Schiz Impanato with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes 1/4 teaspoon red pepper flakes
• 1/4 cup (60ml) tomato sauce 1/4 cup (60ml) tomato sauce
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 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 (Saturated Fat: 13g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 20g
• Fiber: 2g
• 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 ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the ground beef and ground pork to the skillet, breaking it up with a spoon. Cook until the meat is browned and cooked through.
5. 5.
   Stir in the dried oregano, dried basil, red pepper flakes, tomato sauce, grated Parmesan cheese, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a large circle, about 1/8 inch thick.
8. 8.
   Spoon the cooled filling onto one half of the dough circle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
10. 10.
    Transfer the Schiz Impanato to a baking sheet lined with parchment paper. Brush the top with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground beef and pork — Make sure to cook the meat thoroughly to ensure food safety.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with a mixture of mushrooms and lentils.
• Experiment with different herbs and spices to customize the filling to your taste preferences.
• Serve the Schiz Impanato with a side of marinara sauce for dipping.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.
• Make mini versions of the Schiz Impanato for bite-sized appetizers.

Serving advice

Serve the Schiz Impanato warm as a main course accompanied by a fresh green salad or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley over the Schiz Impanato before serving. The vibrant green color will add a pop of freshness.