Easy Potato and Meat Pie
Discover the delicious twist on the dough from the Pumpkin Galette recipe, combined with savory fillings. This pie turns out scrumptious and disappears in no time. I highly recommend trying it as it's straightforward to prepare with raw ingredients for the filling.
You can also create a fasting-friendly version of this pie by using potatoes and onions, and skipping the egg glaze on top. It's just as tasty.
Prepare the dough by following steps 1-5 of the Apple and Blueberry Galette recipe.
Let it rest for 30 minutes. Don't worry if the dough appears oily; it's normal since it's made with oil.
Dice the raw potatoes and onion into small cubes.
Cut the meat into small cubes as well (if using beef, it's better to mince it).
Add the meat to the potatoes and onion. Mix in 1 teaspoon of salt, 1 teaspoon of oil, and a pinch of ground black pepper.
Roll the dough into a large sheet, slightly thicker in the center and thinner at the edges.
Sprinkle a little semolina in the center.
Add the filling, leaving about 5-7 cm of dough free around the edges.
Fold these edges over towards the center, leaving the pie open in the middle.
Optionally, brush the top with egg for a glossy finish when baked.
Cover the open center with a piece of foil to ensure the potatoes and meat cook thoroughly from the steam.
Bake the pie in the oven for 45-50 minutes at 200°C.
After around 40 minutes, remove the foil to check the potatoes. If they're soft, continue baking without the foil for an additional 10 minutes.
If the pie browns too much on top while the potatoes are still not done, cover the pie with a larger piece of foil until the vegetables are fully cooked.
Once done, let it cool slightly before serving. This pie is delicious both hot and cold.
Enjoy your meal!
