Savory Meat Pie With Plain Puff Pastry

Savory Meat Pie with Plain Puff Pastry

Table of Contents

For the Filling:

- Onions – 240g, finely chopped
- Garlic – 1 clove, minced
- Soy sauce – To taste

For the Dough:

- Water – 200ml
- All-purpose flour – 280-300g (adjust based on dough consistency)
- Salt – 1 teaspoon (level)

- Sugar – 1 teaspoon
- Baking powder – 1 teaspoon
- Butter – 60-100g, melted

Additional Ingredients:

- 1 egg yolk – For brushing the top
- Sesame seeds – For sprinkling on top (optional)

Step 1: Prepare the Filling

1. Chop the Onion: Finely chop the onions into small cubes.
2. Sauté the Onion: Heat a pan with a small amount of vegetable oil over medium heat. Add the onions and sauté them until they become translucent, about 4-5 minutes.

1. Cook the Minced Meat: Add the 500g of minced meat to the onions. Fry over high heat, stirring occasionally, until the liquid from the meat evaporates and the meat begins to brown.
2. Season the Filling: Add minced garlic, soy sauce, coriander, and black pepper to taste. Stir to combine and cook for another 2-3 minutes, ensuring the meat is evenly coated with the seasoning.
3. Cool the Filling: Once the meat is fully cooked and seasoned, remove it from the heat and let the filling cool completely before using it in the pie.

Step 2: Prepare the Dough

1. Mix the Water with Sugar and Salt: In a large mixing bowl, combine 200ml of water with 1 teaspoon of sugar and 1 teaspoon of salt. Stir until both the sugar and salt dissolve.
2. Combine Dry Ingredients: In a separate bowl, mix the flour (start with 280g) and 1 teaspoon of baking powder.

Form the Dough: Slowly add the flour mixture to the water, stirring continuously. Once the dough starts to come together, knead it by hand until you achieve a smooth and elastic consistency. You may need to adjust the amount of flour (adding up to 300g) depending on the humidity and the consistency of the dough.
Let the Dough Rest: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting period helps the dough become easier to roll out.

Step 3: Assemble the Pie

1. Divide and Roll Out the Dough: Divide the dough into two equal parts. Roll out each part into a thin sheet, large enough to fit your 25 cm by 25 cm baking mold.
2. Brush with Butter: Brush each sheet of dough with melted butter. This step will help create the flaky layers typical of puff pastry. Fold the dough as shown in your reference video (typically in thirds or quarters) to incorporate the butter into layers, then roll the dough out again to fit the size of your baking mold.
3. Line the Mold with Dough: Place one sheet of dough into the mold, pressing it gently into the edges and corners to form the base. Make sure there is enough dough to form a rim around the edge of the pie.

Step 4: Add the Filling

Add the Minced Meat Filling: Spread the cooled minced meat mixture evenly over the dough in the mold. Be sure the filling is distributed evenly across the base.

Step 5: Cover the Pie

1. Top with the Second Sheet of Dough: Place the second rolled-out sheet of dough over the filling, gently pressing the edges to seal the top and bottom layers together. If necessary, trim any excess dough from the edges.
2. Poke Holes: Using a fork or knife, pierce the top layer of dough in several places to allow steam to escape during baking.
3. Brush with Egg Yolk: Beat one egg yolk and brush it over the top of the pie. This will give the pie a golden, shiny finish when baked.

Add Sesame Seeds: For an extra touch, sprinkle sesame seeds on top of the brushed egg yolk.

Step 6: Bake the Pie

Bake the Pie: Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and crispy. The exact baking time may vary depending on your oven, so keep an eye on the pie after 30 minutes.

Step 7: Serve

1. Cool Slightly: Once the pie is baked, remove it from the oven and let it cool slightly before slicing.

Serve: Serve the meat pie warm, paired with a side salad or your favorite dipping sauce.

- Make Ahead: You can prepare the filling in advance and store it in the refrigerator until you are ready to assemble the pie. This will help reduce preparation time.
- Ensure Crispy Layers: For extra flaky layers, chill the dough in the refrigerator for 10 minutes after brushing with butter and folding, before rolling it out again.

Customize the Filling: Feel free to add other ingredients to the filling, such as diced vegetables (like carrots or bell peppers), or use different spices like cumin or thyme to suit your taste.
Check the Dough Consistency: The dough should be soft and easy to handle, but not too sticky. If it’s too sticky, add a little more flour; if it’s too dry, add a small amount of water.

- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave before serving.

Freezing: You can freeze the pie either before baking or after. To freeze before baking, assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. To bake, thaw it overnight in the refrigerator and then bake as directed. If freezing after baking, allow the pie to cool completely, wrap it tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.