Spicy Meat Pie
10 servings
135 minutes
Spicy meat pie is a fragrant dish of European cuisine that combines tender dough and rich meat filling. Its roots trace back to the traditions of village baking, where simple ingredients were transformed into hearty and comforting treats. The thin dough, soaked in butter and sour cream, envelops a filling of juicy pork, onions, and spicy cumin. The pastry develops a crispy crust while the inner layer remains soft and juicy, revealing the depth of spice flavors. This pie is perfect for cozy family lunches as well as festive tables. It is traditionally served warm alongside soup, tomato juice or sweet tea, making the meal especially harmonious and rich.
1
Melt the butter in a large bowl, add sour cream, a pinch of salt, baking soda, and mix.
- Butter: 200 g
- Sour cream: 200 g
- Baking soda reacted with acid: 3 g
2
Add the eggs and mix well.
- Chicken egg: 5 piece
3
Add flour in small portions to avoid lumps, knead the dough, wrap it in film, and put it in the refrigerator.
- Wheat flour: 400 g
4
Cut the meat into small cubes about 1 cm on each side.
- Pork: 800 g
5
Slice the onion into thin half-rings.
- Onion: 400 g
6
Knead the minced meat with onion, add salt, pepper, and cumin.
- Pork: 800 g
- Onion: 400 g
- Ground black pepper: to taste
- Cumin seeds: to taste
7
Divide the dough into two equal parts, roll out to a thin layer of about 0.5 cm, place on a baking sheet lined with parchment and greased with oil, evenly distribute the meat with onions, and cover with the top layer of dough.
- Butter: 200 g
8
Make several chaotically placed holes in the top layer of the dough to evaporate excess moisture.
9
Place in a preheated oven at 180–190 degrees for 50 minutes.
10
Serve warm, cut into even pieces of any shape, with soup, tomato juice, or sweet tea.
