Beef and Egg Pie

To store leftover beef and egg pie, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Wrap the pie in plastic wrap and then in aluminum foil, and it can last in the freezer for up to 2-3 months.

Yes, you can substitute ground beef with ground turkey or chicken for a lighter version of the beef and egg pie. Just keep in mind that the flavor will be slightly different, and you may want to adjust the seasoning to enhance the taste.

Beef and egg pie pairs well with a variety of side dishes. Consider serving it with a fresh green salad, roasted vegetables, or mashed potatoes. A tangy coleslaw can also complement the savory flavors of the pie nicely.

To make the pastry dough healthier, you can substitute half of the all-purpose pastry flour with whole wheat flour. Additionally, you can use less oil or replace it with unsweetened applesauce or Greek yogurt to reduce the fat content while still achieving a good texture.

To make beef and egg pie, start by boiling eggs for 10 minutes, then chop them. In a pan, sauté garlic, onion, and bell peppers in olive oil, then add ground beef and season. Stir in tomato sauce and chopped boiled eggs. For the pastry, mix milk, sunflower oil, eggs, flour, and salt, knead the dough, and let it rest. Roll out the dough, fill with the beef mixture, cover, brush with egg, and bake at 375°F (190°C) for 45-50 minutes.