Plant-Based Impossible Cheeseburger Pie: Comfort Food Made Wholesome

In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Gradually drizzle in the ice-cold water, mixing gently with a fork just until a cohesive dough forms. Shape the dough into a flat disc, wrap it tightly in plastic, and let it chill f-l-tllaja (in the fridge) for 30 minutes.

While the dough chills, heat a large skillet over medium-high heat. Add a splash of oil and sauté the diced onion, bell pepper, and minced garlic for about 5 minutes until soft and fragrant. Add the plant-based ground meat, Worcestershire sauce, mustard, salt, and pepper. Cook for 7 to 10 minutes, breaking up the protein with a wooden spoon, until beautifully browned. Remove from the heat and stir in 1 cup of the shredded cheddar cheese until melted.

Preheat your oven to 190°C (375°F). Roll the chilled dough out on a lightly floured surface into a 12-inch circle. Transfer it to a standard 9-inch pie dish, trim the overhang, and prick the bottom with a fork. Spread the savory filling evenly inside the crust. In a small bowl, whisk the eggs and milk until smooth, then pour the liquid evenly over the filling. Sprinkle the remaining ½ cup of cheddar cheese over the top and bake f-l-ferran (in the oven) for 30 to 35 minutes until the center is set and the crust is golden. Let rest for 10 minutes before slicing.