Name: Meatball pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 1.00 ml salt; 250.00 g margarine; 15.00 ml parsley or mixed fresh herbs, chopped; 250.00 g cream cheese; 2.00 bread slices; 125.00 ml milk; 750.00 g mince beef; 1.00 onion finely chopped; 50.00 ml fresh parsley finely chopped; 5.00 ml coriander ground; 2.00 ml nutmeg ground; 15.00 ml lemon juice; 5.00 ml lemon zest only; salt and freshly ground black pepper to taste; 1.00 eggs beaten; 250.00 g button mushrooms chopped; 4.00 spring onions sliced; 15.00 ml margarine; 15.00 ml oil; 15.00 ml flour cake; 125.00 ml stock chicken; 125.00 ml milk; 5.00 ml french mustard; 30.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste; 50.00 ml sour cream

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Ingredients (27)

PASTRY

240.00 g	flour — cake
1.00 ml	salt
250.00 g	margarine
15.00 ml	parsley — or mixed fresh herbs, chopped
250.00 g	cream cheese

MEATBALLS

2.00	bread — slices
125.00 ml	milk
750.00 g	mince — beef
1.00	onion — finely chopped
50.00 ml	fresh parsley — finely chopped
5.00 ml	coriander — ground
2.00 ml	nutmeg — ground
15.00 ml	lemon juice
5.00 ml	lemon — zest only
	salt and freshly ground black pepper — to taste
1.00	eggs — beaten

mushroom sauce

250.00 g	button mushrooms — chopped
4.00	spring onions — sliced
15.00 ml	margarine
15.00 ml	oil
15.00 ml	flour — cake
125.00 ml	stock — chicken
125.00 ml	milk
5.00 ml	french mustard
30.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste
50.00 ml	sour cream

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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.