Mushroom-Bolognese Pie

Time: 60 minutes

Servings: 6

INGREDIENTS:

• Pie pasta:
  • 50 dkg of fine flour
  • 25 dkg margarine
  • 175 g of 20% sour cream
  • Salt​
• Filling:
  • 1 large onion
  • 1 large can of canned tomatoes (20%)
  • half a kg of minced beef or pork-beef mixed
  • 5-6 large mushrooms
  • Salt
  • Pepper
  • Marjoram
  • Oregano
  • Basil
  • Parsley
• Compilation:
  • 15 dkg grated cheese
  • Sesame

 

PREPARATION:

1.) Knead the pasta ingredients in a large bowl and then put them to rest in the fridge until the sauce is prepared.

2.) Cut the onion into small cubes, braise in a little oil, then add the minced meat and fry until becomes white.

3.) Add salt and pepper to the meat. a

4.) Parallelly clean the mushrooms and slice them into thin strips.

5.) After the meat has whitened, put the mushrooms in the pan and fry until they roughly collapse, but there is still some water left in it.

6.) Then add the tomato puree, season with green spices and a little sugar, and boil for about 5 minutes.

7.) When the filling is done, divide the dough in a ratio of 2 / 3-1 / 3.

8.) Stretch out the major part and line the pie shape with it.

9.) Pour the sauce, sprinkle with the grated cheese, and then I also stretch out the set-aside dough and cover the filling with it.

10.) It is a good idea to pinch the sides of the two doughs a little bit so the meaty filling does not flow out during baking.

11.) Sprinkle sesame seeds on top and then bake at 180 degrees in the oven for approx. 45 minutes.