Spicy Meat Pie
|All purpose flour||350 Gram (2 1/3 Cup)|
|Butter/Margarine||150 Gram (1 Cup)|
|Lukewarm water||125 Milliliter (1/2 Cup)|
|Milk||125 Milliliter (1/2 Cup)|
|Sliced bacon||2 Ounce (50 Gram)|
|Ground pork and veal||12 Ounce (350 Gram)|
|Chopped parsley||1 Tablespoon|
|Half and half||125 Milliliter (1/2 Cup)|
|Grated lemon peel||1⁄4 Teaspoon|
|Egg||1 , beaten|
To make pastry, sift flour into a large bowl and dot with butter or margarine.
Make a well in the center; add egg yolk, lukewarm water and salt.
Starting at the center, knead quickly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread roll into a small bowl; sprinkle with hot milk and set aside.
Finely chop onion.
Fry bacon and onion in a small skillet until golden brown, turning constantly.
In a medium bowl, combine ground meats, bacon and onion mixture, parsley, half-and-half, salt, pepper, cayenne pepper, allspice, cardamom, basil and lemon peel.
Squeeze milk from breadcrumbs; add breadcrumbs to meat mixture.
Preheat oven to 425°F (220°C).
On a lightly floured surface, roll out two-thirds of dough to fit an 8-inch (20-cm) layer cake pan, including a border of 1/8 inch (3 mm).
Place dough in pan without stretching.
Pierce bottom of pastry shell with a fork in several places; spread filling evenly over dough.
Roll out remaining dough to fit top of pan.
Place over filling; seal edges well.
Make a small hole in the center.
Brush surface with beaten egg; pierce in several places with a skewer.
Using dough trimmings, cut out flowers, leaves and stems; use to decorate pie.
Brush with beaten egg.
Bake about 1 hour.
Cover with foil after 45 minutes to prevent burning.
Place on a serving dish