Meat-filled pasta under a dough lid

Delicious pasta recipe with meat under a pastry lid

Get ready to indulge your taste buds with a savory recipe for pasta with meat under a crispy pastry lid. This dish combines the rich flavors of meat with the soft texture of pasta and a delicious crust that will delight any meal. Not only is it an easy recipe to make, but it is also a great way to gather the family around the table. Plus, you will discover how to transform simple ingredients into something truly special.

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Servings: 4-6

Ingredients

For the dough:
- 250 g flour
- 60 ml olive oil
- 1 egg yolk
- 1/2 pinch of salt
- 5 tablespoons milk

For the filling:
- 250 g tagliatelle pasta
- 300 g pork shoulder (chicken or beef can also be used, depending on preferences)
- 200 g cherry tomatoes (or whole canned tomatoes)
- 1 piece of smoked sausage (optional, for added flavor)
- 3 cloves of garlic
- 1 yellow onion
- 1 red bell pepper
- Salt and pepper to taste
- Olive oil
- 1 egg for brushing the dough

Brief history of the recipe

This recipe comes from culinary traditions that combine simple cooking techniques with accessible yet flavorful ingredients. The dish is a combination of pasta and meat, wrapped in a crispy dough, an approach that has been popular in many cultures, each region having its own variations. It is a perfect dish to serve on special occasions or simply to gather the family around the table.

Preparation

1. Preparing the dough:
- Start by placing flour in a large bowl. Make a well in the center of the flour, then add the egg yolk, salt, olive oil, and milk.
- Knead the ingredients by hand or with a hook mixer until you obtain an elastic and pliable dough. It should be easy to shape and not stick to your hands.
- Once the dough is ready, wrap it in plastic wrap and refrigerate for about 30 minutes. This will help relax the gluten and make the dough easier to roll out.

2. Preparing the filling:
- In a wok or large skillet, add a tablespoon of olive oil and heat it over medium heat. Add the meat cut into suitable cubes, along with the sausage sliced into rounds.
- Sauté the meat and sausage, stirring occasionally, until browned and well cooked. This step is essential to bring the flavors to life.
- Add the whole cherry tomatoes, salt, and pepper to taste, then pour in a glass of water and cover with a lid. Let it simmer on low heat until the meat is tender, about 15-20 minutes.
- In the last few minutes of cooking, add the grated garlic to intensify the flavor of the dish.

3. Preparing the vegetables:
- In a separate skillet, add a little olive oil and add the sliced onion and bell pepper. Sauté over low heat until the vegetables become soft and slightly caramelized, about 5-7 minutes. They will add a note of sweetness and pleasant texture to the dish.

4. Boiling the pasta:
- In a large pot, bring salted water to a boil. When the water is boiling, add the tagliatelle pasta and let it cook for 8 minutes until al dente.
- Drain the pasta and immediately mix it with the meat and vegetable mixture from the wok, ensuring all ingredients are well integrated.

5. Assembling the dish:
- Preheat the oven to 180°C.
- Grease a ceramic baking dish with a little olive oil. Pour the pasta and meat mixture into the dish, leveling it out.
- Remove the dough from the fridge and roll it out into a sheet about 5 mm thick. Cut it according to the shape of the dish.
- Place the sheet of dough over the filling, sealing the edges with your fingers to prevent the filling from leaking. Make a few piercings in the dough to allow steam to escape.
- Brush the entire surface with beaten egg to achieve a beautiful golden color when baked.

6. Baking:
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the dough is golden and crispy. You will notice a delicious aroma throughout the house!

Serving suggestions

This dish can be served warm, alongside a fresh salad, to balance the richness of the filling. A salad with arugula, cherry tomatoes, and a simple dressing of olive oil and balsamic vinegar would perfectly complement the meal. Additionally, a bottle of white or rosé wine would add elegance and flavor to the meal.

Variations and tips

- Meat variations: If you want to experiment, you can use chicken or beef instead of pork, or you can create a vegetarian version using mushrooms and seasonal vegetables.
- Spices: Add dried herbs, such as oregano or basil, to the meat mixture for extra flavor.
- Care while baking: Make sure to pierce the dough here and there to allow steam to escape and prevent cracking.

Nutritional information

This recipe is a good source of protein due to the meat and egg, while the pasta provides essential carbohydrates for energy. Cherry tomatoes are rich in antioxidants, and olive oil brings healthy fats. Approximately, a serving has about 450-500 calories, depending on the specific ingredients used.

Frequently asked questions

- Can I use whole grain pasta? Of course! Whole grain pasta will add extra fiber and nutrients.
- How can I store leftovers? You can keep the dish in the refrigerator, covered, for 2-3 days. Reheat it in the oven or microwave before serving.
- Is this a suitable recipe for special occasions? Definitely! Its attractive presentation and delicious taste make this dish an excellent choice for festive meals.

Therefore, let’s venture together into the kitchen and create a pasta recipe with meat under a pastry lid that not only delights but also brings a smile to the faces of loved ones! Bon appétit!

 Ingredients: for the dough: 250 g flour 60 ml olive oil 1 egg yolk 1/2 teaspoon salt 5 tablespoons milk for the filling: 250 g tagliatelle pasta 300 g pork meat 200 g cherry tomatoes 1 piece of smoked sausage 3 cloves of garlic 1 yellow onion 1 red bell pepper salt pepper olive oil 1 egg for brushing the dough

 Tags:  meat pie under a dough lid paste meat cap dough pasta dishes