400 g (choose from beef, pork or a mixture) Salt and spices: to taste. Balcarce pepper (or any sweet pepper): 1, finely chopped Tomato: 1, chopped Form diameter: 27 cm Preparation: Preparation of the dough: In a large bowl, mix 500 ml of water and 1 teaspoon of salt. Gradually add 900 g of flour, stirring constantly until a dough forms. Knead the dough until smooth and elastic, then set aside to rise. Prepare the filling: In a frying pan, melt 200 g of butter over medium heat. Fry 3 finely chopped onions until translucent. Add 400 g of minced meat and fry until golden brown. Season with salt, spices, add finely chopped Balcarce pepper and chopped tomato. Cook until the vegetables are soft. Assemble the baking dish: Preheat the oven to 240 degrees Celsius. Roll out the pastry to fit a 27cm diameter tin, making sure the base and sides are evenly covered. Spread the meat and vegetable mixture evenly over the pastry. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes or until the crust is golden and the filling is cooked through. Serve: Allow the dish to cool slightly before serving. This meal is best served hot, fresh out of the oven. Enjoy a quick and delicious dinner in our home, taught by a chef from a fancy restaurant!
