"Katmer pie with meat"
Katmer is a set of stretched crusts that are placed on top of each other. Each stretched crust is smeared with melted butter. To prepare the pie, two katmers are needed, one as the lower and the other as the upper crust, and the filling is placed between them. In this case, minced veal is fried as a filling.
Preparation steps
- From 900 g of flour, salt and lukewarm water, knead the dough as for all pies - medium firmness. Use the remaining flour to make the pie. Cover the pan with a kitchen towel and let the dough rest for about 30 minutes.
- Meanwhile, sprinkle with minced meat. On a low heat on butter put the meat to fry, add a little lukewarm water and mix. Cover briefly. Add finely chopped onion or chopped on an electric chopper. Add "Vegeta", ground black pepper and salt to taste. Fry, stirring occasionally, until the juice dropped by the onion evaporates. Allow the filling to cool slightly. To shorten the time of preparation of the pie, you can fry the filling the day before!
- Beat the dough on a floured surface. Divide into two parts. Divide the first part again into 10 balls, and the second into 12 balls. From 10 balls make the lower crust - the lower katmer and from 12 balls make the upper crust - the upper katmer. Stretch the crust as shown in the recipe. and grease each in between with one tablespoon of melted butter. You can see how mignnone makes katmer according to grandma's recipe here
- Place the lower katmer inside a square pan pre-greased with butter. Align the ends well. Evenly stuff with meat filling. The stretched upper katmer should be 3 cm larger than the pan. When placed on the filling the crust must be outside the pan as shown in the picture.
- Pull one end slightly towards the inside of the pan, connect with the bottom crust.
- Continue like this until a certain distance.
- Pull the crust a little more and make a fold. Slightly press to glue the bottom crust. Continue with a flat connection of the bark.
- Make a second fold at a certain distance, then a flat seam, then a third fold, ..., and so on until all the crust is placed inside the pan.
- Finally leave a small orvo through which you blow,
- (as when blowing a balloon) and quickly connect the opening.
- Twist the ends as with any pie.
- With light movements, always taking care not to puncture the katmer, fold the upper katmer along the folds
- Fold the middle as well.
- When it is wrinkled and when the ends are almost twisted
- sprinkle with remaining melted butter.
- Bake in a preheated oven at a temperature of 250 * C until golden brown. When baking, reduce the heat of the oven.
- Almost baked for a short time cover with a kitchen cloth.
- Clips and ...
- ... serve with yogurt. To enjoy!
Serving
Serve with yogurt, sour milk or dzadziki.
