09 August 2010

FILO DOUGH MEAT PIE

Ingredients:
For the stuffing
1 kg filo dough sheets
2 large or 3 medium onions
800 grams ground beef
spices of your choice: salt, pepper, cayenne pepper
For the dressing
5 eggs
180 grams of sour cream
350 ml sparkling mineral water


Sauté the chopped onions in a skillet until translucent, then add meat; cook it, breaking it up, for about 15 minutes, season to taste and reserve. For the dressing, whisk eggs well and add the sour cream and sparkling mineral water. Assemble the pie by putting two filo sheets at the bottom of the pan, and then putting some of the meat on that. Repeat until you use up all the dough and the meat. When assembled, cut the pie into squares and pour over the prepared dressing and let stand for 1-2 hours. Bake the pie on 180ºC in a preheated oven, about 35-40 minutes.
PITA SA MESOM

Sastojci:
Za nadev
1 kg tankih kora
2 veće ili 3 srednje glavice crnog luka
800 gr mlevenog junećeg mesa
Vegeta, so, biber, ljuta paprika
Za preliv
5 jaja
180 gr pavlake
350 ml kisele vode

Na malo ulja propržiti sitno iseckan luk, da postane staklast, pa dodati meso, propržiti i začiniti po želji. Za preliv, umutiti dobro jaja, pa dodati razmućenu pavlaku i kiselu vodu. Na početku, odvojite 2-3 kore za prekrivanje pite na kraju. Na dno podmazanog pleha (pleh od rerne) staviti 2 kore, poravnati i staviti fil, a zatim staviti 2-3 kore, ali ih saviti kao harmoniku (da bi pita bila vazdušasta). Nakon toga, postupak ponavljati dok god ima kora i fila, s time što se kore koje idu preko fila (tj. savijaju) stavljaju unakrsno. Kada se pita složila, iseći je na kocke i preliti pripremljenim prelivom, te ostaviti da stoji par sati. Pitu peći na 180ºC u prethodno zagrejanoj rerni, 35 do 40 minuta.

3 comments:

  1. Neprevazidjena pita sa mesom...sta reci..ili je volis ili si vegetarijanac...ja ovo drugo nisam!

    ReplyDelete
  2. Hehehehe u pravu je Jelena! Neprevazidjena i taaaaaaaaaaakooooooooo ukusna ! Uh divna je ! Odlicno draga Tina! :-)

    ReplyDelete

Your comment will be visible after the author's approval.