Meat and mushroom pie

Meat and Mushroom Pie - a delicious and comforting recipe

Who doesn't love a steaming pie that fills the house with an inviting aroma? The meat and mushroom pie is a perfect choice for a family dinner or to impress guests. This recipe is not only tasty but also easy to prepare, making it ideal for both beginners and experienced cooks. Additionally, it is a versatile recipe that can be adapted to personal preferences.

Preparation time: 1 hour and 30 minutes
Baking time: 30 minutes
Total time: 2 hours
Servings: 8

Ingredients

For the dough:
- 500 g flour
- 250 ml warm water
- 25 g fresh yeast
- 1 teaspoon salt

For the filling:
- 700 g minced meat (pork is an excellent choice, but you can also use beef or chicken)
- 150 g canned mushrooms (I prefer chanterelles for their distinct flavor)
- 1 large onion, finely chopped
- 2 tablespoons of oil
- 3 eggs
- 1 tablespoon of flour
- Spices to taste (salt, pepper, chili, curry, fresh dill)

Preparation

1. Preparing the dough: In a large bowl, dissolve the yeast in warm water. Add the salt and mix well. Gradually incorporate the flour, stirring continuously until you obtain a homogeneous dough. Knead the dough for about 10 minutes until it becomes elastic and smooth. Cover it with a clean towel and let it rise in a warm place for one hour.

2. Preparing the filling: In a pot, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced meat and cook for a few minutes, stirring constantly until the meat is well browned. Add the drained and sautéed mushrooms, mixing everything well. I like to mash the chanterelles through a meat grinder to release their flavor. Season the filling with salt, pepper, chili, and fresh dill.

3. Combining the ingredients: Once the filling has cooled slightly, beat the 3 eggs as for an omelet and add them to the meat mixture. Add a tablespoon of flour and mix well to bind all the ingredients.

4. Forming the pie: Once the dough has risen, roll it out on a floured work surface, forming a rectangular sheet of about 40 cm by 20 cm. Sprinkle a tablespoon of semolina over the surface of the sheet to absorb the juices from the filling. Evenly distribute the meat mixture over the entire surface of the sheet. Roll the dough from both ends towards the center, then cut it in half widthwise or according to your preferences.

5. Baking the pie: Place the pie slices in a greased baking tray, leaving a little space between them to allow for expansion. Brush the top of the pie with oil. Preheat the oven to 180°C and bake the pie for 30 minutes or until golden and crispy.

6. Finishing: In the last 10 minutes of baking, beat the two remaining eggs with a tablespoon of yogurt and a pinch of salt. Remove the pie from the oven and brush it with the egg mixture. Put it back in the oven to brown slightly.

Serving

Once the pie is ready, let it cool slightly before cutting it. Serve it warm, alongside a fresh salad or a garlic yogurt sauce for an extra touch of flavor. This pie pairs excellently with a glass of white wine or a craft beer.

Helpful tips

- Variations: You can experiment with fillings, adding spinach, cheese, or even seasonal vegetables. You can also use fresh mushrooms instead of canned ones for a more intense flavor.
- Kneading: Make sure the dough is well-kneaded to achieve a fluffy texture. If it is too sticky, add a little flour, but don't overdo it.
- Storage: The pie keeps well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.

Nutritional benefits

The meat and mushroom pie is an excellent source of protein due to the meat and eggs. Mushrooms add essential vitamins and minerals, such as vitamin D and potassium. Homemade dough, although it may seem more caloric, is much healthier than commercial versions, free of additives and preservatives.

Frequently asked questions

- Can I use other types of meat?
Yes, you can use beef, chicken, or even a mixture of minced meat.

- How can I make the pie spicier?
Add more chili or spices like smoked paprika for a more intense flavor.

- Is it possible to make the pie in advance?
Absolutely! You can prepare the filling and dough a day in advance, then bake them when you're ready to serve.

Personal note

I fondly remember the moments spent in the kitchen with my grandmother, who taught me to make this pie with a lot of love. Each bite reminds me of those beautiful days. I encourage you to share this recipe with your loved ones and create your own memories. Enjoy your meal!

 Ingredients: For the dough: 500g flour, 250 ml warm water, 25g yeast, 1 teaspoon salt. Knead the dough and let it rise for an hour. For the filling: 700g minced meat (I used pork), a small jar of chopped champignon mushrooms (150g) or another type, I used chanterelles, 3 eggs, 1 large onion, 2 tablespoons of oil, 1 tablespoon of flour, spices (pepper, salt, chili, curry, etc.).