Minced Meat and Tomato Sauce Pie

 Minced Meat and Tomato Sauce Pie

Ingredients:

For the Pastry:

200g plain flour

100g cold butter (diced)

1 egg

1 tsp salt

1-2 tbsp ice water (if needed)

For the Meat Filling:

300g minced meat (beef, pork or a mix of both)

1 medium onion, chopped

2 cloves garlic, chopped

1 red pepper, chopped (optional)

1 small carrot, grated (adds a slight sweet and juicy touch)

Salt and pepper to taste

1 tsp oregano or thyme (for a slightly aromatic flavour)

Olive oil for sautéing

For the Tomato Sauce:

400g peeled tomatoes (or ready-made tomato sauce)

1 tbsp tomato paste

1 tsp sugar (helps to break down the acidity of the tomatoes)

Salt and pepper to taste taste

Fresh basil leaves, to taste (optional)

1 pinch of cayenne pepper (if you like a spicy touch)

For the assembly:

100g grated mozzarella cheese (or parmesan, for a more intense flavor)

Preparation:

Prepare the dough: In a large bowl, mix the flour and salt. Add the butter and, with your fingertips, knead until you get a moist crumbly texture. Add the egg and mix quickly. If the dough is still dry, add a little ice water, one spoonful at a time, until the dough is smooth and slightly moist. Form a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Meat filling: In a pan, heat a dash of olive oil and sauté the onion until translucent. Add the garlic and bell pepper and sauté for another minute. Add the ground beef and cook, stirring constantly, until golden and cooked through. Season with salt, pepper, oregano (or thyme), and mix well. Set aside.

Tomato Sauce: In the same pan (to capture the flavors of the meat), add the peeled tomatoes and mash them with a spoon. Add the tomato paste, sugar, salt, and pepper. Cook over low heat until the sauce thickens, about 10 to 15 minutes. Add the basil leaves and the Calabrian pepper, if desired.

To assemble the Tart: Roll out the dough on a floured surface, using a rolling pin, until it is about 0.5 cm thick. Line a pie pan with the dough and make small holes in the bottom with a fork (this prevents the dough from inflating during baking). Pre-bake in a preheated oven at 180°C for about 10 minutes, until lightly golden.

Remove the dough from the oven and spread a layer of tomato sauce on the bottom. Then add the meat filling and cover with more tomato sauce. Finish with a generous layer of grated cheese.

Bake for another 20-25 minutes, or until the cheese is melted and lightly browned and the pastry is completely cooked.

Serve: Remove from the oven and let rest for a few minutes before cutting. The tart can be accompanied by a green salad, which adds freshness and lightness to the dish.

With each bite, the combination of crispy pastry, succulent meat and well-seasoned tomato sauce with a slight hint of sweetness captivates the palate.