Turkish · Dinner
Baked Meat Pie with Egg
A Turkish-style baked pie of seasoned ground beef simmered with onion, tomato and peppers, spooned into a buttery pastry shell, then finished with a whole egg cracked on top and baked until the white sets and the pastry turns golden. Served warm as a savoury slice.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
546Calories
31.5gProtein
32.8gFat
31.2gCarbs
5.9gSugar
3.6gFiber
720mgSodium
279mgChol
14.3gSat Fat
680mgPotassium
87mgCalcium
4.8mgIron
2.3mcgVitamin B12
20mgVitamin C
mediterranean
hidden-gems
Instructions
1
Prep
Preheat oven to 375°F (190°C) and lightly grease a small baking dish or shallow ramekin about 5 inches wide with butter.
2
Sauté
Heat a small skillet over medium heat and cook the onion, garlic and bell pepper for 4 minutes until softened and translucent.
3
Brown
Add ground beef to the skillet and cook over medium-high heat for 5 minutes, breaking it up, until no pink remains and lightly browned.
4
Simmer
Stir in tomato, tomato paste, paprika, cumin, oregano, salt and pepper; simmer over medium-low heat for 6 minutes until thickened.
5
Build
Lay one pastry sheet in the dish, brush lightly with melted butter, top with the second sheet, then spoon beef filling into the center.
6
Wrap
Fold pastry edges up and over the filling to form a rustic open-topped case, leaving a well in the middle.
7
Bake
Bake at 375°F (190°C) for 12 minutes until pastry edges turn golden and crisp, then remove from oven.
8
Finish
Crack the egg into the well on top of filling and return to oven; bake 8 minutes at 375°F (190°C) until egg white sets.
9
Rest
Let the pie sit in the dish for 5 minutes so filling settles and pastry firms up.
10
Plate
Slide the pie onto a plate, scatter parsley over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 44 sheets (about 2.8 oz/80g total) yufka or phyllo pastry
- 22 large eggs, for topping
- 11 onion
- 11 tomato
- 11 small bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 2 tbsp28g butter, melted, plus extra for brushing
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp dried oregano
- salt and black pepper, to taste
- 2 tbsp2 tbsp parsley
