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In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. Add the grated carrot and chopped bell pepper to the pan and cook for 5 minutes until the vegetables soften.
Add the ground meat to the pan and cook for about 7-10 minutes, breaking it apart with a spatula until it is browned and fully cooked. Season with Italian seasoning, salt, and black pepper. If desired, add peas for extra texture and flavor. Once the meat is cooked, remove the pan from the heat and let it cool slightly. Stir in the grated cheese for added creaminess. Set the filling aside.
2. Prepare the Puff Pastry:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your puff pastry sheet. Make sure it’s large enough to cover the bottom and sides of your pie dish. Gently place the pastry in a pie dish or tart pan, pressing it into the edges and trimming any excess dough.
3. Fill the Pie:
Once the filling has cooled slightly, spoon it into the center of the puff pastry-lined dish. Spread it out evenly, ensuring that the filling is distributed across the bottom of the pastry.
4. Top the Pie:
Roll out a second sheet of puff pastry to cover the pie. Place it over the filling and press down the edges to seal the pie. Use a fork to crimp the edges for a decorative look. Cut a few slits in the top of the pastry to allow steam to escape during baking.
5. Brush with Egg Wash:
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top of the pie with the egg wash to give it a golden, glossy finish once baked.
6. Bake the Pie:
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and puffed up. Keep an eye on the pie towards the end to make sure the crust doesn’t burn.
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