Gourmet-Inspired Meat and Pepper Pie

Table of Contents hide

Table of Contents

Additional salt and spices to taste (such as black pepper, paprika, or garlic powder)
1 Balcarce pepper (or any sweet pepper), finely chopped
1 tomato, chopped

Prepare the Dough:
- In a large mixing bowl, combine the flour and 1 teaspoon of salt.
- Gradually add the water to the flour while stirring, until the mixture starts to come together.
- Pour in the melted butter and knead until the dough is smooth and pliable. Let it rest while you prepare the filling.
Make the Filling:
- In a skillet over medium heat, sauté the chopped onions and Balcarce pepper until they are soft and translucent.
- Add the ground meat to the skillet, using a spoon to break it apart. Cook until the meat is thoroughly browned and fully cooked.
- Stir in the chopped tomato and continue cooking for another few minutes. Season with salt and your chosen spices. Adjust the seasoning as needed and remove from heat to cool slightly.

Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Divide the dough in half. Roll out one half to fit the bottom and sides of your 27 cm diameter mold.
- Spoon the meat mixture into the pie crust. Roll out the second half of the dough and lay it over the top to cover the filling. Press and seal the edges by crimping them with a fork or using your fingers.
- Create a few small slits in the top crust to allow steam to escape while baking.
Bake the Pie:
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and flaky.
Serve:
- Let the pie cool slightly before slicing. Serve warm, possibly accompanied by a light salad or steamed vegetables to complete the meal.