If I was ever to have a place at a farmers market, a small stall where I could sell food to the public, then this stuffed bread would be what I’d market. With both the filling cooked and the dough resting, I would make these ‘pies’ in front of the customer and either cook them on a hot griddle or, in an ideal world, in a wood fired oven. For a couple of quid per pie, they would sell quicker than the crepes outside the Eiffel tower.
A Bread Pie is a very easy thing to make. The filling is a meat sauce, much like a spiced Moroccan style bolognese, that starts with browned mince.
I then removed the mince from the pan and added 2 small finely diced onions and 3 finely chopped cloves of garlic. After about ten minutes slowly softening down, 1 level teaspoon each of ground coriander, cumin, garam masala and chilli powder were added to the pan.
After a quick stir, 2 tablespoon of dark soy sauce was cast into the pan.
250 ml of tomato passata then gets poured into the spiced onions.
Eventually the browned mince finds its way back into the pan.
Once the meat gets cosy in the pan, about 200 ml of water and 1/2 a beef stock cube completes the sauce.
The bread dough is the same as ever, 500g strong white flour, 10 g yeast, 10 g salt and 320 ml water all kneaded together, risen and then rolled out into a large rough rectangular shape about 3/4 cm thick.
I then cut the dough into six even sized squares. However there will be plenty of both dough and meat sauce leftover which can be made into odd shaped pies or else squashed together and re-rolled to make one large pie.
A very generous dollop of the cold meat sauce is placed in the centre of half of the squares and I then gave a lick of egg wash around the edges.
Next I pressed both pieces of dough together and folded them inwards. This is quite a rustic pie so don’t be bothered spending too much time trying to get fancy with the crimping.
I then gave some shine to the pies with the leftover egg wash and punctured a hole in the centre to let the steam out, and also to let the juices seep out that look really nice on the baked pie.
For the Bread
500 g strong white flour
10 g fresh yeast or 7 g of the fast action dried stuff
10 g salt
320 g water
For the Meat Filling
300 g minced lamb or beef
2 small onions, diced
3 cloves garlic, finely chopped
2 tablespoons dark soy sauce
250 ml tomato passata
1 level teaspoon ground coriander
1 level teaspoon ground cumin
1 level teaspoon garam masala
1 level teaspoon chilli powder or 1 green chilli, finely chopped
1/2 beef stock cube