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Amazing Pie (Read 1131 times)
 
Oct 15th, 2018 at 11:42am

Derek   Offline
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Must admit I rally do like this guys style of cooking after watching many videos.  It is a pity they haven’t got subtitles.

Anyway, this pie has got to be a goer in a camp oven.  It is my style of food and it looks fantastic.

After watching it a few times I am still not sure what the meat is.  What do you think???

 

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Reply #1 - Oct 15th, 2018 at 8:45pm

tadpole   Offline
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I'll share it with my Polish friend. He might understand a bit of....Russian?
 
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Reply #2 - Oct 15th, 2018 at 9:14pm

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He thinks he's saying lamb
 
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Reply #3 - Oct 16th, 2018 at 11:40am

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Looks like lamb

the white cheese , maybe cottage

red wine in the hole in the centre of the pie at the end

tried the translation button , no help
 
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Reply #4 - Oct 16th, 2018 at 5:47pm

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Hi Derek the wife reckons pork but is sending it to a Russian lady she works with, looks good cheers
 
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Reply #5 - Oct 16th, 2018 at 6:05pm

Derek   Offline
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What cut of meat do you think it could be.  Must admit my first thoughts were a piece of pork collar.

My local butcher sells them as roasts.
 

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Reply #6 - Oct 16th, 2018 at 6:06pm

Derek   Offline
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rat3het wrote on Oct 16th, 2018 at 11:40am:
the white cheese , maybe cottage


Or maybe feta.
 

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Reply #7 - Oct 16th, 2018 at 6:07pm

Derek   Offline
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rat3het wrote on Oct 16th, 2018 at 11:40am:
red wine in the hole in the centre of the pie at the end



He did stir it first so I was thinking a stock.
 

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Reply #8 - Oct 17th, 2018 at 10:15pm

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Ok here is the recipe from Mollys Russian friend.

Here goes, in his recipe he doesn’t give measurements so this is it:

1 kg pork neck
Salt / pepper
1 lemon juice
2 pomegranate juice
1 onion thinly sliced

Thickly dice pork neck, add all the other ingredients and marinate for a few hours.

Dough:

2 eggs,
1 cup of milk, or cream or yoghurt whatever you have in the fridge
Salt
About 2 cups of plain flour

Mix everything, the dough should be soft consistency. That means even though it might feel sticky don’t over do it with flour. Let it rest.

Fry pork in oil, high heat. The meat should be coloured but not cooked through. Maybe to do it batches so the meat doesn’t stew.


Egg mixture:

About 5-6 eggs
1 cup of feta or any white cheese ...ricotta will be fine as well
About 1 cup of thinly sliced spring onion
Salt/pepper ...maybe easy on the salt if using feta

Mix all ingredients

Assemble pie:

Roll out 3/4 of the dough into your pie dish. Add cooled meat. Top with egg mixture. Cover top with remaining dough. Make a hole in the middle. Pour in left over juices from the meat.

Bake 180 C for about 40 min

Good luck 😉
 
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Reply #9 - Oct 18th, 2018 at 8:13am

Derek   Offline
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Thanks for that Bear.  I thought it was pork collar/neck and all the other ingredients sound good although I am partial to frozen pastry.
 

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Reply #10 - Oct 18th, 2018 at 9:42am

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What ever is easiest Derek, use frozen ourselves for convenience. Will try once we set up the house. Cheers
 
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