Minced Meat Pie

A khobza or pie as I like them, easy to make and not too time consuming, a soft dough, a recipe from “Ma fleur d’oranger” and that I enjoyed working on.

Ingredients
Dough:
300g of flour
1 tablespoon of baking powder diluted in a little warm milk
1 tablespoon of sugar
1 teaspoon of salt
3 tablespoons of oil
1 level teaspoon of baking powder
1 water glass (25cl) of warm milk (more or less)
Stuffing:
300g of minced beef
1 grated carrot
1 onion finely chopped
1 tablespoon of chopped flat parsley
50g of cottage cheese or 1 tablespoonful
50g of grated cheese
Salt
1/2 teaspoon of pepper and saffron powder or turmeric
Hot pepper according to taste (harissa or other) (optional)
1 tablespoon of butter/oil
Preparation
The dough: Mix all the ingredients, add the warm milk little by little while collecting the dough.
The dough is soft but not sticky. Continue to knead it 3 to 4 minutes until you feel it is smooth.
Stuffing: Lightly butter the surface of the dough and cover loosely with plastic wrap and let it double in size.
Omelette (optional): 3 eggs, 1 tablespoon of chopped flat parsley, salt, pepper
In a frying pan and on medium heat put the butter and the oil add the onion and let it sweat then add the carrots… the parsley and the spices and crumble the ground meat.. Let cook over medium heat until the sauce evaporates.
Out of fire add the white cheese. Pour the stuffing into a bowl and let it cool.
Beat the eggs in omelette, add the parsley, salt lightly and pepper. Put a little butter in the pan emptied of the stuffing and cook your omelette. Let it cool down.
Shaping: Degas the dough, divide it in two and form two balls, one larger than the other. Roll out the larger ball with a rolling pin and put it in a buttered 26cm mould, bring the dough to the edges of the mould as for a pie
Pour the cooled minced meat filling over it, then cut the omelette into pieces and place it on top and put the grated cheese on top.
Roll out the second ball thinly (it will swell when cooked) and place it on the filling and bring the edges over to close your pie (see photos), press firmly to seal the edges so it doesn’t open when cooked.
Let rest 15 to 20 minutes, coat the surface with a beaten egg and put it in a preheated oven at 180 degrees until golden.