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    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Default Meat Pie with Phyllo Crust

    this takes a bit of time and effort, so if you work outside the home, don't attempt this in a week night! this is so good and is great for using up a lot of meat and stocking the freezer. I try to keep a 'meat bag' running in the freezer -- just a gallon-size freezer bag -- and add to it as I think of it! LOL! when it's full, I have enough meat and put it on the menu after making it, what I don't eat for lunches, gets portioned up as individual meals in the freezer.
    Meat Pie with Phyllo Crust
    1 quantity of Best Homemade Phyllo for Filled Pies (see below)
    6 to 6 1/4 pounds of beef, lamb, pork, or ham, cut in small pieces
    2/3 cup of olive oil
    1/2 cup of dry red wine
    2 tsp of salt
    1/2 tsp of pepper
    1 tbs of tomato paste
    1 cup of rice
    2 onions, finely chopped
    5-6 cloves of garlic, finely chopped
    1 heaping tsp mint
    1 heaping tsp oregano
    1 tsp of dill or fennel
    1 tbs parsley
    3-4 cups of water
    Sauté the onion and garlic in hot olive oil. When the onion softens, add the meat and brown a bit. Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water. Cover, reduce heat, and simmer for 40-45 minutes. 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. Preheat oven to 340F. Prepare Phyllo Recipe. 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 for 1 hour. The meat pie 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!
    12 large pieces
    8 cups of all-purpose flour
    1/2 + 1/2 cup of olive oil
    1/3 cup of dry white wine
    1/3 cup of white vinegar
    2 eggs
    1 tsp of salt
    1/4 tsp of pepper
    1 1/2 to 2 cups of hot water
    extra flour
    Make a well in the flour and add 1/2 cup of olive oil, flour, wine, vinegar, beaten eggs, salt, pepper, and water in a large bowl or tub. (Start with 1 cup of water and add more to make a soft dough.) Knead by hand until the dough no longer sticks to hands and is smooth and elastic, 10 to 20 minutes (depending on kneading style, flour, and other variables). Sprinkle a work surface with cornstarch and flour, divide the dough into three pieces - each slightly smaller than the other - and roll out:
    the biggest piece to go on the bottom should be big enough to cover the bottom of the pan, up the sides, with a little overlap;
    the piece to go in the middle will be the smallest, reaching just to the insides of the pan;
    the piece to go on top should reach from edge to edge, going slightly up the sides.
    Use the remaining 1/2 cup of olive oil to brush the bottom and sides of the pan, and then the tops of the middle and top phyllo (not the bottom) when making the pie.
    If making homemade crust isn't for you, use one 1-pound box of prepared phyllo sheets. Use 1/2 on the bottom, brushing only the top sheet with oil, and 1/2 on top, brushing only the top with oil.

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