Hearty Meat Pie

Hello my lovely readers!! Did you watched the Oscars? We did and we had an Oscar worthy dinner to watch it. We’ve been wanting to do homemade sushi rolls for a while, so we bought some of the ingredients in our local market on Friday and the rest on Sunday morning at an Asian grocery store. We were so excited… until we started making them. We underestimated the challenge of sushi rolling, after struggling with the first two rolls, the third one was decent enough to photograph. My husband did most of the job ’cause I kinda sucked at it, lol!! I believe he did a wonderful job, what do you think?

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Right now we are freezing in Wisconsin!! I know it shouldn’t bother me anymore, but it does. I’ve lived my whole life in a tropical weather, I’m not quite used to -30 degrees F temperatures, and a part of me feels I will never get used to it, but I try to stay positive. This little fella doesn’t seem to be upset about the snow.

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One good thing about cold temperatures is COMFORT FOOD, oh yeaahh!! Last week I made a hearty meat pie for dinner and it was delicious, I didn’t planned it but it was so cold that the only thing I wanted was something with dough on it, to be more specific something with empanada dough, so I wondered “Will a pie turn out good with empanada dough?” I’m sorry I’ve been saying empanada like everybody knows what I’m talking about. Empanada is a pocket of dough filled with pretty much anything you like. A couple of weeks ago I made these baked Honey-balsamic chicken empanadas and they were a hit!!

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If you are also feeling the wrath of the arctic blast, try this hearty meat pie, it’s easy and it will warm you with every bite!!

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For the dough you’ll need 2 3/4 cups all-purpose flour, 3 tbsp vegetable oil, 1 tbsp baking powder, 4 tbsp butter (I used salted but if you want to use unsalted is completely fine), 1 cup water, 1 tsp salt and 1 egg. For the filling you’ll need 1 tbsp butter, 1 tbsp extra-virgen olive oil, 1/2 cup diced red onion, 1 diced carrot, 1/2 cup chopped red bell pepper, 4 oz chopped white mushrooms, 2 minced garlic, 1 oz white wine, 10 oz of diced meat, 2 tbsp all-purpose flour, 1/2 cup cold chicken broth, 1 tsp dried thyme, 1 cup frozen green peas, salt and pepper. If you like a bit of sweetness in your food (like my husband does), you can add 1/3 cup of raisins. Uff that sounds like a lot of ingredients!! don’t worry it only took me a bit more than an hour to put this pie together.

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Let’s start with the dough (remember you can use this dough for empanadas too) boil 1 cup of water, add 4 tbsp butter, in the meantime sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder, mix well and set aside.

step1

Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat. Slowly pour the wet mixture into the dry ingredients, continuously stirring. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.

step2

Then transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes.

step3

While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.

step4

Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well. Preheat your oven to 300 degrees F. Once the wine has evaporated (and you kitchen smells like heaven), add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes.

step5

Add the meat and season with lots of salt and pepper. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

step6

By now your dough should be ready, cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork. Bake on the preheated oven for 10 minutes, if you notice your edges start to burn a little, like mine (that happens when you’re watching Ellen while cooking) turn your heat a bit down. Remove your bottom pie disk from the oven and place the filling on it (you can’t see my green peas in the picture because I forgot them!! Thank goodness I noticed before covering the pie) Turn up the heat of your oven to 350 degrees F.

step7

Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes. Remove from your oven, let it sit for 5 minutes (prove your will power), cut and enjoy watching your snowy landscape.

step8

I hope you try this meat pie and let me know if you like it with this type of dough. if you don’t feel like making dough, there’s no shame in buying one ready from the market, I’ve done it!! Have a nice day my friends and stay warm!!

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Hearty Meat Pie

Serves 4-6

Ingredients

For the empanada dough:

  • 2 3/4 cups all-purpose flour
  • 3 tbsp vegetable oil
  • 1 tbsp baking powder
  • 4 tbsp butter (I used salted but if you want to use unsalted is completely fine)
  • 1 cup water
  • 1 tsp salt
  • 1 egg

For the filling:

  • 1 tbsp butter
  • 1 tbsp extra-virgen olive oil
  • 1/2 cup diced red onion
  • 1 diced carrot
  • 1/2 cup chopped red bell pepper
  • 4 oz chopped white mushrooms
  • 2 minced garlic
  • 1 oz white wine
  • 10 oz of diced meat
  • 2 tbsp all-purpose flour
  • 1/2 cup cold chicken broth
  • 1 tsp dried thyme
  • 1 cup frozen green peas
  • salt and pepper
  • 1/3 cup of raisins (optional)

Directions

For the empanada dough:

  1. Boil 1 cup of water, add 4 tbsp butter. Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat.
  2. Sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder. Slowly pour the wet mixture into the dry ingredients, continuously stirring.
  3. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.
  4. Transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes. Preheat your oven to 300 degrees F.

For the filling:

  1. While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.
  2. Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well.
  3. Add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes. Throw the meat in and season with lots of salt and pepper.
  4. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally.
  5. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

Assembling the pie:

  1. When the dough is ready cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge.
  2. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork.
  3. Bake on the preheated oven for 10 minutes, if you notice your edges are browning quickly, turn your heat a bit down.
  4. Remove your bottom pie disk from the oven and place the filling on it. Turn up the heat of your oven to 350 degrees F.
  5. Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes.
  6. Remove from your oven, let it sit for 5 minutes, cut and enjoy!
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