Meatball Pie!!

Add 1.5 cups of warm water to a bowl.

Stir in 1 tablespoon of raw sugar until dissolved.

Add 1 teaspoon of yeast and let it rise.

Add 0.5 teaspoon of salt to the mixture.

Begin adding flour and 2 tablespoons of olive oil, mixing for about 5 minutes until dough is kneaded.

In a separate bowl, combine dehydrated mushrooms, chopped celery, and onion.

Add 2.5 tablespoons of tomato powder to the vegetables without boiling water, allowing them to absorb moisture during cooking.

Remove the dough from the mixer and coat it in olive oil in a bowl, then cover with plastic wrap and place in the oven with the light on to rise.

Prepare meatballs by turning sourdough bread into breadcrumbs and mixing with 1 egg, ground pepper, pink salt, Italian seasoning, and garlic.

Add ground pork to the breadcrumb mixture and combine well.

If available, add 1/4 to 0.5 cup of grated Parmesan cheese to the meatball mixture.

Form meatballs and place them in a crock pot with a drizzle of olive oil, cooking on low until ready to assemble the pie.

Roll out the dough for the pie, ensuring it fits the pan and hangs over the edges.

Prepare the filling by layering meatballs, tomato sauce, rehydrated mushrooms, onions, celery, and garlic in the pie crust.

Cover the filling with more tomato sauce and cheese, then fold the dough over the top and tuck it in.

Let the pie rise, then brush the top with melted butter and sprinkle with garlic powder and parsley before baking.

Preheat the oven to 350°F and bake the pie for about 30 minutes.

Equipment Needed

Spice Level:

Allergens