Fried meat pie in the pan - for those who don’t have an oven

Kitchen appliances: gas or electric stove.
Kitchenware:

• pan;
• a bowl;
• knife;
• rolling pin;
• cutting board;
• grater;
• two pans (for the filling and for the pie itself);
• scapula;
• dish;
• pastry brush.

Ingredients

Step cooking

Cook the Choux Dough

1. Pour 250 ml of water into a small saucepan, add a little salt and 50 ml of vegetable oil, mix and bring to a boil.
   
2. Pour 400 grams of flour into boiling water, mix well until you have a mass that resembles mashed potato in consistency. Then remove the pan from the heat.
   
3. Let the dough cool slightly, beat 2 chicken eggs in it, mix. Pour the remaining flour (100 g) onto the table. Lay out the dough and knead it with your hands until it becomes smooth and elastic.
   
4. Divide the lump of dough into two unequal parts - a larger one will be needed for the base of the cake, a smaller one to close it.
   

Cook the meat stuffing

1. Add a little vegetable oil to the pan. Wait for it to warm up a bit.
   
2. Put 60-80 g of grated carrots, 80-90 g of finely chopped onions in a pan. Sauté the vegetables until golden brown.
   
3. Add 500 g of ground beef to the pan, mix it well with vegetables. Fry the minced meat until cooked, stirring regularly. This can take about 10-15 minutes. Salt the finished filling to taste, if desired, you can add your favorite spices.
   

Make a pie

1. Roll out most of the dough into a circle that completely covers the bottom of your pan and forms high sides. Lubricate the bottom and sides of the pan with a small amount of vegetable oil, carefully lay out the rolled dough.
   
2. Put the meat filling on the dough, evenly distributing it over the entire surface of the pie.
   
3. Cut 1 or 2 pickles in thin circles, lay them on top of the meat filling. Grate 150 grams of hard cheese, evenly distribute it over the cucumbers.
   
4. Roll the second lump of dough into a round layer, the diameter of which will be slightly less than the diameter of the base of the pan. Cover the cake with dough, covering the edges of the sides and the upper layer.
   
5. Place the pan with the pie on a very small fire. Bake for 15 minutes. Lubricate your hand with vegetable oil, put it in the center of the cake (do not worry, the upper part will not be hot). Gently flip the pan so that the cake is on your hand. Then put it in the pan toasted portion up.
   
6. Lubricate the rosy portion of the cake with a small amount of melted butter. On low heat, the cake will be baked for another 15 minutes, after which it can be turned on a plate.
   
7. While the cake is hot, grease it with melted butter and let cool.
   

Serving such a pie is better warm while the cheese inside is still soft and viscous.If desired, you can sprinkle it with chopped fresh herbs. Enjoy your meal!

Video recipe

This video demonstrates the process of making a pie with aromatic and tender meat filling in a pan. Be sure to look, here you can clearly see how to turn such a cake so that it is baked on the second side.

So you have prepared a delicious and fragrant pie in a pan! The convenience of this recipe is that such baked goods can be cooked almost in the field - the main thing is to have a frying pan and stove. And even a novice housewife can cope with this pie - both the dough and the filling, and the dish itself is very simple to prepare, and it always turns out. The main thing is to be careful in the process of turning the baking, and not to rush, preparing a pie on the lowest heat.

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