Meat Pie with Cheese
Ingredients
- 2.25 cups flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons corn oil
- 1 cup warm milk
Filling
- 2 tablespoons corn oil
- 250 grams ground meat
- 1 large chopped onion
- 3 cloves garlic
- 1 chopped green chili pepper
- 0.5 medium chopped green bell pepper
- 0.5 medium chopped red bell pepper
- 2 chopped tomatoes
- 0.5 cup chopped parsley
- 2 teaspoons mixed spices
- 0.5 teaspoon crushed chili
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
Topping
- 1 egg yolk
- 0.25 teaspoon vinegar
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
- 2 teaspoons nigella sativa
Preparation
In a food processor bowl, place flour, yeast, salt, and sugar, attach the plastic disc and run for a few seconds to mix the ingredients, then while running, add oil and milk until the dough separates from the sides and forms a cohesive, smooth dough
Place the dough in an oiled bowl, oil the surface, cover with plastic wrap, and put in a warm place until it doubles in size
For the filling, in a medium pot, heat oil over medium heat, add meat and stir with a wooden spoon until dry, then add onion, garlic, hot pepper, green and red bell pepper, carrot, tomato, parsley, spices, chili, and salt, stir until mixed, and set aside to cool completely
For the glaze mixture, in a small cup, place egg yolk and vinegar and mix with a small brush
Preheat the oven to 180°C and prepare a 10-inch round baking dish
Divide the dough into two equal parts
On a floured surface, place one part of the dough and roll it out into a circle the size of the baking dish using a rolling pin
Place the dough in the dish and use your fingers to spread it to cover the bottom and sides
Roll out the other part of the dough in the same way
Place the filling on the dough in the dish and spread it to cover
Spread the cheese over the filling
Place the other dough over the filling to cover completely and seal the edges well
Brush the surface of the dough with the glaze mixture
Sprinkle with nigella sativa and cheese
Bake the meat pie for 30 minutes until golden brown
