Hot Cajun Pie

Edit

Recipe's preparation

Dough

Dough:

Place sugar, butter and salt in TM bowl, beat on speed  6 until creamy, about 8 seconds. Add egg and milk and blend on speed 6 for 10 seconds  scrape down sides of bowl with TMspatula. Add flour  and mix on speed 5 for 5 seconds until just blended (don’t over beat).  With floured hands, mold dough into a round, flat patty.  Dust lightly with flour and cover, let sit in fridge for at least an hour before rolling out. In the meantime make the filling.   On a lightly floured surface roll out dough to fit an 8 inch pie pan to about a ⅛ inch thickness.  Fit dough into a greased and floured pie pan, pressing sides and bottom to fit pan.  Refrigerate 15 minutes.  Arrange pie weights on dough and bake at  180°C degrees, (350°F  degrees) for 20 minutes.  Remove weights and bake for another 15 minutes or until bottom looks dry.

Filling:

Peel , quarter and place potatoesinTM bowl, grate on speed 5 for 3 seconds remove and set aside.

Cube meat into 1 – 2 inch pieces, place in TM and turbo on short bursts for 4 to 6 seconds until meat is minced (ground). Remove and set aside.

Place garlic and fresh herbs in TM bowl and grind on speed 10 for 4 seconds. Add onions and celery and chop on speed 5 for 3 seconds and sauté on 100° deg. for 5 minutes on speed 1. Add pork and beef, seasonings and cook about 10 minutes on 100° deg. on speed soft. Add potatoes and cook another 10 minutes on 100°deg.  on speed soft. Allow to cool at least ?? minutes before filling pie crust.   Topping:

Place all ingredients in TM bowl and beat on speed 4 for 10 seconds.

 Finish:

Spoon meat filling evenly onto dough.   Spread topping evenly over filling.   Bake at  180°C degrees (350°F  degrees) until crust is golden brown, about 40 minutes.  Cool and serve with a nice salad.