Like virtually all meat pies, these can contain just about any mixture of meat scraps or leftovers you have handy: ground or shredded meat, organ meats, sausages, ham, whatever’s around. The crust is a two-part affair. The top is made from roll-laminated dough, the bottom from short crust, puff pastry or puff pastry scraps. Short crust is the most common bottom crust, or so I understand, but do as you wish. Obsessing about ingredients is against the spirit of savory pies, which are all about making do with whatever’s available. Note that if you’re using pre-cooked shredded meat you’ll probably want some sort of a binder to hold the filling together, like a beaten egg.
Please be a little patient with the quantities here since I’m not sure how much filling my pies will require. This recipe is a working draft.
For the Top Crust
Follow the same procedure for a recipe of “roll” laminated dough except use these slightly increased proportions. Roll your dough out to 38″ x 38″ and cut your sheet into SIX 6″ x 36″ strips:
19.25 ounces (3 2/3 cups) all-purpose flour
3/4 + 1/8 teaspoons salt
10.75 ounces (1 and 1/3 cups) lukewarm water
3.5 ounces lard or butter, or a combination of both, soft
about another six ounces of butter and/or lard for spreading on the dough sheet
For the Bottom Crust
16 ounces savory tart crust, pie dough, puff pastry or puff pastry scraps
For the Filling
12 ounces uncooked ground meat (veal, beef, pork or a mixture)
3 ounces shredded cooked meat (beef, chicken, pork, what-have-you)
3 ounces cooked sausage, preferably spicy, Spanish chorizo if you can get it
3 ounces chopped salty ham (Spanish serrano, Italian prosciutto or American Smithfield preferred)
3 hard-boiled eggs, sliced
1/4 teaspoon cinnamon
1/2 teaspoon finely chopped garlic
fresh ground pepper to taste
Preheat your oven to 400 degrees Fahrenheit. Lay out six 4-inch tart or mini quiche pans. Roll out the dough — whatever it may be — for the bottom crust and lay it into the pans and let it rest as you prepare the filling.
For the filling combine all the ingredients save for the sliced hardboiled eggs in a large bowl. Lightly mix it all together — don’t knead it into a paste — and portion it out among the pans. Lay the egg slices on top of the meat.
Brush egg wash around the rims of the bottom crust. Slice and shape the laminated dough and place the rounds on top of the filling. Let the pies rest for 10 minutes then bake for 35 minutes until deep golden brown.
Makes six 4-inch pies