Recipe: Meat pie with barbecue sauce step by step with pictures | Handy.Recipes

Meat pie with barbecue sauce

Cooked meat pie with barbecue sauce

Nutritional Value

The air smells of spring, I want to spend more time in nature. Too bad the weather's not cooperating. And if the weather is not kebab weather, by the end of Lent I suggest to cook aromatic meat pie with barbecue sauce. I got the recipe for this sauce from a Jamie Oliver video (Jamie made it for chicken thighs). This wonderful sauce makes the pie juicy and unique. And the interesting shape is sure to catch the attention of your guests. There are several pies of the same form, but with different fillings.

Author of the recipe

Ingredients for meat pie with barbecue sauce:


Dough

  • Milk - 200 ml
  • Yeast (Saf-Moment) - 7 g
  • Wheat flour / Flour (you may need more - check with the dough) - 300 g
  • Olive oil - 2 tablespoon
  • Salt - 1 teaspoon
  • Sugar - 2 tablespoon

Stuffing

  • Ground meat - 200 g
  • Onion (medium sized) - 1 pc
  • Spices (salt, pepper, aromatic herbs to taste)
  • Brynza (you can use other cheese) - 300 g

sauce

  • Sugar - 100 g
  • Tomato sauce - 100 g
  • Mustard - 1 teaspoon
  • Orange (Freshly squeezed juice of 2 oranges. In original recipe 50/50 with apple juice.) - 2 units
  • Balsamic - 2 tablespoon
  • Cognac - 50 ml
  • Tabasco (drop) - 1 g

How to cook meat pie with barbecue sauce step by step with photos


I am not so familiar with yeast pie yet. I hesitated to try it myself for some reason, it's like a live one :-) I'm scared to do something wrong. And my mother is a profi le in yeast baking, and only after her master class, I decided to do experiments by myself. So, dissolve the yeast in warm milk, add sugar, 2 scoops of flour and leave to rise in a warm place.

While the batter is coming up, prepare the sauce. We mix all the ingredients and boil on medium heat for 10 minutes.

It turns out a nice shiny mass. I also added some mustard at the end of cooking, as I like it very much.

Sift flour into piles, add salt, make a well, and pour in the leavened flour and olive oil. knead into a smooth dough and shape into a ball. Grease a bowl and put the dough in it, cover it with a tea towel and leave to rise for about 30 minutes in a warm place. Knock back the dough and let it rise for another 20 minutes.

While the dough is ripening we prepare the stuffing. For this we grate cheese on a medium saucepan. I have learned that, for baking, it is better to use cream cheeses (such as mozzarella, brynza or suluguni), since, after baking, the cheese does not become hard when it cools down.

Finely chop the onion, pour it to the minced meat. Add salt, pepper, aromatic herbs (I had a barbecue herb mix), and 2-3 tbsp. Spoonfuls of our sauce.

Roll out the dough 3-4 mm thick, cut out circles 5-6 cm in diameter with a saucepan. Spoon the sauce all over each mug. Use the given amount of ingredients to make 2 pies, each one 24 cm in diameter.

Spread some minced meat and cheese on each pie mug. Leave the edges free so that they can be glued together.

Fold each piece of minced meat in half, then half again (as pictured) and pinch the ends well. The dough will rise, so pinch the ends well. Lay out our "petals" around the oiled mold. Do not press them down too hard, as the dough will rise and the gaps will close.

Grease the surface with egg yolk and put our cake in a warm place to rise for 15 minutes.

Bake for 25-30 minutes in a preheated 180 degrees oven. Allow the cake to cool slightly, remove it from the mold, and place it on a rack to cool, covered with a towel on top.

Nutritional Value:

Whole Dish:
Calories
3375.3 Calories
Protein
97.7 g
Fat
97.1 g
Carbohydrates
442.9 g
100g:
Calories
181.5 Calories
Protein
5.3 g
Fat
5.2 g
Carbohydrates
23.8 g

Meat, Salt, Orange, Flour, Wheat Flour, Sugar, Balsamic, Hot, Onions, Olive Oil, Spices, Juicy, Mustard, Bread, Yeast, Minced Meat, Flavourful, Tomato Sauce, Tabasco, Cognac, Dough, Bryndza, Tarts

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