Meat Pie with Cheese – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

Pastry:

• 400–450 g all-purpose flour (~3¼ cups)
• 1 tsp salt
• 180–200 ml warm water (adjust gradually for pliable dough)
• 2–3 tbsp vegetable oil (sunflower or light olive oil)

Filling:

• 500–600 g ground meat (beef, lamb, pork, or a blend)
• 200–300 g cheese, crumbled or grated (feta, mozzarella, or a melty mix)
• 1 large onion, finely chopped
• 2–3 garlic cloves, minced
• 1 tsp salt, ½ tsp black pepper
• Optional: 1 tsp paprika or dried herbs for warmth
• 1 egg, beaten (for binding)

Topping:

• 2–3 tbsp melted butter or oil (to brush the crust)

2. MAKING THE DOUGH

1. In a bowl, whisk flour and salt.
2. Gradually pour in warm water and oil while stirring until a rough dough forms.
3. Knead on a floured surface for 5–7 minutes, until smooth and elastic.
4. Coat lightly with oil, cover with a cloth, and rest for 20–30 minutes—this makes the dough easy to roll and crisp after baking.

3. PREPARING THE MEAT & CHEESE FILLING

1. In a heated skillet, sauté chopped onions until translucent (~4–5 minutes).
2. Add garlic and cook briefly, then add ground meat—brown thoroughly (~6–8 minutes), breaking it into fine pieces. Season with salt, pepper, and optional spices.
3. Let the mixture cool slightly, then stir in crumbled/grated cheese.
4. Add the beaten egg to bind, mix well, and set aside to cool completely.

4. ASSEMBLING THE PIE

1. Divide dough into two portions: ~60% for the base, 40% for the top.
2. Roll out the larger portion into a circle that gently lines your greased baking pan, allowing edges to hang over.
3. Spoon the cooled filling evenly onto the dough.
4. Roll out the remaining dough and place it on top—pinch and crimp edges securely.
5. Brush the top with melted butter or oil to encourage a golden crust.

5. BAKING & SERVING

1. Preheat oven to 200 °C (390 °F).
2. Bake pie for 25–30 minutes, until the crust is deeply golden and crisp.
3. Let it rest at room temperature for 5–10 minutes before cutting—this helps the filling set and prevents it from oozing.
4. Slice into wedges and serve warm, letting gooey cheese meet hearty meat in every bite.

Pair With:

• Fresh tomato-cucumber salad with a light vinaigrette
• Herbal tea or a glass of red wine
• Pickled vegetables, olives, or a tangy yogurt dip

✅ TIPS

• Rested dough yields flakier, sturdier crust. Don’t skip resting.
• Cooling the filling is key to avoiding a soggy bottom.
• Butter-brushed crust ensures golden color and unmistakable richness.
• Minimal spice—the meat and cheese shine; spices only complement.
• Serve warm—this pie is best when cheese is still melty.