Meatball pie


Ingredients 30
Servings 6
Time

Ingredients

  • PASTRY
  • 240
    g
    cake flour
  • 1
    ml
    salt
  • 250
    g
    margarine
  • 15
    ml
    chopped parsley or mixed fresh herbs
  • 250
    g
    cream cheese
  • MEATBALLS
  • 2
    slices bread
  • 125
    ml
    milk
  • 750
    g
    beef mince, or a mixture of beef and pork
  • 1
    onion, finely chopped
  • 50
    ml
    parsley, finely chopped
  • 5
    ml
    ground coriander
  • 2
    ml
    nutmeg
  • 15
    ml
    lemon juice
  • 5
    ml
    grated lemon rind
  • salt and pepper to taste
  • 1
    egg, beaten with a little water
  • MUSHROOM SAUCE
  • 250
    g
    button mushrooms, coarsely chopped
  • 4
    spring onions, sliced
  • 15
    ml
    margarine
  • 15
    ml
    oil
  • 15
    ml
    cake flour
  • 125
    ml
    chicken stock
  • 125
    ml
    milk
  • 5
    ml
    prepared French mustard
  • 30
    ml
    chopped parsley
  • salt and pepper to taste
  • 50
    ml
    sour cream
 

Method

 
Sift the cake flour and salt together. Cut the margarine into smaller pieces, add to the flour and rub into the flour until well blended. Add the parsley or herbs as well as the cream cheese and mix to form a stiff dough. Cover with plastic wrap and chill for 30 minutes. Preheat the oven to 160 ºC (325 ºF). Mash the bread, soaked in the milk, with a fork. Blend it lightly with the meat and the remaining meatball ingredients, except the beaten egg. Shape into walnut-sized meatballs. Pack the meatballs closely on a baking tray and bake for about 20 minutes. Turn off the oven and leave to stand for about 10 minutes to allow the meatballs to absorb the meat juices. Cool. Increase the oven temperature to 200 ºC (400 ºF). Divide the dough into two equal parts and roll out. Use a large plate to cut out a round of dough from each layer of dough (one round should be slightly larger than the other). Place the smaller round on a baking tray and brush the sides with the beaten egg and water mixture. Arrange the meatballs on top of the round. Place the larger round on top of the smaller one and press the edges firmly together with a fork. Brush the pastry with the beaten egg and water mixture. Cut out decorations from the remaining pastry and arrange on top. Brush with the beaten egg and water mixture once more. Bake for 20 minutes or until the pastry is golden brown. Prepare the mushroom sauce while the pie is baking: Sauté the chopped mushroom and spring onion in the heated margarine and oil until soft. Add the flour and stir-fry lightly. Blend the chicken stock and milk, and slowly add to the mushroom mixture while stirring continuously. Add the remaining ingredients, except the sour cream, and simmer until thick. Stir continuously. Remove from the heat and add the sour cream. Serve with the pie.
 

Read more on: bake  |  beef
 

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