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The best recipe for pies filled with meat

Pihtije are a conventional Serbian appetizer you can make in numerous methods at this time. Up to now, pihtijas have been a easy dish that was served at festive tables, however at this time there are completely different recipes and it isn’t recognized which one is tastier.

For the New 12 months, we recommend you make pihtijas within the type of roast pork, but additionally these basic ones with pork and rooster meat. A wealthy appetizer will beautify any celebration desk.

photograph: Printscreen/Youtube/Jelajelena Petrovic


For the soup:1 kg of pork leg 1 kg of pork knuckle 1 rooster drumstick or drumstick 2 onions 2 carrots 2 parsnips 2 bay leaves 10 peppercorns
For the figs:2 bunches of recent parsley 4 cloves of garlic 1/2 teaspoon of dry rosemary 200 ml of sauerkraut juice (elective) 2 bitter lotions (to style)

Conventional recipe for pies with pork and rooster:

First make the soup

Wash the meat and put it in a big pot. Add peeled and coarsely chopped onions, carrots, parsley roots, bay leaf, pepper and salt. Pour water to cowl every thing. Cook dinner over medium-high warmth till the meat is tender and begins to fall away from the bone. Pressure the quince soup by way of a strainer to separate the liquid from the solids. Take away the bones from the meat, finely chop or “shred” it, then set it apart.

Make pies

In a deep dish, combine cooked rooster and pork with finely chopped parsley, garlic, and you can even add items of carrot. Add dry seasoning, salt and pepper to style. If you happen to like, you can even add sauerkraut juice, it’s going to give the figs a barely sharper aroma. Prepare the chopped meat and the opposite elements within the baking tray. Pour the new soup in order that the meat is totally coated. Permit the quinces to chill to room temperature, then refrigerate to set. When the quinces have set and cooled sufficient, take them out of the fridge and minimize them into squares. If you want, you’ll be able to sprinkle floor pink pepper on prime.

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(Espresso/A Matter of Style/Broadcast AM)


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