The first thing we will do is prepare the dough for our shortcrust pie, and for that, we sift the flour along with the salt, then we mix it with the butter and the Italian herbs until we get a sandy texture. We can do this with our hands or with a fork, and once we reach that point, we add the water along with the egg and work with the tips of our fingers (if making it by hand) until the dough begins to come together and we get a dough that doesn't stick. At this point, we form a ball with it, wrap it in plastic wrap, and refrigerate for at least an hour.
To prepare the meatballs, we just mix both meats (beef and pork), add a finely chopped clove of garlic, a quarter of a finely chopped onion, salt and pepper, along with the breadcrumbs and the slightly beaten egg, and proceed to make our meatballs. We set aside. In a saucepan, we first add 2 tablespoons of olive oil, sauté the onion and then the finely chopped garlic, mix and add the meatballs so they can brown on all sides, pour in half a cup of white wine, stir a little, and add the canned tomato, in my case it was in cubes, followed by the teaspoon of sugar, a pinch of Italian herbs, salt, and pepper to taste. We lower the heat and let it simmer for about 20 minutes so the meatballs finish cooking and the sauce reduces as much as possible.
Finally, we cook the pasta as indicated by the manufacturer.
We divide the dough and roll out half of it very thin and roll it onto itself with the help of a rolling pin. We unroll it over the mold and press it down well with our fingertips. We trim the excess from the edges and place the filling inside, in this case, the previously cooked and drained pasta, the meatballs, along with the tomato, and finally the grated gouda cheese. With the other half of the dough we divided, we do the same as with the first, rolling it out with a rolling pin and spreading it over the filling like a lid, pressing the edges with our fingers. We make a hole in the middle of the pie to let out the steam, brush with the beaten egg, and we can decorate our pie with the leftover scraps.
We take it to the preheated oven at 180ºC for about 20 minutes or until we see that the dough acquires a nice golden color. Remove and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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