INGREDIENTS
Dough
- 500 g all-purpose flour
- ½ tbsp salt
- 250 g water, room temperature
- ½ cup extra virgin olive oil
Filling
- 300 g ground beef, single-grind
- 4–5 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, finely chopped
- 2 cups warm beef broth or water
- 1 bay leaf
- Salt
- Freshly ground black pepper
EQUIPMENT
- Large mixing bowl
- Stand mixer with dough hook optional
- Knife & cutting board
- Pot with lid
- Rolling pin (or hands for opening the dough)
- Baking tray
- Oven
- Wooden spoon or spatula
METHOD
- Filling
- Heat the olive oil in a pot and brown the beef for 6 minutes over high heat without stirring so it doesn’t release its juices.
- Lower to medium heat, make a well in the center, add a little olive oil, then add onion, garlic and carrot.
- Sauté for 5 minutes until soft and glossy without coloring the onions.
- Stir, increase heat to high, deglaze with wine and let the alcohol evaporate completely.
- Add the broth or warm water; once it boils, reduce heat to medium and cover.
- Simmer on low–medium heat for 45 minutes.
- Season with salt and pepper, cover again, and cook 10 more minutes until the filling thickens and softens.
- Dough
- In a large bowl or mixer bowl, add flour, water and salt.
- Knead well for about 10 minutes by hand or in a mixer with a dough hook.
- Divide the dough into 4 equal balls.
- Place dough balls in an oiled tray, coat lightly with olive oil, cover with plastic wrap or a towel and let rest 30 minutes.
- Press each dough ball slightly, then let rest another 30 minutes.
- Roll out each dough ball with olive oil into very thin sheets using your hands or a rolling pin.
- Roll out 4 sheets; layer the pie by adding filling between every second sheet.
- Fold the pie into an envelope or triangle shape.
- Preheat the oven to 220°C and bake at 200°C for about 20 minutes until golden.
NOTES
Let the pie cool for 10 minutes before cutting and serving.
