Savory pie - Pastrizzo veneziano

Preparation

Shortcrust pastry:

Melt the butter and/or lard, add the cinnamon, the flour and then the eggs. Work the dough gently with the tip of your fingers in order to prevent it from becoming too elastic. Add some water if needed, until you get a smooth, velvety dough. Let it rest in the fridge for 30 minutes.

Filling:

In a large pot gently heat the butter, the bone marrow and the spices, add the celery, the onion and the thyme finely chopped. Add the chicken offal and the ham or ossocollo and stir fry until the mix starts to stick to the bottom of the pot. In a separate pan sear the deboned pigeon and the mushrooms over high heat and add it to the pot. Add a glass of wine,  sweet or dry according to the taste. Cover with the lid and let it simmer until the meat gets soft and can be easily pulled apart. Quickly blanch the fresh peas in hot salted water. Sear the sweetbread in small chunks. Add the peas, sweetbread to the mix together with the ricotta. Roll the shortcrust out and line a baking tray or cake pan with it (add some butter and flour to avoid the dough sticking to it), fill it with the chilled filling and cover it with a lid of shortcrust pastry. Brush the lid with beaten eggs and milk and bake to 180°C until the pastry is golden brown. Let it rest a few minutes before serving. The vegetarian recipe is also suitable.

Preparation

Shortcrust pastry:

Melt the butter and/or lard, add the cinnamon, the gluten free flour and then the eggs. Work the dough gently with the tip of your fingers in order to prevent it from becoming too elastic. Add some water if needed, until you get a smooth, velvety dough. Let it rest in the fridge for 30 minutes.

Filling:

In a large pot gently heat the butter, the bone marrow and the spices, add the celery, the onion and the thyme finely chopped. Add the chicken offal and the ham or ossocollo and stir fry until the mix starts to stick to the bottom of the pot. In a separate pan sear the deboned pigeon and the mushrooms over high heat and add it to the pot. Add a glass of wine,  sweet or dry according to the taste. Cover with the lid and let it simmer until the meat gets soft and can be easily pulled apart. Quickly blanch the fresh peas in hot salted water. Sear the sweetbread in small chunks. Add the peas, sweetbread to the mix together with the ricotta. Roll the shortcrust out and line a baking tray or cake pan with it (add some butter and flour to avoid the dough sticking to it), fill it with the chilled filling and cover it with a lid of shortcrust pastry. Brush the lid with beaten eggs and milk and bake to 180°C until the pastry is golden brown. Let it rest a few minutes before serving. The vegetarian recepe (with gluten free pasta) is also suitable.

Preparation

Shortcrust pastry:

Melt the lard and oil, add the cinnamon, the flour and then the eggs. Work the dough gently with the tip of your fingers in order to prevent it from becoming too elastic. Add some water if needed, until you get a smooth, velvety dough. Let it rest in the fridge for 30 minutes.

Filling:

In a large pot gently heat the lard and oil, the bone marrow and the spices, add the celery, the onion and the thyme finely chopped. Add the chicken offal and the ham or ossocollo and stir fry until the mix starts to stick to the bottom of the pot. In a separate pan sear the deboned pigeon and the mushrooms over high heat and add it to the pot. Add a glass of wine,  sweet or dry according to the taste. Cover with the lid and let it simmer until the meat gets soft and can be easily pulled apart. Quickly blanch the fresh peas in hot salted water. Sear the sweetbread in small chunks. Add the peas, sweetbread to the mix together with the lactose free cheese. Roll the shortcrust out and line a baking tray or cake pan with it (add some butter and flour to avoid the dough sticking to it), fill it with the chilled filling and cover it with a lid of shortcrust pastry. Brush the lid with beaten eggs and lactose free milk and bake to 180°C until the pastry is golden brown. Let it rest a few minutes before serving. The vegetarian (with lactose free ricotta) and vegan recipe are also suitable.

Preparation

Mix filling, layer in pastry, bake until golden.

Preparation

Shortcrust pastry:

Melt the oil, add the cinnamon and the flour. Work the dough gently with the tip of your fingers in order to prevent it from becoming too elastic. Add some water if needed, until you get a smooth, velvety dough. Let it rest in the fridge for 30 minutes.

Filling:

In a large pot gently heat the oil, the spices,add the celery, the onion and the thyme finely chopped. Add a glass of wine, sweet or dry according to the taste. Quickly blanch the fresh peas (or asparagus or agretti)  in hot salted water. Add the peas and / or the other herbs to the mix together with the fresh tofu. Roll the shortcrust out and line a baking tray or cake pan with it (add some butter and flour to avoid the dough sticking to it), fill it with the chilled filling and cover it with a lid of shortcrust pastry. Brush the lid with vegetal milk and bake to 180°C until the pastry is golden brown. Let it rest a few minutes before serving.