Flop-Over Pie

Heat olive oil in large skillet. Add the meat, onions, cardamom, cayenne pepper and salt. Saute over medium heat, stirring occasionally, until meat is thoroughly cooked. Drain off any excess oil. Add bay leaf. Then add potatoes and water. Simmer over medium-low heat until liquid is evaporated and potatoes are tender. Stir in the parsley, remove the bay leaf and let the filling cool a bit before using.

If you’re using a store bought crust, it’s easier to do two large pies. Place crust on a baking sheet and spread meat filling on one half of crust to within 1″ of edge. Flop over the crust and seal the edges with a fork. Make a few slits or pierce the pie with a fork so the steam can escape. If you want, you can brush the crust with an egg wash, but I usually don’t and it turns out fine.

If you’re using a homemade crust recipe, you can divide the dough and make two large pies, or 8 small ones. This recipe can also be prepared ahead of time and frozen for an easy meal later.

Bake at 375 for about 25 minutes, or until crust is golden brown.