Make the Pastry: In a large bowl, combine 500ml water and 1 tsp salt. Gradually add 900g flour, mixing continuously until a dough forms. Knead the dough until smooth and elastic, then leave to rest.
Make the Filling: In a frying pan, melt 200g butter over a medium heat. Sauté the 3 finely chopped onions until translucent. Add 400g minced meat, and cook until golden. Season with salt, spices and add the finely chopped Balcarce pepper and chopped tomato. Cook until the vegetables are tender.
Assemble the Dish: Preheat your oven to 240 degrees Celsius. Roll out the pastry to fit a 27cm tin, ensuring the base and sides are evenly covered. Spread the meat and vegetable mixture evenly over the dough.
To Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is cooked through.
To Serve: Let the dish cool slightly before serving. This meal is best served warm, straight from the oven.
Enjoy this quick and delicious dinner that is a household favorite, taught by a chef from a fancy restaurant!
MEXICAN CASSEROLE
Every time I whip this up, the house smells incredible. It’s always a crowd pleaser.
Plant peppers in this way and you will have a very rich and abundant harvest.
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With these tricks the kitchen stoves will look shiny and without much effort
STUFFED CABBAGE ROLLS
