Pie with meat and beans

1. Mix half of the flour into a bowl. Top with three chilled butter (on a coarse grater). Add the rest of the flour. Now it's best to knead everything with your hands to a uniform, uniform consistency.

2. To the resulting dough, at step 1, add beer. Knead the dough again, if after a certain time of thorough kneading the dough still sticks to your hands, then add more flour.

After steps 1-2, the dough should be elastic, homogeneous and not stick to your hands.

2. Let's do the filling:

Fry the onion in a preheated pan, then add the minced meat, bring it to a half-cooked state. Then add finely chopped champignons here. Now this resulting mass must be brought to readiness.

3. Almost before you remove the pan from the heat, you need to pour the beans there (drain the liquid from the jar), tomatoes (drain the juice). Add a little salt and simmer for a couple of minutes with the lid closed. We leave to chill.

To make the cooling process faster, you need to put the filling on a large flat plate.

3. We divide the finished dough into two parts (moreover, uneven). Most of it needs to be rolled out - this is the bottom of our pie. Therefore, spread the first part evenly rolled out on a baking sheet, which is covered with parchment. Lay out all the stuffing.

We also roll out the smaller part and cover it from above, fastening the corners to the base. Brush the top with an egg to ensure a golden brown crust on the pie.

It is recommended to make a hole in the center.

4. Put the pie in a preheated oven for half an hour.

You can check readiness with a wooden narrow stick or just with the tip of a match (which is sulfur-free).

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