8211 pesmet 70 g
& # 8211 salt, pepper

Preheat the oven to 210 degrees Celsius. In a pan, heat the butter and a tablespoon of oil. Saute onion, finely chopped (possibly with a blender). When the onion has become translucent, add the garlic passed through the press. Remove from the heat and allow to cool. Mix the minced pork with the two kinds of paprika, dried thyme and marjoram, ground coriander and allspice and grated lemon peel. Add the hardened onions, apricots (finely chopped), cranberries, raisins and peeled, fried and chopped hazelnuts (not powdered, but to feel the pieces). Add the breadcrumbs, a pinch of salt and a more substantial portion of ground pepper. Mix well.

Remove the skin and bone of the chicken breast (if you have not already taken it boned). Cut it into slices and sprinkle with a pinch of salt and pepper. Heat the rest of the oil (2 tablespoons) in the same pan in which you cooked the onion and garlic. Fry the chicken slices on both sides. Spread a sheet of dough. Take the shape of a cake with removable walls and cut, after it, two discs as follows: one exactly the shape, the second larger by about 8-9 centimeters. Place the larger disc in the shape so that it also covers the side wall (if the sheet is not large enough, you can cut two equal discs, and from the dough scraps form a strip to put on the wall). The idea is that, in the end, the composition is perfectly enclosed in the dough. Place a quarter of the pork composition evenly in the shape. Put half of the browned chicken slices and then another quarter of the composition. Press lightly and level. Gently bring the edge of the dough inwards.

Beat the egg and grease the edge of the dough with it. Place the second dough disk on top. From the leftover dough from the first sheet, possibly cut leaves, stars and fir trees. Place them on the dough disk greased with beaten egg. Do the same with the second sheet and the rest of the chicken and pork mixture. If you do not have two 18 cm shapes, so that you can bake the pies at the same time, you can mount them and bake them one by one (keeping the second sheet of dough in the fridge). If you make a single, large pie, follow the steps mentioned, specifying that you cut a large disc from each sheet instead of two small discs!

Grease the pies once more with the egg and put them in the hot oven. Leave them for 25 minutes, then lower the temperature (to 180 degrees Celsius) and leave them for another 25-30 minutes (until the pies have a nice golden color). Take the pies out of the molds after they & # 8220 have taken their breath away a bit & # 8221, place them on the plate and cut them into slices, like a cake.

Fine Pie Sheets

We don't have any preservatives in Linco PATISERO pie sheets. We recommend using them in the first 4 hours after complete thawing.

Ingredient: white flour of wheat (EU origin), water, maize starch
(only between the sheets, the pie sheets are powdered to separate them), iodized salt. Made in Romania.

Preferably consumed before the date inscribed on the front
of the packaging. Thaw completely at room temperature before use.
Do not refreeze after thawing. The product is consumed only after thermal preparation. Do not defrost in the oven or microwave. Store at -18⁰C ***. How to store at home, in the freezer: at -18 ⁰C *** until the date written on the package. WITHOUT PRESERVATIVES.

Nutrition statement per 100g product
Energetic value 1283kJ / 302kcal
FATS 0.8g
& # 8211 of which saturated fatty acids 0.2g
Carbohydrates 63.7g
& # 8211 of which sugars 1.1g
proteins 9.9g
Salt 1.35g

Grams: 400g

Preparation recommendations:

• Thaw the sheets for 20 to 40 minutes at room temperature. Do not use until completely thawed. Do not defrost in the oven or microwave. To prevent the sheets from cracking after baking, grease them with oil or margarine, one by one. You can use various fillings as you prefer: with cheese, mushrooms, meat, apples, nuts, pumpkin.
• Ideal baking temperature: 190˚C (depending on the efficiency of your oven and the composition used).
• Minimum 11 sheets!

This stuffed pie is so delicious that those who will taste it will think you made it at the pastry shop. It is incredibly easy to prepare, and I can praise the result indefinitely, you have to try it!

First, defrost the pie sheets. Wallpaper a suitable oven pot with baking paper.

Fry the onion in a little butter, add the finely chopped brain and cook it a little, maximum 10 minutes. Add thyme and salt and pepper to taste. That's it! Simple is always good, in addition it will highlight the taste of the brain.

Take a sheet of pie and place it in a prepared pot so that the edges stay out. Handle the pie sheet carefully so that it does not break. Grease it with melted butter, then add 3 more sheets in a row, greased with butter of course.

Place half of the brain filling, then repeat the operation with 4 more sheets that you place on top. At the end, wrap the pie with the edges of the sheets left on the outside. Grease with egg and put it in the oven until it is brown and beautiful, so in the picture.

You can make this pie with any filling you want. I've made it with minced meat and mushrooms.

The pie filled with brain is left to rest in the oven after which it is served sliced ​​with a light yogurt sauce with lemon, salt and pepper.


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