Meat and mushroom pie

Name: Meat and mushroom pie - Dumitra K.
Ingredients: Dough: 250 g flour; 1/2 of a small cube of yeast; 1 teaspoon sugar; a pinch of salt; 1 tablespoon oil; 3/4 cup water. Filling: 1 large onion; 1 carrot; 1/2 red bell pepper; 250 g salted mushrooms; 250 g mixed minced meat; 200 g diced peeled tomatoes; 2 tablespoons oil; 1 tablespoon tomato paste; salt; pepper; 1 egg + 1 for brushing; fresh dill.

Appetizers - Meat and mushroom pie by Dumitra K. - Recipia

I have made this pie a few times when I had some ground meat in the fridge, but not enough for a whole recipe. The salted mushrooms have saved me many times, especially when I didn't want to go shopping just for meat. It turned out hearty, and if there's any left, it's good the next day too. It's not a quick recipe, but it's not complicated either. Quick Info Total time: about 2 hours (including rising and baking) Preparation time: 30-40 minutes (plus rising time, about 45-60 minutes) Baking time: 35-45 minutes, depending on the oven Servings: 6-8 slices (medium tart pan) Difficulty: medium Recipe type: hearty appetizer, also suitable as a main dish Ingredients Dough: 250 g flour half of a small cube of fresh yeast 1 teaspoon sugar 1 pinch of salt 1 tablespoon oil 3/4 cup warm water (about 180 ml) Filling: 1 large onion 1 medium carrot half a red bell pepper 250 g salted mushrooms (found in a jar or brine, not fresh) 250 g mixed ground meat (beef and pork) 200 g diced peeled tomatoes (canned or fresh) 2 tablespoons oil 1 tablespoon tomato paste salt, pepper to taste 1 egg (for filling) 1 egg (for brushing) dill (about a small bunch) Preparation Steps 1. Prepare the dough The yeast is rubbed with sugar until it liquefies. The water is warmed slightly (it should be warm, not hot). In a larger bowl, put the flour with a pinch of salt, add the rubbed yeast, and gradually pour in the water, mixing with your hand or a wooden spoon. Start kneading. When the dough becomes elastic and no longer sticks to your hands, stop adding water (you may not need to use it all). Finally, pour in the tablespoon of oil, knead for another 2-3 minutes, then cover the bowl with a clean towel. Let the dough rise in a warm place until it doubles in volume (about 45-60 minutes). 2. Prepare the mushrooms The salted mushrooms are placed in a bowl with cold water and left to soak for 30 minutes. After that, drain the water and put them to boil in a pot with clean water. Boil until soft (15-20 minutes, depending on how salty and tough they are). Drain the mushrooms well and cut them into suitable pieces. If you leave them too large, they won't mix well in the filling. 3. Meat and vegetable filling Peel and finely chop the onion. Peel the carrot and grate it on a small grater. Remove the seeds from the half red bell pepper and cut it into small cubes. In a deeper frying pan or small pot, heat the two tablespoons of oil. Add the onion, carrot, and bell pepper, mix and sauté over medium heat for 3-4 minutes, just until slightly softened. Add the chopped mushrooms, let it cook for another 2 minutes, just to blend the flavors. Add the ground meat and diced tomatoes, mix well with a wooden spoon, then add salt and pepper to taste. Pour in half a cup of water (about 100 ml), let the filling simmer over medium heat until the liquid reduces and everything is combined, about 15 minutes. Finally, mix in the tomato paste and let it cook for another minute. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Incorporate the beaten egg and chopped dill, mix well. 4. Assembly Turn the dough out onto a working surface and roll it out into a thin sheet, large enough for the tart pan (about 28-30 cm in diameter). Grease the pan with a little margarine or oil and line it with baking paper. Place the sheet of dough in the pan, press down lightly, and lift the dough up the sides of the pan. Trim any excess, but leave a little on the edges. Pour in the filling, level it out. From the remaining dough, roll out another sheet and cut strips or triangles. Arrange them over the filling as you like, there's no specific pattern required. Beat the egg for brushing and, using a brush, coat the surface of the pie. 5. Baking Place the pie in the preheated oven at a suitable temperature (about 180°C), on the middle rack. Bake until golden brown on top, about 35-45 minutes. Remove the pan, let it cool for 10-15 minutes. Serve the pie warm or at room temperature. Why I make this recipe often This pie is perfect when I have leftover ingredients and don’t want to waste anything. The salted mushrooms keep for a long time, and the combination with meat gives a tasty and filling filling. It works as an appetizer for larger meals or even as a main dish for lunch, especially if you cut generous slices. It remains good even after a few hours or the next day. Tips and Variations Tips Don’t put too much water in the dough, adjust according to the texture you feel while kneading. If you want a flakier dough, you can add another tablespoon of oil. Let the filling cool before placing it on the dough; otherwise, the base risks becoming too soggy and soft when baked. Don’t cut the pie while it’s hot; it cuts more nicely after it has cooled. Substitutions Salted mushrooms can be replaced with other salted or pickled mushrooms if you can’t find them. The mixed ground meat can be just pork or just beef if you don’t have a mix. Canned diced tomatoes can be replaced with fresh tomatoes if they are in season. Variations You can also use other fresh herbs, such as parsley or thyme, instead of dill. If you don’t have fresh yeast, you can use dry yeast (about 3 g). The dough can also be made with milk instead of water for a richer flavor. Serving Ideas You can serve the pie sliced, as a cold or warm appetizer. It can also be packed to go if there are leftovers from one day to the next. Frequently Asked Questions 1. Can I use fresh mushrooms instead of salted mushrooms? Yes, but you need to boil them separately first and salt them slightly; otherwise, the filling will be bland. Salted mushrooms provide a specific taste and a more elastic texture. 2. If I don’t have mixed ground meat, can I use just one type? You can use only pork or only beef, but the mix is tastier and adds more flavor. 3. How do I know when the pie is ready in the oven? When the surface is well browned and the edges have slightly pulled away from the pan, it should be ready. If you’re not sure, you can gently lift a portion from the edge to see if it’s baked on the bottom too. 4. Can the baked pie be frozen? I do not recommend it because the texture of the filling with mushrooms and meat will not be the same after thawing. 5. Can I use store-bought dough? If you’re in a hurry, you can use store-bought pie dough or puff pastry, but the taste differs slightly from homemade.

Meat and mushroom pie

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