Savory

Pie with minced meat

 

There ... we have practice again.

So, after the workshop of Chef Dina Nikolaou, I got my flour and and rest of ingredients and started creating the pie. Chef showed us three pies, each one more delicious than the other. A pumpkin pie with "mastelo" cheese from Chios, another one with cheese and peinirli dough and the third was a savory croissant pie stuffed with sausage. All of them had amazing doughs and interesting combination of ingredients (essential was the paprika that Chef likes so much).

So I decided to go for croissant pie ... mostly for the wonderful shape that would be the hit at a gathering. I followed the recipe that was given to us by Chef Nikolaou, with the only difference that instead of sausage I used beef minced meat. I made the dough ... wonderful ... elastic, soft and silky ... It was so relaxing to knead this dough. I made dough into croissants, stuffed it, baked and enjoyed it. The result was awesome .. delicious taste and amazing appearance.

Enjoy

 

 

Ingredients :

 
for the dough
  • 25 gr fresh yeast
  • 100 gr water (lukewarm)
  • 500 gr all purpose flour (I used "soft" that Chef told us)
  • 50 gr butter or margarine (room temperature and in cubes)
  • 100 gr milk
  • 100 gr yoghurt
  • 1 tsp sugar
  • 1 tsp salt
for the fillilng
  • 300 gr sausage with leeks
  • 100 gr cheddar type cheese
  • 150 gr soft goat cheese
  • 2 egg whites for the pie
  • 2 egg yolks (for wash)
  • black sesame

 

Preparation :

 
dough
  1. Disolve yeast in water. Set aside.
  2. In a bowl, add flour and make a well in the centre.
  3. In the well put butter, milk, yoghurt, sugar and salt.
  4. Mix ingredients starting from the well and getting little by little flour from the sides.
  5. Stirring, add slowly the disolved yeast.
  6. Mix till ingredients are combined.
  7. Remove dough from bowl, place it on floured surface and knead for about 5 minutes, till you have an elastic and silky dough.
  8. Place it back in the bowl and let it at a warm place for about an hour till doubled in volume. .
filling 
  1. In case you use sausage, remove membrane and finely chop with a knife.
  2. Mix chopped meat with rest of stuffing ingredients.
  3. If you use beef minced meat as I did, just mix all stuffing ingredients together.
  4. Set mixture aside.
pie 
  1. Grease a 28cm pan and cover bottom with greaseproof paper, grease again.
  2. Divide dough into three pieces. Get one and keep rest covered aside.
  3. On a floured surface, roll the dough to create a circle of about 25cm.
  4. With a knife cut radially so that you end up with 6 or 8 triangles.
  5. Take one of the triangles and put a spoonful of the stuffing at the wide side.
  6. Roll the triangle into croissant shape, taking the loose side and by wrapping reach the nose of the triangle.
  7. Leave aside and follow the same procedure for all the triangles and the second piece of dough.
  8. The third piece of dough you roll it into a sheet but do not cut it.
  9. Put filling around the edge in the half of circle and wrap to form a roll.
  10. Twist roll to make a swivel.
  11. Place the swivel in the middle of the baking pan.
  12. Around swivel put croissants facing from baking pan to the swivel.
  13. Brush the pie with the egg yolks (slightly beaten) and sprinkle with black sesame.
  14. Bake in preheated oven at 175C for 45-50 minutes (depending on oven).