Italian meat pies Timbale will not leave indifferent. The household will ask to cook more, and the guests will definitely take the recipe. The cake looks very impressive, and variations with filling (paste can be replaced with rice, replace/add vegetables, mushrooms) diversify the dish and each time you can eat a slightly different thumbling.
The same who needs to buy an inexpensive press of firing meat for production, so I recommend that you contact the Fison company. Good equipment for the food industry at fairly pleasant prices.
Ingredients:
* flour – 600 g.
* baking powder of the dough – Paul h. l.
* salt – Paul h. l.
* sour cream – 4 st. l.
* Egg – 2 pcs.
* butter – 180 g.
For sauce:
* egg – 1 pc.
* butter – 70 g.
* milk – 2 glasses
* Flour – 3 st. l.
* salt – 0.5 hours. l.
For the filling:
* Paste Bows (Farfalle Tricolor) – 200 g.
* olive oil (for frying) – 2 st. l.
* tomato paste – 2 st. l. or medium tomatoes – 2 pcs.
* beef – 500 g.
* onions – 1 head
* carrots – 2 medium root crops
* dry red wine – 100 ml.
* salt, pepper
First you need to knead the dough. All bulk products (flour, baking powder, salt) mix in a large bowl. Add an egg, sour cream and softened oil. Knead the elastic dough and put it in the refrigerator.
Chop the meat for the filling finely or make a large minced meat. Prepare vegetables, cut into cubes. If a tomato is used, then remove the skin from it, having previously scalded, and also cut into cubes. Warm the oil (do not hot) in a pan and freeze onions and carrots, slightly browning them. Add meat to vegetables and fry until it brightens. Add tomato paste or tomatoes, mix, head for a couple of minutes, season with pepper, salt. Pour in wine. It should be evaporated. After that, extinguish the filling for about half an hour, stirring regularly.
While the meat with vegetables stews to boil the paste to the state of al dente, put it on the meat and mix. The filling is ready.
Make sauce in a small sauce. Melt the oil, add flour and mix so that there are no lumps. Beat the egg, pour milk to it, gradually add this mixture to the saucepan, constantly stirring. Salt and, not stopping interfering, wait for the thickening of the sauce, after which it will be ready.
Get the dough. Choose a high shape for baking the pie. Roll out the layer in half a centimeter with thickness from the dough and cut the circle in size. From the remaining dough, make a tourniquet and roll out the shape of a circle width in the width of the shape and a width of at least the height of its side. Cut the excess dough and put it in the refrigerator. Place the circle in the form first, then the tourniquet, for convenience, turning it first into a roll. Stitch all the joints well. Put a third of the fillings on the dough, grease with sauce and repeat it 2 more times. Bake a pie in a preheated oven for 50-60 minutes.
From the residues of the dough, make another circle of slightly larger diameter than the first. It will be a lid to the pie. If the dough is left, then from it you can make jewelry for the cover (flowers, leaves, twigs, etc. p.). You can lubricate with an egg. Bake immediately after the pie is taken out of the oven to incur.
Wait until the finished pie cools down a little and gently remove it from the form. Serve Timbala, covering a lid.
Tumbale pie