Minced Beef Pie With Filo Pastry
Today's recipe is directly from my mother'southward kitchen: phyllo meat pie recipe (aka Egyptian goulash). Layers of flaky phyllo with a tantalizing meat mixture nestled in between. If y'all've been looking for things to make with phyllo dough, this easy recipe is a great one to try!
Phyllo
If yous've had baklava, you've had phyllo! A popular ingredient in Mediterranean and Heart Eastern cooking, phyllo is made of unleavened paper-thin pastry dough and is used in both sweet and savory recipes. Y'all tin can find phyllo dough in most grocery stores in the freezer section nearly things like puff pastry and pie crust.
It can exist intimidating to work with phyllo, merely it's easier to utilize than most people recall (I accept some tips for you below).
I of my favorite phyllo recipes is my mother's Egyptian goulash. This is non the casserole you may know as macaroni noodles with a beef sauce; Egyptian goulash is something entirely different and and so worth a try!
Savory Meat Pie (Egyptian Casserole)
This Egyptian-style meat pie replaces your typical pie crust with phyllo dough! Information technology is basically made of layers of flaky phyllo dough with a ground beef mixture, seasoned with baharat and onions, nestled in between. This pie is known as Egyptian goulash, and it's my favorite meat pie of all time!
The recipe is fairly simple to put together, and if yous've ever fabricated lasagna or assembled a goulash dish with several layers, making this savory phyllo meat pie is not much unlike. You'll spread several phyllo sheets and castor them with a mixture of olive oil and butter (or olive oil only, as I do most of the fourth dimension). You'll add together a layer of cooked footing beef, and so finish with a few more phyllo sheets. That's actually all there is to information technology!
Tips for working with Phyllo Dough
When working with phyllo, starting time, be sure to thaw information technology properly overnight in the fridge. You'll as well want to take it out of the refrigerator and set it at room temperature for about one hour.
But the biggest secret to working with phyllo dough, equally you lot volition run into in the step-by-footstep, is to lay the phyllo sheets between two very lightly damp towels. This will keep them moist and forestall them from breaking as you work to assemble the pie. Also, don't skimp on brushing the phyllo layers with olive oil, this is what helps cook the phyllo to crisp perfection!
Ingredients you need for this savory phyllo meat pie
This phyllo recipe comes together with simply a few ingredients. Here's what you'll need to brand information technology:
- Phyllo dough - Yous'll demand 1 16-ounce package of frozen phyllo dough, thawed overnight in the fridge in its packaging.
- Egg - Whisk 1 egg into 1 cup of milk.
- Extra virgin olive oil - To generously brush the phyllo dough to keep it from breaking. You can likewise use ½ cup olive oil combined with ½ cup melted butter.
- Spiced meat filling - Chopped onions, lean ground beef, baharat, and garlic powder.
How to brand meat pie with phyllo
While working with filo dough can seem intimidating, it is actually quite simple if you follow my simple tips! Here's how to make Egyptian goulash (print-friendly recipe below):
- Prepare the phyllo dough. To keep the phyllo pastry moist and pliable, lay the thawed phyllo sheets between two clean, lightly clammy kitchen towels.
- Make the meat filling. Heat 1 tablespoon extra virgin olive oil in a large nonstick pan. On medium-high heat, saute ane cup chopped onions briefly. Add one ½ pounds lean footing beef. Melt until fully browned, tossing regularly. Remove the pan from the heat briefly and drain any fat, and then return back to the stove. Add in the spices (1 teaspoon garlic powder, 1 ½ teaspoons baharat, kosher common salt, and blackness pepper), and stir to fully combine. Remove from the heat.
- Assemble the Egyptian casserole. lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 ½ x 13 x two ¼ inch baking pan. Fold any excess dough in. Castor the top phyllo sheet very generously with extra virgin olive oil. Repeat this stride every bit you lay three to four sheets of phyllo at a time in the baking pan until you have used upwardly ½ of the phyllo sheets.
Now, every bit you have a prissy base for your pie, spread the meat filling evenly on top of the final phyllo sheet.
Layer the remaining sheets on top of the meat repeating the same process equally before (once more, 3 or four sheets at a fourth dimension, fold excess phyllo and butter the top sheet) until the phyllo sheets are used upwardly.
Brush the acme sheet very generously with EVOO. With a sharp knife, cut the phyllo pie into 12 squares. Season the prepared milk and egg mixture with kosher salt and black pepper and pour evenly over the pie.
- Bake the phyllo meat pie. Place the phyllo meat pie on the middle rack of a 350 degrees F heated-oven for almost 45 minutes to an hour, or until cooked through. It should plow a squeamish golden chocolate-brown. Be watchful so that the pie does not over bake or burn. Remove from the oven, and serve warm.
Serve information technology with
Egyptian goulash is a filling meal past itself, but I like to add a big fresh salad alongside for some crunch.
Make ahead tips
To work ahead, ready the recipe as written until the pace where you cut up the phyllo meat pie. After cutting the pie into 12 squares, embrace it tightly and refrigerate. When you are ready to bake the pie, pour the egg and milk mixture over. Practise not prepare this pie more than than one night in advance.
Leftovers and storage
Refrigerate leftovers in an airtight container for upwards to 3 days. Reheat in the oven at 350 degrees F until warmed through. Or you lot can freeze leftover Egyptian casserole in a freezer-safety container, and reheat from frozen.
More phyllo recipes
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How to Make Baklava
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Spanakopita Recipe (Greek Spinach Pie)
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Pastilla (Skillet Chicken Pie)
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Phyllo-Wrapped Broiled Feta with Honey
Phyllo Meat Pie (Egyptian Goulash)
Today, information technology's a care for direct from my mother'south kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not terminate eating! When working with phyllo, starting time, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be certain to permit the filo dough sit at room temp for about an hour.
- 16 ounce bundle of frozen phyllo dough, thawed in its packet
- one egg, whisked in 1 cup of milk
- ane cup extra virgin olive oil, (OR ½ cup olive oil combined with ½ cup melted butter)
For the meat filling
- 1 loving cup chopped onions
- 1 ½ pounds lean footing beef
- 1 ½ teaspoon baharat
- 1 teaspoon garlic pulverization
- Salt and pepper
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Preheat the oven to 350 degrees F.
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Advisedly lay the thawed phyllo dough sheets between two lightly clammy kitchen towels.
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Brainstorm with preparing the meat filling. Heat 1 tablespoon olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to bleed any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the rut.
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Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 ½ 10 13 x 2 ¼ inch blistering pan. Fold any excess dough in. Brush the elevation phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as y'all lay three to four sheets of phyllo at a time in the baking pan until you lot have used upwardly ½ of the phyllo sheets.
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Now, as yous have a nice base for your pie, spread the meat filling evenly on superlative of the last phyllo canvas.
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Layer the remaining sheets on top of the meat repeating the same process as earlier (again, 3 or four sheets at a time, fold backlog phyllo and castor with the olive oil) until all phyllo is used up.
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Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
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Flavor the prepared milk and egg mixture with table salt and pepper and cascade evenly over the pie.
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Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should plow a nice aureate chocolate-brown. Be watchful so that pie does not over bake or fire.
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Serve warm with a side salad! Bask!
- Phyllo tips: Be certain to thaw the phyllo overnight in the refrigerator. Do not skimp on brushing the phyllo layers as indicated higher up. Make sure you lot drizzle or brush a generous corporeality of olive oil so that each layer is well coated.
- Prepare-ahead option: To work alee, prepare the recipe every bit written until the footstep where you cut up the phyllo meat pie. After cutting the pie into 12 squares, embrace it tightly and refrigerate. When you are ready to broil the pie, pour the egg and milk mixture over. Do not prepare this pie more than one night in advance.
- Leftovers and storage: Refrigerate leftovers in an airtight container for up to iii days. Reheat in the oven at 350 degrees F until warmed through. Or y'all tin can freeze leftover Egyptian casserole in a freezer-prophylactic container, and reheat from frozen.
- Visit our shop to browse our spices, olive oils, and more than!
Calories: 384.9 kcal Carbohydrates: 21.5 grand Poly peptide: 14.7 thou Fat: 26.4 g Saturated Fat: 5.six g Polyunsaturated Fat: 2.5 yard Monounsaturated Fat: sixteen.9 m Trans Fat: 0.iv g Cholesterol: fifty.five mg Sodium: 226.ii mg Potassium: 237.vii mg Cobweb: one.1 g Sugar: 0.7 g Vitamin A: twenty.1 IU Vitamin C: i mg Calcium: 16.5 mg Iron: ii.7 mg
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