Pie with minced meat without crust

Ingredients:

For the mixture:

2 pieces of eggs

200 g of soft flour

1 baking powder

1/2 flat teaspoon salt

200 ml of yogurt

For fil:

250 g minced meat (optional)

100 ml of oil

1/2 teaspoon salt

1 onion

2 cloves garlic

1/2 teaspoon ground pepper

1/2 flat teaspoon smoked sweet spicy pepper

1 tablespoon primrose leaf (preferably fresh)

1 tablespoon dill (preferably fresh)

1 fresh red pepper (optional)

optionally hot peppers

For topping:

2 eggs

200 ml sour cream 20% mm

on top of a teaspoon of salt

Preparation:

1.

First you need to prepare the filling to cool. You can prepare it the day before and put it in the fridge.

Put oil in the pan to heat. Peel and chop the garlic and garlic.

Fry the onion in the heated oil, and when it becomes glassy, ​​add the meat, salt, ground pepper (preferably freshly ground) and fry until the meat changes color. If you use fresh paprika, wash it, clean it of seeds, chop it and put it to fry with the meat. If you like, you can also add some hot peppers. When the paprika softens, add the chopped garlic. As soon as the garlic smells, remove the pan from the heat and stir in the smoked spicy paprika and the chopped primrose and spice leaves. If you use roasted instead of fresh paprika, add it at the end, with garlic to fry briefly. Leave the finished filling to cool.

2.

Beat 2 eggs, add salt, yogurt, flour, baking powder (maybe half a bag) and mix everything well. To this mixture, add minced meat filling with all the oil in which the meat is stewed, because it is the only oil used in the pie.

Coat a 27 cm diameter baking tray or a rectangular tray measuring 20 × 30 cm with oil and sprinkle with flour (shake off excess flour), then pour the mixture.

Preheat the oven to 220 degrees C and bake the pie for about 15 minutes.

For the dressing, beat the eggs, add salt, sour cream and mix everything well.

3.

Remove the pie from the oven, pour over the topping and return to the oven for another 15 minutes to bake the pie nicely. Baking time and temperature, adjust to your oven.

Remove the baked pie from the oven, leave for 5 minutes to cool, cut and serve.

Serving:

Note: fresh red pepper pie has a sweet taste, so if you don't like it, you can only put minced meat and possibly hot peppers. Of course, instead of red peppers, you can also put a spoon, two ajvars or pindjura if you like.