Meat pie

Meat Pie – a traditional, warm, and comforting recipe, perfect for any occasion! This delicious snack combines a juicy meat filling with a flaky crust, offering a perfect balance of textures and flavors. Whether you enjoy it warm or cold, the meat pie is sure to become a family favorite.

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

Necessary ingredients:
- 500 g of flour
- 1/2 cube of fresh yeast
- 70 ml of sunflower oil (or olive oil for a bolder flavor)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 kg of minced meat (a mix of beef and pork for a richer taste)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried dill
- 5-6 green or black olives, finely chopped
- 1 can of diced tomatoes (about 400 g)
- 1 red bell pepper, diced
- 3 eggs (reserve a little for brushing)

A bit of history:
Meat pie has deep roots in traditional cuisine, being a versatile and cherished dish in many cultures over time. This recipe has often been seen as an efficient way to use leftover meat and vegetables, transforming them into a delight that can feed the whole family. Made with love and patience, meat pie is not just a meal, but also a story about family reunions and unforgettable moments.

Preparing the meat pie – Step by step:

1. Making the dough:
Start by adding the flour to a large bowl. In another container, dissolve the yeast in 100 ml of warm water and let it sit for a few minutes until it becomes frothy. This will activate the yeast, giving the dough a fluffy texture. Add the oil, salt, and pepper to the flour, then pour in the yeast mixture. Knead the dough well for about 10 minutes until it becomes elastic and smooth.

2. Letting the dough rise:
Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes. This step is essential as it allows the yeast to work and gives the dough a fluffy texture.

3. Preparing the meat filling:
In a deep skillet, heat a little oil and add the minced meat. Sauté over medium heat, stirring constantly, until the meat loses its pink color. Add salt, pepper, the diced bell pepper, the canned tomatoes, and let the mixture simmer for 20 minutes until the liquid reduces. Stir in the chopped olives, thyme, and dill, mixing well to combine the flavors. Once the filling has cooled, add two beaten eggs, stirring gently.

4. Assembling the pie:
Preheat the oven to 180 degrees Celsius. Divide the dough into two equal parts. Roll out the first part on a floured surface, forming a thick sheet about 1 cm thick. Place the sheet in the baking tray, allowing the edges to slightly overhang. Pour the meat filling onto the first sheet, spreading it evenly.

5. Adding the second sheet:
Roll out the second part of the dough just like the first and place it over the filling. Seal the edges of the pie by pressing with your fingers or with a fork. Brush the pie with the remaining egg for a golden, appetizing crust. Cut slits in the pie to allow steam to escape during baking.

6. Baking the pie:
Place the tray in the preheated oven and bake for about 40 minutes or until the pie is golden and crispy. Let it cool slightly before slicing to allow the filling to set.

Serving suggestions:
Meat pie is delicious both warm and cold. You can enjoy it alongside a glass of buttermilk or, for a treat, with a cold beer. It’s perfect for a family lunch, a casual dinner, or even as a snack at parties.

Nutritional information:
A serving of meat pie (approximately 150 g) contains about 350-400 calories, making it a good source of protein due to the minced meat. It also provides a considerable amount of vitamins and minerals from the vegetables, such as bell peppers and tomatoes.

Tips and variations:
- You can experiment with different types of meat, such as chicken or turkey, for a lighter version.
- Add vegetables like mushrooms or zucchini to enrich the filling.
- If you prefer a crunchier crust, you can use butter instead of oil.
- Instead of olives, try adding feta cheese for a salty and savory taste.

Frequently asked questions:
- Can I use whole wheat flour? Yes, you can substitute white flour with whole wheat flour, but the dough will be denser.
- How can I store the pie? You can keep it in the fridge, covered, for 2-3 days. You can reheat it in the oven or microwave.
- Can the pie be frozen? Yes, the pie can be frozen before baking. Before baking, let it thaw completely.

This meat pie recipe is sure to bring smiles to your loved ones’ faces and turn every meal into a celebration. Don’t forget to share this delicacy with your dear ones and enjoy every bite! Bon appétit!