Meat pie with bulgur and sulguni

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   To battle!

2. STEP 2

   

   Knead the dough. To do this, sift the flour. Dilute yeast, salt, sugar in warm milk (about 20 degrees) and stir the resulting mass. Gradually stir all the flour into the milk mass, add sour cream and egg. Place the dough in a warm place for 20-30 minutes, give it time to “rise.” After the dough has risen, roll it into 300 g balls and put it in the refrigerator.

3. STEP 3

   

   Prepare the pie filling. Grind vegetables with garlic through a meat grinder. Then turn the meat through a meat grinder. Fry the vegetables in olive oil over medium heat for 8-10 minutes. Add bulgur, simmer. Stirring occasionally, add broth. Cook over low heat for another 25-30 minutes. Add adjika, salt, pepper and herbs (coarsely chopped). Allow the finished filling to cool and mix with grated suluguni.

4. STEP 4

   

   Start assembling the pie. On a table dusted with flour, roll out the dough to a thickness of 0.8 cm, leaving 2-3 cm on the sides of the pie. Place a layer of dough in the mold.

5. STEP 5

   

   Place the filling (300 g) and smooth it out.

6. STEP 6

   

   Cover the top with a layer of dough and roll with a rolling pin to cut off excess. Use a knife to make a small hole in the lid of the pie.

7. STEP 7

   

   Bake at 210 degrees for 20 minutes.

8. STEP 8

   

   Cut the finished pie into pieces. Finita! Bon appetit!