A very tasty and hearty pie with a meat filling. I took the dough from Easter Bunnies without any changes — and honestly there was nothing to change, because the dough is just perfect as it is)) I did transform the filling, though, adding cheese and eggs. Adding cheese, as you might expect, gives it a more "cheesy" flavor, and along with the eggs it also helps the pie hold its shape when sliced. The parsley adds a fresh, distinctive note to the filling — though if you don't have parsley or don't like it, feel free to use another herb, or skip the herbs altogether; it will be delicious either way! My pie disappeared very quickly — the dough is incredibly good, and the filling is aromatic, juicy, and tender. The filling and dough complement each other beautifully, and overall the pie is incredibly satisfying and delicious! It turned out to be one of the best savory pies I've ever made — though perhaps I'm biased, since meat-filled baked goods are my favorite kind of savory pastry)) P.S. I ground the meat myself from fairly fatty cuts of beef and pork — the filling for this pie should be juicy, which is key to the final flavor!
Ingredients:
- Dough:
- 200 g flour
- 200 g cottage cheese
- 100 g butter
- 1 egg
- 0.5 tsp baking powder
- salt
- Filling:
- 300 g ground meat (I used half beef, half pork)
- 150 g cheese
- 150 g onion
- 2 eggs
- salt, pepper
- small bunch of parsley
- vegetable oil or ghee for frying
- Also:
- egg for brushing, sesame seeds for sprinkling
How to cook meat pie with cheese
Make the dough. Place the flour, baking powder, and salt in a food processor. Add cubed butter and cottage cheese broken into pieces. I used 82% butter and 9% fat chunky cottage cheese.
Knead the dough, then shape it into a ball. Divide into two portions: 2/3 and 1/3. Refrigerate while you prepare the filling.
Make the filling. Heat vegetable oil or ghee in a skillet (I use ghee). Add the finely chopped onion and cook until soft and lightly golden.
Add the ground meat and cook, breaking it up thoroughly with a spatula, until fully cooked through. Season with salt and pepper.
Assemble the pie. Roll out the larger portion of dough on a lightly floured surface. Wrap it around the rolling pin and transfer it to the pan (I use a 22 cm pan), pressing it up the sides to form edges.
Roll out the second portion of dough, transfer it to the pan the same way, and seal the edges by gently crimping the dough together. Brush with a lightly beaten egg and make a cross-shaped cut on top to let steam escape.
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