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Pastrmajlija (Macedonian Meat Pie)
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Pastrmajlija (Macedonian Meat Pie)

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.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 6 -8 Servings
Course: Main Course

Ingredients

Dough:
  • 1 1/2 cups water warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon white sugar
  • 4 cups all-purpose flour sifted, plus extra for dusting, 500 grams
  • 1 tablespoon kosher salt
  • 2 tablespoons extra-virgin olive oil plus extra for greasing
Filling:
  • 1 pound pork tenderloin cut into 1/2 inch (1 centimeter) chunks
  • 5 tablespoons butter melted
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon paprika
  • 3 egg whisked

Instructions

To prepare the dough:
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  1. 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.
  2. 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.
  3. Using a spatula, gently fold the flour into the liquid until incorporated and a dough begins to form.
  4. 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.
  5. 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:
  1. Meanwhile, toss together the pork, melted butter, olive oil, salt, and paprika. Refrigerate for 1 hour to marinate.
  2. Preheat the oven to 350˚F (180˚C). Grease a 21- by 15-inch (53 by 38 centimeter) baking sheet with olive oil.
  3. 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.
  4. Fold the edges of the dough over to create a border around the perimeter of the baking sheet.
  5. Spread the meat over the dough in a single layer.
  6. Brush the edges of the dough with the whisked eggs and set the remaining eggs aside.
  7. Bake the pie for 20 minutes. Remove from the oven and pour the remaining eggs over the meat.
  8. Return to the oven and bake for an additional 7 to 10 minutes, until the eggs are cooked and the dough is golden brown.