Pie with Meat

Ingredients

• For dough: 2 pialas of flour
• 2 table-spoons of butter
• 1/2 of a cup of water
• salt to taste.

For force-meat:

• 400 g of mutton
• Beef or saiga's flesh
• 3 gloves of garlic
• 1/2 of a cup of rice
• salt and pepper to taste
• 3 table-spoons of broth
• 1 1/2 of table-spoons of oil

Directions

1. flour, butter and salt water are mixed. The kneaded dough is left under a wet napkin for 2,5–3 hours. The meat for stuffing is cut in small pieces, garlic and washed rice are added, all this is salted and peppered. On a prepared frying-pan a layer of dough 6–7 mm thick is put so that its edges hang down from the fryingpan. The made force-meat is put on the dough, covered with a layer of the same thickness but of a lesser diameter and the edges are stuck together by with a pinch.
2. In the pie's middle an opening is made which is stopped up with a dough cork. The pie is oiled and baked in the oven during 1-1,5 hours. Then the cork is taken out, broth is poured in the pie and it is again put in the oven for 30 minutes. Ii is served hot and cold.