- A packet of pie sheets
- 250 g finely chopped onion
- 750 g lean minced meat (beef, chicken, pork)
- 1 clove of garlic
- 2 tablespoons oil
- 1 tablespoon semolina or two of breadcrumbs
- Dry thyme
- Sweet or hot pepper paste
- 1 tablespoon tomato paste (optional)
- 1 or
- 2 tablespoons ajvar (Serbian pepper paste – optional)
- 100 g sour cream
- 150 ml carbonated mineral water
- Oil to lubricate the sheets
The meat pie has its lovers, this being either Turkish-inspired (burek), or made in other ways. This recipe refers to the classic meat burek, and you can add other vegetables or ingredients that easily change the taste of the food, but not much, such as meat and mushroom pie, carrot, spinach, cheese, cabbage or potatoes. There are also recipes for sweet burek, with apples or cherries.
The preparation method is not difficult, however, involving several steps. You will start by heating a large pan on the stove, sautéing the finely chopped onion with the crushed garlic. You can pass the meat through the mincer , then do the same with the onion, if you want it to be cut well enough.
When the onion for the pie with leaves is lightly browned, you will add the finely chopped meat and let it harden, spreading it well with a spoon in the pan so as not to form lumps. Keep it on the fire for about 10 minutes, until it changes color, and then add the paprika and tomato paste or ajvar.
Cook the meat for the pie with beef, pork or chicken for 5 minutes, continuing to mix and remove from the heat, letting it cool well, seasoning with salt and pepper to taste, as well as with the chosen herbs, semolina or breadcrumbs. Mix everything well using a spoon, spatula or hands.
To assemble this minced meat recipe you will grease a large tray with butter or oil and put the first two or three sheets of pie over which you spread a quarter of the meat mixture, then add another three sheets of pie and another layer of meat, a new layer of sheets and meat, until you reach five layers of sheets and four layers of meat, greasing the last sheets nicely with oil, in order to brown well. You will slice the meat pie with commercial sheets before putting it in the oven.
On top, beat the egg and sour cream and dilute with mineral water, then pour over the pie, taking care to cover all parts. Turn the oven to 190 degrees, put the pork pie or chicken or beef pie on the middle step at 190 degrees for 40 minutes, when the outside is ready, looking slightly browned and delicious.
You can also change the appearance of this preparation by forming it in a roll of minced meat in puff pastry or in a meat tart, changing only the way you place that pie dough with meat and filling, having to roll each layer of 3 – 4 sheets with filling, in turn.
When the dish is ready, take it out of the oven and let it cool a bit, after a few minutes you can take it out on the portions and serve it on plates. Although it can be eaten as such, we suggest you try meat burek with yogurt or whipped milk or a sour cream sauce with cumin and yogurt. The taste can turn your back on you, especially when you combine a slightly warm dish with a cold one. All we have to do is wish you good luck!