 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
A unique pie. Ingredients:
1 tbsp fast yeast |
1/2 tbsp sugar |
4 tbsp warm water |
2 cups flour |
5 cups vegetable oil |
1/2 tsp salt |
1 tbsp curry |
1 tsp thyme |
1/2 tsp crushed red pepper |
3 tbsp yogurt |
pickles |
1/2 cup olives (green or black slices) |
2 lemon (cut small size without pealing) |
1/4 cup crushed carrot |
2 tbsp red hot pepper (chopped fine) |
1/4 cup olive oil |
note: (you can use it with other recipes if you would like) |
filling |
250 g minced beef |
1 small onion (chopped fine) |
1 tsp spice |
salt |
3/4 cup parsley (chopped fine) |
1 egg |
Directions:
1. Mix the olives, lemon, carrot, red hot pepper and olive oil, keep it in Tupperware for 3 days before using it.
2. Put the yeast, sugar and the warm water in cup, keep in a warm place until it becomes ready.
3. Mix the flour, oil, salt, curry, thyme, crushed red pepper and yogurt in a bowl and mix them well, add the yeast and warm water and knead vigorously until the dough becomes smooth and not sticky.
4. Roll as a ball, cover and keep it in warm place to take rest for 1 hour.
5. Put the beef in a pot and leave it on the fire keep mixing, add the onion, spice and salt, keep it on the fire until it dries.
6. Spread the dough with a rolling pin until it becomes 1/2 cm thick and rectangle, put aluminium foil in the tray and spray oil then remove the dough to the aluminium.
7. Then sprinkle the parsley on the dough and leave 1 cm from the edge, add a layer of meat, then add a layer of pickles, roll the long edge until the end, then close the edge from the sides.
8. Whip the egg and brush some egg on the surface put it in the oven and bake it for 25 minutes. Take it out and cover with the aluminum foil until it cools then cut it into slices.
|
|