Name: Cumin-flavored Beef Salty Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g All-purpose flour; 100g Yogurt; 7g Baking powder; 2g salt; 60g Da Xi Da Barbecue Sauce; 90g Horqin Beef Paste; 1/4 teaspoon Garlic powder; 40g Fruit carrot; 30g onion; 80g Egg milk; Some Egg liquid

Cumin-flavored Beef Salty Pie

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I have never figured out what the cumin-flavored barbecue sauce can be used for. When I was making that salty pie, I suddenly got an idea. Cumin and beef go well, right? Why don't you have another salty pie while there is the last bit of beef filling?
This time, the salty pie wants to add a cover, the kind that is woven into a grid one by one. Later, I searched around and found that almost all of these woven into lattices were fruit pies. The limited number of salty pie with lids that I found were all covered in one piece of dough. Uh~ or just cover the whole dough, it will save trouble. . . .
I randomly found some onions and carrots to match with beef filling, and the egg cream left over from the previous salty pie was also used. However, it is a little regretful to pour the egg and milk liquid, is it a bit too much? Or shouldn't you use egg-milk at all? The custard that was almost full to the upper edge of the pie crust obviously affected the kneading of the dough. After a lot of hard work, there are still cracks everywhere. It looks reluctant, so let's bake it. I was worried that it would be baked until the juice overflowed. However, the situation seems to be much better than expected. There is no horrible overflow of the soup, on the contrary, the high temperature solidifies the egg and milk, and also makes the dough stick together. Only at the center opening, the gravy spurts out with the heat, flowing on the surface of the pie crust.
The pie crust brushed with egg wash is roasted to a golden color and looks very fragrant. . . . "

Cumin-flavored Beef Salty Pie

1. Pie crust: 150g all-purpose flour, 100g yogurt, 7g baking powder, 2g salt Filling: 60g Daxida barbecue sauce, 90g Horqin beef filling, 1/4 teaspoon garlic powder, 40g fruit carrot, onion 30 grams, 80 grams of egg and milk liquid decoration: appropriate amount of egg liquid

2. Wash the onions and carrots separately and cut into small cubes. Set aside.

3. Pour oil into the pot and heat it up.

4. Add onions and sauté until fragrant.

5. Add the minced meat, stir and fry until the color changes.

6. Add the sauce and stir fry evenly.

7. Add garlic powder and stir-fry evenly.

8. Add the carrots and stir fry until they are broken.

9. Remove from the fire, let cool, and set aside.

10. Pie crust: 150 grams of all-purpose flour, 100 grams of yogurt, 7 grams of baking powder, 2 grams of salt. Decoration: an appropriate amount of egg liquid.

11. Sift the flour.

12. Add yogurt.

13. Grab and knead into dough.

14. Divide into two pieces of dough with a weight of 2:1.

15. Roll the large dough into round pieces.

16. Put it in the pie plate, arrange the edges, and use a fork to make holes on the surface.

17. The small dough is also rolled into a round piece with the same diameter as the pie pan, and set aside.

18. Put the fried stuffing into the pie pan and spread it out.

19. Pour the custard.

20. Cover with round dough pieces.

21. Pinch the edges together with your fingers.

22. The center is cut into a cross opening and the surface is brushed with egg wash.

23. Put it in the oven, on the middle level, heat up and down at 200 degrees, and bake for about 25 minutes.

24. The surface is golden and baked.

Tips:
The filling ratio can be adjusted arbitrarily.
The dough does not need to be kneaded, it can form a dough without dry powder.
Use a fork in the pie crust to prevent swelling during baking and affect the appearance.
Egg milk is not necessary.
The baking time and firepower need to be adjusted according to the actual situation.