Potato and lamb pie

1 serving


take milk, boiled water, eggs, margarine, salt, tea soda, make a dough of good density. for filling potatoes cut into small cubes, you can also cut lamb, onions, put two bay leaves, pepper, salt. mix all this evenly in a bowl. take a baking sheet, grease the walls and bottom abundantly with fat so that there is no dry place left anywhere. roll out the cake (leaving a little dough) of such a size that it is enough to close the bottom of the tray and it would be possible to bend the edges of the cake, put butter in equal pieces on the bottom of the cake, put the pie filling in an even layer, bend the edges of the cake, roll out the remaining dough into a small cake and close the cake, thoroughly blinding all the edges of the dough so that juice does not flow out of the cake when baking. grease the cake with fat on top and put in the oven. after 45 minutes, pull the cake out of the oven, cut on top, pour in one glass of stock and put back in the oven. take a clean rag, wet it well in water and put it on a pie, let it stand in this form for 10 minutes (to wash it), and then serve it on the table