Meat Pie Using Phyllo Dough Recipes

MEAT PIE WITH PHYLLO DOUGH

Steps:

• In a pan, heat the garlic with half of the olive oil.
• Add in the ground meat and small onion.
• When the meat is almost cooked through add in the tomato paste.
• Add in the salt, pepper, cinnamon and all spice to your taste.
• When cooked completely through, remove from heat and set aside in a bowl.
• Preheat the oven to 375F degrees.
• In a large lasagna size glass pan, spray the bottom of the pan with Pam.
• Add one sheet of the Phyllo dough.
• Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
• You can let it go over the sides if the pan is too small for the sheet.
• Once you have the 5 sheets, add the meat to the sheets and spread evenly.
• Add the feta cheese evenly on top of the meat mixture.
• Make sure it is crumbled small.
• You do not want large chunks in one spot.
• Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
• On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
• You do not have to do this, I just like the extra taste.
• I also folded over the overlay to make it seal somewhat.
• Cook for about 15-17 minutes or until it is lightly golden on the top.

KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE

Steps:

• Gather the ingredients.
• Sauté the onion and garlic in hot olive oil.
• When the onion softens, add the meat and brown well.
• Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water.
• Cover, reduce heat, and simmer for 1 1/2 to 2 hours until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
• Stir in rice and turn off heat. Prepare the phyllo.
• Preheat oven to 340F (170C). Oil a 16 1/2 x 12 inch pan (or equivalent).
• Place the bottom sheet of phyllo on the bottom and spread filling evenly.
• Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil.
• Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour.
• The kreatopita is done when the corners of the crust don't stick to the pan.
• Remove the pan from the oven and cover with a clean towel for 1 hour before serving.
• Cut into 4-inch pieces and enjoy!

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!