Meat Pie recipe
- Helena Radulovic Toffolon
- Nov 6, 2024
- 4 min read
Updated: Jul 6
This is my mother's cherished recipe, a culinary tradition passed down through generations, and she always prepared it with love and care, ensuring that each bite was filled with flavor and nostalgia. The Serbian pie with minced meat, known locally as "burek," is not only delicious but also incredibly juicy, making it a beloved dish in many households. The combination of tender, seasoned meat encased in a flaky pastry creates a delightful contrast that tantalizes the taste buds.
Preparation
One of the most appealing aspects of this recipe is its simplicity; it is quite easy to prepare and can be ready in no time at all. This makes it an ideal choice for various occasions, whether you're looking for a hearty appetizer to start your day, a satisfying snack to enjoy throughout the afternoon, or a comforting dinner option that the whole family will love. The versatility of this dish means that it can effortlessly fit into any meal plan.
To elevate the flavor profile even further, you can enrich the filling with additional ingredients such as finely chopped spring onions, which add a refreshing crunch, or grated carrots, which provide a subtle sweetness and a pop of color. Leeks can also be incorporated for a mild, onion-like flavor that complements the meat beautifully. These additions not only enhance the taste but also contribute to the nutritional value of the pie, making it a well-rounded dish.
Serving Suggestion
For those who appreciate culinary experimentation, this recipe serves as a fantastic base. You can customize it to suit your palate by incorporating a variety of spices or herbs, such as paprika, black pepper, or fresh parsley, to create a unique twist that reflects your personal taste preferences.
Conclusion
When you follow this recipe, you will discover just how tasty and satisfying this Serbian pie can be. It is a dish that brings people together, evoking memories of family gatherings and celebrations. So, be sure to take note of the details provided below 👇 and give this delightful recipe a try. You won't be disappointed!
Ingredients: simple, total time: 100 min
500 g thin crust
Fill:
400 g minced meat
3 medium onions/ finely chopped
1 and half tsp dry spice
1 tsp black pepper
5 Tbsp oil
dry parsley to taste/ optional
wok pan
Topping:
5 eggs
1 tsp salt
200 ml mineral water
250 ml yogurt
60 ml oil
1 tsp baking powder
Preparation:
Prepare all the ingredients as described above.
Fry the chopped onion in a frying pan over moderate heat, add the Vegeta dry spice, stir, and stew until the onion becomes transparent.
Add minced meat and pepper, mix well.
Cover the pan, simmer for about 15-20 minutes, if you want you can add dry parsley.
The meat filling must have a little liquid, so the pie will be even tastier.
Remove the filling from the heat and let it cool for 10 minutes, during which time prepares the topping for the pie.
Beat the egg with a hand whisk and add yogurt, oil, mineral water, baking powder and salt. Stir all ingredients to uniform.
There are usually 12 thin crusts in one package of crusts.
Divide into 3 rounds of 4 crusts.
Grease the pan with oil on all sides. It is an important step so that the crusts do not stick.
Coat the first two crusts with oil evenly, with the help of a brush, which you will stack one on top of the other.
Coat the third with oil, then layer with 4 spoons of filling evenly and distribute, coat the fourth with oil.
Repeat this with the other part of the crust, leaving only the last 2 crusts for coating with oil.
If you have leftover filling, feel free to spread it on the last crust and spread it well.
Take a sharp knife and cut into even cubes vertically and horizontally.
When you're done, pour over the egg and yogurt mixture.
Turn the dish in a circular motion several times, so that the topping gets into each crust.
Let the pie stand for 10 minutes.
During this time, turn on the oven at 220 °C.
Use a knife to lift a little cube of the pie so that the crust absorbs the topping well.
Spray with a little oil and bake for 10 minutes, then reduce to 180 °C, 45-50 minutes.
Spray the finished hot pie with acid or plain water, if you want the crust to be soft, if not just cover it with a clean cloth and let it cool for 20 minutes.
Serve the cut cubes with yogurt or sour milk.
This is a real Serbian pie as it is made in Serbia.
Buon appetito!
NOTE:
If you want, you can add 1 finely chopped carrot, or 2 spring onion or 1 leek if you like it richer.
The finished pie can be kept covered at room temperature for up to 3 days, you can also store it in the pantry.
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