🇧🇷 Chef Léo Oliveira
@
Easy savory pie recipe with a melt-in-your-mouth crust, filled with Bolognese sauce, cream cheese, ham, and mozzarella.
Recipe Video
Ingredients
- 350g de All-purpose flour
- 200g de Heavy cream
- 100g de Margarine or butter
- 1unit de Egg
- 10g de Baking powder
- 5g de Salt
- Milk or water (optional) opcional
- 250g de Ground beef
- 1unit de Diced tomato
- 1/2unit de Diced onion
- 80g de Tomato sauce
- 2cloves de Garlic
- to taste de Black pepper
- to taste de Basil
- to taste de Paprika
- for sautéing de Oil
- unspecified amount de All-purpose flour (for thickening)
- 60ml de Water
- 200g de Cream cheese
- 150g de Diced ham
- 150g de Mozzarella
- 3tablespoons de Corn opcional
- 3tablespoons de Peas opcional
- unspecified amount de Egg (for topping/mixing) opcional
- to taste de Cherry tomato opcional
- to taste de Pitted olive opcional
Instructions
Combine the all-purpose flour with the salt and baking powder in a bowl and mix lightly.
Dica: No need to sift the dry ingredients.
Add the heavy cream and margarine (or butter) to the dry mixture.
Dica: If the dough seems dry, add a little milk or water for moisture.
Mix with your hands, kneading lightly until all ingredients are incorporated, forming a soft dough. It doesn't need excessive kneading since it's not bread dough.
Dica: The ideal consistency is a dough soft enough to be spread.
Cover the dough and let it rest for a few minutes while you prepare the filling.
Dica: No need to refrigerate.
In a saucepan, heat some oil and sauté the garlic until aromatic.
Dica: Do not let the garlic turn brown.
Add the diced onion and sauté quickly.
Add the ground beef and brown thoroughly.
Sprinkle all-purpose flour over the browned meat and stir to thicken the sauce.
Dica: This technique helps thicken the Bolognese sauce.
Pour in the tomato sauce and water, mix well, and add black pepper, basil, paprika, and salt to taste.
Dica: Add salt cautiously, measuring little by little.
Add the diced tomato and let the sauce simmer for a little longer over low heat.
Dica: It doesn't need to cook down too much, as it will finish in the oven.
Grease a baking dish (preferably shallow or with a removable bottom) and spread the dough with your hands, lining the bottom and sides, leaving a rustic edge.
Dica: No need to use a rolling pin; stretch the dough directly in the pan.
Spread the entire ground beef filling over the dough base.
Cover the meat with the cream cheese, spreading gently.
Dica: Use a firmer cream cheese for a better result.
Distribute the diced ham, half of the mozzarella, the corn, and the peas (if using) over the cream cheese layer.
Dica: Reserve some cheese and other ingredients for the final topping.
Add the remaining reserved ingredients, such as more cheese, the rest of the corn/peas, and the cherry tomatoes.
Place the pitted olives over the top layer of the filling, sinking them slightly so they don't burn.
Dica: If you prefer, add the olives after baking.
Bake in a preheated oven at 400°F (200°C) for approximately 30 minutes, or until the crust is golden and the filling is browned.
Dica: The ideal method is to bake first with heat from both top and bottom, and finish only with bottom heat if necessary.
Remove from the oven and let it cool slightly before slicing to make cutting easier.
Dica: Waiting for it to cool prevents the filling from running out completely.
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Cuisine Type
brasileiraRequired Equipment
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