Best 3 Albanian Meat Pie Recipes

PITE ME MISH

Steps:

• First prepare the minced meat stuffing.
• In a saucepan, add the olive oil and heat slightly.
• Add the onions and fry until golden brown.
• Add the potato, salt, pepper, and mix well.
• Brown, stirring constantly for 2 minutes.
• Add the minced meat and paprika and mix well.
• Cover and cook for 5 minutes.
• Add the tomatoes, salt and pepper again and mix well.
• Cook covered and over medium heat, stirring regularly, until the grated potato is cooked, the tomatoes are dissolved and the entire mass is transformed into a fairly compact mixture - about 15 minutes.
• At the end of cooking, increase the heat to reduce the liquid, if necessary.
• Set aside and let cool completely.
• In the bowl of a stand mixer, add the flour and salt.
• Start kneading with the hook attachment, incorporating the hot but not boiling water gradually.
• Knead until obtaining a compact dough.
• Preheat the oven to 400 F (200 C).
• Divide the dough into two equal pieces.
• Divide the first dough piece into 8 small pieces and form balls. Do the same with the second dough piece.
• Flatten each ball very thinly, like a sheet of paper, into a circle about 12 inches (30 cm) in diameter. The dough circles must be transparent.
• Place the dough circles thus obtained on a work surface sprinkled with cornstarch and sprinkle each circle of dough with cornstarch as well.
• Brush a high edge round mold with olive oil.
• Brush 8 circles of phyllo dough sheets with olive oil and place them one on top of the other as you go along on the bottom of the pan.
• Spread the meat on top.
• Cover with the other 8 sheets of dough following the same procedure as the first 8 sheets.
• Fold the edges of the upper sheets under the lower sheets.
• Brush the surface of the pie with olive oil.
• Bake at 400 F (200 C) for 30 minutes.

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Steps:

• Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
• Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
• Wash and thinly slice the leeks (white and light green parts only). Set aside.
• In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
• Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
• Bake at 400 degrees for 45 minutes, or until top of pie is golden.

ALBANIAN MEAT PIE

Steps:

• In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
• Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
• If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
• For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
• Put a thin layer of oil over the top.
• Bake in the oven at 180 degrees for 1 hour or until golden brown.
• Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.