Beef pie

A mouthwatering, easy-to-make meat pie that’s perfect for any occasion. Whether you’re serving it as the star of a hearty family meal or packing it for a convenient lunch or dinner on the go, this beef pie delivers satisfying flavors with minimal effort.

Simple to prepare and absolutely delicious: what’s not to love?

Ingredients: (for a 30 cm diameter baking tray)

• 1 kg ground beef
• 1 small head of garlic
• Fresh parsley
• Fresh thyme (or dried if fresh is not available)
• 3 eggs (2 large and 1 smaller)
• 80 g butter
• 2 medium-large onions
• 200 g sour cream
• 2 packages of phyllo dough (if you buy a double pack, only one is needed)
• Nigella sativa seeds for topping (or black/white sesame seeds if that’s what you have at home)
• Spice mix: 1 heaping teaspoon salt, 1 teaspoon ground pepper, 2 teaspoons smoked sweet paprika, 1 teaspoon dried basil

Preparation:

Peel the onions and slice them. Wash and finely chop the parsley and thyme. Peel and thinly slice the garlic. In a large wok or pot, melt the butter, then add the chopped onions. Sauté for a few minutes until they soften, then add the ground beef. Cook together, stirring, until the meat is no longer pink.

Next, add the spices, herbs, and chopped garlic. Stir everything together and cook for about 5 minutes. Once the meat mixture is ready, set it aside to cool for at least 15 minutes. Only then add the sour cream, the two larger eggs, and mix thoroughly. Preheat the oven to 200 degrees Celsius.

On a clean work surface, take out the pie sheets and cut them into four equal portions—using 3 to 5 sheets per portion. Divide the sour cream into four equal parts, and do the same with the meat. Spread one portion of sour cream evenly over each sheet with a spoon, then add an equal portion of the meat on top. Roll each pie sheet tightly around the meat filling.

We tightly roll the first piece into a spiral shape, then place it in the center of the prepared tray.

We repeat this process with the remaining sheets, cream, and filling, arranging the rolled pieces in a circular pattern from the center outward. In a bowl, beat the smaller egg and use a pastry brush to generously coat the entire surface of the pie. Finally, sprinkle nigella sativa seeds on top.igella sativa.

I place the pie in the preheated oven and bake it for about 40 minutes. After baking, let it rest for 10-15 minutes before serving. It pairs wonderfully with a fresh tomato salad.

If you try the recipe, let me know how you liked it! 😊

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