Spaghetti Meat Sauce Pie

 

I have for years – and years is no exaggeration – wanted to make a spaghetti meat sauce pie, but I have alway been bad at making a good pie dough. Now that I have found the perfect recipe for pie dough, I had no excuse not to make make it 😀

Spaghetti meat sauce is one of those dishes that tastes great and making enough it tastes even greater the day after so we sometimes make it, if we know that we will be busy and unable to cook for a few day. Putting a regular spaghetti dish into a pie raises the level of deliciousness just a bit and I will definitely try it with some of my other week night dishes that needs to be spiced up a bit 🙂

Spaghetti Pie 4_Fotor_Collage

Ingredients (4-6 servings)

Pie dough:

2 2/5 cup flour

2/3 cup butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

 

Meat sauce:

1 pound minced beef

1 tbsp. butter

2 onions, chopped

3 garlic cloves, minced

3 tomatoes, chopped

2 tbsp. tomato paste

1 tbsp. dried oregano

1. tbsp. dried thyme

1 tbsp. dried basil

2 red chilis, chopped

2 cups red wine

Salt & pepper

 

1/2 pound dried spaghetti

1 cup parmesan cheese

 

Instructions

Pie dough: Cut the butter in to small cubes and place it in a mixing bowl together with flour and salt. Use an electric hand mixer or stand mixer to mix until it looks like breadcrumbs.
Add the two beaten eggs and the lemon juice and mix until just combined. Pour the combined dough on to slightly floured surface and knead for a few minutes. Make sure that there are no lumps in the dough – it should be smooth. Wrap in plastic foil and fridge while making the spaghetti and meat sauce.

Spaghetti Pie 1

Meat sauce: Melt the butter in a sauce pan and sauté onions and garlic for a few minutes. Add the minced meat and fry until the meat is browned. THen add dried herbs, tomato paste, chopped tomatoes and chillies and red wine. Stir to combine and let cook for 20-30 minutes at medium heat or until almost all the red wine has evaporated. Taste and season with salt and pepper.
Cook the spaghetti as recommended on the package and add it to the meat sauce when cooked. Stir to combine. If you have trouble combining it, try and cut the spaghettis in smaller pieces with a kitchen scissor. Spaghetti Pie 2

Cut the pie dough into two pieces – 2/3 and 1/3. Roll the largest piece out until it is large enough to cover a the bottom and sides of a 9 inch pie dish. Place the rolled dough in a greased and floured pie dish. Pour spaghetti meat sauce into the pie and sprinkle with the shredded parmesan cheese. Grease the edges with beaten egg.
Roll out the remaining dough, cut a few holes in it so any remaining liquids can evaporate, and place on top of the spaghetti meat sauce. Press the dough together with your fingers or a fork. Brush the top of the pie with the beaten egg.  Spaghetti Pie 3

Bake at 400F for 30-35 minutes and let rest on a wire rack for further 15-20 minutes before serving.

Serve with a crispy and fresh salad like raw brussels sprouts salad, roasted cauliflower salad or maybe a cauliflower and roasted almond salad.   Spaghetti Pie 4

Bon Appétit!

 

Ingredients (4-6 servings)

Pie dough:

300 g flour

150 g butter, cold

2 small eggs, beaten

1/2 tsp. salt

1/2 lemon, juice

1 egg, beaten (for brushing)

 

Meat sauce:

450 g minced beef

1 tbsp. butter

2 onions, chopped

3 garlic cloves, minced

3 tomatoes, chopped

2 tbsp. tomato paste

1 tbsp. dried oregano

1. tbsp. dried thyme

1 tbsp. dried basil

2 red chilis, chopped

5 dl red wine

Salt & pepper

 

225 g dried spaghetti

2.5 dl parmesan cheese

Advertisements

Raw Brussels Sprout Salad

Many people have the idea that brussels sprouts taste bad and we could not disagree more with that statement!! We just love the little green ball vitamin bomb and we serve it in many different variations for all kinds of meat and seafood 🙂 Actually we believe that any vegetable tastes great if you make it the right way – so don’t reject it if you have had one or two bad experiences with a vegetable. Keep trying and find your own favorite 🙂

Among our favorite recipes containing brussels sprouts is our honey glazed version together with this raw salad with honey/mustard dressing and roasted cashew nut. This salad does not in any way taste like brussels sprouts as most remember them from their childhood (cooked to death), so there is no excuse for not trying it….

If you have a great recipe containing brussels sprouts you are welcome to leave a comment or mail it to us (foodondemant@gmail.com).

 

Ingredients (4 servings)

1 pound brussels sprouts

1 red onion

3.5 oz. feta cheese

1/2 cup cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

 

Clean the brussels sprout by removing the outer layer of leaves. Cut the brussels sprouts in thin slices, chop the onions, feta cheese and roasted nuts and combine it all in a mixing bowl.

Brussel Sprouts Salad 5_Fotor_Collage

Combine honey, mustard, olive oil and lemon juice in another mixing and season with pepper. Stir until evenly combined. Pour the dressing over the salad, stir to mix and let rest for 10-15 minutes before serving.

Serve as a side dish for all sorts of meat, seafood, pies or whatever you have for dinner – and we promise you, that your kids will love it 😉  Brussel Sprouts Salad 6

Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 red onion

100 g feta cheese

1.25 dl cashew nuts, roasted

 

Honey/mustard Dressing

1 tbsp. honey

1 tbsp. mustard

2 tbsp. olive oil

1/2 lemon, juice

Salad with Pearl Barley, Apples and Bacon

Looking through our recipe index you will find a large number of high fat recipes, but we are not alway eating unhealthy 😉 We often make salads and monday through thursday we try to avoid wheat – notice the ‘try’ 😀

Salad inspiration is often found on other blogs or through television cooking shows, but we are not that good at following recipes and often we just don’t have the required ingredients, meaning that we just use what we have in the fridge/pantry.
The inspiration for this salad comes from Salattosen – a Danish salad creator with huge success due to her innovative ideas and good looking pictures. There is no doubt that she has made us eat vegetables that we didn’t even know before visiting her site. So thank you Mette!

 

Ingredients (2-3 servings)

1 cup pearl barley

2 tbsp. olive oil

1 lemon, juice

1 red onion

1 apple

1 cup cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

 

Rinse the barley in cold water and cook as described on the packages (approximately 45 minutes). Let cool if you want a cold salad, otherwise you can make the salad immediately.

While cooking the barley you can fry the bacon slices. Let drip off on paper towel when fried to remove the dripping fat.

Pearl Barley Salad 1

 

Add the olive oil and lemon juice to the barley and stir. Chop the onion, apple and cilantro, add it to the barley and stir. Taste and season with if necessary.Pearl Barley Salad 2

Crumble the fried bacon and add it to the salad just before serving. The salad can be made hours before serving, but the we would recommend that you add the bacon just before serving as it otherwise looses its crispiness. Id you are a vegetarian you can leave out the bacon and season with a bit of salt instead.
The salad is suitable for all sorts of meat, but this times we served it with home made fish fingers 🙂Pearl Barley Salad 3

Bon Appétit!

 

Ingredients (2-3 servings)

2.5 dl pearl barley

2 tbsp. olive oil

1 red onion

1 apple

2.5 dl cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

Caramelized Apples for Halloween Party

Last Night we hosted this years halloween party (again) and was dressed as Baby Firefly and Captain Spaulding from the movies A 1000 Corpses and Devil’s Rejects – it was nothing less than a fabulous party where everyone was dressed up and our apartment looked like something from a horror movie!Halloween 2013 (26 of 57)

Normally we invite everyone to dinner with following party, but this year we decided not to through dinner but only party and snacks. Besides chips and dip we had made small pumpkin look-a-like clementines with celery stems and caramelized apples 🙂
Caramelized apples is not something that you would see anywhere in Denmark, while glazed apples is served everywhere for christmas.

When making caramelized apples you can use many sorts of caramel. Normally we make our own caramel but sometimes it is nice to try something else and it turned out to be delicious!
It is quite sticky (but sooooo delicious) so next we will definitely use some longer wooden sticks so it gets easier to eat the apple directly from the stick instead of cutting it in smaller pieces 🙂

Pumpkin Clementine

Ingredients (12 apples)

12 apples

2 cans (14 oz.) condensed milk

1 cup roasted almonds, chopped

1 cup roasted walnuts, chopped

12 wooden sticks

 

Place the two cans with condensed milk in a large sauce pan and cover it with water. Turn on the heat and let cook for 3 hours. Make sure that the cans are covered with water during the entire cooking time – if not, there is a risk of explosion. Remove the cans from the sauce pan after 3 hours and let cool completely before opening.Caramelized Apples 1

While caramel is cooling you can prepare the apples. Clean the apples in cold water and dry thoroughly with paper towel. Replace the apple stem with a wooden stick.

Caramelized Apples 3

Open the cans with caramel and place it in a heat proof bowl. Melt slowly over a sauce pan of simmering water until it gets more soft. Whisk is necessary.
Dip the apples in the apples the caramel and roll them in chopped nuts afterwards. Place on a plate with baking paper and fridge until serving.Caramelized Apples 4

Bon Appétit!

Ingredients (12 apples)

12 apples

2 cans condensed milk

2,5 dl roasted almonds, chopped

2,5 dl roasted walnuts, chopped

12 wooden sticks