Radicchio and Brie Meat Pies, a delight we can’t do without, especially on the colder days of the year, when it’s nice to eat something warm and cheesy. We can also prepare it in advance, maybe one day the filling and the next the minced meat for the patties to assemble it at the last moment, when we just need to bake it. I find the idea great sometimes even to clean out our fridges from leftovers. In fact, my pie was born out of this, when one day I was faced with the dilemma of whether to throw away or recycle everything that was left. From this came out a simply excellent recipe that I continued to make, then stuffing it with what I liked the most, especially using seasonal foods. With minced meat, you can really create anything.
If you like minced and worked meat, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 molds
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lemon meatball mixture
- 1/3 pan-fried radicchio
- 4.23 oz Brie cheese
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools
- 6 Molds
- 1 Bowl
- 1 Pan
- 1 Brush
Preparation
First of all, we need to prepare a third of the dose of Pan-fried Radicchio with Raisins and Pine Nuts (if we also want to decorate them, we prepare the full dose). Right after, the mixture for Mixed Meatballs with Lemon, but avoiding the addition of lemon. Finally, cut the Brie into pieces and assemble the pies. Pour a little oil into each one and brush it all over. Then sprinkle with breadcrumbs, letting the excess fall off.
With your hands, take parts of the meat mixture, flatten it, and place it inside the molds, creating a sort of shell. Fill the molds with pan-fried radicchio and add Brie pieces in the center.
Cover them with the remaining mixture, pressing the edges to seal them as best as possible (it will still be normal for at least liquids to escape during cooking) and sprinkle them with breadcrumbs. Place them on a baking tray and pour a little oil over each one. Bake in a preheated oven at 356°F (180°C), static mode, and cook for 35/45 minutes, or until golden brown.
Once cooked, our Radicchio and Brie Meat Pies can be served piping hot directly with the molds (this way they’ll be cheesy) or cooled on a serving platter. If we have a microwave, everything will be easier: because we can reheat them at the last moment.
Tips
The meat pies can be kept in the refrigerator for at least three days, either raw or cooked, but closed at least with cling film.
We can also freeze them either raw or cooked, but remember to thaw them slowly in the refrigerator or microwave, never at room temperature.
