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 🙂

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.

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. 

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.  

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.   

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