Hello, and welcome! Today I'm bringing you an easy and healthy recipe, perfect for the upcoming cold weather. You will be making a meat and vegetables pie from scratch, with simple ingredients - and no, it's not difficult at all!
Ingredients:
For the filling:
- about 400 grams of lean beef, cut into small pieces
- 1 onion, diced
- 1 carrot, diced or cut into thin slices
- 180 grams of sliced mushrooms (canned ones work great)
- any other vegetables you want to add (zucchini, broccoli, etc), diced
- salt and pepper to taste
- 1 cup of tomato sauce
- 1 table spoon of Provence herbs
- water to add as needed
- 150 grams of butter (or vegetable margarine, if you want to keep your pie dairy free)
- 600 grams of wheat flour (whole wheat works fine, if you prefer)
- 2 eggs
- a pinch of salt
- 1 cup of water
Instructions:
Start with the filling. Place the meat and the vegetables in a pan, add the tomato sauce, season to taste and bring to a boil. Add a bit of water if needed (not much, since you don't need a lot of sauce).
Lower the heat, cover the pan and cook for about 20 minutes.
While the filling is cooking, work on the crust. Mix the flour, butter, salt and one egg together in a bowl (using your hands is the easiest way to do this).
Add the water in small increments until the dough no longer adheres to the sides of the bowl and you can form a uniform ball of dough:
Cover the bottom and sides of an oven pie mold, saving the rest of the dough to cover the pie. Spread the filling over the dough. Using a rolling pin, flatten the rest of the dough until you have a shape similar to that of the pie mold and cover the pie. Press with your fingers to join the edges of the dough pieces all around.
Use the second egg (beaten) to brush the crust before placing in the oven.
Bake at 180ºC for about 30 minutes or until the crust turns a nice, golden color.
Enjoy and happy Thursday!
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