Meat pie

Meat Pie - a Delicious and Comforting Recipe

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Servings: 8

Introduction

If you're looking for a savory appetizer that impresses with its taste and aroma, then meat pie is the perfect choice. This recipe, with deep roots in culinary tradition, combines a flaky crust with a rich filling, offering a remarkable gastronomic experience. Whether you're making it for a gathering with friends or a family meal, this pie will surely bring smiles to the faces of your loved ones.

Recipe History

Over time, meat pies have been a beloved dish in many cultures. From festive meals to quick lunches, this dish has evolved and adapted while retaining its delicious essence. The flaky crust perfectly complements the juicy filling, and each bite is an explosion of flavors. It’s a wonderful example of how simple ingredients can create a culinary masterpiece.

Ingredients

For the crust:
- 600 g flour (choose a quality flour, preferably type 650 for better texture)
- 4 tablespoons lard (you can also use butter for a different flavor)
- 4 tablespoons sour cream (full-fat sour cream will give a creamier texture)
- 2 eggs (preferably at room temperature)
- 50 g milk (milk can be replaced with warm water)
- fresh yeast the size of a walnut (or 7 g dry yeast)
- a pinch of salt

For the filling:
- 700 g ground pork (opt for meat with a medium fat content for juiciness)
- 2 large onions (caramelized onions add a delicious sweetness)
- 2 eggs (to bind the filling)
- 1 tablespoon pepper paste (you can use roasted peppers for a more intense flavor)
- fresh dill and parsley leaves (you can also add other herbs of your choice)
- 4 tablespoons breadcrumbs (to absorb excess moisture)
- 1 packet Maggi Vegetable Flavoring (or other preferred spices)
- pepper to taste
- 1 egg yolk (for a glossy and appetizing appearance)

Preparation

Step 1: Preparing the dough

Start by preparing the dough. In a large bowl, combine flour with a pinch of salt. Add the diced lard and, using your fingers, rub it in until you achieve a texture similar to sand. This step is essential for obtaining a flaky crust.

Step 2: Activating the yeast

Dissolve the yeast in warm milk (or water) and let it sit for 5-10 minutes until it becomes frothy. This will activate the yeast, giving the dough a light texture.

Step 3: Combining the ingredients

Add the activated yeast, sour cream, and eggs to the flour mixture. Knead well until you achieve a smooth dough. If it’s too sticky, you can add a little more flour. Divide the dough into two equal parts, shape them into balls, and wrap them in plastic wrap. Let them chill in the refrigerator for 30 minutes.

Step 4: Preparing the filling

In the meantime, you can prepare the filling. In a large skillet, sauté the finely chopped onion in a little oil until golden. Then, add the ground pork and let it brown. Stir constantly to prevent sticking.

Step 5: Flavoring the meat

Once the meat has changed color, add the pepper paste, salt, pepper, and your preferred spices. Let the mixture cook on low heat for 20 minutes, stirring occasionally. If the filling becomes too dry, add a little water to maintain juiciness. After the meat is well cooked, remove the skillet from heat and let the filling cool slightly. Add the beaten eggs, chopped dill and parsley, and breadcrumbs, mixing well.

Step 6: Assembling the pie

Preheat the oven to 180°C. On a floured surface, roll out the first ball of dough into a thin sheet, large enough to cover the bottom of a rectangular baking dish. Transfer the sheet to the dish and add the filling evenly. Roll out the second ball of dough, place it over the filling, and pierce with a fork to allow steam to escape during baking. Brush the top with the beaten egg yolk for a shiny appearance.

Step 7: Baking

Bake the pie in the preheated oven for 35-40 minutes or until golden and crispy. Check occasionally, and if it browns too quickly, you can cover it with aluminum foil.

Step 8: Serving

Once the pie is ready, let it cool slightly before slicing. Serve it warm, alongside a fresh salad or with a portion of yogurt or sour cream. It’s a perfect appetizer for any occasion, and the combination of flavors will win everyone over.

Practical Tips

1. Filling variations: You can experiment with different types of meat, such as chicken, beef, or a mix, adding vegetables or mushrooms for a richer taste.
2. Dough care: Ensure all ingredients are at room temperature to achieve a uniform and flaky dough.
3. Freezing: The pie can be frozen before baking. Cut it into individual portions, and when you're craving it, bake it directly from the freezer, adding a few minutes to the baking time.
4. Recommended beverages: A meat pie pairs perfectly with a glass of red wine or a cold beer, as well as with herbal tea.

Nutritional Benefits

This pie contains protein from the meat, fiber from the vegetables, and carbohydrates from the dough, making it a balanced dish. Additionally, the herbs add essential vitamins and minerals. A 100g serving of meat pie has approximately 250-300 calories, depending on the ingredients used.

Frequently Asked Questions

1. Can I use whole wheat flour?
Absolutely! Whole wheat flour will add a unique flavor and more fiber, but you may need to adjust the liquid amount.

2. How can I make the dough softer?
Adding an extra tablespoon of sour cream or lard can make the dough softer and flakier.

3. Is it possible to make the pie in advance?
Yes, the pie can be prepared a day ahead and stored in the refrigerator. Bake it before serving to ensure it is warm and fresh.

In conclusion, meat pie is a classic yet versatile recipe that can be customized to suit your preferences. Don’t hesitate to experiment with the ingredients and create your own version! Enjoy every bite and cherish the moments spent in the kitchen.