Beef & Mushroom Squashed Pie
A different kind of pie, it’s like a giant beef qassata!
Ingredients for about 4 persons:
Dough:
500g ‘00’ Plain Flour
1 Coccodi Fresh Egg
125g Stork Vegan Baking Block (cut into small cubes)
1/2tsp Salt
1-2 tablespoons of cold water
Filling:
800g Good Quality Minced Beef
200g Mushrooms
100g Breadcrumbs
80g Fresh Spinach
1 Leek
1tsp Dry Rosemary
Salt & Pepper to Taste
Method:
Start with the dough. Place the flour, salt, and margarine in a large bowl, or mixer bowl.
Using your fingertips or the electric mixer, start working the margarine into the flour until it resembles coarse sand.
Then add the egg, and if needed add a little water until the dough starts coming together.
Transfer it onto a clean working top and mix it together until you form a dough. No need to knead it further.
Wrap it in cling film and refrigerate for half an hour.
In the meantime, prepare the filling.
Chop the mushrooms and leek.
Fry them in a little oil together with the soffritto mix.
Cook for about 5 minutes stirring frequently.
Add the spinach, lower the heat to a minimum and cover.
After about 3 minutes the spinach should soften.
Uncover and mix it well with the other ingredients.
Adjust with some salt and pepper, and turn off the heat. Let it cool off.
Place the beef into a large bowl and add the cooled fried mixture to it.
Add the BBQ sauce and breadcrumb, some salt, and mix well until everything is well incorporated.
Dust the kitchen top with some flour and open the dough to about half a centimetre thickness.
Form a giant meatball, and place it in the centre. Squash it a bit and cut the dough about 20cm away from the meat.
Fold the dough onto the beef to enclose it, you should have a hole in the middle.
Squash it a bit and place it onto a baking sheet.
To avoid any meat splatter while baking, create a small dough border around the top.
Brush it with egg wash, sprinkle some sesame seeds if you like and bake in a preheated 180°c oven for about 50 minutes until the dough is nicely browned and the beef is piping hot.
Allow it to cool off for about 15 minutes before cutting.
Related Posts
Follow our Social Platforms
