Recipe ideas come to me first thing in the morning. This morning around 5 I was thinking of making a pie, but I also had to make a main course. And then I thought I’d combine them and make a meat pie. And pie, and main course, two in one shot!
Ingredients
Sheets
- 200 grams of rice flour plus flour for spreading the sheet and dusting the pan
- 9 tablespoons of water
- 5 tablespoons of oil
- A teaspoon of baking powder
- One tablespoon of psyllium bran soaked in 6 tablespoons of water
- A pinch of salt
Filling
- 500 grams of pork leg
- A box of mushrooms
- 2-3 large onions
- A few cloves of garlic
- Salt, chili paste, turmeric, dry thyme
- 3 ouă
Method of preparation
Lots of ingredients, right? It’s a slightly more elaborate dish, but it’s simple to make. We start with the meat. We wash it, chop it, put it aside. We clean the onion, wash it, chop it julienne, because it’s easier, we put it aside. We also chop the mushrooms, clean the garlic. Heat a non-stick pan with a spoonful of oil in it and put the onion. We temper it until it becomes slightly translucent, then we add the meat. We also leave it until it discolors, then we also put the mushrooms. Mix well and leave on the fire until the juice left from the meat and mushrooms reduces, about 5-10 minutes. We season, mix a little more, then let the composition cool, while we start making the dough. Simple: in a larger bowl, we mix the ingredients in the following order: water, oil, salt, baking powder, soaked psyllium bran, homogenize well, then we adjust the rice flour until a soft and elastic dough comes out, which we divide in two. Grease the pan, I used my famous pan with a diameter of 26 cm, with oil and dust it with flour. We stretch the first sheet and place it on the bottom of the tray, slightly lifting the edges on the side. Now the meat composition must have cooled. We put the eggs, homogenize and pour this composition into the tray, over the first sheet. Then we spread the second sheet and put it on top, sealing the edges well. Prick lightly with a fork, so that the sheet on top does not swell and thus does not adhere to the composition, and put in the oven for an hour. Come on, it’s not as hard as it sounds. I think it took me longer to write the recipe. Bon appetit, because it’s very tasty!
