Meat pie in a pot

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   The products we need to prepare the filling.

2. STEP 2

   

   Cut the turkey fillet into small cubes. Turkey can be replaced with chicken or any other meat; I took turkey only because it was in my refrigerator.

3. STEP 3

   

   Heat a frying pan with olive oil and fry the meat over low heat for 10 minutes (depending on the type of meat, we either reduce or increase the time). The meat does not need to be fried until crispy.

4. STEP 4

   

   While the meat is roasting and stewing, chop the vegetables. Mushrooms into slices, and onions, carrots and peppers into cubes; you can also increase or decrease the amount of ingredients to taste.

5. STEP 5

   

   When the meat has stewed a little, add the vegetables, cover with a lid and simmer for 10 minutes.

6. STEP 6

   

   Add butter.

7. STEP 7

   

   Once the butter has melted, add flour. Mix.

8. STEP 8

   

   Pour in the broth and simmer until the meat is cooked.

9. STEP 9

   

   Pour in the cream and add green peas. Mix. Add salt, pepper, herbs if desired and simmer for another 3 minutes.

10. STEP 10

    

    We put our filling in pots or bowls.

11. STEP 11

    

    Roll out the puff pastry (I used puff pastry with yeast, but puff pastry is better). Cut out circles slightly larger than the diameter of the pots.

12. STEP 12

    

    Grease the edges of the mold with beaten egg (this will help the dough to better hold on to the edges of the molds). Cover the top of the pots with dough.

13. STEP 13

    

    Brush the dough with egg. From the leftover dough you can cut out figures for decoration, mine are flowers :) Be sure to make several through cuts in the dough on top so that steam can escape. Bake in an oven preheated to 200 C for about 20 minutes, until golden brown.

14. STEP 14

    

    Serve the finished pie to the table and enjoy. Bon appetit!

15. STEP 15

    

    We do not throw away the leftover dough. We collect them into a ball and roll them out to a thickness of about 3 mm, cut the layer into strips, grease the top with egg and sprinkle with sugar, bake at 200 C for about 15-20 minutes until golden brown.

Comments on the recipe

Anahit

24.12.2023

4.6

Look, Irisha, you can... . After your recipes, I always want to run to that wholesale market. Now you need to take the bowls as you showed. I saw them at the market while shopping for New Years, but I didn’t have time for them, but I took the spatula like you have in the photo and don’t regret it. This way the cream “lays” well on the cake. Okay, I'll move on to your pie. Well, what can I say: it’s delicious and that’s it! And thank you, it’s great that you showed everything in detail in the photo

Magnago

24.12.2023

4.8

Anait, if you have these cream cups there that are not very expensive, then take them, they are universal, I promise, I will also have recipes for these sooner or later. But if small ceramic molds are too expensive, then for recipes of this kind (in German they are called by a very funny phrase: “crust casseroles”) all flat ceramic molds (or glazed metal ones) are great.

Shura

24.12.2023

4.5

Friends, I read that you can bake or bake any cupcakes, babas, juliennes of all sorts in jars that we used earlier to warm up the back during a cold, remember those? They write that it is an indispensable thing when baking small Easter cakes, but I really can’t imagine how to place them evenly, although I told my husband to do so. to bring them back from the dacha (I sent them there as unnecessary), haven’t you heard about this? I’ll try it later, though. I’ll find a suitable shape so that everything fits at once and won’t fall off, and I’ll put it in the oven. That was a digression, but now I want to make some boasts for Irisha! Irish, I used to cook something similar in clay pots and made the lids from various doughs. But I liked making the lids better from yeast dough, they rise best and don’t fall off later, and the temperature of the dish itself is well maintained until serving. And here Irisha offers us a completely new, modern method of baking small pies with lids, Of course, such small portions will be ready quickly and puff pastry is better suited for them, you just need to grease the edges of the molds with egg, then the dough will fit well and will not deform during baking. I really liked the dish - a pie in a pot, the products included in it are delicious in themselves, and together they will give a special taste, a lot of vegetables, and noble ones, chicken - tender meat, cream, broth, spices - well, a gorgeous set of ingredients, For which I express my great gratitude! Thanks for the amazing molded pies!

Anahit

24.12.2023

4.6

You know, Magnago, I’ve been looking at ice cream bowls since last summer, I also have a recipe for baking in the oven. All hands do not reach: in summer and autumn with sunsets, in winter with the New Year. All hope for spring. Clay pots are also available with wide and narrow necks. Everything is there (like Raikin’s benefit performance during the Soviet shortage: “Is there a black top and a white bottom? - Yes. Is there a white top, a black bottom? - Yes) just take it. There will be no mistakes in this recipe, because the filling or the minced meat (whatever you like) is already ready and all that remains is to bake until the dough is ready.

Irisha

24.12.2023

4.7

Thank you for your kind words. I’m very glad that you liked the pie :) I only recently bought ice cream bowls, I’ve been looking for them for a long time, now I’m just thinking about what recipes to include in them, I really like this kind of serving, when everyone has their own portion

Magnago

24.12.2023

4.8

Irish, these things are ideal for portioned omelettes, layered casseroles, parfaits and soufflés. They also turn out great poached eggs (if I'm judging the size correctly). Try making poached eggs in cream, with literally a drop of butter, salt and pepper (well, and herbs, if you want).