Italian cuisine · Soups & Stews

Sardinian Meat Pie

Sardinian pastry pie in which lamb, potatoes and tomato cook in their own juices inside a sealed crust.

Ingredients · for 6 servings

• 500 g durum semolina
• 200 g flour
• 300 ml lukewarm water
• 80 ml olive oil
• 800 g lamb shoulder (boneless)
• 600 g waxy potatoes
• 2 onions
• 300 g ripe tomatoes
• 3 cloves garlic
• 1/2 bunch parsley
• 1 tsp dried thyme
• Salt, pepper

Instructions

1. Mix the durum semolina, flour and 1 tsp salt, work in the olive oil and gradually the lukewarm water, knead for 10 min. into a firm, smooth dough and let rest covered for 45 min.
2. Cut the lamb into 2 cm cubes, peel the potatoes and cut into equally sized cubes, slice the onions into thin strips, dice the tomatoes and slice the garlic.
3. Combine the meat, potatoes, onions, tomatoes, garlic, chopped parsley and thyme vigorously in a bowl with 3 tbsp olive oil, salt and pepper.
4. Roll out two-thirds of the dough 4 mm thin and line a greased 26 cm springform pan so the dough overhangs the rim by 4 cm; pack in the filling tightly.
5. Lay the remaining dough on top as a lid, roll the overhanging edge firmly together and crimp all around, then poke a 2 cm hole in the centre as a steam vent.
6. Bake at 180°C for 90 min. until the crust is golden brown and hard and steam with a roasted aroma rises from the hole; let rest for 15 min. and serve in pieces straight from the pan.