Meat Pie with Phyllo Pastry

This is a yummy meat pie enjoyed all over the Balkans'. Of course every household has their own version. This could be served either as a snack (as eaten as street food here in Belgrade) or as a main, accompanied by a nice salad.

Ingredients:

- Phyllo pastry - 600 grams

- Minced beef - 1 kg

- 2 large onions small dice

- Sour cream - 250 ml

- Sunflower oil - 250ml

- 4 eggs beaten to blend

- Salt

- Black paper




Directions:


Coat the bottom of the large saucepan, with sunflower oil and add finely chopped onions. Stir for 3 minutes and add minced beef and stir firmlu until meat is browened .Remove from heat and allow to cool for about 20 minutes. Add eggs, sour cream, salt and black pepper to suite your taste.


Prepare a greased 32 x 25 x 6 cm pan (or large oven pan) and cover the pan bottom with 3- 4 sheets of the phyllo pastry brushing each one generously with combination of water and oil (half water half oil in a 200 ml cup) , let the halfs of the first 3-4 phyllo sheets hang over the pan.


Poor meet filling over the sheets, just to cover the surface, than lay next 3-4 sheets of pastry over the filling, repeating the brushing of each sheet than pour the meat fillnig again . Repeat the same procedure until you run out of the meat filling. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, and do the same with overhang sheets. Bake it on 190°C (375°F) approximately one hour until gets golden crust. Serve it slightly warm or at room temperature.


Serve 8- 10



4 comments:

Beta said...

mmmmm

cica said...

Ova tvoja varijanta "bureka" je izvrsna! Vrlo ukusno i prigodno u svakoj prilici i u svako doba dana da se pojede.Uz casu jogurta,ova tvoja pita, vruca ili hladna jednako je dobra,da se bassa "merakom" pojede.Cica

Éire said...

Nice, nice, very nice :)

wine blog said...

Meat pie's are really delicious! This one looks good, I'll have to try and make it. Phyllo is really one of my favorites. I like to do beef wellington's with it! Cheers~

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