Crispy Meat Filo Pie

With a crispy base and tender, juicy filling — delicious! Filo pastry pie with meat filling is a delicious pastry for any occasion! The thinnest filo pastry is ideal for making puff pastry. Try it too!
cook time: 1h 30 min
Maya Lindell
Crispy Meat Filo Pie

Nutrition Facts (per serving)

310
Calories
21g
Fat
15g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Butter 80 g
Chicken eggs 4 pc
Kefir 140 ml
Filo dough 400 g

Filling:

Salt 1 tsp
Ground black pepper 0.5 tsp
Nutmeg 0.25 tsp
Butter 20 g
Parsley 5 g
Paprika 0.5 tsp
Minced pork 500 g
Thyme, thyme 0.5 tsp
Dried tomatoes 10 g

Recipe instructions

Step 1

Step 1
How to bake a filo pastry pie? Prepare all the necessary ingredients. Thaw the phyllo dough without unpacking it. Remove the kefir for pouring from the refrigerator in advance; it should be at room temperature.

Step 2

Step 2
Prepare the filling. Heat 20 grams of butter in a frying pan. Read about how to choose the ideal frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe. Place the minced meat in a frying pan and fry, stirring, until lightly browned.

Step 3

Step 3
Add salt and pepper to taste. Peel the garlic, pass through a press and place in a frying pan with all the other spices and aromatic herbs. Mix everything and heat under the lid on low heat for about 2 minutes.

Step 4

Step 4
Wash the parsley, dry it and finely chop it with a knife. Cool the filling and mix with herbs.

Step 5

Step 5
Melt the remaining butter in the microwave and in a water bath. Read how to do this correctly at the end of the recipe.

Step 6

Step 6
Prepare ingredients for filling. Beat the eggs into a bowl and pour room temperature kefir into them. Add salt to taste and whisk everything until smooth. Prepare a baking dish in advance; the article at the link at the end of the recipe will help you with your choice. Turn the oven on to 190 degrees.

Step 7

Step 7
Place all sheets of phyllo dough in a stack on a hard surface. Prepare a damp (not wet) towel to cover the sheets you are not working with. When exposed to air, the sheets dry out within 2 minutes and become unsuitable for cooking. Brush the first sheet with melted butter using a silicone brush.

Step 8

Step 8
Place a sheet of dough into a pie pan (mine is 26 cm in diameter), leaving a free edge. Place 3 to 4 more oiled sheets in the same manner.

Step 9

Step 9
Place half of the filling on top of the dough.

Step 10

Step 10
Roll up several sheets of phyllo like a rag, soak in the filling and wring out lightly.

Step 11

Step 11
Randomly place the sheets moistened with the filling on top of the meat.

Step 12

Step 12
Add the remaining filling, spreading it evenly over the entire surface.

Step 13

Step 13
Place the free ends of the bottom sheets over the filling and brush with oil. Cut the remaining phyllo sheets to fit the diameter of the pan and place on top of the pie. Brush the sheets with oil and tuck the edges in slightly.

Step 14

Step 14
Pour the remaining filling on top. Place the pie in the oven preheated to 190 degrees.

Step 15

Step 15
Bake the pie for 25 — 35 minutes until golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. The cake increases in size very much and may burst, but after cooling it settles. Cool the baked goods completely in the pan, then transfer to a serving plate, lightly grease with oil and, if desired, garnish with herbs. Bon appetit!

Additional rubrics

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