Beef Pie
6 servings
140 minutes
Beef pie is a true delight of Arabic cuisine, combining rich flavors and aromatic spices. This recipe traces back to the traditions of Eastern markets where meat pies were an integral part of festive tables. The tender flaky pastry envelops a juicy filling of minced beef soaked in tomato paste, spices, and a dash of Worcestershire sauce, creating a harmony of tastes. The crispy golden crust gives the dish an appetizing look and lightness while the filling remains rich and spicy. The pie is perfect for family dinners as well as formal events, delighting guests with its warm home aroma and deep flavor. Serve it with a fresh salad or yogurt sauce for a true gastronomic symphony of Eastern traditions.
1
Mix 90 grams of regular flour, 40 grams of flour with baking powder, and butter in a food processor until crumbly. Add a tablespoon of water and mix until smooth. Add more water if necessary. Transfer to a buttered surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Wheat flour: 150 g
- Self-raising flour: 40 g
- Butter: 90 g
- Butter: 90 g
2
Roll out the dough on parchment paper to cover the bottom and sides of the pie dish. Grease the dish with butter, place the dough in it, and put it in the refrigerator.
- Butter: 90 g
3
Heat some oil in a pan. Finely chop the bacon and a small onion. Fry for 5 minutes. Add the minced meat and fry for another 5 minutes until it turns brown. Add the remaining flour and stir for 1 minute.
- Butter: 90 g
- Bacon: 2 pieces
- Onion: 1 head
- Ground beef: 750 g
- Wheat flour: 150 g
4
Add broth, tomato paste, spices, and mustard; bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally, or until most of the liquid evaporates. Cool and transfer to a pie dish. Preheat the oven to 210 degrees.
- Beef stock: 375 ml
- Tomato paste: 125 g
- Worcestershire sauce: 2 tablespoons
- Spices: 2 teaspoons
- Mustard powder: 1 teaspoon
5
Dust the table with flour, roll out the puff pastry to cover the pie. Brush the edges of the pie with beaten egg. Place the puff pastry on top, trim the excess, and pinch the edges. Make slits along the edges, cutting through the pastry, and also 4 cuts on the top. Brush the pie with egg. Bake for 15 minutes. Then reduce the temperature to 180 degrees and bake for another 25 minutes, until golden brown.
- Wheat flour: 150 g
- Puff pastry: 374 g
- Chicken egg: 1 piece
- Chicken egg: 1 piece