Pastrmajlija (Macedonian Meat Pie)
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
6 -8 Servings
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Course
Main Course
Pastrmajlija (Macedonian Meat Pie)
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A recipe for Pastrmajlija (Macedonian Meat Pie) from Macedonia: The Cookbook. This rectangular-shaped pie is filled with paprika-marinated pork and eggs, then baked until golden.
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Ingredients
Dough:
- 1 1/2 cups (350 milliliters) warm water
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/2 teaspoon white sugar
- 4 cups (500 grams) all-purpose flour sifted, plus extra for dusting
- 1 tablespoon kosher salt
- 2 tablespoons extra-virgin olive oil plus extra for greasing
Filling:
- 1 pound (450 grams) pork tenderloin cut into 1/2 inch (1 centimeter) chunks
- 5 tablespoons (70 grams) butter melted
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 3 eggs whisked
Instructions
To prepare the dough:
- Place the warm water in a small bowl. Add the yeast and sugar. Cover the bowl with a plate and let stand until the yeast begins to foam, about 10 minutes.
- In a large bowl, whisk together the flour and salt. Make a well in the center. Pour the yeast mixture and the oil into the well.
- Using a spatula, gently fold the flour into the liquid until incorporated and a dough begins to form.
- Transfer the dough to a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Lightly dust the surface of the dough with flour if it feels sticky.
- Lightly grease a large bowl with a thin layer of olive oil and place the dough inside. Brush the top of the dough with a thin layer of olive oil. Cover the bowl with a large plate and set aside in a warm place to rise for 1 hour.
To assemble:
- Meanwhile, toss together the pork, melted butter, olive oil, salt, and paprika. Refrigerate for 1 hour to marinate.
- Preheat the oven to 350˚F (180˚C). Grease a 21- by 15-inch (53 by 38 centimeter) baking sheet with olive oil.
- Place the dough on a clean work surface. Roll the dough into a rectangle 1/4-inch (6 mm) thick, and about 2 inches (5 centimeter) larger than your baking sheet. Carefully transfer the dough to the baking sheet.
- Fold the edges of the dough over to create a border around the perimeter of the baking sheet.
- Spread the meat over the dough in a single layer.
- Brush the edges of the dough with the whisked eggs and set the remaining eggs aside.
- Bake the pie for 20 minutes. Remove from the oven and pour the remaining eggs over the meat.
- Return to the oven and bake for an additional 7 to 10 minutes, until the eggs are cooked and the dough is golden brown.
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