Dorset-Style Savory Pie

Ingredients

In this adaptation, we have replaced the traditional Serbian ingredients with locally sourced ones from Dorset. The original Bregofska pita typically uses lamb or pork, but we have substituted it with ground beef, which is more readily available in Dorset. Additionally, we have incorporated Dorset herbs and spices to infuse the pie with the unique flavors of the region. We alse have the original recipe for Bregofska pita, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried sage 1 teaspoon dried sage
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. 4.
   Stir in the mushrooms, dried thyme, dried rosemary, dried sage, salt, and pepper. Cook for an additional 5 minutes, until the mushrooms are tender.
5. 5.
   Roll out the puff pastry on a lightly floured surface to fit the size of your pie dish.
6. 6.
   Transfer the beef and mushroom filling to the pie dish, spreading it evenly.
7. 7.
   Cover the filling with the rolled-out puff pastry, pressing the edges to seal.
8. 8.
   Brush the top of the pastry with the beaten egg to create a golden crust.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Allow the pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before rolling it out. If using frozen pastry, follow the package instructions for defrosting.
• Ground beef — Opt for lean ground beef to reduce the fat content of the pie.
• Dorset herbs — If you can't find a pre-mixed Dorset herb blend, you can create your own by combining equal parts dried thyme, dried rosemary, and dried sage.

Tips & Tricks

• For a vegetarian version, substitute the ground beef with a plant-based meat alternative or a mixture of cooked lentils and mushrooms.
• Add a sprinkle of grated Dorset cheese on top of the filling before covering it with the pastry for an extra layer of flavor.
• Serve the pie with a side of tangy Dorset apple chutney for a delightful contrast of flavors.
• Experiment with different herbs and spices to customize the pie to your taste preferences.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Dorset-style savory pie warm, either as a main course accompanied by a fresh green salad or as a hearty appetizer. Cut it into slices and present it on a platter for a beautiful display.

Presentation advice

To enhance the presentation, garnish the pie with a sprig of fresh thyme or rosemary. Serve it on a rustic wooden board or a traditional Dorset pottery dish to showcase the regional influence.