Refashioning a Dutch Pie

My mother thought it would be fun to make me try something very different: Old Fashioned Dutch Pie.  I stuck my nose up at the idea of trying something South African.  But I went ahead with it anyway, since it was easy.  I took one bite and shook my head.  Something seriously needs changing here.  I took another bite and bit into a chili.  Something definitely needs changing.  To give the Dutch some credit, the chilies weren’t their idea, but to take away all credit, they could have at least had one chili.  So we made this an American Indian Dutch Pie.  American because we put barbecue sauce in (which technically is also partially Indian, but lets stay on topic), Indian because of the awesome spices, and Dutch because at least they inspired us.

After eating it, we decided some changes it needed, and the following recipe reflects the twists we would take the next time we make it.

6 oz onion, finely chopped
1 teaspoon cumin seeds
16 oz beef, sliced in thin strips
1/4 cup oregano, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
8 oz tomato
1/4 cup barbecue sauce
1/4 teaspoon peppercorns, crushed
1/4 teaspoon cloves, crushed
1/2 teaspoon mustard powder
1/2 teaspoon sumac
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1 tablespoon ginger, minced
1 tablespoon garlic minced
2 1/2 cups water
1 egg, hard-boiled and sliced
1 potato, cubed
1/2 carrot, sliced
1/4 cup frozen peas
1 egg, beaten

In a small bowl, stir together the paprika, peppercorn, clove, mustard, sumac, turmeric, cayenne pepper, black pepper, cinnamon, cumin, coriander, salt, ginger, and garlic.  Set aside.

In another bowl place tomato, and microwave for about 3 minutes. Once it is blanched, remove the skin, and purée in a blender.  Set aside.

Heat 3 tablespoons oil in a large saucepan over medium heat. When hot, add cumin.  Stir briefly, and when it stops sputtering add 3 oz of the onions.  Over medium-low heat, fry the onions to golden brown.  With a slotted spoon, remove the onion from the pan.  Set aside.

Add meat to the pan with remaining onions, oregano, mint, cilantro, and spices.  Brown the meat over high heat until it looses its raw look.  Pour in tomato purée and barbecue sauce and stir briefly.  Add water, and bring to a boil.  Cover and reduce to a simmer, and cook for about 30 minutes, or until meat is tender.  With a slotted spoon, remove the meat from the sauce.  Stir in the golden fried onions.

Preheat oven to 400F° (205 C°).

Roll out pastry dough about 1/8″ thin.  In a pie pan, place a thin layer of pastry dough on the bottom, followed by a layer of meat, then egg and vegetables, another layer of meat, and finally the sauce.  Cover with another layer of pastry dough.  Glaze generously with beaten egg.



Bake for about 15 minutes, once you notice the pastry is becoming brown.  Reduce the heat to 375F° (190C°) and bake for about another 15 minutes, until the pie is a gorgeous golden brown.

Yield: Two 5″ pies

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