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Thank you to all of you who’ve written to me over the past few days, either at the blog, facebook or by private e-mail, to express your sympathy and kind thoughts.

I am really grateful to have such good friends which I met through the internet.

Life, however, does go and time is the best healer of any traumatic event in our life.   I have passed from many other bad situations in my life (death of both my parents, being fired from my job, having to shut down my own business later on), but after the first shock and grief, I always found  that keeping myself otherwise busy, worked well for me and was very therapeutic.

My last recipe post was the provencal pastry and as I said then, I will be posting the galettes and pies mentioned in that post.

I had seen some posts of galettes in the past but did not know exactly what it was.  I looked it up and according to wikipedia, it is a round and crusty cake but I am more inclined to think of it as a pie with a hole in the middle and instead of being cooked in a pie dish, it is folded up and around the filling, leaving it uncovered in the middle.

When I attempted to make the first galette, I had in mind a meat pie I make but the dough is really fussy, so I wanted to see how it would turn out using the provencal pastry.

To my surprise, the dough was really easy to make and easy to handle.  The only mistake I made was that I divided the dough into four parts and only made four galettes, one for each one of us.    Although it tasted great,  the crust was too thick and although it was served as a main dish with a salad, it was too much to each.

Whichever you choose to make, they both tasted great and each one can be made with either with pork or beef.

Before going on to the recipe, here is a peek at a fruit galette I also made.

Meat (Beef) Galette – Recipe by Ivy

Preparation time: 30 minutes

Baking time: About 1 hour

Serves: 4 – 6

Ingredients:

Provencal Pastry

450

Grams

Ground beef

1/3

Cup

Olive Oil (divided)

2

Leeks, white part only, finely chopped

1

Medium

Onion, finely cut

2

Cloves

Garlic, finely cut (divided)

10

Button, mushrooms, finely cut

2

Tbsp

Fresh oregano, finely cut (optional)

2

Tbsp

Fresh mint, finely cut

2

Eggs

2

Cups

Graviera, grated

Salt and freshly ground black pepper

2

Tbsp

Breadcrumbs

Directions:

1.

Prepare dough as per instructions.

2.

In a non-stick frying pan sauté 1 clove of garlic in 2 tablespoons olive oil and then add the mushrooms. Sauté for a few minutes and set aside.

3.

Boil leeks for ten minutes, drain and set aside.

4.

Heat remaining olive oil in a skillet and sauté onion and garlic until translucent.

5.

Add the minced meat and sauté until the meat turns from pink to white. Add the drained leeks, mint and oregano.

6.

Season with salt and pepper and set aside to cool.

7.

Add eggs, cheese and breadcrumbs and mix.

8.

After rolling out the dough, add some filling and mushrooms on top.

9.

Place on parchment paper and bake in a preheated oven at 180 degrees C until golden brown.

The second time I made the galettes, I changed the ingredients, made them smaller and this time the crust was much thinner and they came out perfect.  We had some leftover for the next day and they even tasted better the next day.

Meat (Pork) Galette – Recipe by Ivy

Preparation time: 30 minutes

Baking time: About 1 hour

Makes: 10 – 12 small galettes

Ingredients:

Provencal Pastry

600

Grams

Minced Pork

1/2

Cup

Olive Oil

4

Leeks, white part only, finely chopped

2

Sprigs

Celery, finely chopped

3

Medium

Carrots, grated

2

Medium

Onions, finely chopped

2

Cloves

Garlic, finely chopped

2

Tbsp

Fresh oregano, finely chopped (optional)

2

Tbsp

Fresh mint, finely chopped (optional)

½

Cup

Parsley, finely chopped

2

Eggs

2

Cups

Graviera, grated, divided

Salt and freshly ground black pepper

2

Tbsp

Breadcrumbs (optional)

Directions:

1.

See instructions for dough here. (In this recipe I used bread flour).

2.

Heat olive oil in a large skillet and sauté leeks, onions, celery and garlic until translucent.

3.

Add the minced meat and sauté until the meat turns from pink to white. Add the grated carrots.

4.

Season with salt and pepper and set aside to cool.

5.

Add eggs, cheese and herbs and mix. Add breadcrumbs, if needed.

6.

Divide dough into 10 – 12 equal parts and roll out each piece. It doesn’t matter if it isn’t perfectly round. Add some filling in the middle and fold. Sprinkle with some graviera cheese on top.

7.

Place on parchment paper and bake in a preheated oven at 180 degrees C until golden brown.

I have been told that there are still some problems with my blog and some people cannot download the page or leave a message.    I have removed several plug-ins and widgets and do not know if that has improved the situation, so if it has please let me know.

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Χωρίς σχόλια on Beef or Pork Galette?

  1. Ο/Η Happy Cook λέει:

    Ivy you are a very strong person. I really admire you, that you are so full of cheerfulness after all you have gone through your life.
    I love that savoury beef galette. It is the first time i see a savoury one, i alwats thought it is only sweet one.

  2. Ο/Η Natasha - 5 Star Foodie λέει:

    The galettes sound very nice! Will the recipe work with lamb – that’s what I have in my fridge right now :)

    Natasha – 5 Star Foodie’s last blog post..Strawberry Oat Basil Smoothie with Duo of Foams

  3. Ο/Η Ivy
    Twitter:
    λέει:

    Thanks a lot Happy Cook.

    Natasha, I do not see any reason why it would not work with lamb.

  4. Ο/Η Rosa λέει:

    Those galettes look really good! I’ll eat one of both and taste the fruit version for dessert ;-P…

    Cheers,

    rosa

  5. Ο/Η lisaiscooking λέει:

    Your galettes look great! The crust looks golden and perfect. I’ve never made a savory, meat galette, but now I think I should try it!

    lisaiscooking’s last blog post..Eggplant, Tomato, Basil, and Cheese Timbales

  6. Ο/Η Jen of a2eatwrite λέει:

    I often have trouble with galettes. I was thinking of making a cherry one for this evening’s dessert, actually, but I’m sticking with a cherry/buttermilk/cornmeal cake instead. These look lovely, and you seem to have conquered the mystery of galettes!

    I’m sure cooking was good therapy, too. It is for me.

  7. Ο/Η Peter G λέει:

    This Provencal recipe does look good and quite easy. I want to try it out with my future pie making escapades! So, you need to keep it a little thinner then or it’s too thick?

    Peter G’s last blog post..Baked Beef Ragu

  8. Ο/Η Konstantina λέει:

    Hi Ivy! Glad to see that you are feeling better…cooking is always a good way to kick away bad thoughts and feelings:)) Btw, these galettes look delicious!

    Konstantina’s last blog post..Involtini di moussakà – Ρολά μουσακά

  9. Ο/Η Cynthia λέει:

    I am greedy. I want both :)

    Cynthia’s last blog post..Fond Recollections

  10. Ο/Η Susan from Food Blogga λέει:

    Savory galettes are wonderful! I think your dough looks perfect, Ivy. As soon as I saw that top pic, I just wanted to delve inside!

    Susan from Food Blogga’s last blog post..A Product Review and Give-Away for Cedar Grilling Planks

  11. Ο/Η Reeni λέει:

    I’ve never had a savory galette, Ivy. These looks wonderful! A delicious comfort meal. And your fruit galette is beautiful.

    Reeni’s last blog post..The Chicken Souvlaki Platter

  12. Ο/Η Angie's Recipes λέει:

    Although I won’t press you to cheer up, I am so glad to see you here sharing us with so something delicious. (If you happen to visit local bookstores and a library, check out «The Rainbow Bridge» or «There is Eternal Life for Animals», both of them are worth to keep. )
    The fruit galette is delicious. I like both sweet and savoury galettes, however, my husband just doesn’t eat cheese, (can anyone image that???!! ), well, he doesn’t know what he is missing!
    More power to you!

    Angie

    Angie’s Recipes’s last blog post..Steamed Aubergines With Pickled Chillies

  13. Ο/Η Heni λέει:

    Funny you posted about galettes. I am making a peach galette today – waiting for my dough to rest LOL!

    Beef galette shows nice … maybe make this soon! Nice recipe Ivy!

  14. Ο/Η Heni λέει:

    I made yet again a galette (fruit one) and I think you have inspired me to use the leftover dough to make a beef galette. I made the dough yesterday with olive oil … it turned sooo nice. Much more delicate it seemed then my pates with butter! I was very impressed by the dough! Thanks for posting about it!

    Heni’s last blog post..A Classic redone – Tadjine Djej bel Zeitoun

  15. [...] the Beef and Pork Galette, I decided to use the provencal pastry to make a cheese pie in the traditional [...]

  16. Ο/Η Josephine λέει:

    I’m supposed to be getting dinner for my hubby and myself, but stumbled onto your site. Here I found the picture of your fruit galette, but no recipe for it, would it be possible for me to have this. At this stage, I think I’d better try my hand at your «Chicken and Leek Pie» before it gets too late or we’ll finish up with something old and mundane. Thanks for your interesting site.

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