Meat pie

Meat pie – a delight that combines the savory flavors of fresh ingredients with the crispy texture of puff pastry. This recipe will not only delight your taste buds but also bring a touch of nostalgia with every bite. The origins of this pie are deeply rooted in culinary traditions, where each housewife had her own version, adapted to the tastes and available ingredients. I will present you with a simple yet delicious recipe that will turn any meal into a celebration.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Servings: 6-8

Ingredients:

- 1 package of puff pastry (preferably Bella brand for better taste)
- 1 kg minced meat (a mix of beef and pork)
- 5 eggs (4 whole and 1 egg white)
- 1 can of sliced champignon mushrooms (about 400 g)
- 1 large carrot, grated
- 1 large onion, chopped
- Leaves from 5 green onions, finely chopped
- 4-5 cloves of garlic, thinly sliced
- 1 bell pepper (preferably red, but green can also be used)
- 2 bunches of fresh dill
- 1 bunch of fresh parsley
- 1 tablespoon of herbs de Provence
- Paprika, salt, and pepper, to taste
- Oil for sautéing
- Breadcrumbs (or semolina if you don't have breadcrumbs)

Step by step:

1. Preparing the dough: Take the puff pastry out of the freezer and let it thaw at room temperature. It is essential not to rush this process to avoid breaking the dough during handling.

2. Preparing the filling: In a large skillet, heat 2 tablespoons of oil. Add the sliced garlic and sauté lightly until golden. Then, add the chopped onion and sauté until softened, about 5 minutes.

3. Adding the vegetables: Incorporate the chopped green onion leaves and diced bell pepper. Mix well and let them sauté for another 3-4 minutes.

4. The meat and mushrooms: In a bowl, mix the minced meat with 200 ml of water and pour the mixture into the skillet over the sautéed vegetables. Add the grated carrot and let it simmer, stirring occasionally, until the water is almost completely evaporated. Now is the time to add the sliced mushrooms and let the mixture cook on low heat for another 10 minutes.

5. Seasoning: Turn off the heat and add paprika, salt, and pepper to taste. Let the filling cool slightly, then add the beaten eggs (4 whole and 1 egg white) along with the chopped herbs (dill and parsley). Mix well and taste, adjusting the seasoning as needed.

6. Assembling the pie: Preheat the oven to 180°C. In a greased and lightly floured baking dish, roll out half of the puff pastry. Use a rolling pin to extend it to the desired size. Sprinkle a little breadcrumbs (or semolina) on the pastry in the dish to absorb excess moisture from the filling.

7. Adding the filling: Evenly spread the meat mixture over the layer of pastry, then sprinkle a little more breadcrumbs on top. Roll out the other sheet of pastry over the filling and prick it with a fork here and there to allow steam to escape during baking.

8. Glazing: Beat an egg yolk with 2 tablespoons of milk and brush the pie with it using a pastry brush. Sprinkle herbs de Provence or thyme on top, if preferred, for extra flavor.

9. Baking: Place the dish in the preheated oven and bake the pie for 25-35 minutes, or until golden and crispy. Baking time may vary depending on your oven, so I recommend checking it occasionally.

10. Serving: Once baked, let the pie cool slightly before slicing. It can be served warm or cold, alongside a fresh salad, and of course, a cold beer is the perfect choice to complement this delicious meal.

Practical tips:

- If you want a healthier version, you can replace the pork with chicken or turkey, and cottage cheese can be added to the filling for extra creaminess.
- Instead of mushrooms, you can add grated zucchini or spinach to diversify the flavors.
- Make sure to use a large enough skillet to avoid crowding the ingredients, which can affect the even cooking of the filling.

Frequently asked questions:

1. Can I use homemade puff pastry?
Yes, if you have the time and skills, homemade puff pastry brings an amazing taste and texture!

2. How can I keep the pie from drying out?
Store the pie in an airtight container in the fridge. You can reheat it in the oven to regain its crispy texture.

3. What other side dishes go well with meat pie?
A fresh summer salad or a potato salad are excellent accompaniments.

This meat pie is more than just a meal; it is a culinary experience that blends tradition with innovation. I encourage you to experiment with the ingredients and customize your recipe to reflect your own tastes. Happy cooking and enjoy your meal!