Hearty Meat Pie

Name: Hearty Meat Pie
Prep time: 120 min
Cook time: 415 min
Total time: 535 min
Yield: 8 Portionen
Ingredients: 500 g Pork (lean); 200 g Veal (from the shoulder); 200 g Green bacon (unsmoked); 0.5 Bd. Marjoram; 0.5 Bd. Thyme; 2 Zehe(n) Garlic; 2 Blätter Bay leaves; nach Geschmack Salt; nach Geschmack Pepper; 375 g Wheat flour (Type 405); 3 Stück Eggs; 190 g Butter (cold); 60 ml Milk; 2 Scheibe(n) Toast bread; 250 g Cooked ham (thickly sliced or whole); 3 Blätter Gelatin (white); 150 ml Port wine (or sherry, alternatively grape juice); 1 EL Sugar

Pastes

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

8 h 55 min

Servings

Difficulty

Hard

Prep Time

120 Min

Description

This hearty meat pie from the Thermomix® is a substantial main course, a festive appetizer or finger food for your next party. Lean pork, veal shoulder and unsmoked green bacon form the basis for this pie, refined with marjoram, thyme and garlic. The preparation takes a total of 535 minutes, with an active working time of about 120 minutes. The recipe makes 8 servings and is especially suitable for lovers of hearty and wintery cuisine.

Ingredients (18 ingredients)

500 g Pork (lean)
200 g Veal (from the shoulder)
200 g Green bacon (unsmoked)
0.5 Bd. Marjoram
0.5 Bd. Thyme
2 Zehe(n) Garlic
2 Blätter Bay leaves
nach Geschmack Salt
nach Geschmack Pepper
375 g Wheat flour (Type 405)
3 Stück Eggs
190 g Butter (cold)
60 ml Milk
2 Scheibe(n) Toast bread
250 g Cooked ham (thickly sliced or whole)
3 Blätter Gelatin (white)
150 ml Port wine (or sherry, alternatively grape juice)
1 EL Sugar

Preparation (12 steps)

Prepare the meat

Cut 500 g lean pork, 200 g veal shoulder and 200 g unsmoked green bacon into cubes. Wash 0.5 bunch of marjoram and 0.5 bunch of thyme, shake dry and chop the leaves. Peel and finely chop 2 cloves of garlic. Thoroughly mix meat, herbs, garlic, 2 bay leaves, 1 tsp salt and pepper and refrigerate, covered, overnight.

Prepare the dough

Mix 375 g wheat flour type 405, a pinch of salt, 1 egg, 1 egg yolk (save egg white), 190 g cold butter in flakes and 1 tbsp milk in a bowl. First knead with the dough hooks of a hand mixer or food processor, then with your hands to form a smooth dough. Wrap the dough in film and refrigerate for at least 1 hour.

Soak the toast bread

Thermomix® Setting

2 min/122°F/Speed 1 50

Pour 50 ml milk into the mixing bowl and heat for 2 min./50°C/Stufe 1.

120

Soak the toast bread

Place 2 slices of toast bread in the mixing bowl and let soak for 5 minutes.

Chop the meat mixture

Thermomix® Setting

10 sec/Speed 6

Remove bay leaves from the meat mixture. Add the meat mixture and the soaked bread in portions to the mixing bowl and chop for 10 sec./Stufe 6. If necessary, push down with the spatula and repeat the process until everything is finely chopped.

Add ham

Finely dice 250 g cooked ham (thickly sliced or whole) and mix with the meat mixture. Season the meat mixture generously with salt and pepper, mix well and refrigerate again.

Preheat oven

Preheat oven to 220 degrees top/bottom heat or 200 degrees convection. Grease a pie tin (1.3 l or 30 cm loaf tin) thoroughly.

Roll out the dough and fill the tin

Roll out two thirds of the dough with a little flour about 0.5 cm thick and place in the tin. Leave the dough edges about 1.5 cm overhanging. Place the meat filling in the tin and press down firmly so that there are no air pockets in the filling. Roll out the remaining dough and place on top of the pie. Brush the edges of the dough with a little egg white and press down.

Prepare the dough lid

Cut two holes (Ø about 1 cm) in the dough lid and form small chimneys. This works well with an apple or cookie cutter. Fold butter paper or aluminum foil together and roll up and insert each as a "chimney" into the holes. Optionally cut out or punch out leaves and flowers from the rolled-out dough scraps and glue them to the pie with egg white.

Brush and bake the pie

Separate 1 egg, whisk the egg yolk with a little water and brush the dough lid with it. Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 180 degrees, convection 160 degrees and bake for another 30-40 minutes. Remove the pie from the oven and let it cool completely in the tin at room temperature.

Prepare port wine jelly

Thermomix® Setting

3 min/122°F/Speed 2 50

Soak 3 sheets of gelatin (white) in plenty of cold water. Put 150 ml port wine (or sherry, alternatively grape juice) with some salt, pepper and 1 tbsp sugar into the mixing bowl and heat for 3 min./50°C/Stufe 2.

180

Dissolve the gelatin and finish the jelly

Thermomix® Setting

20 sec/Speed 3

Add the squeezed gelatin to the mixing bowl and stir for 20 sec./Stufe 3 until completely dissolved. When the liquid begins to gel, pour the port wine jelly through the holes in the dough lid onto the pie so that the gaps are filled. Refrigerate the pie until the jelly is firm.