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Chrysanthemum Pie with Mince
Instructions
Make the starter. Heat the milk, but not until hot, so it doesn't scald the yeast – warm it to about 35 °C. Add the sugar, yeast and a couple of pinches of flour to the warm milk. Mix, cover with film and leave in a warm place for 10-15 minutes.
After a while the yeast has activated and risen with bubbles.
With a whisk, mix the starter with 1 egg, the vegetable oil and the salt.
Pour in the warm kefir and mix with the whisk.
Sift the flour, add it to the liquid ingredients and knead the dough.
The dough should be soft and not stick to your hands. Not all the flour will go into the dough – save some, it will come in handy later. Cover the dough with a towel and leave it in a warm place for 1 hour.
Make the filling. Into the bowl with the mince, grate the garlic and onion: the onion on a coarse grater, the garlic on a fine one. Add salt and pepper.
Grate the cheese.
The dough has risen. Turn it out onto the table and divide it into 2 equal parts.
Roll one part into a layer 3 mm thick. Cut out circles 7-8 cm in diameter with a glass. Place mince in the centre of each circle.
Fold the filled circle of dough like a dumpling, but without sealing the edges. Then join the ends, folding the piece at the fold of the dough. This makes a "chrysanthemum petal".
Line the mold with parchment, grease it with oil and arrange the meat petals along the rim of the mold. Roll the second part of the dough into a 3 mm layer. Form the same petals, but with cheese in the middle. Place the cheese petals in the next row after the meat ones. Alternating, lay out all the petals, filling the whole mold. Cover with a napkin and leave for 15 minutes. Meanwhile, turn the oven on to preheat to 180-200 °C.
Brush the top of the pie with beaten egg, sprinkle with sesame seeds and put it in the preheated oven for 40 minutes. Take the finished pie out, brush it with butter and let it soak in. The Chrysanthemum meat pie with mince is ready. Cut it and serve for lunch.Here is how beautiful it looks when cut.Delicious and very aromatic! Enjoy!
Tips
- 1
USE WARM MILK ONLY (35 °C) – hot milk will scald the yeast. Test it on your wrist: it should feel warm, but not hot.
- 2
ALTERNATE THE PETALS – meat ones with cheese ones. That way every slice has a double flavour and a beautiful "flower" pattern.
- 3
LET THE DOUGH REST FOR 15 MINUTES AFTER ASSEMBLY – this is a must. In that time the yeast finishes its work, the petals grow and join together into a flower.
- 4
BUTTER AFTER BAKING – it soaks into the crust, giving shine and tenderness. The same principle works in other yeast pies with two fillings.
FAQ
Which mince should I choose? +
Pork (juicy) or a mixed pork and beef 50/50 (the classic) is ideal. Alternatives: chicken (more dietary), turkey (more tender), lamb (an Eastern note). A fat content of 25-30% is best for juiciness. If using ready shop-bought mince, check the composition (no soy or starch). Home-made mince from fresh meat is tastier and lets you control the quality. Defrost frozen mince in the fridge for 6-8 hours. For a "children's" version, use chicken breast with 1 tbsp of sour cream added for tenderness.
Which cheese is suitable? +
Hard varieties with good melting are ideal: Rossiysky, Dutch, Gouda, Emmental, Maasdam. They give stretchy strings when baked. Grate on a coarse grater. Young cheeses (Adyghe, mozzarella) will not work, as they melt poorly. Processed cheese is an unusual option, but the texture is different. Bryndza or feta is a salty alternative. For a "premium" version, use Parmesan and mozzarella 1:1. Check that the cheese is good quality, with no vegetable fats or substitutes. Do not use "cheese product", as it melts into a "puddle".
How long does the pie keep? +
At room temperature in a closed box, 1 day. In the fridge, in film or a container, 3 days. A pie with a meat filling must not be left at room temperature for more than 4 hours. Reheat in the oven for 5-7 minutes at 180 °C, or in the microwave for 1-2 minutes. In the freezer, up to 1 month as individual "petals". Defrost in the fridge for 6-8 hours, then reheat. A fresh pie is the star; on the second day the flavour is brighter, but it looks less attractive. For a "packed lunch", wrap 2-3 "petals" in foil.
What to serve the pie with? +
The classics: tomato sauce, adjika, ketchup. With sour cream, garlic and herbs for a tender sauce. With a cup of warm milk or tea for a children's version. With broth or soup as a "main" dish. With pickled cucumbers or sauerkraut for a "homestyle" touch. On a festive table, as the centrepiece, with an impressive "flower"-shaped presentation. Everyone pulls off their own "petal" by hand – an interactive way to serve. Decorate with a sprig of parsley in the centre of the "flower".
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