Torta di Carne Macinata e Patate Recipe

Introduction: Torta di Carne Macinata e Patate is a comforting Italian dish made with a savory filling of ground meat, potatoes, and cheese, all encased in a golden, flaky crust. This hearty pie is perfect for family meals or gatherings. It’s a well-loved dish in Southern Italy, known for its versatility and satisfying flavors.

Ingredients:

For the filling:

500g ground beef (or a mix of beef and pork)
3 large potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
1 egg (optional, for binding)
For the dough:

300g all-purpose flour
100g butter, cold and cubed
1 egg
1 tablespoon olive oil
1/2 teaspoon salt
2-3 tablespoons cold water

Instructions:

Prepare the filling:

Heat olive oil in a pan over medium heat and sauté the onions and garlic until softened.
Add the ground meat, breaking it up with a spoon, and cook until browned.
Stir in the diced potatoes, oregano, salt, and pepper. Cook for 5-7 minutes, until the potatoes start to soften.
Add a little water if the mixture is too dry. Once the potatoes are tender, remove the pan from heat.
Stir in the grated Parmesan and shredded mozzarella cheese. If desired, beat in an egg to bind the mixture together.
Set aside to cool.
Make the dough:

In a large bowl, combine flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the egg, olive oil, and 2 tablespoons of cold water. Mix until a dough forms. Add more water if needed.
Knead the dough for 5-10 minutes until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
Assemble the pie:

Preheat the oven to 180°C (350°F).
Roll out 2/3 of the dough on a floured surface and line the base and sides of a greased pie dish with it.
Spoon the cooled filling into the dough-lined dish, spreading it out evenly.
Roll out the remaining dough and cover the pie. Pinch the edges together to seal, and make a small slit in the center for steam to escape.
Bake for 40-45 minutes or until golden brown and crisp.

Serve:

Let the pie cool for a few minutes before slicing. Serve warm or at room temperature.
Description: Torta di Carne Macinata e Patate combines the rich flavors of ground meat and tender potatoes, all wrapped in a buttery, flaky crust. The savory filling is enhanced by the creaminess of melted cheese and the aromatic kick of garlic and oregano. This dish is both comforting and satisfying, perfect for any occasion where you need a warm, filling meal.

Tips:

For a richer flavor, use a mix of beef and pork.
You can make the dough ahead of time and store it in the fridge for up to a day.
If you want to make the pie more colorful, consider adding some chopped bell peppers or peas to the filling.
Let the pie cool slightly before serving to ensure the filling stays intact when sliced.

Variations:

Vegetarian version: Replace the ground meat with sautéed mushrooms or lentils for a hearty vegetarian alternative.
Cheese options: Swap mozzarella for provolone or cheddar for a different flavor profile.
Spicy twist: Add some chili flakes or hot peppers to the filling for a spicy kick.

Corrections:

Be sure to check the seasoning and adjust salt and pepper to taste throughout the cooking process.
The filling should be cool before assembling to prevent the dough from becoming soggy.

Enjoy:

Enjoy your Torta di Carne Macinata e Patate warm, paired with a simple green salad or roasted vegetables for a complete meal!