Meat and sausage pies
Meat and sausage pies: a delicacy that evokes ancient traditions, where each ingredient has its own story. These pies are perfect for serving at festive meals, but also as a hearty snack on ordinary days. The secret of the recipe lies in the fresh pork and traditional sausages, which make their appearance on our tables especially during the holidays. Let's see how we can prepare these delicious pies step by step!
Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4-6 servings
Ingredients
For the dough:
- 100 g of fatty butter (preferably from the countryside, for a more intense taste)
- 100 g of fresh pork lard (this will add extra juiciness)
- 1 teaspoon of salt
- 1 egg (to bind the dough)
- 430-450 g of flour (use quality flour, type 650, for the best results)
For the filling:
- 1 red onion (or white, depending on preferences)
- 2 cloves of garlic
- 2-3 tablespoons of olive oil (for a more aromatic flavor)
- 1 bell pepper (I used yellow, but you can also choose red)
- 2 green onions (for an extra touch of freshness)
- 2 teaspoons of tomato paste (for a hint of acidity)
- 2 teaspoons of roasted pepper paste (adds a slightly sweet taste)
- 50 ml of red wine (optional, but recommended to enhance the flavors)
- Salt, pepper, thyme (to taste)
- 1 piece of slightly dried and smoked sausage (these add extra flavor)
- 350-400 g of pork roast (the meat should be tender and juicy)
For brushing:
- 1 egg yolk (to give a golden color when baked)
Preparing the dough
1. Preparing the ingredients: Start by cutting the butter and lard into small cubes. This step helps achieve a homogeneous texture for the dough. Make sure all ingredients are at room temperature, except for the butter, which should be cold.
2. Mixing the ingredients: In the bowl of the food processor, add the cold butter, lard, salt, and flour. Mix for a few seconds until the mixture has a sandy consistency, similar to almond flour.
3. Adding the egg: Add the egg and mix again, just until the dough begins to pull away from the sides of the bowl. If the dough is too wet, you can add a little flour, but be careful not to overdo it.
4. Forming the dough: Gather the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes. This step is essential to give it stability and make it easier to handle later.
Preparing the filling
1. Cooking the onion and garlic: Finely chop the onion and garlic. In a pan, heat 2-3 tablespoons of olive oil and add the onion and garlic. Sauté over medium heat until they become translucent and fragrant.
2. Adding the meat: Cut the pork roast and sausages into small cubes. Add them to the pan and let them brown slightly, stirring occasionally to cook evenly.
3. Deglazing with wine and adding vegetables: When the meat begins to brown, deglaze with the red wine. Let it simmer for a few minutes until the alcohol evaporates. Add the sliced bell pepper and sliced green onions. Mix well and let them soften.
4. Seasoning: After a few minutes, add the tomato paste, roasted pepper paste, salt, pepper, and thyme to taste. Mix everything well and, if necessary, let the mixture reduce slightly over heat. Once the filling is ready, let it cool.
Assembling the pies
1. Preparing the work surface: On a lightly floured work surface, roll out the dough into a thin sheet, about 0.5 cm thick. Make sure the sheet is large enough to cover the tart forms.
2. Forming the pies: Place the dough into the tart forms (you can use one large and a few small, as preferred). Make sure the dough fits well on the bottom and sides of the form.
3. Filling: Fill the forms with the meat filling, being careful not to overfill them to avoid spills.
4. Covering: With the remaining dough, roll out another thin sheet and place it over the pies, gently pressing the edges to seal the filling. Brush the surface with egg yolk to achieve a nicely browned crust. Use the blade of a knife to make a few decorative slits.
5. Baking: Preheat the oven to 180 degrees Celsius and bake the pies for 35-40 minutes or until golden and crispy.
Serving and suggestions
After removing the pies from the oven, let them cool for a few minutes before taking them out of the forms. These meat and sausage pies are ideal to be served warm, alongside a summer salad or a yogurt sauce with dill. You can also serve them with a bottle of red wine, which will perfectly complement the flavors.
Possible variations
To vary the recipe, you can add other ingredients to the filling, such as mushrooms, olives, or even cheese, if you desire a creamier note. You can also experiment with different types of meat, such as chicken or turkey, for a lighter version.
Nutritional benefits and calories
These pies are a good source of protein due to the meat, while the lard and butter add healthy fats, essential for a balanced diet. However, being a richer recipe, it is recommended to consume them in moderation. A serving of pies contains approximately 400-500 calories, depending on the ingredients used.
Frequently asked questions
1. Can I use beef instead of pork? Yes, you can use beef or a mix of meats for a more easily digestible version.
2. How can I make the dough easier? Try using cold water instead of egg for a dough that is easier to handle.
3. Can the pies be frozen? Yes, you can freeze the pies before baking. Wrap them in plastic wrap and place them in the freezer. When you want to serve them, let them thaw and bake according to the instructions.
These meat and sausage pies are more than just a simple recipe; they are a true tradition that brings the family together. I hope you enjoy every bite and share this delicacy with your loved ones. Enjoy your meal!
Ingredients: For the dough: 100 g of fatty butter, 100 g of fresh lard, 1 teaspoon of salt, 1 egg, 430-450 g of flour. For the filling: 1 red onion, 2 cloves of garlic, 2-3 tablespoons of olive oil, 1 bell pepper (I used yellow), 2 green onions, 2 teaspoons of tomato paste, 2 teaspoons of pepper paste, 50 ml of red wine, salt, pepper, thyme, 1 piece of lightly dried and smoked sausage, 350-400 g of pork roast. For brushing: 1 egg yolk.
