Pastry with cream cheese
8 tbsp. unsalted butter
8 oz cream cheese
2 cups all purpose flour
1 tsp baking powder
a pinch of salt
1/2 cup short grain white rice
1/2 vegetable or beef bouillon cube
2 tbsp. vegetable oil
1 large onion, finely chopped
10 oz ground meat (I used half pork, half beef)
1 1/2 tsp ground paprika
1/2 tsp ground cayenne pepper
Freshly ground black pepper or white pepper
1/2 tbsp granulated sugar, for sprinkling on the pie lid
1 egg, lightly beaten, for glazing
A baking sheet, lined with baking parchment
Serves 6 as an entrée or 12 as an appetizer
Step 1: Prepare the Pastry
In a separate bowl, sift the flour and baking powder, add salt and mix well.
Tip the dry ingredients mix into the mixing bowl and mix until a dough forms.
Divide the dough into two, flatten them into disks, wrap each portion in plastic wrap.
Refrigerate for at least 30 minutes.
Step 2: Cook the Rice
Cook the rice according to the instructions.
When the rice is ready, set it aside to cool while you make the rest of the filling.
Step 3: Cook the Onion
Remove the onion from the skillet and set it aside to cool in a mixing bowl.
Step 4: Cook the Meat
Season with the paprika, cayenne pepper, salt and black or white pepper, to taste.
Set aside to cool.
Step 5: Combine and Mix the Filling
Preheat the oven to 400F.
Step 6: Assemble the Pie
Take one disk of the pastry out of refrigerator and remove the plastic wrap.
Roll it on the floured surface into a rectangular about 12 X 10 inches.
Gently and loosely roll the rectangle around the rolling pin and transfer it to the prepared baking sheet for the base of the pile.
Repeat rolling the second disk of the pastry to the same size rectangle.
Sprinkle granulated sugar on top of it, roll the rolling pin gently over it to make the sugar grains stick. This is a trick to make the pie crust have a nice caramelized color when baked.
Spoon the filling evenly over the pie base, leaving a 1 inch border. brush the border with the beaten egg.
Gently and loosely roll the second rectangle of pastry around the rolling pin and lay it neatly over the filling as pie lid.
Brush the beaten egg over the pie lid.
Prick it in a few places with a fork.
Very lightly score diagonal lines across the top.
Step 7: Bake
Serve warm or cold, with herb salad and/or light soup.
Step 8: Enjoy!
Thanks and happy holidays.