Israeli Meat Pie
Think of this meat pie dish as a cross between a shareable bureka and a pot pie of sorts. You can serve this as the main “meat” option at a dinner or as a side dish, it is incredibly versatile! It can also sit in the refrigerator for a about a week and does well when being heated up in the oven or microwave. I find this dish to be comforting, satisfying, delicious and it seems a lot more complicated than it actually is.
Ingredients:
2 frozen sheets of puff pastry; defrosted
1 lb of group beef
2 large yellow or white onions; diced
3/4 cups of breadcrumbs
1 egg + 1 egg yolk to use as egg wash
1 tsp of salt
1 tsp of pepper
1/2 tsp of onion powder
1/2 tsp of paprika
1 tsp of olive oil
Preheat your oven to 375F and prep a glass Pyrex pan by greasing it with butter.
In a frying pan, heat your olive oil. Add your chopped onions and ground beef. Cook until the onions are glossy and the meat is fully browned. Season the mean and onion mixture with the salt, pepper, onion powder and paprika.
While the meat and onions are cooking, lay your first sheet of pastry at the bottom of your Pyrex pan. You may need to roll the dough out slightly to make it fit. Don’t worry if the dough comes up on the sides, that is actually better for adding in the filling.
Once your meat and onion mixture is fully cooked, move it to a large mixing bowl. Stir in the bread crumb and egg and mix well. Pour the filling mixture into your Pyrex pan, on top of the first layer of pastry dough. Spread it out the filling evenly and then place the the second sheet of pastry dough over the top. Seal the edges of the two layers of pastry together on the long ends of the pan only; pinching the edges together. It is important to leave the shorter edges unsealed to allow the moisture to escape while the pie is baking.
In a small bowl, whisk the egg yolk up and using a pastry brush, brush the egg wash all over the top of the meat pie.
Bake for 30-40 minutes or until the pastry dough is fully cooked (golden brown and flaky).
