Easy Potato and Meat Pie
It's time to try the dough from Pumpkin Galette recipe with the salty fillings and I was again very pleasantly surprised, and not only me. The pie was absolutely delicious, finished quickly and I really recommend it - in addition it is prepared quickly because all the ingredients in the filling are raw.
By the way, in the fasting version, the pie is made only with potatoes and onions, without the greased egg on top, it is very tasty in this version as well.
Prepare the dough according to steps 1-5 of the Apple and Blueberry Galette recipe.
Let it rest for 30 minutes, and by the way don't be alarmed if the dough is oily - it's normal it only contains oil.
Raw potatoes and onions are cut into small cubes.
As well as the meat, cut it into small cubes (if you have beef, it is better to pass it through the meat mincer).
Add the meat to the potatoes and onions, add 1 teaspoon of salt, 1 teaspoon of oil and a little ground black pepper - mix well.
The dough is spread in a larger sheet, thicker in the middle and thin on the edges.
Sprinkle a little semolina in the middle.
Put the filling, so that there are about 5-7 cm of free edges in the dough sheet.
Gather these edges in the middle leaving the center of the pie open.
Optionally you can spread it on top with egg, to make it more glossy when baking.
Cover the middle left open with a piece of foil, to cook the potatoes and meat well in the steam.
Put the pie in the oven for 45-50 minutes, at 200 degrees.
After about 40 minutes, take the foil and check if the potatoes are done, if they are soft, leave it in the oven without foil for another 10 minutes.
If it browns too much on top but the potatoes are not ready yet, put a larger piece of foil over the pie in the oven, not to burn it, but keep it until the vegetables are ready.
Take it out, let it cool a bit and serve, it is delicious and hot and cold.
Good appetite!
