Beef and Russian Pie
A hearty beef pie filled with a rich and savory Russian-inspired filling.
Ingredients
- ●2 cups all-purpose flour
- ●1 pound beefground beef
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●8 ounces mushroomsliced
- ●1 cup pirogovkaor Russian beef gravy mix
- ●2 tablespoons robust coffeestrongly brewed
- ●1 cup beef broth
- ●1 eggbeaten
- ●to taste roasted salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown.
- 5
Stir in the pirogovka and brewed coffee, and bring the mixture to a simmer.
- 6
Add the beef broth to the skillet and stir to combine.
- 7
In a separate bowl, mix together the flour and a pinch of salt.
- 8
Gradually add the flour mixture to the beef mixture, stirring constantly.
- 9
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 10
Stir in the beaten egg and cook for an additional 2-3 minutes, or until the filling has thickened.
- 11
Roll out the pie dough to a thickness of about 1/8 inch.
- 12
Spoon the beef filling into the center of the pie dough, leaving a 1-inch border around the edges.
- 13
Brush the edges of the pie dough with a little water, then fold the dough over the filling and press the edges to seal.
- 14
Use a knife to cut a few slits in the top of the pie to allow steam to escape.
- 15
Place the pie on a baking sheet and brush the top with a little bit of egg wash.
- 16
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.