Servings: 4 | Time: 1 hour and 45 minutes
For the dough:
- 500 g of all-purpose flour
- 1/2 tbsp of salt
- 250 g of water at room temperature
- 1/2 cup extra virgin olive oil
For the filling:
- 300 g minced beef, passed through the machine once
- 4-5 tbsp olive oil
- 1 medium onion, finely chopped
- 2 crushed cloves of garlic
- 1 medium carrot, finely chopped
- 2 cups hot meat broth or water
- 1 bay leaf
- freshly ground pepper
Instructions for the filling:
STEP 1 | Heat the olive oil in a saucepan and cook the minced meat for 6 minutes on high heat. We do not stir the meat, because it should not begin to boil in its liquids, but simply brown.
STEP 2 | Lower the heat from high to medium and open the centre of the minced meat with a spoon as if making a large hole in the centre. Pour a tablespoon of olive oil and add the chopped onion, the crushed garlic and the grated carrot.
STEP 3 | Sauté the vegetables for about 5 minutes on medium heat until they are soft and shiny, without the onions getting any color.
STEP 4 | Mix and then raise the heat from medium to high, extinguish the ingredients with the wine and let the alcohol evaporate completely.
STEP 5 | Add the water or hot broth and once it boils, reduce the heat from high to medium and cover the pot with a lid.
STEP 6 | Simmer the minced meat over low to medium heat for about 45 minutes.
STEP 7 | At the end of boiling, add salt and pepper. Cover again and simmer for about 10 minutes until the mince is tender, set properly and and soft.
Instructions for the dough:
STEP 1 | Place the flour, water and salt in a large bowl or mixing bowl.
STEP 2 | Knead very well for about 10 minutes with our hands or in a mixer with a hook at medium speed.
STEP 3 | As soon as the dough is ready, cut it into 4 identical balls.
STEP 4 | In a pan which we have smeared with olive oil, place the dough (4 balls) which we smear with olive oil and cover with a membrane or a towel, let them rest for about 30 minutes.
STEP 5 | With our hand we press the dough (balls) so that they open slightly and leave it for another 30 minutes to rest.
STEP 6 | Roll out the dough with olive oil into a very thin sheet, one dough at a time, with your hands or with a rolling pin. (You can see the process here step by step on how to roll out the sheets by hand.)
STEP 7 | We open 4 sheets of dough in each pie and every second sheet we add the filling we made and let it cool slightly.
STEP 8 | Close the pie in the shape of an envelope or in a triangle according to preference.
STEP 9 | Preheat the oven to 220°C and bake at 200°C for 20 minutes.
Tips: Before cutting and serving our pie, let it cool for about 10 minutes.