Meat and mushroom pie

Name: Meat and mushroom pie - Elodia D.
Ingredients: 400 g puff pastry (half a pack) 500 g minced meat 1 can of mushrooms 2 onions sweet paprika pepper seasoning 20 ml oil 1 egg + 1 yolk for brushing the pastries dried parsley oregano

Meat - Meat and mushroom pie by Elodia D. - Recipia

When I need something quick, with ingredients on hand, this meat and mushroom pie is one of the first on my list. I've made it several times for quiet evenings at home, especially when I find thawed puff pastry and a can of mushrooms ready to use. It comes together without any hassle, and the result is hearty and flavorful, great warm and even the next day. Quick Info Total time: about 50 minutes Preparation time: 20-25 minutes Baking time: 20-25 minutes Servings: 6 pieces Difficulty: easy Recipe type: savory snack, quick dinner Ingredients 400 g puff pastry (half a pack) 500 g ground meat 1 can of mushrooms 2 onions 20 ml oil 1 egg 1 yolk (for brushing) sweet paprika pepper seasoning dried parsley oregano Instructions 1. Take the puff pastry out of the freezer and let it thaw. In the meantime, prepare the filling. 2. Finely chop the onion. If the mushrooms are not pre-sliced, slice or dice them depending on your texture preference. 3. Heat the oil in a pan. Add the ground meat. Stir and let it brown, ensuring there are no raw bits left. 4. When the meat is nearly cooked, add the onion and mushrooms to the pan. Stir and cook until the liquid reduces and the onion is soft. The filling should not be watery. 5. Sprinkle in sweet paprika, pepper, seasoning, a bit of dried parsley, and oregano, all to taste. Remove the pan from the heat and let the mixture cool for 5-10 minutes, just enough to not be hot. 6. Beat the egg lightly with a fork and incorporate it into the meat and mushroom mixture once it has cooled. 7. Place the puff pastry sheet on your work surface and roll it out slightly with a rolling pin. Cut the dough into six relatively equal squares. 8. Place 2-3 tablespoons of filling on each square of dough. Carefully roll them up, ensuring the filling doesn't spill out. You can pinch the ends if you like. 9. Arrange the pies in a baking dish greased with a bit of oil. Brush the tops with beaten egg yolk. 10. Place the dish in a preheated oven at 180°C. Bake for 20-25 minutes, until they turn golden brown. Why I make this recipe often It's practical when I have dough and meat in the fridge. I love that it works with almost any type of ground meat, and the pies remain tasty when cold, making them great for packing or as a quick snack. It doesn't involve complicated steps. Tips and Variations Tips - Don't add the egg to the filling while it's hot, as it will coagulate too much. - If you find the filling too wet, let it cook a few more minutes to reduce the liquid. - The dough should be completely thawed; otherwise, it will tear when you roll it out. - Don't overfill each square, or the filling will spill out while baking. Substitutions - The ground meat can be pork, beef, a mix, or chicken, depending on what you have on hand. - Canned mushrooms can be replaced with fresh mushrooms; just sauté them longer to reduce the moisture. - The seasoning can be omitted if you prefer. Variations - For a spicier version, add a pinch of chili powder or crushed hot pepper. - Freshly chopped parsley added at the end gives a greener and fresher touch if you have it on hand. - For a more intense flavor, you can add a bit of grated cheese to the filling. Serving Ideas - They can be enjoyed warm or cold, plain or with a green salad. - Great as a snack on the go or at the office. - They are also suitable for an informal meal with friends. Frequently Asked Questions 1. Can I make the pies a day in advance? Yes, they can be baked and kept until the next day. They reheat easily in the oven or can be eaten cold. 2. Can I use frozen mushrooms? Yes, just thaw and drain them well beforehand; otherwise, the filling will be too wet. 3. What can I use instead of seasoning? You can use regular salt or a mix of dried spices, according to your preference. 4. Can I freeze the baked pie? You can, but the texture of the puff pastry will be slightly different after thawing. It's recommended to freeze them before baking and bake them directly from the freezer, adding 5-10 minutes to the baking time. 5. Can I make the pies smaller? Sure, you can cut the dough into smaller squares and use less filling; just check them in the oven earlier since they will bake faster. Nutritional Values Estimate for one pie (from 6): Calories: approx. 350-400 kcal Protein: 15-18 g Fat: 20-25 g Carbohydrates: 25-30 g Values are approximate and may vary depending on the type of meat and how much dough you use. The pies are quite filling due to the combination of meat, pastry, and egg. Storage and Reheating They can be stored in the fridge for 2-3 days in a sealed container. To reheat, I usually put them in the oven for 5-6 minutes or in the microwave for 1 minute (the pastry gets a bit soft). I don't recommend leaving them at room temperature overnight, especially if it's warm. If you want to freeze them, it's best to do so before baking, but baked ones also hold up reasonably well; just the texture changes slightly.

Meat and mushroom pie

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