Meat and Vegetable Pie

Vegetable and Meat Pie

I made this vegetable and meat pie because I was simply craving something hearty, yet easy to make. Usually, I avoid complicated doughs, but this recipe works well without much hassle. I also modified some of the ingredients compared to what I initially found, especially for the dough, to get the result I wanted. I like that it yields enough for several meals, and the taste is balanced – the vegetables are not lost, the meat adds satisfaction, and the dough turns out fluffy.

Quick Info

Total Time: about 1 hour and 30 minutes (including baking and cooling)
Preparation Time: 40 minutes
Baking Time: 40-45 minutes, depending on the oven
Servings: 8
Difficulty: medium
Recipe Type: main course, lunch or dinner, also suitable for packing

Ingredients

Dough:
250 g ricotta or fresh cow cheese
1 egg
a pinch of salt
1 teaspoon baking powder
6 tablespoons milk
6 tablespoons oil
about 500 g flour

Filling:
500 g minced meat (I used beef, but a mix is also fine)
1 leek
2 slices of fresh celery
2 stalks of celery
1 carrot
half a red bell pepper
half a green bell pepper
half a yellow bell pepper
3 medium mushrooms
5 cloves of garlic
salt
pepper
a bunch of parsley
5 tablespoons oil for sautéing the vegetables
1 egg for brushing

Preparation Method

1. Start with the filling so it has time to cool. Chop the leek, celery (both slices and stalks), carrot, the three colors of bell peppers, and mushrooms into small cubes. The vegetables can be chopped without being perfect, but they should be roughly the same size to cook evenly.

2. In a large skillet, heat the oil (about 5 tablespoons). Add all the chopped vegetables at once and sauté them over medium heat for 5 minutes, stirring occasionally. They should not become completely soft, just release their flavors a bit. Set the skillet aside.

3. In a large bowl, place the minced meat. Add the slightly cooled vegetables over the meat. Put in the crushed garlic, salt, and pepper to taste. Sprinkle in the chopped parsley and mix everything well. The filling should not be liquid; if it is, let it cool for a few minutes or absorb the liquid.

4. For the dough, mix the ricotta (or cow cheese) with the egg, salt, baking powder, milk, and oil. Gradually incorporate the flour, kneading until you obtain an elastic, non-sticky, but soft dough. The exact amount of flour may vary, so add until it no longer sticks to your hands.

5. Divide the dough into two equal parts. Roll out each part with a rolling pin on a lightly floured surface. The sheets should not be too thin, just enough to cover the chosen baking dish (a standard oven tray is suitable).

6. Place the first sheet of dough in the baking dish lined with parchment paper or greased with a little oil. Spread the filling evenly without pressing too hard. Cover with the second sheet, arranging the edges.

7. Beat the egg for brushing with a fork and brush the surface of the pie.

8. Bake in a preheated oven at medium heat (about 180°C) for 40-45 minutes or until the pie turns golden on top.

9. Let the pie cool slightly before cutting it so it doesn't fall apart.

Why I Make This Recipe Often

For me, this pie is practical. It cuts well, lasts a few days in the fridge, and is good even cold. The filling can be easily adjusted based on what you have on hand. A slice is enough for a meal, and it works just as well for packing. I also use it for dinner when I don't feel like making two dishes.

Tips and Variations

Tips

If you want the sheets to be flakier, use cow cheese instead of ricotta.
The filling should not be watery; otherwise, it will make the dough soggy while baking.
If you want it thinner, use a larger baking dish.

Substitutions

You can swap the minced beef with a mix or even chicken if you prefer.
Ricotta can easily be replaced with fresh cow cheese.
Mushrooms or bell peppers can be omitted if you don't have them or don't like them.

Variations

If you don't want meat, you can make it only with vegetables, possibly adding a small boiled potato for consistency.
Grated cheese can be added to the filling for extra flavor.

Serving Ideas

I cut it into large squares, and it goes well with a green salad.
It's also good cold, so you can pack it for school or work.
You can serve it with plain yogurt or sour cream.

Frequently Asked Questions

1. Can I use another type of minced meat?
Yes, you can use a pork-beef mix or just chicken, depending on your preferences. Adjust the cooking time if you use leaner meat.

2. Can it be made without egg in the dough?
The egg helps bind the dough, but if you have an intolerance, you can try omitting it, but the texture will be more crumbly.

3. What do I do if I don't have ricotta or cow cheese?
You can use any fresh, low-salt cheese. The important thing is that it is creamy, not dry.

4. How do I prevent the bottom of the pie from getting too wet?
Make sure the vegetables don't have too much liquid; you can let them cool and drain excess liquid before mixing with the meat.

5. What do I do if I don't have all the colors of bell peppers?
You can use whatever you have on hand; it's not mandatory to have all three colors.

Nutritional Values

Estimation for one serving (out of 8):
Calories: 320-350 kcal
Protein: 16-18 g
Carbohydrates: 32-36 g
Fats: 14-16 g
Values are approximate and vary depending on the type of meat and cheese used. If you use chicken and low-fat cheese, the calories decrease slightly. The amount of fat also depends on how much oil remains in the filling.

Storage and Reheating

The pie lasts 2-3 days in the fridge, covered or in a container. It can be reheated in the oven, but it's also good cold. If you want to keep it longer, you can freeze individual portions, although the texture changes slightly when defrosted. I do not recommend keeping it at room temperature for more than a few hours.

 Ingredients: for the dough: 250 g ricotta (or fresh cow cheese) 1 egg a pinch of salt 1 teaspoon baking powder 6 tablespoons milk 6 tablespoons oil approximately 500 g flour for the filling: 500 g minced meat 1 leek 2 slices of fresh celery 2 pieces of celery stalks 1 carrot half a red bell pepper half a green bell pepper half a yellow bell pepper 3 mushrooms 5 cloves of garlic salt pepper a bunch of parsley 5 tablespoons oil for sautéing the vegetables + 1 egg for brushing

 Tags:  vegetable pie meat pie