This calzone meat pie is the best of both worlds. Half and half calzone ingredients which include the Italian meats and a regular browned minced beef and potato recipe. The dough holds very well with no underneath burning or sogginess. Cook the sauce out but not altogether you still want to maintain the saucy taste when eating the pie but work quickly once you have the sauce in-front of you so that you can get then into them oven to bake before anything drips. Obviously if you let the sauce stand on the dough it will become soggy so the trick is to have all your prep ready to go and gently but swiftly get them into the oven, it's worth every single bite!
MEAT PIE CRUST
The option of using puff pastry is a fantastic idea and I love puff pastry! It comes out with those nice flaky edges and if you add butter into the pastry that makes it even more flaky.
On a lightly floured surface, gently roll out the puff pastry, cut into triangles, add the filling, close with the other side, press to seal and brush lightly with water or egg. This is if you are using puff pastry! My extra tip!
I used puff pastry when I made this beef veggie pan pie where I folded the pastry over the top of the pan and baked it quick and easy! Actually I even said then that it was not a matter of sweating over the stove 🙂
That pie was amazing and to be honest, there was not a lot of patience needed as is in this recipe however this one I think is more rewarding. Why would you make this pie?
- it's extremely rewarding especially when you see how much others enjoy it and you hear the sound of ummm's
- you are not restricted to a pie dish or a muffin pan for shape even though those are also amazing!
- you can be as creative as you like with the shape, sizes and ingredients
- meat lovers dream in the filling ingredients
- taste even better the next day!
- makes you feel homey and cosy (now that's a reason for sure!)
The important thing to remember is that you have to use what works for you at the time irrespective of what pastry you decide to go with.
Another way of making your own homemade pie pastry is to use flour, butter, salt and iced water into a dough and rest it in the fridge before rolling out.
Which is better?
Store bough, puff, homemade, doesn't make one person better than the other, so just work with you have and can. Just as long you enjoy the process. A little more time (or a lot) is needed when making your own pastry depending on the filling as well.
It's not a 5 minute recipe nor is it a 30 minute recipe. It needs time and patience, but it's worth it. As seen below, the images show you the following:
- flour and salt
- warm water and yeast (leave for 10 minutes)
- get the dough into a dish cloth, sprinkle flour, cover and let it rest.
- the dough is now twice it's size, knead it back down, cover and rest, another hour.
- Roll onto a floured surface, cut rectangles and fill.
MEAT PIE FILLING
This is a calzone meat pie not a steak and kidney pie so the process is different.
A basic crust which is the same crust we use when making pizza and calzone. Calzone is an Italian recipe with an array of cold meats and Parmesan baked till golden brown. We used minced beef mince instead of the steak and added tomato and potatoes cut into small cubes.
This is a lot of filling for a little sheet and the thing to remember when making pies is that the dough you use must be strong enough to hold the filling. This is not a croissant and yes, it will be lovely to have flaky edges but then we would go with another type dough.
This dough is resilient yet yields a crunchy bite. The yeast is a must to give the dough the rise it needs from being too flat at the bottom and burning before baking. The result here was a solid pie with baked meats cooked to perfection, It was nice and crunchy and had enough filling inside and the combination of meats with the tomato sauce really gave it incredible flavor!
- minced beef
Meat Pies, Homemade, Crunchy, Crusty and Delicious
- 1 onion chopped
- 3 fresh garlic cloves
- 500 beef mince
- 800 grams tomato 2 cans 400 each
- ½ cup passata sauce
- 2 potatoes small chopped
- 1 teaspoon dried oregano
- 1 teaspoon italian dried herbs
- fresh coriander roughly chopped
- ½ cup Italian salami chopped into tiny pieces
- ½ cup Chorizo chopped into tiny pieces
- 1 cup Parmesan grated
- 3 cups all purpose flour 428 grams and extra for dusting)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 ½ cups warm water
- 10 grams 1 envelope dry yeast
- 2 tablespoons olive oil plus 1 teaspoon for rubbing the bowl
For The Dough
- Dissolve the yeast and sugar in the warm water, cover and let it stand for 10 minutes.
- Add the flour and salt into a large bowl or work on a flat surface. Once the yeast mixture has formed little bubbles over the water, create a well in the center of the flour and slowly add the yeast and water mix in to create a dough. Take a little water and a little flour at a time making sure it is well combined. If you need more water, add more water, just make sure its warm and you get a dough consistency.
- Roll into a ball, flour a clean kitchen towel, lay the dough ball into the towel, sprinkle a little flour on top, cover it and let it rest for an hour. An hour later, it will have doubled in size, gently knead it down again, sprinkle a little flour again, cover and let it rise for another hour.
- Roll the dough out onto a floured surface, cut rectangle shapes, sprinkle a little flour, cover and let them rest while you finish the filling.
- Preheat the oven to 180 Celcius
- Layer a pan sheet with baking paper or use cooking spray/butter.
- Add the filling into each rectangle, fold over, pinch to seal, and use a fork to gently press the edges for further sealing. Tidy up the edges by carefully cutting any loose edges. These can be used for a another rectangle. Brush with the beaten egg all round the edges and a few strokes over the top. Bake for about 30 to 40 minutes until light golden brown. Allow the pies to cool for 5 minutes before moving them onto a dry cold plate, surface to avoid further cooking in the pan.