Mikrosian Meat Pie

The Mikrosian Meat Pie, not to be confused with the well-known but often of dubious origin, Moredesh Meat Pie, they can be a bit to Sweeney Todd for my taste, is a delectable mix of many different meats all crammed into one sort of delicious pie. I even include something a bit extra but I'll show that in the recipe below. I had his one decorated with the symbol of the Dominion in all its brightness and must say it turned out delicious! Hopefully someday this Mikrosian Meat Pie can replace the popularity of the Mordesh Meat Pie, or so is the dream of this chua.

((This recipe was based off this recipe called the Italian Pie, buy modified and presented very differently. http://www.publix.com/recipes-planning/aprons-recipes/italian-pie ))

Ingredients

1 (10-oz) box frozen chopped Flamefronds (Spinach works too) 6 slices dry cured Dagun Sausage (1 1/2 oz) (Salami works here)

1 1/4 lb ground meat blend for Meatloaf composed of whatever you gain on The Hunt. (Though Beef and Pork mixed work well too.)

1 teaspoon dried Cassiano seasoning (Italian seasonings) 1/4 cup diced pimientos, drained

1/4 cup cured ravenok pepperoni (1 oz) (Turkey or regular does just fine too) 1 (13.75-oz) jar bruschetta spread

1 ravenok eggs (or 1/2 cup egg substitute)

2 cups shredded Cassiano-blend cheese (Italian cheese blend) 1 ready-to-bake rolled piecrust

Prep

• Place flamefrond in colander, under cool running water, to thaw; break into smaller pieces, as possible. (This is that secret ingredient, don't tell the draken!)

• Preheat oven to 425°F.

• Cut dry cured dagun sausage into bite-size pieces.

Steps

1. Go on a hunt, fresh is best, preferably with a Draken to collect your meats. I like a blend of Pumera, Girrok, and Razortail.

2. Preheat large sauté pan on medium-high 2–3 minutes. Add ground meat and Cassiano seasoning; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Drain flamefrond thoroughly by pressing firmly against colander. Squeeze with the might of Mikrose!

3. Stir pimientos, pepperoni, dry cured Dagun, flamefrond, and bruschetta spread into meat; cook 1–2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1–2 minutes to cool. This is important to let it cool or else you'll end up with scrambled eggs in the next step.

4. Stir in eggs and cheese, then transfer to a 13- x 9-inch baking dish. Unroll piecrust over meat mixture. Decorate with the glory of the Dominion. Or don't, but remember the Old Gods may be watching.

5. Cut two small slits in center of crust. Bake 25–30 minutes or until mixture is bubbly and crust is golden. Serve large pieces along with a bottle of Cheesewine or Mikrosian Blood Wine.

6. Victory over food is yours!