Kubete;) Crimean meat pie.

レシピ

材料・調味料 (8 人分)

作り方

1: For kubete the Krymchaks always used only lamb, usually meat of a young animal ( the main part of the chest or leg). Remove bone from the meat, remove the membrane and fat (if you don't want pie to be too fatty). Then prepared meat cut into small cubes. (Not minced meat.)

2: Onions and peeled potatoes cut into small cubes as well as the meat. When the filling is ready, prepare dish for the dish. A round teflon mold is the best.

3: Puff pastry divide into 2 parts, the first part of about 2/3 of total - for the bottom and ledges, the second part of about 1/3 - for the cover. The bottom of the baking dish cover with baking paper or just grease with oil. Roll out puff pastry ( 6-8mm thickness of the dough) and put it on the bottom and ledges. Grease a little with oil. Put on the dough layers of potatoes, onions, and meat, sprinkle each layer with salt and pepper to taste. Add chopped herb on top.

4: Roll out the dough for the top cap thickness of 5-6mm, make the hole in the middle of a cap. We cover the top of the pie and pinch as pigtails. From scrap of dough make a small rope and decorate the pie in the form of incomplete circle. Lubricate the surface with egg mixed with a little milk.

5: Through the hole on a top pour 4-5 tbs. of water or broth. Put mold with pie into the oven, preheated to 200C and bake until the top browning. Then switch fire to 170-180C, the top of a pie cover with aluminum foil and bake for about an hour until filling is well done. Total baking time is 60-70min.

ポイント

32cm pan

Kubete on the table solemnly served hot, without removing it from the pan.