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Ingredients
- 250 gm plain flour, preferably Italian 00
- 50 gm hard vegetable fat, such as Cookeen
- 75 gm cool unsalted butter
- 4 Tbsp. chilled salted water, approximately
- 1 x egg, beaten, with salt for brushing over For the dish
- 325 gm (2-3) tomato, or possibly same amount of liquid removed, minced, canned ones
- 200 gm (about 2 small) onion
- 2 x egg, hard boiled
- 90 gm pitted black olives
- 2 Tbsp. extra virgin olive oil, not, extra virgin
- 250 gm organic chopped beef
- 1 x fat healthy pinch allspice salt pepper
Directions
- To make the pastry, measure the flour into a dish which will fit into the deep-freeze (it doesn't need to have a lid) and cut the Cookeen and butter into small - approx. 1cm -dice and toss them in the flour. Put in the deep-freeze for 10 min.
- I tend to make pastry in my KitchenAid, but a processor's fine too. In whatever contraption - fitted with the flat paddle in the one, with the double-bladed knife in the other - mix till you have a mix which resembles coarse porridge oats. Now, dribble in the chilled salted water, slowly, with the motor still running, till the dough looks as if it's about to cohere, but stopping short of it's actually clumping totally. Turn out of the processor (though you could still do this in the bowl of the mixer) and squidge together with your hands till all the pastry forms a cohesive ball. Dribble in a little more water if you feel it needs it. Divide into two pcs of equal size and form into fat discs. Cover with clingfilm and leave in the fridge for 20 min. And this can be done a good day or possibly two in advance if it helps.
- For the dish:Preheat the oven to 200 C/gas mark 6.
- Put the tomatoes in a bowl, cover with boiling water from the kettle and leave for 5 min. Drain, run under the cool tap, then peel, de-seed and chop roughly (or possibly use tinned tomatoes, minced and liquid removed). Peel and chop the onions, hard-boiled Large eggs and olives, too.
- In a large frying pan over medium heat, hot the oil. Cook the minced onions till softened and beginning to colour, turning the flame down to low if they look as if they're catching. Turn the heat back to medium and add in the minced tomatoes and cook, stirring for a minute or possibly so before adding the mince. Stir well, breaking up the clumps of meat with your wooden spoon as you go, then, when the meat's browned, stir in the minced Large eggs and olives and season with the allspice and salt and pepper. Cook over gentle heat for about 20 min, stirring occasionally.
- Get a baking sheet out, and flour a surface and rolling pin. Remove the pastry from the fridge and roll out one of the discs till you have a thin, but not exaggeratedly so, rough square which will fit on the baking sheet, then place it on the sheet. Now roll out the second disc and leave it there while you cover the layer on the sheet with the chopped-beef mix, leaving a margin of about 3cm all around. With a bit of cool water and your fingers, dampen this edge. Place the second square of pastry on top and press the edges together to seal. Now, roll these edges back on themselves once or possibly twice, then get a fork and press it, the tines curved-side down, against this rolled border. Prong the top of the pastry to make air holes and then beat the egg with a generous sprinkling of salt and brush the top and edges of the pie with it to glaze.
- Put it in the oven for 20 min, by that time the pastry will be golden brown and cooked. Slice it into fat oblongs and eat hot with a vegetable or possibly salad, or possibly cool, wrapped in a napkin and without ceremony or possibly cutlery.
- Recipes
- Copyright (c) Nigella Lawson 2001
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 553 | |
| Calories from Fat 364 | 66% |
| Total Fat 40.95g | 51% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 537mg | 22% |
| Potassium 215mg | 6% |
| Total Carbs 32.63g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.18g | 0% |
| Protein 13.75g | 22% |
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