What to Buy1. Puff pastry - 1 package, frozen, 500 grams
2. Ground Beef - 300 grams
3. Butter - 50 grams
4. Potatoes - 3 medium
5. Onion - 2 medium
5. Salt - 1 teaspoon
6. Black Pepper - 1 teaspoon
7. Milk - 1 Tablespoon
8. Egg - 1 Medium
9. Ground Red Pepper - 1 teaspoon
How to Make It1. Take the pastry out of the freezer and let it sit for about an hour to thaw and soften
2. Peel the potatoes, slice them about 2 millimeters thick, and mix with a teaspoon of paprika (ground red pepper), hot or sweet, your choice
3. Cut the onion into quarters, then mix it with the ground beef, season with a teaspoon of salt and half a teaspoon of pepper
4. Lay the pastry out on baking paper and roll it out slightly, leaving the bottom sheet large enough that you can seal and fold over the edges later
5. Spread a layer of the meat, then pieces of butter evenly on top, and then the potatoes
6. Cover with another layer of pastry, pinch the edges together with your fingers, then fold the edges over so it looks like one big pie
7. Beat one egg yolk with a tablespoon of milk and brush it over the top of the pastry; make a small hole in the middle of the pastry, about 1 cm in diameter, so steam can escape, otherwise the pie will puff up too much
8. Place it in an oven preheated to 180 degrees; first bake with bottom heat only for 25 minutes, then turn on the top heat as well and bake for another 25 minutes — if a toothpick passes through the pastry, potato, and meat, it's done
9. Take it out of the oven, brush with butter, cover with baking paper and then a kitchen towel, and let it rest for 20 minutes — only after that can you eat it!!!
2. Ground Beef - 300 grams
3. Butter - 50 grams
4. Potatoes - 3 medium
5. Onion - 2 medium
5. Salt - 1 teaspoon
6. Black Pepper - 1 teaspoon
7. Milk - 1 Tablespoon
8. Egg - 1 Medium
9. Ground Red Pepper - 1 teaspoon
How to Make It1. Take the pastry out of the freezer and let it sit for about an hour to thaw and soften
2. Peel the potatoes, slice them about 2 millimeters thick, and mix with a teaspoon of paprika (ground red pepper), hot or sweet, your choice
3. Cut the onion into quarters, then mix it with the ground beef, season with a teaspoon of salt and half a teaspoon of pepper
4. Lay the pastry out on baking paper and roll it out slightly, leaving the bottom sheet large enough that you can seal and fold over the edges later
5. Spread a layer of the meat, then pieces of butter evenly on top, and then the potatoes
6. Cover with another layer of pastry, pinch the edges together with your fingers, then fold the edges over so it looks like one big pie
7. Beat one egg yolk with a tablespoon of milk and brush it over the top of the pastry; make a small hole in the middle of the pastry, about 1 cm in diameter, so steam can escape, otherwise the pie will puff up too much
8. Place it in an oven preheated to 180 degrees; first bake with bottom heat only for 25 minutes, then turn on the top heat as well and bake for another 25 minutes — if a toothpick passes through the pastry, potato, and meat, it's done
9. Take it out of the oven, brush with butter, cover with baking paper and then a kitchen towel, and let it rest for 20 minutes — only after that can you eat it!!!
