The Most Delicious Meat Pie You Will Ever Taste

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

According to its original meaning, the word pie means a type of pastry filled with fruit, meat, fish, vegetables, cheese, creams, chocolate, nuts or other sweet or salty products.

In this sense, typical pies are, for example, Russian pie and Mexican empanadas. They are called pies with two crusts because the filling is completely enclosed in the dough shell.

We will present you an English version of a pie with pork and chicken step by step. It is suitable for weekdays and holidays and always impresses with its appearance.

Pork and chicken pie

Necessary products:

200 g of meat from quality pork sausages

200 g chopped bacon

300 g diced ham

1 teaspoon nutmeg

1 tsp skull ground pepper

12 bunch chopped parsley

400 g chicken fillet cut into thin fillets

18 dried apricots

3 sheets of gelatin

1 cube chicken broth

For the dough:

450 g of flour

100 g lard

150 ml of water

1tsp sol

4 tbsp. milk

1 egg

Method of preparation:

1. Put the meat from the sausages, bacon and half of the ham in a robot and make a coarse mixture. Take the mixture into a bowl, add the remaining ham and season with salt, pepper, nutmeg and parsley. Stir well;

2. For the dough, put the flour and salt in a bowl. Heat the water, milk and fat on a hot plate in a suitable pan until the fat melts but does not boil. Pour the mixture into the bowl with the flour and stir with a wooden spoon;

3. Knead a smooth dough with your hands. Grease a rectangular cake tin and sprinkle with flour;

4. Set aside 13 of the dough. Roll out the remaining 1.5 cm thick crust on a floured surface. Transfer the dough to the form and press it to it on all sides with your hands, leaving it to hang out a bit;

5. Start arranging the filling. At the bottom put 14 of the sausage mixture. Cover with half the chicken, arranging it tightly;

6. Arrange another 14 of the sausage mixture on top of the chicken. Make a thick row of dried apricots on top;

7. On the apricots put another 14 of the mixture with sausages, on it the remaining chicken and finally the last 14 of the mixture. Try to form nice even layers to look beautiful when cut;

8. Preheat oven to 200 degrees. Roll out the remaining dough and cover the pie. Coat the edges with the beaten egg and press them well;

9. Using a sharp knife, cut off the excess dough. Curl the edges of the dough with your fingers for a better look;

10. Make a small hole in the middle of the pie and put a metal nozzle there. Spread the pie with the beaten egg. Bake for 30 minutes at 200 degrees and then another 60 minutes but 180 degrees. Allow to cool completely and then remove from the pan;

11. Soak the gelatin leaves in cold water and dissolve the broth in 500 ml of warm water. Squeeze out the gelatin and add it to the warm broth and mix well. Cool the mixture to room temperature and pour into the pie through the nozzle using a funnel. Allow to cool for at least 4 hours and then serve.