Salami and chevre pie

In Vejle, Denmark, we stumbled across a very cute little Italian cafe at the start of the main shopping street. It is situated right opposite a wonderful chocolate shop with delicious sweet treats, which deserves a separate post. At the Italian cafe, they had a small butchers counter with Italian hams and salami. And I could not resist getting some to take home. Ralph thinks I am crazy, but at least this time I stuck to a piece that was less than 1 kg. I once brought a salami back from London which was about 2,5 kg!

Meat pie and a good wine is a great match

Meat pie and a good wine is a great match

A good meat pie is such a hearty and great meal. I like to make pie’s when serving food to friends and family. This pie I made during Easter in Denmark with the Italian salami I found in Vejle. Adding some flavorful ingredients make every pie different each time and gives an element of surprise to the guests.

The pie base is made with some whole grain spelt flour to make it healthier and more filling than with just normal all purpose flour. Pies are easy to make and great food you can start preparing ahead. The base can be made and pre-cooked and the filling can be cut and prepared ahead too. The only part I wouldn’t really prepare ahead is the egg mixture.

A selection of salami and ham bought in Denmark. The one used in the pie is the bottom left one.

A selection of salami and ham bought in Denmark. The one used in the pie is the bottom right one.

Recipe base:
150 grams butter
100 grams whole grain spelt flour
100 grams all purpose flour
4-5 tbsp water
Mix the butter and flour in a food processor, add the water one spoon full at the time and mix until it forms a dough. Do not overwork the pastry. It should be a little crumbly, but easy to shape. You can put it in the form immediately or let it cool in the fridge if you make it ahead.

Tip:

Base ready to be cooked. Use a fork to make little marks in the dough. This helps avoiding that the dough bubbles up when precooking

Base ready to be cooked. Use a fork to make little marks in the dough. This helps avoiding that the dough bubbles up when precooking

If you want to cook the base immediately, you can roll it out with a rolling pin in between two sheets of baking paper and then flip onto the pie form. This takes a little bit of practice, but will give you a nice an even base. If you are not able to get this to work, you can cut bits of the dough and push into the pie form with your hands and shape with your fingers.

If you cool the dough in the fridge, you can cut thin slices of the dough and put in the pie form. Then you will only have to use your fingers to shape and fill the gaps.

Mise en place

Mise en place

Recipe filling:
1 small red onion
1/2 red paprika
10 – 15 cherry tomatoes
150 grams mushrooms
300 grams salami
100 grams fresh chevre
75 – 100 grams grated mature cheddar
4 eggs
300 ml cream (I use a variety called food cream, which is a little lighter than whipping cream)
Pepper for seasoning

Meat pie_IMG_4951

Cut all the ingredients into small chunks and put in the precooked base. The chevre is easiest to just tear with your fingers as it is very soft and sticky.

Whisk the egg and cream with a little bit of pepper in a bowl. Pour the mixture over the pie and finish with a thin layer of cheddar on top.

Cook for 30 minutes on 200 degrees Celsius.

Pie_IMG_4736

Tip:
If you want a more lean variation of the pie, you can use milk instead of cream for the filling.

Pie_IMG_4739

Wine tip:
We had a nice and young Shiraz from Brown Brothers, called Ten Acres Single Heathcote from 2010. This wine was still quite young and tannic, but eased with a little bit of aeration. It had great flavor of plum, cherries and dark berries on the palate and was great value for money. Especially since we found it on special at the shop at Hopballe Mill

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