To prepare delicious stuffed pies with vegetables and meat, it is essential to follow each step carefully so that the final result is exceptional. Start by washing and thoroughly drying all the vegetables. Choose the meatiest bell peppers and cut them into thin slices, ensuring they are uniform for even cooking. The onion is sliced julienne, while the carrot and celery are grated on the small grater, so they soften more quickly during sautéing. The mushrooms, which add a rich flavor to the dish, should be peeled, washed, and then sliced thinly. The greens, preferably parsley and dill, should be finely chopped to enrich the filling's taste.
In a large skillet, heat a little olive oil and add all the chopped vegetables. Sauté them over medium heat, stirring frequently, until they begin to soften and release their flavors. Then, add the minced meat and continue to mix gently so that the juice released by the vegetables evaporates. Season with salt and spices to taste, and finally, incorporate the chopped greens, which will add a touch of freshness to the dish.
After the filling is ready, move on to preparing the pie sheets. Stack them on top of each other and cut them into four equal parts, thus obtaining 24 pieces. Overlap two sheets so that the corners form a star. These will then be placed in greased molds with a bit of oil. Fill each mold with a spoonful of the vegetable and meat mixture, then add a thin slice of cheese on top, which will melt and create a delicious crust. Close the little bundles by pinching the corners with parsley stems or green onion leaves.
Once you have prepared all the pies, place them in a preheated oven at 180 degrees Celsius for about 15-20 minutes, or until the pie sheets become golden and crispy. These pies can be served warm or cold, and are perfect for any occasion, whether it’s a family dinner or a party with friends. Enjoy them alongside a fresh salad or a yogurt sauce for an extra flavor boost. Bon appétit!
In a large skillet, heat a little olive oil and add all the chopped vegetables. Sauté them over medium heat, stirring frequently, until they begin to soften and release their flavors. Then, add the minced meat and continue to mix gently so that the juice released by the vegetables evaporates. Season with salt and spices to taste, and finally, incorporate the chopped greens, which will add a touch of freshness to the dish.
After the filling is ready, move on to preparing the pie sheets. Stack them on top of each other and cut them into four equal parts, thus obtaining 24 pieces. Overlap two sheets so that the corners form a star. These will then be placed in greased molds with a bit of oil. Fill each mold with a spoonful of the vegetable and meat mixture, then add a thin slice of cheese on top, which will melt and create a delicious crust. Close the little bundles by pinching the corners with parsley stems or green onion leaves.
Once you have prepared all the pies, place them in a preheated oven at 180 degrees Celsius for about 15-20 minutes, or until the pie sheets become golden and crispy. These pies can be served warm or cold, and are perfect for any occasion, whether it’s a family dinner or a party with friends. Enjoy them alongside a fresh salad or a yogurt sauce for an extra flavor boost. Bon appétit!
Ingredients
400 g mixed meat (beef + pork) 2 bell peppers, 2 red onions, one carrot, one small celery, 500 g fresh Champignon mushrooms, 50 g cheese, 6 sheets of dough, 50 ml olive oil, a bunch of fresh parsley, salt, pepper, aromatic herbs from Provence, spice mix (coriander, marjoram, thyme, bay leaves, oregano, basil)