Meat broth with pies

soups 566 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0

Meat broth with pies recipe - preparing meat broth with vegetables, as well as baking pies stuffed with pork meat.

Food bones - 250 Grams Beef pulp - 1000 Grams (shoulder) Water - 2.2 L Onions - 1 Piece Carrots - 1 Piece Parsley root - 1/2 Pieces Ground black pepper, salt - - To taste Pork - 400 Grams (For pies: ) Veal - 400 Gram Wheat flour - 750 Gram Margarine - 375 Gram Egg - 1 Piece Onion - 1 Piece Cognac - 50 Gram Greens - - To taste Ground black pepper, salt - - To taste Garlic - - To taste

The bones are filled with cold water and boiled. Do not forget to remove the formed foam and grease in time. The broth is cooked for an hour, after which the meat is added, and everything is cooked for another 20 minutes, salted and cooked until completely meaty. Carrots, parsley and onions are coarsely chopped and then placed on a baking tray. Vegetables are placed in boiling broth for 30 minutes until tender. When ready, the broth is decanted and seasoned with pepper.
Knead the flour, egg, margarine and salt patty dough. Soak it in the refrigerator for about an hour. Meat with onions are passed in a meat grinder, salted, pepper. Add cognac and herbs and stir. Roll out the dough into a layer, from which make circles on which the minced meat is laid, after which the pies are formed. Bake for 20 minutes at 230 C.

Meat broth with pies recipe - preparing meat broth with vegetables, as well as baking pies stuffed with pork meat.

Food bones - 250 Grams Beef pulp - 1000 Grams (shoulder) Water - 2.2 L Onions - 1 Piece Carrots - 1 Piece Parsley root - 1/2 Pieces Ground black pepper, salt - - To taste Pork - 400 Grams (For pies: ) Veal - 400 Gram Wheat flour - 750 Gram Margarine - 375 Gram Egg - 1 Piece Onion - 1 Piece Cognac - 50 Gram Greens - - To taste Ground black pepper, salt - - To taste Garlic - - To taste

The bones are filled with cold water and boiled. Do not forget to remove the formed foam and grease in time. The broth is cooked for an hour, after which the meat is added, and everything is cooked for another 20 minutes, salted and cooked until completely meaty. Carrots, parsley and onions are coarsely chopped and then placed on a baking tray. Vegetables are placed in boiling broth for 30 minutes until tender. When ready, the broth is decanted and seasoned with pepper.
Knead the flour, egg, margarine and salt patty dough. Soak it in the refrigerator for about an hour. Meat with onions are passed in a meat grinder, salted, pepper. Add cognac and herbs and stir. Roll out the dough into a layer, from which make circles on which the minced meat is laid, after which the pies are formed. Bake for 20 minutes at 230 C.