Savory pies come in broad variety of ingredients and shapes. Chicken, beef, vegetarian, filo, pie and puff pastry. Bundled, turned over, full and small pie plates, flan plates, and quiche plates in all shapes and sizes.
This recipe is like a cornish pastie filling with a whole bunch of spices added to it for kick. You can place this filling into any type of crust you like. This time I finished it as a small oblong tart using pie crust and as two bundled wraps made with filo pastry.
Spicy Beef Filling
or 1 pkg of filo pastry
1 lb hamburger
tbsp olive oil
1/2 tsp ginger (ground or 1 tsp fresh)
2 cloves garlic
1 1/2 tsp coriander
1 1/2 tsp cumin
1 large red onion diced fine
1 red pepper diced
1 large potato (precooked and cut in chunks)
1 cup peas
Fry the hamburger and set aside. In the same pan add the oil and all the spices, saute on medium heat for a minute or two to cook the spices, then add the onions. Continue cooking until the onions are translucent then add the red peppers and saute until peppers are soft.
In a large bowl mix together the hamburger, the onion mixture, the potato and the peas. Mix until well blended and the potato chunks look coated in spices.
This filling is so versatile you can stuff use it in any type of pastry or shape you prefer. Go ahead and do whatever comes to mind or you can complete the following suggestions.
Pie Crust Tart
Line a oblong tart tin with the pastry, fill with the spicy meat filling. Roll a second piece of pie crust, make a fancy edge and place on top of the meat.
My quality assurance provider is sitting nearby making sure the crust is flaky enough. He loves pie crust.
Bake at 375 F for 20 minutes or until golden in colour. Let sit for five minutes before serving. If freezing let cool completely and wrap with tin foil and plastic wrap. Label and store. It should keep for three months, but mine have all been eaten before that.
Filo Pastry Bundles
I also made some filo pastry bundles. Layer 8 sheets of filo pastry lightly buttering between each sheet. Fill with the beef filling, Fold in the ends and roll closed. Continue building bundles until the filling is used.
Bake at 375 for 20 minutes or until golden in colour. If freezing let cool completely and wrap with tin foil and plastic wrap. Label and store. It should keep for three months, but mine have all been eaten before that.