Meat Pie

Ingredients

• 300 g spelt flour (Type 630)
• 1 tsp salt
• 100 g cold butter
• 2 egg yolks
• 1 onion
• 3 Garlic cloves
• 500 g Lamb mince
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped rosemary
• 150 ml red grape juice
• 450 g canned tomatoes
• Pepper

Instructions

1. 1.

   Quickly knead the flour with salt, butter and egg yolks into a smooth dough and wrap it to chill. Peel and finely dice the onion and garlic for the filling.

2. 2.

   Heat oil in a pan and brown the lamb mince with the diced onion and garlic until crumbly. Add tomato paste and herbs, cook briefly, then deglaze with grape juice and canned tomatoes. Season with salt and pepper and simmer on medium heat for 25–30 minutes to reduce.

3. 3.

   Prepare pie tins. Roll out dough on a floured surface and cut 4 circles (10 cm diameter) and 4 smaller circles (8 cm). Line the tins with the larger circles, fill with meat mixture up to 1 cm below the edge, top with the smaller circles, and bake in a preheated oven at 200 °C (180 °C fan) for 20–25 minutes until golden brown. Let cool briefly before carefully removing.