The great part about this recipe is that it will feed a crowd and do so for about a couple days. The pie is large, dense and very delicious. My recipe is inspired by Michael Ruhlmans’ “English Pork Pie”, which a read in O Magazine and made it with beef and all other ingredients from my “Spicy Beef Pie Topped with Apple-Parsnip Mash” (http://www.food52.com/cooks...) and baked it in a pie baking dish. I also used my recipe for the Pastry dough with sour cream instead of water. This Pie can be made also with poultry, lamb or a combination of meats and ham or other smoked or curred meat products. —Kukla
For the Pastry Dough
• 2 sticks cold unsalted butter, diced
• 2 ½ cups all purpose flour, plus more for rolling
• 1 extra large egg yolk
• 4 tablespoons cold sour cream
• 1 extra large egg + 2 teaspoons of water, for egg wash
For the Spicy Beef
• 2 large white onions, finely chopped
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and minced
• 1 tablespoon ground coriander
• 2 teaspoons cumin seeds
• 2 teaspoons turmeric
• Coarse salt and freshly ground pepper
• 2 pounds Organic ground beef chuck, 80/20% lean
• 1 15 oz can diced Fire Roasted Tomatoes
• 2 large eggs, lightly beaten
• 1 cup beef or chicken stock + 2 teaspoons gelatin, for aspic ( optional)
To make dough: Alternatively, put flour and butter in the bowl of a food processor and process until mixture resembles coarse meal.
With machine running, add egg yolk and sour cream through the feed tube until mixture just comes together.
Shape 1/3 of the dough into a disk and wrap with plastic; repeat with remaining 2/3 dough. Refrigerate at least 1 hour or up to 1 day before using.
For the Spicy Beef
In a large skillet, sauté onions in olive oil over medium-high heat. Add garlic, ginger, coriander, cumin, and turmeric. Season with salt and pepper; cook until fragrant.
Add ground beef; cook, breaking up meat with a wooden spoon, until just starts to brown. Add tomatoes and cook until most of the juices in the skillet are absorbed. Drain excess fat; cool to room temperature.
When the meat mixture is cooled, mix in the eggs.
To assemble the pie: On a floured work surface, roll the larger piece of dough into a 12-inch circle about 1/4-inches thick. Brush off excess flour and place into a pie baking dish. Shape meat mixture into about 5 ½ -6-inches in diameter disk and place in the center of the dough.
Carefully lift edges of dough and wrap around meat so that it partially covers top of meat. Roll out remaining dough until it's 1/4- inches thick; cut an 8-inch circle from it. Using a small pastry cater, cut a 1-inch in diameter hole in the center of the circle; set aside.
Using a pastry brush, paint the edges of the dough encasing the meat, then paint one side of the 8-inch circle of dough. Lift the circle and place egg-wash-side down on meat. Crimp edges of dough together with the bottom crust to seal. Brush entire top with egg wash.
Preheat oven to 400 degrees F. Chill the pie in the refrigerator until the oven is heating up. Bake pie 20 minutes, or until crust begins to brown. Reduce oven temperature to 350 degrees, and bake about 50 minutes longer. Remove pie from oven and let sit 15 minutes. Serve hot or warm as an entree, at room temperature, or chilled as an appetizer.
To serve chilled, make the aspic: In a measuring cup, combine beef or chicken stock with gelatin, set a side for 5 minutes; then microwave until hot and gelatin is completely dissolved. Slowly pour through steam vent in top of cooked pie. Let cool; refrigerate until firm, about 3 to 4 hours.