The thin and soft corn scented crust and the rich and thick layer of filling abounding with vegetables, will make your meal a real joy. And isn't it one of the most important things during dinner time?
If you have decided to put this marvelous granny style pie on your menu, don't lose any more time, but start preparing the ingredients needed!
for the crust:
- 350 g flour
- 250 g corn flour or cornmeal
- 1 teaspoon salt
- 50 ml oil
- approx. 300 ml lukewarm water
for the filling:
- 600 g meat (of your choice)
- 400 g potatoes (peeled)
- 50 g peas
- 1 large carrot
- 1 large tomato
- 3 tablespoons oil
- to taste salt, pepper and dried parsley
1. Prepare the dough for the crust first. Combine both flours and salt in a bowl and add oil. Gradually add water while kneading to get a smooth dough that won't stick. Cover the bowl with a kitchen towel and let the dough rest for half an hour.
2. While the dough is resting, you can prepare the ingredients for the filling: if you're using fresh or frozen peas, cook them until soft. If you have canned ones, just drain them. Cut meat and peeled potatoes into bite-sized pieces. Cut carrot into round slices. Peel the tomato and chop it finely. Combine meat and vegetables into a bowl and spice with some salt, pepper and parsley to taste.
4. Sprinkle the work surface with some flour and roll out the bigger piece of dough, so that it can cover the bottom and the sides of the pan. Use 25x25x4cm square pan or a 26x5cm round deep pan, or any other with similar dimensions. There is no need to grease the pan. Use a fork to prick and prod the crust in a few places.
5. Put the filling over the crust and level it. Sprinkle with 3 Tbsp oil.
6. Now, roll out the remaining 1/4 of the dough just enough to cover the pan. Put it over the filling and "seal" the pie by twisting together the edges of the two crusts. After you've done this, press the edges with a fork to prevent untwisting. Take a look at the photo below to see how it should look like...
- You can use both corn flour or cornmeal for the dough, even a combination of the two. The final result will be smooth and finer crust with the corn flour or a bit crunchy texture with the cornmeal. This time I used a fine corn flour, but it's just a matter of taste.
- You can use any type of meat. I used pork, but chicken, turkey, beef, even lamb could be an excellent choice as well.
Enjoy and bon appétit!