A tasty and beautiful pie according to this recipe turns out to be very satisfying. It can be “lightened”: not used for cooking chopped meat. Just fry the onions and garlic in oil, cover everything with eggplants and tomatoes, and pour in the dressing. The tender pie dough goes well with aromatic vegetables and minced meat. Try it: you won’t regret it - it’s very tasty.
Ingredients
- 100 grams of butter;
- 5 tablespoons of kefir of any fat content;
- one and a half cups of flour;
- half a teaspoon of salt.
- 300 grams of any minced meat;
- onion head;
- garlic cloves (to taste);
- eggplants and tomatoes;
- salt and ground black pepper - to taste;
- a piece of hard cheese;
- vegetable oil (several spoons) - for frying.
- Refueling
- one fresh egg;
- 200 grams of sour cream;
- 80 grams of hard cheese.
Preparation
Take the butter out of the refrigerator in advance so that it becomes soft. Place it in a bowl. Alternatively, frozen butter can be grated on a fine grater. Sift flour through a sieve into a bowl with butter, add salt, pour in kefir of any fat content and knead a stiff dough. Place the dough in a bag, close it and put it in the refrigerator for half an hour.
Chop one large head of onion (if you like, take more onions) as finely as possible, fry for sunflower oil odorless, until soft. Along with the onion, we also fry finely chopped garlic cloves (use to taste). Then put the minced meat in a frying pan with onions (I used pork + beef, but you can use any other). Fry everything together until the minced meat is ready.
Place the finished minced meat in a bowl, add salt and pepper to taste. Wash young eggplants thoroughly, remove the tails and cut into circles 5-7 millimeters thick. Fry the eggplants in a frying pan in heated vegetable oil until golden brown. Place on a plate lined with paper towel. When the dough has been in the refrigerator for the required time, roll it out to the diameter of the mold (so that there is enough for the sides).
Place the dough in a mold (mine is 24 centimeters in diameter), greased vegetable oil, forming the sides. Place the minced meat on the dough as the first layer, leveling it with a spoon. Sprinkle the meat with hard cheese, grated on a coarse grater. Lay out the eggplants in a second layer, alternating them with tomato slices.
Prepare the filling for the pie in a bowl. Beat in a fresh chicken egg, add sour cream and mix until smooth. Add coarsely grated cheese (according to the recipe) and mix again. Pour the resulting filling onto the pie. Place the pie pan in the oven, preheated to 200 degrees, for 35-40 minutes. Tender and tasty pie cut into portions and serve.