Name: Low Fat Mushroom Beef Salty Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 80g Yogurt; 6g Baking powder; 1.5g salt; 60g Daxi Da Original Barbecue Sauce; 100g Horqin Beef Paste; 20g Dried mushrooms; 1 small piece onion; a little oil; 1/4 teaspoon Garlic powder; 1 piece egg; 100ml milk; 5g corn starch

Low Fat Mushroom Beef Salty Pie

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Daxida’s original barbecue sauce is not used up, what else should I make? In fact, before it was unsealed, it was intended to be used as a beef pizza. However, the Korean-style pizza triggered by the kimchi stir-fried sauce that was accidentally found tossed off the last mozzarella, so I don't want to make up for the time being. Don't think about pizza with this barbecue sauce. Worry? kind of. But soon there was a new inspiration, because of the unleavened pizza. The pie crust is too much like oil-free pie crust. Without mozzarella, you can probably have a salty pie. I have heard of salty pie for a long time, but I have never cared too much about it, because the pie crust is either a puff pastry or a shortcrust pastry. There is a lot of oil, so I don’t bother to care about it. Now, with the previous unleavened pizza crust at the bottom, pie seems to be a try.
Too lazy to get so many ingredients, there is not much left in the unsealed bag of dried mushrooms, and they are used to consume each other. It seems that salty pie also has mozzarella, but it also has egg cream, just like egg tarts, poured on the meat to help the meat connect to each other? This method is worth a try.
Stir-fried stuffing, custard, and pie crust are relatively simple and trouble-free, and when combined together, they seem to be very different. It was out of the oven, the shell was golden, very fragrant and crisp, so hot, I didn't dare to demould immediately. It smells good and tastes good, but the pie crust will soften after cooling down, and the crispness that you just touched just after the oven is gone. . . . "

Low Fat Mushroom Beef Salty Pie

1. Filling: 60 grams of Daxi Da original barbecue sauce, 100 grams of Horqin beef filling, 20 grams of dried mushrooms, 1 piece of onion, a little oil, 1/4 teaspoon of garlic powder, 1 egg, 100 ml of milk, 5 grams of corn starch .

2. Soak the mushrooms in advance until they are full.

3. Chop the mushrooms and onions into fine pieces and set aside.

4. Pour oil in the pot and heat it up.

5. Add the onions and fry them to create a fragrance.

6. Add beef minced, stir-fry until the color changes.

7. Pour the barbecue sauce and stir fry evenly.

8. Pour in the chopped mushrooms.

9. Stir fry until the soup thickens, turn off the heat and let cool.

10. Pour milk and starch into a small pot and mix well.

11. Put it on fire, heat on medium heat, stirring constantly.

12. The milk has a thick sensation, leave the fire and let cool.

13. Knock into the egg.

14. Stir well and set aside.

15. Pie crust: 120 grams of all-purpose flour, 80 grams of yogurt, 6 grams of baking powder, 1.5 grams of salt.

16. Mix the powder through a sieve.

17. Add yogurt,

18. Knead into dough,

19. Roll it into a big circle,

20. Put it in a 7.5-inch pie plate, arrange the edges, and use a fork to make holes on the surface.

21. Spread beef filling and smooth the surface,

22. Top with egg and milk,

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 and replaced at will.
The pie crust does not need to be kneaded until smooth.
The ready-made custard may not be used up, and it should be flush with the surface of the meat filling.
The baking time and firepower need to be adjusted according to the actual situation.