Irresistible Slow Cooker Meat Pie

A very juicy and tasty meat pie will win the hearts of not only men. My men began to take turns looking into the kitchen even at the stage of frying the minced meat. Poor things, they could hardly wait for the time when they could start eating. I used a proven recipe and the pie was a great success. The dough is soft, fluffy, and the filling is incredibly juicy and tasty. The family and guests gathered at the table appreciated the pie. How nice it is to hear when they ask for another piece :) And my mother was surprised that such a lush and juicy pie was baked in a slow cooker.
cook time: 2h
Noah Merrick
Irresistible Slow Cooker Meat Pie

Nutrition Facts (per serving)

268
Calories
12g
Fat
25g
Carbs
11g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 500 g
Chicken eggs 1 pc
Milk 250 ml
Vegetable oil 2 tbsp
Salt 0.5 tsp
Sugar 1 tbsp
Dry yeast 2 tsp

For filling:

Minced meat 500 g
Bulb onions 1 pc
Dry spices 1 tsp
Vegetable oil 2 tbsp
Salt 1 tsp

Recipe instructions

Step 1

Step 1
Ingredients for the dough. You can use sour milk.

Step 2

Step 2
Heat the milk. Add sugar and yeast to it, stir.

Step 3

Step 3
Sift the flour into a large bowl. Make a well in the flour and pour in the milk. Mix a little flour into the milk-yeast mixture and leave for about ten minutes to rise.

Step 4

Step 4
When the yeast foams, add the egg, oil and salt. Knead the dough. Then everything will depend on the flour. If it’s not enough, add a little, if the dough turns out stiff, then add a little vegetable oil. The dough should be soft and elastic

Step 5

Step 5
Form the dough into a ball and place in a warm place to proof. If your multicooker has a “Bread” or “Dough” mode, then use them. Thatʼs what I did.

Step 6

Step 6
Ingredients for filling. If you use frozen minced meat, you must defrost it in advance. For spices I used barbecue seasoning and sweet paprika. The minced meat was “Homemade” — 50% pork and 50% beef.

Step 7

Step 7
Cut the onion into cubes. And fry in vegetable oil until transparent.

Step 8

Step 8
Add the minced meat to the onion and fry until browned.

Step 9

Step 9
As soon as the minced meat is ready, take out the dough. It does not require long proofing. Divide the dough into two unequal parts. Approximately 1/3 and 2/3

Step 10

Step 10
Roll out most of it and place it in a multicooker bowl greased with vegetable oil.

Step 11

Step 11
We form sides 4-5 cm high. If you want the dough to be saturated with meat juice, then lightly (not all the way through) pierce it in several places with a fork. But in this case the dough will rise less. I do not do this.

Step 12

Step 12
We spread our minced meat.

Step 13

Step 13
And cover the pie with a circle of rolled out remaining dough. Pinch and pierce with a fork. The holes must be through so that steam can escape through them. If this is not done, the dough may burst at the joints.

Step 14

Step 14
Bake the cake in the baking mode for 1 hour, then turn it over and bake for another 20 minutes. Place the finished pie on a wire rack and let it sit for a while. If you cut it right away, the juice will simply flow out, so let’s take our time and let the juices distribute into the filling.

Step 15

Step 15
The pie tastes best hot. Serve it with tea or coffee. Bon appetit to you and your loved ones!

Additional rubrics

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