by Kukla
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Kukla's Notes:
Expand• 2 sticks cold unsalted butter, diced Ask a question about this ingredient
• 2 ½ cups all purpose flour, plus more for rolling Ask a question about this ingredient
• 1 extra large egg yolk Ask a question about this ingredient
• 4 tablespoons cold sour cream Ask a question about this ingredient
• 1 extra large egg + 2 teaspoons of water, for egg wash Ask a question about this ingredient
To make dough: Alternatively, put flour and butter in the bowl of a food processor and process until mixture resembles coarse meal.
Ask a question about this stepWith machine running, add egg yolk and sour cream through the feed tube until mixture just comes together.
Ask a question about this stepShape 1/3 of the dough into a disk and wrap with plastic; repeat with remaining 2/3 dough. Refrigerate at least 1 hour or up to 1 day before using.
Ask a question about this step• 2 large white onions, finely chopped Ask a question about this ingredient
• 1 tablespoon olive oil Ask a question about this ingredient
• 6 cloves garlic, minced Ask a question about this ingredient
• 2 tablespoons fresh ginger, peeled and minced Ask a question about this ingredient
• 1 tablespoon ground coriander Ask a question about this ingredient
• 2 teaspoons cumin seeds Ask a question about this ingredient
• 2 teaspoons turmeric Ask a question about this ingredient
• Coarse salt and freshly ground pepper Ask a question about this ingredient
• 2 pounds Organic ground beef chuck, 80/20% lean Ask a question about this ingredient
• 1 15 oz can diced Fire Roasted Tomatoes Ask a question about this ingredient
• 2 large eggs, lightly beaten Ask a question about this ingredient
• 1 cup beef or chicken stock + 2 teaspoons gelatin, for aspic ( optional) Ask a question about this ingredient
In a large skillet, sauté onions in olive oil over medium-high heat. Add garlic, ginger, coriander, cumin, and turmeric. Season with salt and pepper; cook until fragrant.
Ask a question about this stepAdd ground beef; cook, breaking up meat with a wooden spoon, until just starts to brown. Add tomatoes and cook until most of the juices in the skillet are absorbed. Drain excess fat; cool to room temperature. When the meat mixture is cooled, mix in the eggs.
Ask a question about this stepTo assemble the pie: On a floured work surface, roll the larger piece of dough into a 12-inch circle about 1/4-inches thick. Brush off excess flour and place into a pie baking dish. Shape meat mixture into about 5 ½ -6-inches in diameter disk and place in the center of the dough.
Ask a question about this stepCarefully lift edges of dough and wrap around meat so that it partially covers top of meat. Roll out remaining dough until it's 1/4- inches thick; cut an 8-inch circle from it. Using a small pastry cater, cut a 1-inch in diameter hole in the center of the circle; set aside.
Ask a question about this stepUsing a pastry brush, paint the edges of the dough encasing the meat, then paint one side of the 8-inch circle of dough. Lift the circle and place egg-wash-side down on meat. Crimp edges of dough together with the bottom crust to seal. Brush entire top with egg wash.
Ask a question about this stepPreheat oven to 400 degrees F. Chill the pie in the refrigerator until the oven is heating up. Bake pie 20 minutes, or until crust begins to brown. Reduce oven temperature to 350 degrees, and bake about 50 minutes longer. Remove pie from oven and let sit 15 minutes. Serve hot or warm as an entree, at room temperature, or chilled as an appetizer.
Ask a question about this stepTo serve chilled, make the aspic: In a measuring cup, combine beef or chicken stock with gelatin, set a side for 5 minutes; then microwave until hot and gelatin is completely dissolved. Slowly pour through steam vent in top of cooked pie. Let cool; refrigerate until firm, about 3 to 4 hours.
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