Step 1: Prepare the Filling
Chop the Onion: Finely chop the onions into small cubes.
Sauté the Onion: Heat a pan with a small amount of vegetable oil over medium heat. Add the onions and sauté them until they become translucent, about 4-5 minutes.
Cook the Minced Meat: Add the 500g of minced meat to the onions. Fry over high heat, stirring occasionally, until the liquid from the meat evaporates and the meat begins to brown.
Season the Filling: Add minced garlic, soy sauce, coriander, and black pepper to taste. Stir to combine and cook for another 2-3 minutes, ensuring the meat is evenly coated with the seasoning.
Cool the Filling: Once the meat is fully cooked and seasoned, remove it from the heat and let the filling cool completely before using it in the pie.
Step 2: Prepare the Dough
Mix the Water with Sugar and Salt: In a large mixing bowl, combine 200ml of water with 1 teaspoon of sugar and 1 teaspoon of salt. Stir until both the sugar and salt dissolve.
Combine Dry Ingredients: In a separate bowl, mix the flour (start with 280g) and 1 teaspoon of baking powder.
Form the Dough: Slowly add the flour mixture to the water, stirring continuously. Once the dough starts to come together, knead it by hand until you achieve a smooth and elastic consistency. You may need to adjust the amount of flour (adding up to 300g) depending on the humidity and the consistency of the dough.
Let the Dough Rest: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting period helps the dough become easier to roll out.
Step 3: Assemble the Pie
Divide and Roll Out the Dough: Divide the dough into two equal parts. Roll out each part into a thin sheet, large enough to fit your 25 cm by 25 cm baking mold.
Brush with Butter: Brush each sheet of dough with melted butter. This step will help create the flaky layers typical of puff pastry. Fold the dough as shown in your reference video (typically in thirds or quarters) to incorporate the butter into layers, then roll the dough out again to fit the size of your baking mold.
Line the Mold with Dough: Place one sheet of dough into the mold, pressing it gently into the edges and corners to form the base. Make sure there is enough dough to form a rim around the edge of the pie.
Step 4: Add the Filling
Add the Minced Meat Filling: Spread the cooled minced meat mixture evenly over the dough in the mold. Be sure the filling is distributed evenly across the base.
Step 5: Cover the Pie
Top with the Second Sheet of Dough: Place the second rolled-out sheet of dough over the filling, gently pressing the edges to seal the top and bottom layers together. If necessary, trim any excess dough from the edges.
Poke Holes: Using a fork or knife, pierce the top layer of dough in several places to allow steam to escape during baking.
Brush with Egg Yolk: Beat one egg yolk and brush it over the top of the pie. This will give the pie a golden, shiny finish when baked.
Add Sesame Seeds: For an extra touch, sprinkle sesame seeds on top of the brushed egg yolk.
Step 6: Bake the Pie
Preheat the Oven: Preheat your oven to 190°C (374°F).
Bake the Pie: Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and crispy. The exact baking time may vary depending on your oven, so keep an eye on the pie after 30 minutes.
Step 7: Serve
Cool Slightly: Once the pie is baked, remove it from the oven and let it cool slightly before slicing.
Serve: Serve the meat pie warm, paired with a side salad or your favorite dipping sauce.
Cooking Tips:
Make Ahead: You can prepare the filling in advance and store it in the refrigerator until you are ready to assemble the pie. This will help reduce preparation time.
Ensure Crispy Layers: For extra flaky layers, chill the dough in the refrigerator for 10 minutes after brushing with butter and folding, before rolling it out again.
Customize the Filling: Feel free to add other ingredients to the filling, such as diced vegetables (like carrots or bell peppers), or use different spices like cumin or thyme to suit your taste.
Check the Dough Consistency: The dough should be soft and easy to handle, but not too sticky. If it’s too sticky, add a little more flour; if it’s too dry, add a small amount of water.
Storage:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave before serving.
Freezing: You can freeze the pie either before baking or after. To freeze before baking, assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. To bake, thaw it overnight in the refrigerator and then bake as directed. If freezing after baking, allow the pie to cool completely, wrap it tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
Nutritional Facts (Per Serving, Based on 6 Servings):
Calories: 450-500 kcal
Protein: 20g
Fat: 25g
Carbohydrates: 40g
Fiber: 2g
Sugar: 3g
Sodium: 800-900mg
Frequently Asked Questions (FAQs):
1. Can I use store-bought puff pastry? Yes, if you are short on time or prefer store-bought puff pastry, you can use it for this recipe. Simply follow the filling and baking instructions, using the store-bought pastry as your dough.
2. Can I make this recipe vegetarian? Absolutely! You can replace the minced meat with a vegetarian substitute such as minced soy or lentils, or use a combination of sautéed vegetables like mushrooms, bell peppers, and spinach.
3. What should I serve with this pie? This pie is hearty enough to be a complete meal on its own, but you can serve it with a fresh side salad, roasted vegetables, or a simple dipping sauce like sour cream or tzatziki.
4. How do I prevent the bottom of the pie from getting soggy? To avoid a soggy bottom, ensure that your filling is not too wet. Fry the meat until the liquid evaporates, and allow the filling to cool completely before adding it to the dough.
5. Can I add cheese to this recipe? Yes! For a richer flavor, you can add grated cheese (such as cheddar or mozzarella) to the filling or sprinkle it over the top before baking.
Conclusion:
This Savory Meat Pie with Plain Puff Pastry is a delicious and versatile dish that can be enjoyed by the whole family. The flaky, buttery crust combined with a flavorful minced meat filling makes for a comforting and satisfying meal. With its simple ingredients and straightforward preparation, this recipe is a great choice for any home cook looking to make a delicious pie from scratch. Whether for a casual dinner or a special occasion, this meat pie will surely be a hit!
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