Russian Pie with Ground Beef, Spinach and Corn
We just moved to Nebraska and for our first week here, I did not cook a lot, so for the first time sense coming to America, I ordered a takeout home delivered pizza for dinner which was surprisingly good all things considered.
It took me about a week to find my very well packed pots, pans and dinner plates. Oh! The joys of moving (I would rather get a root canal).
Tonight I decided to make a small celebration for our successful move to our once again temporary house (I truly feel like a gypsy). I made my favorite meat pie which I have not made for a while. My family really appreciated my efforts because this pie is a great dish for a cold (24F burr) nights dinner.
For about 10 servings you will need:
The dough ingredients:
• 2 1/2 cups of all purpose flour
• 1 cup of sour cream
• 1/2 teaspoon of salt
• 1 tablespoon of sugar
• 2 tablespoons of melted butter
• 2 eggs
For the filling:
• 1 pound of ground beef
• package of frozen spinach
• 1/2 red onion chopped
• 1 can of corn
• tablespoons olive oil
• 1 beaten egg
• salt and pepper to taste
Mix it all together and then add lightly beaten eggs.
Add more flour if needed and form the dough into a ball.
Cover your dough with plastic wrap and refrigerate it for about 40 minutes.
Meanwhile prepare the filling.
Preheat a skillet with olive oil
then add chopped onion and cook it until onion becomes clear.
Add defrosted spinach to the onion and cook it together for about 4 minutes. Sprinkle salt and pepper to taste.
Remove cooked spinach and place it the separate bowl.
Add ground beef to the same skillet and brown it for about 10 minutes then add salt and peeper to taste as well.
Divide prepared dough into two pieces with one piece a little bigger for the bottom of the pie.
Roll the biggest part 1/4 of an inch thick
and place it on the bottom of the sprayed baking sheet.
Start layering the filling starting with the spinach,
then the meat
and lastly the corn.
Roll another piece of your dough into 1/4 inch thick and cover your pie with it, it is going to be smaller in diameter.
Bring the bottom crust to the top and pinch it with your fingers hard to prevent the pie from opening during baking.
Punch holes in your pie using fork for the steam to come out.
Brush pie with beaten egg white before baking.
Bake your pie for 35 minutes at 375F until golden brown.
Serve pie with hot chicken bouillon with chopped scallions. Enjoy and Stay Warm!!!