🍋TOOLS:
1 23 cm baking dish (to bake your pie)
1 medium bowl (to mix the dough)
1 big bowl (to grease and put the dough to rise)
1 rolling pin (to roll out the two halves of the dough)
1 spatula ( to stir the stuffing)
1 small bowl + fork (for the egg wash)
1 small knife (to poke the dough and cut strips for dough crust)
1 big pan (to cook the pie stuffing)
Cutting board and knife
Measuring cups and spoons
🍋INGREDIENTS:
For the Dough:
AP Flour: 2 cups (plus more for dusting)
Powdered milk: 2 tbsp
Salt: 1 tsp
Sugar: 1 tbsp
Yeast: 1/2 tbsp
Vegetable Oil: 2 1/2 tbsp
Yogurt: 1/2 cup
Water: 1/2 cup (TO ADD GRADUALLY - SUPER IMPORTANT)
Egg: 1 whole
For the Stuffing:
Minced Beef: 1/2 kilo
Onions: 1 big sized or 2 small ones
White Button Mushrooms: 200 grams
Pitted Black Olives: 1 cup
Mozzarella Cheese: 1 cup
Emmantel Cheese: 1 cup
🍋METHOD:
Start with putting the flour, sugar, and yeast in the bowl. Mix first then add the powdered milk. Now add the oil and salt then mix well. I like to use my hands sometimes though it gets a bit sticky and messy.
Now add the yogurt and mix then SLOWLY AND GRADUALLY add the water. Adding them at once will result in a super sticky dough which will make it harder for you to work with later. Incorporate it slowly until you get to a dough consistency. Shape it into a ball and rest aside in a greased bowl (covered) for an hour. If it feels a bit sticky, that's OK as well. It's a really good recipe, you will thank me later. While your dough rests (which I like to do in a turned off oven), prepare the stuffing.
Small dice your onions, slice your mushrooms, and the olives in case you bought them whole. Heat your pan on medium heat then add a couple of tablespoons of oil or butter of your choice.
Sautee the onions then add your mushrooms and cook with a bit of salt till they both wilt. Add your minced beef and cook with some black pepper. Remember to use your spatula to break down the beef and avoid big lumps of meat. Now turn off the heat and incorporate the olives with them. Set the mixture aside to cool off.
Heat the oven at 350 F or 180 C.
Grease the pan you wish to use with cooking spray or a spoon of vegetable oil. When the 60 minutes are done, dust some flour on the counter top and put the dough on top. Be generous with the flour if your dough is sticky. Keep kneading it until it no longer sticks on your hands. Once it looks like a pretty ball, cut it in half. With one half, roll it out until it fits the pan you prepared. Spread it out nice and clean while pressing the edges and poke the base when you are done. Poking it will prevent the dough from puffing too much. Put the stuffing in the pan on top of the first layer of dough and top it with the cheese mix. YUM! There's really no limits on the amount of cheese you can put here.
Now you have the option of decorating the top of the pie or leaving it as is. Start with dusting the counter top again and spreading the second half out. I did dough braids (know that they take time) and used that as my decoration. It looked super pretty but you can just put the rolled out dough on top and cover the pie. Feel free to experiment if you have time. Note that the longer it takes you the work on the pie's cover, the puffier the dough will get. If you want it extra puffy, take your time!
Whisk your egg in a separate bowl, then use the brush to egg wash the pie. The egg wash serves in creating a pretty golden color, kind of like searing the crust but in an oven instead!
Bake your pie for around thirty minutes. You may use the broiler (top of your oven) to give it an extra brownish color if you like AFTER IT'S DONE. DO NOT turn the broiler on while baking your pie from the start. You will end up with a piece of charcoal.
Turn heat off once done and serve immediately!