Pastel: A Savory Israeli Spiced Meat Pie

1. Sauté Vegetables

Warm two tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onions and carrots, stirring occasionally, until they're tender, about 8 to 10 minutes.

2. Cook Ground Beef with Spices

Add the ground beef to the skillet, crumble it, and let it cook, sprinkling in the ground cinnamon, kosher salt, and black pepper. Stir thoroughly, cooking until the beef is browned.

3. Prepare Puff Pastry

Roll out the puff pastry on a floured surface until it fits the size of your baking dish, with extra to drape over the edges.

4. Combine Beef with Eggs and Herbs

Whisk together two eggs and fold them into the cooled beef mixture along with chopped parsley and dill.

5. Assemble the Pie

Lay half of the puff pastry in the baking dish, pour the beef and egg mixture on top, then cover with the remaining pastry, crimping the edges.

6. Chill and Preheat Oven

Chill the assembled pie in the fridge for 1 to 4 hours or in the freezer for 15 minutes. Preheat the oven to 375°F (190°C).

7. Bake the Pie

Beat the remaining egg and brush it over the top of the pastry. Sprinkle with sesame seeds and bake for about 40 minutes, or until golden-brown.