Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup cold water
- 1/2 tsp salt
- 1/2 lb ground beef
- 1/2 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- 9-inch pie dish
Step-by-step instructions:
1. In a large bowl, mix together the flour and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Form into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. In a large skillet, brown the ground beef and lamb over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
4. Add the parsley, cilantro, cumin, coriander, paprika, black pepper, and salt. Cook for another 5 minutes, stirring occasionally.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface into a circle that is about 12 inches in diameter.
7. Transfer the dough to the pie dish and trim the edges.
8. Pour the meat mixture into the pie dish.
9. Brush the edges of the dough with the beaten egg.
10. Fold the edges of the dough over the meat mixture, leaving the center exposed.
11. Brush the top of the dough with the beaten egg.
12. Bake for 45-50 minutes, or until the crust is golden brown.
13. Let cool for 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 23g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 590mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 1g
Protein: 23g
Substitutions for ingredients:
- Ground beef and lamb can be substituted with ground chicken or turkey.
- Fresh parsley and cilantro can be substituted with dried herbs.
- Butter can be substituted with margarine or vegetable shortening.
Variations:
- Add diced potatoes or carrots to the meat mixture.
- Use different spices, such as cinnamon or nutmeg, for a different flavor.
- Make a vegetarian version by substituting the meat with mushrooms or lentils.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Let the pie cool for at least 10 minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover Adyghe Pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Adyghe Pie on a platter with a sprig of fresh parsley or cilantro on top.
Garnishes:
Garnish with chopped fresh herbs or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek Salad
- Roasted Asparagus
- Garlic Mashed Potatoes
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time.
- If the dough is too wet, add more flour a tablespoon at a time.
- If the filling is too dry, add a splash of beef or chicken broth.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Adyghe Pie is a traditional dish from the Adyghe people, who are an ethnic group from the North Caucasus region of Russia. It is typically made with ground beef or lamb and a flaky pastry crust.
Flavor profiles:
Adyghe Pie is savory and flavorful, with a combination of spices and herbs that give it a Middle Eastern-inspired taste.
Serving suggestions:
Serve Adyghe Pie as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Russian