Spicy Meat Pie Recipe
This yummy spicy meat pie swept me off my feet, I bet it will do the same to you. A good way to use up meat meatloaf is to make some amazing spicy meat pie. Your near and dear ones including your pals will vouch for this tempting spicy meat pie recipe. Try it.
Ingredients
Pastry:
2-1/3 cups (350 g) all-purpose flour
1/2 cup plus 2 tablespoons (150 g) butter or margarine, cut in small pieces
1 egg yolk
1/2 cup (125ml) lukewarm water
1 teaspoon salt
Filling:
1 bread roll
1/2 cup (125 ml) hot milk
1 onion
2 oz. (50 g) sliced bacon
12 ox. (350 g) ground pork and veal
1 tablespoon chopped parsley
1/2 cup (125 ml) half-and-half
Pinch each of salt, white pepper, cayenne pepper, ground allspice, ground cardamom and dried basil
1/4 teaspoon grated lemon peel
1 egg, beaten
Directions
To make pastry, sift flour into a large bowl and dot with butter or margarine.
Make a well in the center; add egg yolk, lukewarm water and salt.
Starting at the center, knead quickly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread roll into a small bowl; sprinkle with hot milk and set aside.
Finely chop onion.
Dice bacon.
Fry bacon and onion in a small skillet until golden brown, turning constantly.
In a medium bowl, combine ground meats, bacon and onion mixture, parsley, half-and-half, salt, pepper, cayenne pepper, allspice, cardamom, basil and lemon peel.
Squeeze milk from breadcrumbs; add breadcrumbs to meat mixture.
Preheat oven to 425°F (220°C).
On a lightly floured surface, roll out two-thirds of dough to fit an 8-inch (20-cm) layer cake pan, including a border of 1/8 inch (3 mm).
Place dough in pan without stretching.
Pierce bottom of pastry shell with a fork in several places; spread filling evenly over dough.
Roll out remaining dough to fit top of pan.
Place over filling; seal edges well.
Make a small hole in the center.
Brush surface with beaten egg; pierce in several places with a skewer.
Using dough trimmings, cut out flowers, leaves and stems; use to decorate pie.
Brush with beaten egg.
Bake about 1 hour.
Cover with foil after 45 minutes to prevent burning.
Place on a serving dish
Make a well in the center; add egg yolk, lukewarm water and salt.
Starting at the center, knead quickly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread roll into a small bowl; sprinkle with hot milk and set aside.
Finely chop onion.
Dice bacon.
Fry bacon and onion in a small skillet until golden brown, turning constantly.
In a medium bowl, combine ground meats, bacon and onion mixture, parsley, half-and-half, salt, pepper, cayenne pepper, allspice, cardamom, basil and lemon peel.
Squeeze milk from breadcrumbs; add breadcrumbs to meat mixture.
Preheat oven to 425°F (220°C).
On a lightly floured surface, roll out two-thirds of dough to fit an 8-inch (20-cm) layer cake pan, including a border of 1/8 inch (3 mm).
Place dough in pan without stretching.
Pierce bottom of pastry shell with a fork in several places; spread filling evenly over dough.
Roll out remaining dough to fit top of pan.
Place over filling; seal edges well.
Make a small hole in the center.
Brush surface with beaten egg; pierce in several places with a skewer.
Using dough trimmings, cut out flowers, leaves and stems; use to decorate pie.
Brush with beaten egg.
Bake about 1 hour.
Cover with foil after 45 minutes to prevent burning.
Place on a serving dish
