Crispy pie with minced meat and Via Natura Tandem cold-smoked bacon
Products for 6 portions
150 g dried cranberries
1 tbsp. olive oil
110 g (1 package) Tandem Via Natura cold-smoked bacon
2 cloves of garlic
3-4 stalks of thyme
2 sprigs of salvia
400 g Tandem minced meat mix
80 g pistachios
A pinch of nutmeg
For the dough:
450 g flour
2 tbsp. salt
100 g lard
150 ml water
30 ml milk
1 egg for coating
Squeeze the orange juice, pour into a casserole and add the cranberries.
Bring to a boil over medium heat and cook for 3-4 minutes, remove the casserole from the heat, cover with a lid and leave for 15 minutes.
Cut the bacon into small pieces.
Heat the olive oil in a pan and put the finely chopped onion and the bacon for 4-5 minutes.
Cut the salvia and separate the thyme leaves.
Add them to the onion and bacon, add the blended garlic and cook for another minute.
Transfer the mix to a bowl and let it cool.
Also cool the soaked cranberries.
Put the lard in the casserole, add the milk and water and heat until the lard is completely melted.
Add salt to the flour and mix well. Form a well and pour in the melted butter. Mix everything well, shape into a ball and set aside while you prepare the filling.
Put the minced meat in a bowl, season with pepper and nutmeg and add the chilled bacon and onions, cranberries and roughly chopped pistachios.
Separate 1/3 of the dough and roll out the rest between two sheets of baking paper.
Put the dough in a baking dish with a diameter of 20-22 cm and a height of 4 cm and pour in the filling. Press well and cover with the remaining dough rolled out into a crust with a diameter of 20 cm. Twist the edges and press well to make them stick.
Coat the pie with the beaten egg and use a sharp knife to make an incision through which the steam released during baking comes out.
Bake for 30 minutes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake for another 30-40 minutes until the pie is golden and the dough is crispy.
Cool the pie on a wire rack for 15 minutes before serving.