This recipe is adapted from a recipe in a cookbook from the 80’s that my mom sent me for christmas from her collected volumes. The original recipe was called Brazilian Meat Pies and can be found in the Cook’s Color Treasury, by Norma McMillian (This cookbook is still around –I found some other copies on amazon.)
The original recipe looked good and tasted ok – but it needed to be updated with more robust flavors and rounded out for my tastes. It’s easily adapted to your tastes – the key reminder is not to let it the filling get too wet or greasy.
For the “Pie”
- ½ lb – 1lb Frozen puff pastry, Philo dough or even store bought pizza dough.
- 1 raw egg
- Parchment paper
For the Mixture:
- 1 diced Onion (white or red – or 5 green onions whites and greens parts)
- 1 diced green, red or yellow pepper (for the version pictures, I used a combination – since I have leftovers already chopped)
- ½ lb bacon slices ( or pancetta will work if you like it less smoky)
- 2-3 tbsp Butter
- 1 lb ground beef (or other meat combination– meatloaf mix will work fine too)
- 4 xl Hard boiled eggs
- 8 oz Diced Mushrooms
- 2 tbsp dried parsley or a handful of fresh chopped parsley (or Cilantro)
- The original recipe use pitted chopped green olives and raisins – but since not everyone in my house likes them – I omitted the olives, swapped in dried apricots and added the mushrooms.
For the seasoning
- 8 dried Apricots (more if you prefer)
- Salt & Pepper to taste
- ¼ tsp ground or powdered garlic
- ½ tbsp. Paprika
- 2 pinches of fresh ground clove ( pre-ground is fine if you have it)
- This recipe will take 50 – 60 minutes – depending if you take the time to do each of the steps or have some prepped already because of left overs. If using frozen puff pastry or dough – it will need to be thawed. Before starting, remove to thaw. If using dough – you will want it room temperature to work with.
- Because the end result of this mixture is a meant as a filling – you will want to prep all the ingredients by chopping in a small dice/chop. Feel free to add more or less as you go along.
- In large skillet or heavy bottom pan, add 2 tbsp of the butter, the diced bacon, peppers and onion.
- Cook on medium – medium/high heat until bacon renders and the onionsbegin to get soften. Stir frequently and add more butter if needed.
- Add ground meat tir frequently to evenly cook the meat off.
- Add dried parsley, (if using fresh – add it later with thespices), stir
- Once the mixture is well cooked, browned and the bacon has become mini crispy nuggets.
- Remove from the heat and stain, reserving 1 tbsp of the dripping in the pan. Once drained – add to a large bowl.
While this is happening – put eggs on to boil.
Make the filling – Part 2
- Put the reserved drippings into the skillet.
- Add the chopped mushrooms to the skillet and cook over medium/high heat .
- Note: do not over crowd or cover the pan – you want the mushrooms the cook and brown not steam. Do in two batches is needed.
- Once the mushrooms have cooked down, remove from the heat and strain.
- Add the mushrooms to the bowl with the meat mixture.
To the completed mixture:
- Cool and peal the eggs and do a rough chop and fold into the mixture.
- Add spices, herbs, salt and pepper to taste (put the parsley or cilantro in here if using fresh.)
- Taste the mixture. What’s missing to you? Spice? Salt? Bite? Some quick fixes here can include adding more seasonings or even a dash or two of Worcester sauce, hot sauce or even honey or maple syrup.
Lay out the pastry (or roll out your dough) – place the mixture in the center of the dough or pastry and using the lightly beaten raw egg as “glue”, seal the edges.
Note: Since I used puff pastry – I did a double flip roll. Putting the mixture in the center, cover one side, some egg wash and then flipped the other side on it.
Gently move the completed “pie” to the parchment covered sheet pan.
Note: For a crisper finish if you are using dough – use a pre-heated pizza stone.
Brush the top with the egg wash. Top with a sprinkle of paprika
Bake 25 – 35 minutes until golden brown.