Stuffed Italian Pirazo Pie

Remember how I ranted on about college starting in my last post? Well, it did start and so much has been happening since then that I haven’t had the time to post anything. Group problems, project dilemmas, frenemies, general steering clear of some evil people, and what not.

Italian Pirazo Pie; a twist on the classic meat pie.

If there’s any recipe fit for a mighty comeback it would be a pie. Nothing beats a good ole pie!

A savory pie to be exact. Made with meat and cheese and dough and carbs.

It is so so good! I kid you not.

This recipe consists of two separate recipes.

  • one is for the pie filling,

  • the second is for the base and top of the pie which is essentially a tweaked up recipe of my foolproof pizza dough

Italian Pirazo Pie; a twist on the classic meat pie.

It makes for two pies. I made one with the beef filling, and stuffed the other one with a random shredded spicy chicken mix.

You can go wild with the filling;

  • sub the ground with chicken or sausages

  • add in corn, beans, mushrooms

  • drizzle in some Sriracha

  • or a dash of paprika

This is YOUR pie and the world is your pickle. Add in anything and everything your heart desires!

Italian Pirazo Pie; a twist on the classic meat pie.

 

How this pie works?

You fit half of the dough onto a pie plate, spoon on the filling, and then top with another piece of rolled out dough; plain or go fancy like I did with some rusty lattice work.

If you want to learn how to do proper pie lattice, check out this tutorial.

Italian Pirazo Pie; a twist on the classic meat pie.

This pie does take time to come together.

  1. Make the dough. Let it proof.

  2. Make the filling. Let it cool.

  3. Assemble the pie.

  4. Bake. Let it cool.

And THEN you get to dig in.

But it’s all well worth the time and effort…for this pie really is scrummy. You’ll find yourself going in for second And third helpings. Maybe more. :3

Italian Pirazo Pie; a twist on the classic meat pie.

I’m sure you’ll love this Italian Pirazo Pie; it’s a twist on the classic meat pie, easy to make and deeply comforting.

If you have any questions or comments let me know in the comment box down below. 🙂

Stuffed Italian Pirazo Pie

Serves: 6-8
Ingredients:
For the Dough
3 cups all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1 egg
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
For the Filling
2 Tbsp cooking oil
1 tsp ginger garlic paste
250g ground beef
½ tsp red chilli flakes
½ tsp salt
¼ tsp ground black pepper
½ tsp cumin powder
1 tomato, chopped
1 Tbsp tomato paste
2 Tbsp tomato ketchup
¼ tsp garam masala (all-spice powder)
1 green chilli, finely chopped
Fresh coriander, finely chopped
1 green bell pepper, chopped
Cheddar cheese, shredded
Sesame seeds
1 egg, for egg wash
Directions
DOUGH
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours. In the meantime, prepare the filling.
FILLING
Heat oil in a pan, and fry the ginger garlic paste till golden brown. Add in the ground beef. Cook till the beef changes color, stirring constantly, for around 3-4 minutes. Add in the red chilli flakes, salt, black pepper, cumin powder, chopped tomato, and the tomato paste along with a ¼ cup of water. Mix. Cover and let it simmer on low heat for 10-12 minutes.
Then, increase the heat, and let excess water evaporate, stirring constantly. Add in the ketchup, bell pepper, coriander, garam masala, and the chopped green chilli. Mix well.
Set aside, and allow to cool.
ASSEMBLING
Punch down the dough and divide in half. Roll both halves, onto a floured counter surface, in the shape of two circles around 10 inches wide or according to the size of your pie plate.
Place one half of the rolled out dough onto a greased pie dish. Spoon on the filling. Top with shredded cheese. Place the other rolled out half of the dough on top. Crimp the edges. Brush with a beaten egg. Sprinkle on a few sesame seeds.
Bake at 200 degrees C for 25-30 minutes till its golden brown.
Enjoy!

 

Italian Pirazo Pie; a twist on the classic meat pie.

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Peach Crumble Pie

Pie makes everything better.

That’s what I snapped last week when I was baking this peach pie. The therapeutic value of making a pie really is just bazoom!

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Last week wasn’t a particularly good week (refer to last post).

What kept me from going over the edge was baking. And cooking. All day long. I would start my day with pancakes, moving onto pasta, naans, pizza, and ending with iced tea.

But nothing could beat the making of this pie. It was so SO relaxing and stress relieving.  Even if it was just for a few minutes, I stopped worrying about everything else and just enjoyed the feel of the cold butter in my hands, and the wonderful aroma of the juicy peaches and the cinnamon.

Thank you Sally for this wonderful recipe!

I can’t believe I’ve gone this long without making an actual pie (these tiny things don’t count).

 

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

 

This pie involves a flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble.

It’s sweet. It’s juicy. It’s delicious.

If that doesn’t scream summer to you, I don’t know what will.

 

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

I’ve used the same pie crust I used for the Apple Hand Pies. It’s buttery, flaky, and everything a good crust should be.

*As mentioned, the vegetable shortening in the recipe is Crisco and it’s easily available in every big supermarket.

 

A few pointers before we head straight to the recipe:

  • Use very very cold butter and shortening. Cold fat when melts in the oven causes the pastry to puff up creating little air pockets which makes the end result so tender and flaky.

  • Be gentle with the pie crust. Unlike pizza dough, it doesn’t require kneading. Just mix till it comes together.

  • Use fresh peaches that aren’t too ripe nor too hard.

  • Walnuts are optional in the crumble but highly recommended.

  • Ice cream is NOT optional >> You must serve this pie with vanilla ice cream.

A slice of fresh homemade peach pie and a nice big scoop of vanilla ice cream, it might just be a slice of heaven!

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

And there you go. Peach Crumble Pie.

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

I did it. I made a pie from scratch!

Peach Crumble Pie

Yields: 1 pie
Ingredients:
FOR THE PIE CRUST
1 and ¼ cups all-purpose flour
½ teaspoon salt
3 Tablespoon (45g) unsalted butter, chilled and cubed
¼ cup + 2 Tablespoon vegetable shortening, chilled
¼ cup ice water
FOR THE FILLING
6-8 medium sized peaches, cut into chunks
½ cup packed brown sugar
½ cup all-purpose flour
2 teaspoon lemon juice
¼ teaspoon cinnamon powder
FOR THE CRUMBLE:
1/2 cup packed brown sugar
1 teaspoon cinnamon powder
3/4 cup all-purpose flour
1/3 (75g) cup unsalted butter, melted and slightly cooled
1/2 cup chopped walnuts, lightly roasted *optional
Directions:
For the Pie Crust
In a large bowl, mix together the flour and salt. Add the butter and shortening. Using two forks, or with the help of your fingertips, cut the butter and shortening into the flour until it resembles bread crumbs, some bigger bits of butter are perfectly fine.
Drizzle in the icy cold water little by little, stirring with a wooden spoon. When the dough begins to form large clumps, do not add more water.
Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours
For the Filling
Peel the peaches and chop them into 2 inch chunks.
In a large bowl, combine together the peach chunks, brown sugar, flour, lemon juice, and cinnamon until thoroughly combined. Set aside.
Preheat oven to 200 degrees C.
For the Crumble
In a bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and chopped walnuts. Mixture will be thick. Set aside.
Assembling
On a floured work surface, roll out one of the chilled dough until you have a circle 12 inches in diameter. Carefully place the dough onto a greased 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Cut off any excess dough from the edges. Prick the base using a fork.
Spoon the peach filling onto the crust, leaving any liquid behind in the bowl.  Sprinkle over the peaches the prepared crumble topping.
Bake for 40-60 minutes, depending on your oven, till golden brown and bubbly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up and the sugars and juices to settle.
Serve with vanilla ice cream. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Notes:
I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.
Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
Baked pie can be frozen for upto 3 months.
Recipe source: Sally’s baking addiction

Peach Crumble Pie. A flaky crust filled with juicy peaches and topped with a walnut cinnamon crumble. It’s sweet. It’s juicy. It’s delicious.

Mini Pizza Pies

The recipe I am sharing today is a Family FAVORITE.

All families have certain dishes they love to cook and eat. Mine goes gaga for these mini pizza pockets! Put 12 dozen in front of them and they’ll still demand more.

I am sure you will face the same situation with your siblings, cousins, random guests when you try these magical pockets of dough and cheese and everything nice. (unless they are gluten intolerant. Oops)

Mini Pizza Pies. The perfect snack idea!

 

This recipe is especially handy because it makes A LOT of mini pizzas pies (3 dozen to be exact). So they are the perfect, fuss-free party food. Easy to make, fun to eat.

Mini Pizza Pies. The perfect snack idea!

The chicken mixture is a scaled down version of the filling in the Chicken Bread I posted eons ago. A very simple, creamy chicken filling made with loads of butter, milk, and cheese. Divine. (calories, what calories?)

Mini Pizza Pies. The perfect snack idea!

 

Also, these pies feature:

  • fresh bell pepper

  • sweet corn

  • tomato

You can customize the vegs according to your own taste. Leave out the corn if it makes you gag. Add mushrooms instead, or even olives would be lovely.

Mini Pizza Pies. The perfect snack idea!

The recipe is super fun to make. Get your kids or siblings involved and make a kitchen party out of it like we did!

Mini Pizza Pies. The perfect snack idea!

 

I rolled out the dough, got my sisters to cut it out in circles, place them in the cupcake tray, and then fill em up.

First the pizza sauce or chili garlic sauce, then comes the chicken filling, then the vegetables, all topped with shredded mozzarella. Bake till the dough is golden brown and the cheese is bubbly on top.

Dip into a bowl of this sweet and sour imli chutney and I dare you to stop at one.

Mini Pizza Pies. The perfect snack idea!

 

If making for a party, you can prepare them beforehand, cover the cupcake tray with foil, and keep refrigerated till you’re ready to bake them. They take literally less than 20 minutes to cook. They also freeze well. Line the unbaked versions in a airtight container or a ziplock bag and freeze for upto 3 months. The day you need to use them, leave to thaw till the oven gets preheated and then bake as you would normally.

Mini Pizza Pies. The perfect snack idea!

You’ll be the Queen/King of the household after you make these… Or their pizza pie slave forever.

Mini Pizza Pies. The perfect snack idea!

 

Try the recipe and let me know how they turn out by sharing a picture on Instagram with this hashtag #spatulainmypocket!

Happy baking!

Mini Pizza Pies

Yields: around 3 dozen
Ingredients:
Homemade pizza dough (for the recipe click HERE)
CHICKEN FILLING
1 Tablespoon butter
4 Tablespoons onion, finely chopped
1 chicken breast, boiled and shredded
1 Tablespoons flour, heaped
½ teaspoon salt, leveled
½ teaspoon black pepper
½ teaspoon mustard powder (optional)
¼  cup whole milk
1 teaspoon dry oregano
2 Tablespoons ketchup
2 green chilies, finely chopped
2 Tablespoons fresh coriander leaves, finely chopped
Storebought pizza sauce
TOPPINGS
Tomato, chopped
Sweet corn
Green Bell Pepper, chopped
Mozzarella cheese, shredded
Directions:
Prepare the dough and allow it to rise according to the instructions mentioned HERE.
For the filling: In a pan melt the butter and add the onion. Fry till the onions become soft and transparent. Add the chicken, flour, salt, black pepper, and mustard powder. Mix till combined. Take the pan off the heat and add the milk. Turn on the heat again, at low to medium flame, and stir constantly with the help of a wooden spoon. Add the oregano leaves, ketchup, green chilies, and coriander. Allow to cool completely.
Preheat oven to 200 degrees C and grease a cupcake tray lightly with cooking oil.
On a floured counter top, roll out half the dough in a rectangle. Cut out circles using a round cookie cutter.
Fix each round of dough in the cupcake tray. Add a dollop of pizza sauce in each, followed by a spoonful of the chicken filling, the vegetables. Top with cheese.
Bake for 15-20 minutes till its golden brown.
Repeat till all the dough and filling is used up.
Notes:
·         Best served fresh out of the oven. Can be stored in an airtight container in the refrigerator. Warm in the microwave before serving.
·         You might end up with leftover dough. You can freeze it or use it to make pizza pockets filling them up with sausages and cheese.

Mini Pizza Pies. The perfect snack idea!

Apple Hand Pies

*This post was intended for the week after exams. But then Karachi happened…

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The air may not be as crisp and the leaves may not be as brown as the rest of the world, but that does not mean that us Pakistanis don’t love fall. And now that winter is almost here, it’s the perfect time to put to use all those pie recipes safely hidden away in your recipe box. What could be better than gooey flaky just-out-of-the-oven apple pies on these cold dreary days.

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

 

I whipped these up in fifteen minutes flat after coming home from a relax- after-Exam-From-Hell hike in the Margalla Hills. The weather was beautiful and my legs were dead.

off to the hills!water-3

And so these mini apple pies were the perfect pick-me-up, although I do prefer chocolate but these were next to best.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

These beautiful little treats are the perfect thing to make this fall cum winter. To impress your guests with at your next tea party. And with Christmas just around the corner, they can make for a perfect gift for your friends and family, just fill em in a cute lil box, tie a ribbon around it and voila….DIY Christmas gifts in a jiffy. Who wouldn’t love a box of lil apple pies?

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

Don’t let the pie crust scare you. I will do a detailed post on it later. It’s very easy. Just follow all the steps and you’ll get perfect results every single time. This was my first try at pie crust and it turned out beyond my expectations.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

>>Oh and in case you guys missed my post on Instagram, Spatula in My Pocket is now on Snapchat! {Add me at: noora559} I’m trying to make a habit of sharing more and on a regular basis but, boy, cooking and taking pictures at the same time is hard  o.o<<

Apple Hand Pies

Prep Time: 20 minutes plus chilling time                                               Yields: 8-10 hand pies
Cook Time: 15 to 20 minutes
Ingredients:
FOR THE CRUST
1 and ¼ cups all-purpose flour
½ teaspoon salt
3 Tablespoon (45g) unsalted butter, chilled and cubed
¼ cup + 2 Tablespoon vegetable shortening, chilled
¼ cup ice water
FOR THE FILLING
2 cups small diced and peeled apples
2 teaspoons lemon juice
½ teaspoon cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
FOR TOPPING
1 egg
1 teaspoon water
Granulated sugar, optional
Directions:
For the Crust
In a large bowl, mix together the flour and salt. Add the butter and shortening. Using a pastry cutter, or two forks, or with the help of our fingertips, cut the butter and shortening into the flour until it resembles coarse meal (pea-sized bits of butter are totally fine)
Drizzle in the icy cold water little by little, stirring with a wooden spoon in between. When the dough begins to form large clumps, do not add more water.
Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours
For the Filling
In a small bowl, combine all the filling ingredients until thoroughly mixed. Set aside.
Assemble the Pies
Preheat oven to 180 degrees.
Remove chilled dough from the refrigerator and allow it to come to room temperature before rolling, for about 15 minutes. Then, place the dough on a lightly floured work surface, roll into a square about 1/8 inch thick and 14×14 inch sides.
Using a cookie cutter or a cup, cut out as many circles as possible. Reroll dough as needed.
Place six of the circles on a parchment paper-lined cookie sheet. Spoon apple filling in the center, leaving space around the border. Place second dough circle on top of each filled circle. Use a fork to crimp the edges together to seal each pie.
In a small bowl, beat together the egg and water.
Brush the top of each pie with the prepared egg wash. Using a sharp knife, cut two to three vents on the top of each pie. Sprinkle with granulated sugar.
Bake for about 15 to 20 minutes, or until golden brown.
Let pies rest for about 10 minutes before serving.
Notes
I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.
Cubed apples should be very very tiny so as to make sure they cook inside the oven.
The sugar in the filling can be replaced with brown sugar for a more caramel-like flavor.