Although I didn't like the minced meat pie as much as the potato and cheese pie at first, I eventually made it into something that suits my taste. You know, some mornings we buy a pie from the pastry shop for breakfast, or we don't have time, we have a snack for 5 minutes and get it to work. Here is a recipe that tastes like the pastry you eat at that pastry shop :)
Thanks to the currants, peanuts and very, very little sugar in it, you can catch the taste of Sarıyer Böreği you know.
If you say you don't like sweet pastry with minced meat, you can add currants and sugar in it.
Note: When preparing the recipe, use a tray or pyrex in the size of a stovetop baking tray. If your tray is large, your pastry will be a little thinner than in the photo.
Love…
Ingredients for Meat Pie Recipe
- 3 pieces of dough
- 1 water glass milk
- half a teaspoon of oil
- 1 pieces of eggs
For internal mortar:
- 300 g medium fat ground beef
- 4 tablespoons of oil
- 2 medium onion
- 2 tablespoon of pine nuts
- 2 tablespoons of currants
- 1 teaspoons of sugar
- 1 tea spoon salt
- Black pepper
How to Make Meat Pie Recipe?
- Chop the onions for edibles to prepare the stuffing. Take the pan with the oil, add some salt and sauté for 1 minute.
- Add the pine nuts to the lightly pink onions, stir 1-2 times, then add the ground beef and raisins.
- After adding the spices, fry the minced meat until it releases its water. Take the mortar that absorbs the water from the stove and let it cool.
- Lubricate your pyrex and lay 1 piece of pastry so that the edges overflow from my pyrex.
- Divide the remaining phyllo into 3-4 pieces in your hand and combine them to be laid in 1 layer.
- Whisk eggs, milk and oil thoroughly, brush with a brush or spoon to cover the dough.
- Spread generously with the sauce you prepared on each layer of dough and sprinkle with minced meat filling.
- When it comes to the last part, put the phyllo pastry that you have carried out of the bottom of the pyrex on the pastry, neatly.
- Spread the remaining sauce on the pastry and sprinkle with black cumin seeds. Bake in a preheated oven at 180 degrees until golden brown.
- After removing from the oven, let it rest for 1o minutes, slice and serve hot.