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    Pastel: A Savory Israeli Spiced Meat Pie

    clock-icon130 minutes
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    Pixicook editorial team

    A warm and hearty Israeli spiced meat pie with a flaky puff pastry crust, filled with a rich mixture of ground beef, vegetables, and spices.

    Ingredients for Pastel: A Savory Israeli Spiced Meat Pie

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Carrot, finely chopped

    each

    Substitute chevron-down

    Ground Beef

    0 lb

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Puff Pastry, rolled out

    sheets

    Substitute chevron-down

    Eggs, whisked

    each

    Flat Leaf Parsley, chopped

    bunch

    Substitute chevron-down

    Dill, chopped

    bunch

    Substitute chevron-down

    Sesame Seeds

    tablespoons

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Oven Calibration

    Ensure your oven is properly calibrated. Uneven heat can result in a soggy bottom or overdone top. Rotate the pastel halfway through baking to ensure even browning.

    Proper Meat Browning

    Brown the beef adequately to develop rich flavors. Use a heavy skillet over medium-high heat to sear the beef well before breaking it apart, but avoid overcrowding the pan.

    Cooling Before Serving

    Allow the pastel to rest for at least 10 minutes after baking. This helps the juices redistribute, making slices neat and holding together better.

    Ground Beef Quality

    Opt for freshly ground beef with a moderate fat content—around 15-20%. This fat level ensures that the meat remains juicy and flavorful, preventing a dry filling.

    Onion Caramelization

    Take the time to properly caramelize the onions until golden. This step enriches the filling with sweetness and depth, balancing the savory elements.


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