Minced meat pie
Information
Prep. Time 30′ Cooking Time 1h Serves 12
Ingredients
- 2 phyllo pastry sheets
- 4 tomatoes, sliced
- 250g grated cheddar cheese
- 2 nests vermicelli noodles, broken
- 2 eggs
- 100g yogurt
- 2 tbsp sesame seeds
For the minced meat:
- 1 kg beef, coarsely ground
- 4 tbsp olive oil
- 1 clove garlic
- 1 onion, finely chopped
- 2 large carrots, coarsely grated
- 1 finely chopped leek
- 1 tbsp tomato paste
- 1/2 cup dry white wine (or cognac)
- 1 bay leaf
- 1 cinnamon stick
- 2 tbsp finely chopped parsley
- Salt
- Freshly ground pepper
Instructions
For the filling:
- Heat some olive oil and brown the minced meat until it changes color.
- Add the onion, garlic, carrots, and leek and cook until the onion becomes transparent, for 5-6 minutes.
- Add tomato paste and scrape the bottom of the pot to cook the paste.
- Deglaze with wine and mix well.
- Add the bay leaf, cinnamon stick, and 1/2 cup of water.
- Season with salt and pepper and simmer for a few minutes until the meat absorbs the liquids.
- Remove the bay leaf and cinnamon stick.
- Sprinkle with chopped parsley.
- Let it cool slightly.
For the phyllo sheets:
- Lay one sheet of phyllo pastry on a greased baking dish.
- Spread the vermicelli nests on top.
- Pour the filling in a layer and cover with grated cheese.
- Arrange a layer of tomato slices on top.
- Beat the eggs with the yogurt, season with salt and pepper, and pour over.
- Cover with the other phyllo sheet.
- Seal the edges by pinching them together.
- Score the surface into pieces, brush with oil or egg wash, and sprinkle with sesame seeds.
- Bake the minced meat pie for 10 minutes at 200°C, then reduce to 180°C and bake for another 50 minutes or until golden brown.
Enjoy!
Source: Argiro barbarigou
