https://www.kitchenaid.es/recetas/pastel-de-carne-picada#ingredients
The traditional meat pie has the charm of those comforting, hearty recipes that make a home feel warm and welcoming. It takes time to make, but once it’s on the table, time seems to stand still and no one speaks while they wait eagerly for their slice on the plate.
Today’s challenge is to make almost everything from scratch, almost from the ground up. By mincing the different meats for the filling at home, chopping the vegetables, and sautéing the ingredients with care and patience. The only thing I’m not suggesting you make is the puff pastry, but if you’re good at it, don’t hesitate to make this pie with homemade puff pastry too. I’m sure the result will be wonderful.
I recommend serving this traditional meat pie before it cools, once the filling has set a little, about 10 or 15 minutes after taking it out of the oven. The puff pastry will be crisp, the filling soft and with a truly incredible texture and aroma. I hope you enjoy it, whether it’s a special day with family at home or any day you feel like trying it; it’s well worth it.
Ingredients
- 175 g of bacon, cut into medium pieces
- 250 g of pork (shoulder or pork loin), cut into medium pieces
- 175 g of lean beef, cut into medium pieces
- 5 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 400 g mixed mushrooms or chopped button mushrooms (half white and half portobello)
- 120 g leeks, sliced
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 150 ml beef stock
- 1 tablespoon soy sauce
- 2 or 3 sheets of puff pastry
- 1 egg
Preparation
- Start by putting all the chopped meat in the freezer (bacon, pork, and beef) for about half an hour before mincing it.
- Meanwhile, prepare the rest of the recipe ingredients and attach the metal food grinder to your KitchenAid stand mixer.
- After 30 minutes, take the meat out of the freezer and mince it at speed 4 with the fine grinding plate. Set aside.
- Heat 2 tablespoons of oil over medium heat in a large stainless steel skillet. When hot, add all the minced meat and cook over medium heat. Add the salt, freshly ground black pepper, and the 1/2 teaspoon of nutmeg. When done, remove the meat from the pan and set aside.
- In the same skillet, heat 2 tablespoons of olive oil and add the onion. Let it cook over medium heat for a couple of minutes.
- Turn up the heat a little and add the mixed mushrooms or chopped button mushrooms. Let them brown on one side, then stir.
- Add the sliced garlic, thyme, and sliced leek. Stir and let everything cook for about 4 minutes.
- Put the minced meat back in the skillet, sprinkle over the two level tablespoons of flour, and stir a little. Let the flour absorb some of the liquid and then add the beef stock and soy sauce.
- Let it cook for about 10 minutes over low heat so the juices reduce and thicken. When done, turn off the heat and let it cool to room temperature.
- Preheat the oven to 195º C.
- While the oven heats and the filling cools, roll out the puff pastry sheets on a lightly floured surface.
- Lightly grease your Emile Henry round ceramic pie dish and line it with a sheet of puff pastry. Press it down gently so it sits well, and trim off the excess dough around the edges.
- Spread the filling out evenly over the pastry.
- Now place a second sheet of puff pastry over the filling and fold the edges under the bottom sheet so it is well sealed.
- Cut decorative shapes from the leftover puff pastry with a cookie cutter or a sharp knife, and place them on top of the pie.
- Brush with beaten egg and make a cross-shaped cut in the center of the pie so steam can escape during baking. You can also place a ceramic pie funnel.
- Put the pie in the oven and bake at 195º C for 40 minutes.
- Once done, take it out of the oven and let it rest on a wire rack for about 15 minutes so the filling can set. Serve and enjoy this delight.
