"Tuscany" meat pie

Dough:

250 g wheat flour
some flour to choose? we'll show

100 g milk

75 g margarine

2 h. l. baking powder to the test

? h. l. salt

Preparation of the filling:

500 g ground beef

100 g ham

2 cloves of garlic

1 onions

1 apple

1 yolk

2 Art. l. pine nuts

2 Art. l. raisins

1 Art. l. ketchup

1 Art. l. chopped rosemary

1 h. l. margarine

? h. l. grated lemon peel

ground black pepper

salt

Mix flour with baking powder, add the margarine, salt, milk, knead the dough, formed from a ball, wrap it in foil, remove half an hour in the refrigerator.

Separate third of the dough, roll out a thin layer the rest, pave the formation of the test wall and the bottom of a greased baking tin.

Sliced ham, put it on the dough. Finely chop the onion, fry it in margarine, put on the dough.

Grind garlic and nuts separately, peel an apple, grate it on a coarse grater.

Combine stuffing and peanuts, garlic, grated apple, raisins add, ketchup and lemon zest, pepper and salt and mix well.

Place the filling on the dough on top of the ham and onions.

Roll out the remaining dough, cover them on top of the filling, combine and zaschipnut edges of the dough.

Surface Tuscan pie pin plug, grease yolk.

Tuscan cooking meat pies at 200-225 degrees for 45-55 minutes.

Ready to lay Tuscan meat pie out of shape, cut it into pieces a la carte.