👨‍🍳 Instrucțiuni

1. 1

   For the pastry: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Sfaturi Profesioniste: Keep butter cold for a flaky crust.
2. 2

   Whisk the egg with 4 tablespoons of ice water. Gradually add this to the flour mixture, mixing until just combined. Add more ice water, a tablespoon at a time, if needed, until the dough comes together. Do not overmix.

   💡 Sfaturi Profesioniste: The dough should be shaggy but hold together.
3. 3

   Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

4. 4

   For the filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

5. 5

   Add the minced meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   💡 Sfaturi Profesioniste: Ensure all pinkness is gone from the meat.
6. 6

   Stir in the chopped parsley, mint, cinnamon, allspice, salt, and pepper. Cook for another 2-3 minutes until fragrant.

7. 7

   Preheat oven to 190°C (375°F).

   💡 Sfaturi Profesioniste: Preheating ensures even baking.
8. 8

   On a lightly floured surface, roll out one disc of dough to fit a 23cm (9-inch) pie dish. Line the dish with the dough, pressing it into the bottom and up the sides.

   💡 Sfaturi Profesioniste: Trim excess dough, leaving a slight overhang.
9. 9

   Pour the meat filling into the pastry-lined dish.

   💡 Sfaturi Profesioniste: Spread filling evenly.
10. 10

    Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust.

    💡 Sfaturi Profesioniste: Vents allow steam to escape.
11. 11

    Brush the top crust with the egg yolk for a golden finish.

    💡 Sfaturi Profesioniste: A light brush is sufficient.
12. 12

    Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.

    💡 Sfaturi Profesioniste: If the crust browns too quickly, loosely tent with foil.
13. 13

    Let the pie cool for at least 15 minutes before slicing and serving.

    💡 Sfaturi Profesioniste: Allows the filling to set.