Savory Delight Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1/2 pound (225g) sausage, casings removed 1/2 pound (225g) sausage, casings removed
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 25g (4g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, cook the ground beef and sausage over medium heat until browned. Remove from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion, carrots, and celery until they begin to soften. Add the garlic and cook for an additional minute.
5. 5.
   Return the cooked meat to the skillet and add the frozen peas, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Stir well to combine and cook for another 5 minutes. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23cm) pie dish. Place the rolled-out dough into the pie dish, trimming any excess.
8. 8.
   Pour the cooled filling into the pie crust and spread it evenly.
9. 9.
   Roll out the remaining dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut a few slits for ventilation.
10. 10.
    Brush the top of the pie with the beaten egg to create a golden crust.
11. 11.
    Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
12. 12.
    Allow the pie to cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Ground beef and sausage — Make sure to cook the meat until browned and fully cooked to ensure food safety.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor.
• Frozen peas — Thaw the peas before adding them to the filling to ensure even cooking.

Tips & Tricks

• For a vegetarian version, replace the meat with a combination of mushrooms and lentils.
• Add a sprinkle of grated cheese on top of the filling before adding the crust for an extra cheesy touch.
• Serve the pie with a side of mashed potatoes and gravy for a complete British comfort meal.
• Make mini individual pies by using a muffin tin and adjusting the cooking time accordingly.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Savory Delight Pie hot, straight from the oven. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

To present the Savory Delight Pie, cut it into slices and arrange them on a serving platter. Garnish with a sprig of fresh thyme or parsley for a touch of color.