PASTEL (ISRAELI SPICED MEAT PIE)
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
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
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Ammar Khalil
[email protected]I'm not sure what I did wrong, but my Pastel Israeli didn't turn out very well. The pastry was too dry and the filling was bland.
Calum Shadow
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The Pastel Israeli was amazing!
Farah Ashour
[email protected]I've made this recipe several times now and it's always a hit. The Pastel Israeli is so easy to make and it's always delicious.
Johh Bollinger
[email protected]This recipe is a must-try! The Pastel Israeli was incredibly flavorful and the pastry was flaky and delicious.
Roaa Helal
[email protected]I'm so glad I found this recipe! The Pastel Israeli was a huge hit at my dinner party. Everyone raved about it.
sina amouoghli
[email protected]This recipe was a bit challenging, but it was worth it! The Pastel Israeli turned out beautifully and it was absolutely delicious.
Lilia Lassir
[email protected]I tried this recipe and it was amazing! The Pastel Israeli was so flavorful and the pastry was perfect. I will definitely be making this again.
Jadelolll8551
[email protected]This recipe is a keeper! The Pastel Israeli was delicious and my family loved it. I will definitely be making it again and again.
Afzal Afzal bhatti
[email protected]The Pastel Israeli was a hit at my party! Everyone loved it. I will definitely be making it again.
Lipi Khatun
[email protected]I'm not a big fan of meat pies, but this one was really good! The spices were perfect and the pastry was so flaky.
Jay mission
[email protected]This recipe was easy to follow and the Pastel Israeli turned out great! I used ground lamb instead of beef and it was still delicious.
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[email protected]My family loved this Pastel Israeli! The flavors were amazing and the pastry was flaky and delicious. I will definitely be making this again.