Peasant pie with pork meat

Rustic Pork Pie

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 8

The rustic pork pie is a hearty dish that brings a piece of culinary tradition to every family's table. The flaky crust, delicious pork filling, and enticing aromas make this recipe a perfect dish for a Sunday meal or a special occasion. It's a simple recipe with a big impact that is worth trying.

Necessary ingredients:

*For the dough:*
- 100 ml milk
- 150 ml sparkling water
- 100 ml oil
- 600 g flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 3.5 g dry yeast

*For the filling:*
- 600 g minced pork
- 2 onions
- 2 tablespoons oil
- 1 teaspoon sweet paprika
- 2 tablespoons ketchup (homemade is ideal)
- 3 eggs
- 1 teaspoon thyme
- salt and pepper, to taste

*For finishing:*
- flour for dusting the pan
- oil for greasing the pan
- 1 egg yolk for brushing the pie
- 1 tablespoon of milk

Preparing the dough:

1. Start by gathering all the ingredients for the dough. It is essential that all ingredients are at room temperature to achieve a uniform and flaky dough.
2. Place the ingredients in the bread machine in the specified order: milk, sparkling water, oil, flour, sugar, salt, and dry yeast. Select the kneading program and let the machine do its work.
3. Once the program is finished, remove the dough from the bowl and knead it manually for 5-6 minutes to give it a finer texture. Cover it with a clean towel and let it rise in a warm place for about 45 minutes.

Preparing the filling:

4. Start by peeling and finely chopping the onions. Heat the oil in a skillet over medium heat and add the onion. Sauté for 2 minutes until golden and soft.
5. Add the minced meat and season with salt and pepper. Mix well and let it cook until the meat changes color.
6. Add the sweet paprika, ketchup, and thyme, stirring constantly. Let the mixture cook for 10-15 minutes, then remove from heat and let it cool.

Finishing the pie:

7. Crack the eggs into a bowl and beat them well. Add the beaten eggs to the cooled meat filling and mix everything well.
8. Sprinkle flour on the work surface and roll out the dough into a thick sheet. Make sure the dough is large enough to cover the edges of the baking dish.
9. Grease a baking dish (preferably oval and ceramic) with oil and dust it with flour to prevent sticking. Place the dough in the dish, allowing the edges to hang over the rim.
10. Pour the meat filling into the dish and level it evenly. Cover the filling with the hanging edges of the dough.
11. Mix the egg yolk with a tablespoon of milk and brush the pie with this mixture for a golden and appetizing crust.

Baking:

12. Preheat the oven to 180 degrees Celsius. Place the pie in the oven and bake for 40-45 minutes or until nicely browned.
13. After baking, let the pie cool in the dish for 15 minutes before slicing.

Serving suggestions:

The pie can be served warm, alongside a fresh salad or with a portion of yogurt. It is perfect for a family lunch or dinner with friends. You can add a tomato sauce or summer salad to complete the meal.

Practical tips and variations:

- You can replace the pork with chicken or turkey for a lighter version.
- If you desire a more intense flavor, you can add additional spices, such as allspice or minced garlic.
- The dough can also be made by hand; however, using the bread machine simplifies the process and guarantees perfectly risen dough.
- The pie can be frozen – before baking, you can wrap it well in plastic wrap and keep it in the freezer. When you want to prepare it, you can bake it directly from the freezer, extending the baking time by a few minutes.

Nutritional information (per serving):

- Calories: 450 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 45 g

The rustic pork pie is not just a dish; it is a culinary story that connects us to traditions and beautiful moments spent with loved ones. I wish you much success in preparing this recipe and bon appétit!

 Ingredients: For the dough: 100 ml milk, 150 ml mineral water, 100 ml oil, 600 g flour, 1 teaspoon sugar, 1 teaspoon salt, 3.5 g dry yeast. For the filling: 600 g minced pork, 2 onions, 2 tablespoons oil, 1 teaspoon sweet paprika, 2 tablespoons ketchup (I made it myself), 3 eggs, 1 teaspoon thyme, salt to taste, ground pepper to taste, flour for dusting the pan, oil for greasing the pan, 1 egg yolk for brushing the pie, 1 tablespoon of milk.