This light meat pie combines airy dough with a savory ground meat filling. The dough, made with eggs, sour cream, and flour, bakes up soft and tender, while the filling, sautéed with onions and parsley, brings a rich, flavorful contrast.
Preparation time: 60 minutes
Servings: 10
Ingredients:
For the dough:
- 12 eggs
- 12 tablespoons sour cream
- 12 tablespoons flour
For the filling:
- 14 oz (400 g) ground meat of your choice (beef, pork, or chicken)
- 1 onion
- Salt and pepper, to taste
- Fresh parsley, chopped
- 2 tablespoons oil (for frying)
- ¼ cup sour cream (for topping)
- Grated hard cheese (for garnish)
Instructions:
- Whisk the egg whites with a pinch of salt until stiff peaks form. Then, add the egg yolks one at a time, followed by a tablespoon of sour cream. Gently mix everything together. Gradually sift in the flour and mix until the dough is light and frothy.
- Grease a rectangular baking dish with margarine and sprinkle it with flour. Pour half of the dough mixture into the dish. Bake in a preheated oven at 425°F (220°C) for about 10-15 minutes, or until the dough is slightly firm but not fully cooked.
- In the meantime, heat the oil in a pan and sauté the chopped onion. Add the ground meat, season with salt and pepper, and cook until browned. Add chopped parsley and mix well.
- Once the dough in the oven is lightly baked, remove it and spread the meat mixture evenly on top. Pour the rest of the dough over the meat, spreading it out evenly.
- Return the pie to the oven and bake until the top is golden brown, about 15-20 minutes, or until fully cooked.
Serving: Once the pie is baked, let it cool slightly. Generously spread sour cream on top and sprinkle with grated cheese. Cut into squares and serve.
