Best 2 Pastel Israeli Spiced Meat Pie Recipes

Indulge in the delectable Pastel Israeli, a savory and aromatic creation that takes you on a culinary voyage to the heart of Middle Eastern cuisine. This spiced meat pie, also known as Pastilla, is a testament to the rich heritage and vibrant flavors of the region. Layers of crispy phyllo dough encase a succulent filling of seasoned ground beef, alluring spices, and sweet caramelized onions, creating a symphony of textures and tastes. Served with a refreshing tomato-based sauce and a cooling yogurt dressing, Pastel Israeli promises an unforgettable dining experience. For those looking to recreate this Middle Eastern gem, the article provides a step-by-step guide with variations such as vegetarian and vegan alternatives, ensuring there's a recipe for every palate. Vegetarian and Vegan adaptations cater to diverse dietary preferences, featuring delectable fillings like roasted vegetables, lentils, and nuts. So, whether you're a meat lover, a dedicated vegetarian, or a vegan enthusiast, this article holds the key to crafting your own Pastel Israeli masterpiece.

Here are our top 2 tried and tested recipes!

SPICED BEEF PIE

Spiced Beef Pie image

Provided by Molly Yeh

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan
2 tablespoons flavorless oil
2 carrots, finely chopped
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon Aleppo pepper
1/4 teaspoon ground allspice
Freshly ground black pepper
5 to 6 sheets matzo
1 large egg lightly beaten with a splash of water, for the egg wash
Fresh parsley or micro greens, for serving

Steps:

Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with cooking spray and set aside.
Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired.
Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes.
Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve.

PASTEL (ISRAELI SPICED MEAT PIE)

Pastel (Israeli Spiced Meat Pie) image

This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving.

Provided by Melissa Clark

Categories dinner, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 pounds ground beef
1 1/2 teaspoons ground cinnamon
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 pound puff pastry, defrosted (see note)
3 large eggs
3 tablespoons chopped parsley
3 tablespoons chopped dill
2 tablespoons sesame seeds

Steps:

Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 51 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 1 gram

Tips:

Use high-quality ground beef and lamb for the best flavor.
Don't overmix the meat mixture, or the meatballs will be tough.
Use a light touch when shaping the meatballs, so they don't fall apart.
Brown the meatballs in a hot skillet until they are golden brown on all sides.
Use a variety of spices to flavor the meatballs, such as cumin, coriander, and paprika.
Simmer the meatballs in a flavorful sauce for at least 30 minutes, or until they are cooked through.
Serve the meatballs with rice, couscous, or your favorite side dish.

Conclusion:

Pastel Israeli is a delicious and satisfying dish that is perfect for any occasion. The meatballs are flavorful and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with everyone who tries it.