Spicy Meat Pie
Baking and Desserts • European
Description
This recipe is taken from the book 'Simple Cooking' by John Smith.
Ingredients
- Onion 2 heads
- Sweet Pepper 1 piece
- Potato 5 oz
- Mild Chili Spice 1 piece
- Hunter's Sausages 10 oz
- Lean Beef 10 oz
- Vegetable Oil 0 fl oz
- Garlic 2 cloves
- Crushed Tomatoes in Their Own Juice 5 oz
- Salt to taste
- Canned Corn 5 oz
- Ground coriander to taste
- Ground Cumin to taste
- Chicken Egg 3 pieces
- Butter 5 oz
- Wheat Flour 0 lbs
- Activated Baking Soda 0 oz
- Sugar 0 oz
- Water 0 fl oz
- Kefir 5 fl oz
Step-by-Step Guide
Step 1
Melt the butter and let it cool. In a mixing bowl, combine the flour, baking soda, sugar, and salt. With the mixer running, gradually add the water, followed by the kefir.
Step 2
Crack the eggs into a separate bowl to ensure there are no shells. Pour the eggs into the cooled melted butter, mix well, and add the mixture to the dough mixer. Knead a firm dough, wrap it in plastic wrap, and refrigerate for 15 minutes.
Step 3
For the filling, dice the onion, bell pepper, and potato into medium cubes, and slice the chili pepper into thin rings. Do not mix the prepared vegetables.
Step 4
Slice the hunter's sausages into rounds.
Step 5
In a hot skillet with a small amount of vegetable oil, fry the sausages. Once the fat renders out, add the minced meat, breaking it into small pieces while stirring vigorously until it is crumbly. Cook the minced meat until fully done.
Step 6
In another hot skillet with a larger amount of oil, sauté the onion, then add the chili, bell pepper, potato, and minced garlic.
Step 7
Chop the tomatoes in their own juice and add them to the sautéed vegetables. Combine the meat and vegetable mixtures. Season with salt. Add the corn. Flavor with coriander and cumin (zira).
Step 8
Pour a little water into the can of tomatoes in their own juice, mix well, and add it to the dish. This will ensure the filling is not dry and has a richer flavor. Stir, let it simmer for a bit, then remove from heat and allow to cool.
Step 9
Separate 1/5 of the dough for the pie "lid." Dust the dough and the countertop with flour, then roll out the dough into a sheet that is 1.5 times larger than the baking dish. Evenly spread the dough sheet across the bottom of the dish and add the filling. Roll out the remaining dough. Moisten the edges of the dough with water and seal them together. To allow excess moisture to escape during baking, cut a small hole in the center of the pie with a knife.
Step 10
Beat the egg, adding a small amount of water; if you brush the pie with just the egg, it will quickly burn on top. Place the pie in the oven at 355°F for 40 minutes.
Step 11
Before serving, let the pie cool for 40–60 minutes to prevent it from crumbling when you slice it.
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