Open pie with minced meat and mushrooms


Wheat flour / Flour - 280 g

Sour cream - 70 gr

Kefir - 70 gr

Water - 70 ml

Vegetable oil - 2 tbsp.

Sugar (under knife) - 1 tbsp.

Yeast (under knife) - 2 tsp.

Salt - to taste

Stuffed meat - 150 g

Mozzarella - 130 g

Cream cheese - 50 g

Tomato (large) - 1 pc

Champignons - 70 g

Onions - 1 pc

Sauce (cheese) - 2 tbsp.

Ketchup - 1 tbsp.     


Mix warm water, sugar and yeast, set aside for 10 minutes. Add kefir, sour cream, sifted flour and salt.

Mix until homogeneous, pour in vegetable oil and knead the dough.

Put the dough in a greased bowl, cover and leave in a warm place for 45 minutes.

In the meantime, chop onions and fry, 3 minutes, medium heat. Add the minced meat and fry for another 3 minutes, then cool.

Fermented dough after 45 minutes, knead the dough.

Turn the oven to heat. Form flatbread, 30-33 cm. Transfer to a mold, brush with a mixture of ketchup and cheese sauce, leaving a rim.

Slice thinly and arrange mushrooms, fried stuffing on them.

Thinly slice a tomato, spread it on the stuffing.

Grate melted cheese, sprinkle, spread mozzarella.

Bake at 200 degrees for 15-20 minutes.


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