Meat and sausage pies

Meat and Sausage Tart Recipe: A Holiday Delight

The cold season is approaching, and the aroma of traditional dishes fills our homes. The meat and sausage tart is a perfect dish to bring warmth and flavor to holiday meals. You can opt for individual shapes or a large tart, and the secret is undoubtedly the fresh pork and traditional sausages, prepared for the occasion of Ignat. This recipe will not only delight your taste buds but also serves as a wonderful opportunity to gather the family around the table.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Servings: 4-6 servings

Ingredients

For the dough:
- 100 g cold, diced butter
- 100 g fresh lard
- 1 teaspoon salt
- 1 egg
- 430-450 g flour

For the filling:
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 2-3 tablespoons olive oil
- 1 bell pepper (preferably yellow for a pop of color)
- 2 green onions, sliced
- 2 teaspoons tomato paste
- 2 teaspoons roasted pepper paste
- 50 ml red wine
- Salt, pepper, thyme, to taste
- 1 slightly dried and smoked sausage, diced
- 350-400 g pork roast, cubed

For brushing:
- 1 egg yolk

Detailed Instructions

Preparing the dough

1. Preparing the ingredients: Ensure the butter and lard are very cold. This is key for a flaky and airy dough.

2. Mixing the ingredients: In a food processor, add the butter, lard, salt, and flour. Mix for a few seconds until the mixture takes on a sandy consistency.

3. Adding the egg: Add the egg and continue mixing for a few seconds until the dough starts to pull away from the sides of the bowl. If the dough is too wet, add a little more flour.

4. Forming the dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes. This step is essential to allow the dough to cool and become easier to work with.

Preparing the filling

1. Sautéing the vegetables: In a deep skillet, heat the olive oil. Add the red onion and garlic, sautéing over medium heat until translucent.

2. Adding the meat: Add the cubed pork roast and diced sausage, allowing them to brown slightly. This step will enhance the flavors.

3. Deglazing with wine: Once the meat starts to brown, add the red wine. Let it simmer for a few minutes until the alcohol evaporates.

4. Adding the vegetables: Slice the bell pepper into thin strips and the green onions into rounds. Add them to the skillet and let them soften.

5. Seasoning the filling: Add the tomato paste, roasted pepper paste, salt, pepper, and thyme, mixing well. Let the mixture reduce slightly, then remove it from the heat and allow it to cool.

Assembling the tarts

1. Rolling out the dough: On a lightly floured work surface, roll out the dough into a thin sheet about 0.5 cm thick. This will be the base and lid of the tarts.

2. Forming the tarts: Place the dough into the tart molds; ensure you have enough dough left for the lid.

3. Filling the tarts: Fill the molds with the meat filling, being careful not to overfill, as the filling will expand while baking.

4. Covering the tarts: Roll out the remaining dough and cut it into desired shapes (diamonds or squares). Cover the tarts with these shapes, gently pressing the edges to seal.

5. Brushing with egg: Brush the tarts with egg yolk to achieve a golden and appetizing crust.

Baking

1. Preheating the oven: Preheat the oven to 180 degrees C.

2. Baking the tarts: Place the tarts in the preheated oven and bake for 35-40 minutes until golden and crispy.

3. Cooling: Allow the tarts to cool slightly before removing them from the molds. This step will help maintain their shape.

Serving suggestions

Serve the tarts warm, alongside a fresh salad or pickles. A well-chosen bottle of red wine will perfectly complement the meal. If you want to add a touch of freshness, you can sprinkle some chopped parsley on top.

Useful tips

- Filling variations: You can experiment with different types of meat, such as chicken or turkey. You can also add mushrooms or zucchini for a vegetarian option.
- For an even flakier dough: Replace some of the lard with sour cream or yogurt.
- Freezing: These tarts can be frozen without issues. You can prepare, bake, and then freeze them. When you want to serve them, just take them out and reheat them in the oven.

Nutritional information

Approximately 350-400 calories per serving (depending on the ingredients used). These tarts are rich in protein due to the pork and sausage, but also provide fiber from the vegetables, making them a satisfying choice for a holiday meal.

In conclusion, this meat and sausage tart recipe is an excellent choice for winter, bringing a touch of tradition and flavor in every bite. Don't forget to share this delicacy with your loved ones and enjoy the wonderful moments spent together. Bon appétit!

 Ingredients: For the dough: 100g fatty butter, 100g fresh lard, 1 teaspoon salt, 1 egg, 430-450g flour. For the filling: 1 red onion, 2 cloves of garlic, 2-3 tablespoons olive oil, 1 bell pepper (I used yellow), 2 green onion stalks, 2 teaspoons tomato paste, 2 teaspoons pepper paste, 50ml red wine, salt, pepper, thyme, 1 piece of slightly dried and smoked sausage, 350-400g pork roast. For brushing: 1 egg yolk.

 Tags:  meat pies and sausages pies meat sausage pie recipes pie fillings