Heart shaped pie
As Valentine’s Day approaches, it’s time to think beyond the traditional box of chocolates and bouquet of roses. This year, why not surprise your loved one with a delicious and heartfelt treat – a giant heart-shaped pie! This delightful dessert is not only a feast for the taste buds but also a feast for the eyes.
Imagine the joy on your loved one’s face as they see a beautifully crafted heart-shaped pie, packed with flavors and made with love. Whether you’re a pro-baker or a beginner in the kitchen, this recipe is sure to impress your special someone.
- Flour – All purpose flour/ plain flour works best. The flour Provides the structure and bulk of the pie dough, giving it a sturdy base.
- Butter – This recipe calls for unsalted butter but can be substituted with salted butter or margarine. The butter creates a tender and flaky texture in the baked crust.
- Water – cold water moistens the dough and helps bind the ingredients together, also keeps the butter at a cold temperature so the dough can be easily rolled out. Note: can be substituted with milk for a richer dough.
- Salt- Enhances the flavor of the dough and helps to balance the overall taste of the pie.
Note: Skip or reduce if using salted butter.
- Meat – use lean ground beef to avoid excess oil in your pie. I use 93% beef 7% fat. When preparing your own ground beef, choose a leaner beef cut or trim off any excess fat before mincing or grinding.
- Vegetables – my go to vegetables are potatoes, carrots red bell pepper and onions. Customize by adding or omitting any vegetables according to your preference.
- Spices – I use beef bouillon cube, salt, garlic powder, cayenne pepper, Feel free to add or remove any spices you prefer.
- Thickener – I use flour as a thickening agent, but you can also opt for cornstarch for thicken. If you choose cornstarch, make sure to mix it with water before adding the filling to prevent clumping.
Ingredients
For the Pie Crust:
- 500 g all purpose flour about 4 cups
- 250 g unsalted butter 2 sticks + 2 tablespoons
- 1 ½ tsp salt 9g
- ½ plus 2 tablespoons water 136g
For the filling
- 500 g minced beef 0.5kg see note 1
- 3 tablespoons oil
- ½ small onion
- 1 large carrot diced
- ½ cup chopped bell pepper
- 2 small Irish potatos chopped
- 1 teaspoon salt
- 1 seasoning cube knorr beef cube
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper or scotch bonnet pepper
- 2 tablespoons flour or 1 tablespoon corn starch
- 1 ¼ cup water
Extras
- 1 egg for egg wash
- 2-3 tablespoons flour for dusting
Instructions
Make the Pie Crust
- In a large mixing bowl, combine the flour and salt
- Cut the butter into small cubes and add it to the flour mixture.
- Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, mix until the dough comes together. (Do not overmix or knead)
- Divide the dough into two equal parts.
- Wrap each the dough in plastic wrap, flatten and refrigerate for at least 30 minutes. See note 2
Prepare the Pie Filling:
- Heat the oil in a large skillet or frying pan over medium heat.
- Stir in the chopped onion, cook for about 2 minutes.
- Add the minced beef, breaking it up into small pieces with a spoon and cook until browned.
- Season with salt, beef seasoning cube, garlic powder, and cayenne pepper. Mix to combine.
- Add diced carrot, bell peppers and cubed potatoes, cooking until they begin to soften.
- Add flour to the filling to thicken it, fry for 30 seconds and add water.
- Cover and cook on low heat for 8-10 minutes until potatoes are cooked.
- Remove the filling from heat, transfer to a wide plate and let it cool slightly.
Cutting out the Heart Shape
- Fold a parchment paper in half.
- Using a pencil, draw half of a heart shape along the folded edge of the paper.
- Carefully cut along the drawn lines, ensuring you cut through both layers of the folded paper.
- Unfold the parchment paper to reveal a symmetrical heart shape.
- Use as a guide to cut the dough into heart shapes.
Assemble the Heart Pie:
- Preheat your oven to 180°C (350°F).
- Roll out one portion of the chilled pie crust dough on a lightly floured surface. Roll to about 1/2 a cm.
- Place the cut out parchment paper on the rolled out dough, use a knife to cut out shape.
- Roll out the second half of the dough and also cut out a heart shape.
- Lift the cut out dough and place a parchment paper under. This is to make the pie easy to move after assembly.
- Beat one egg and using a pasty brush, brush the egg wash around the edge of the dough. See note 3.
- Add the cooled meat filling on dough and spread it evenly.
- Place the second half of the cut out dough and pinch the edges of the top and bottom crusts together to seal the pie.
- Use a fork to crimp the edges to seal properly.
- Brush the top with the egg wash.
- Using a fork, poke holes at the top to allow steam to escape during baking. Alternatively, you can make a design or write a name. See note 4
Bake and Serve:
- Using the parchment, transfer the assembled pie in the preheated oven and bake for approximately 40-45 minutes, or until the crust turns golden brown.
- Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
Notes
- Use lean beef to avoid excess oil. I usually use 93% beef 7% fat. If making your own ground beef, use a less fatty beef cut or trim off excess fat before mincing or grinding.
- Refrigerating the dough helps reduce any gluten formed while mixing and it also helps to harden the butter(fat) in the dough, making it easier to work with.
- The egg wash acts as a glue and seals the pie when it’s baking. The egg wash also gives the pie a golden glossy color when baked.
- The holes poked at the top allow steam to escape during baking, preventing the pie from bursting open.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
