You Want Chicken, Lamb or Beef Pie? #BreadWorld

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This recipe is nothing new to make a pie, just a traditional way to bake, but you can create your own ideas on how to make at home. Empanadas too can be too tricky to make, but it needs practice to perfectly bake in a variety of meats being used. You can also use leftover burger patty meats.

Ingredients:

For Dough:
1/4 cup whole wheat flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water (about 115 degrees)
1 yeast packet
1 tablespoon lard or butter

For Filling:
12 ounces ground chicken, lamb or beef
6 cloves garlic, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons parsley, chopped
2 tablespoons green onion, chopped
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons lard or butter
1 egg

Procedures:

1.) Mix the flours and the salt together in a large bowl. Mix the yeast and the warm water in a cup and let hydrate for 15 minutes. Meanwhile, mix the lard into the flour with your hands until it looks like a coarse meal.

2.) Pour the hydrated yeast into the flour and mix well. Knead for 5 minutes, cover in plastic wrap and let rest 1 hour.

3.) Meanwhile, mix all the filling ingredients — except for the lard – together in a bowl.

4.) Preheat the oven to 475 degrees.

5.) To make the pies, roll the dough into a rough log and slice off 1/3 of it. Now cut each piece into thirds. Take out one of the pieces from the larger portion of dough and keep the rest covered with a damp cloth.

6.) Roll out the dough into a 6-inch circle about 1/8-inch thick. Use a bowl or large glass to cut a perfect circle. Put some of the filling into the center of the circle, leaving about 1 inch border on all sides. Set that dough onto a baking sheet lined with parchment. Do the same thing with the other 2 larger pieces of dough. When you have all three pies set out, press 1 tablespoon of lard or butter onto the center of the filling of each pie.

7.) To make the tops of the pies, roll out each smaller piece of dough to about the same thickness — they should be smaller, about 5 inches in diameter. Lay the top on the venison filling.

8.) Now take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. Do this all around the pie to seal it. With a very sharp knife slice vents in the top of the pie.

9.) Beat the egg with a little water and paint all the pies with it. Bake in the oven for 20-25 minutes, or until they are golden brown. Let the pies rest on a rack for at least 10 minutes before eating. They are good hot, cold or at room temperature.