Best 9 Albanian Meat Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure as we delve into the realm of traditional Albanian cuisine and uncover the secrets behind crafting the ultimate Albanian meat pie. This dish, known as "byrek me mish", holds a special place in the hearts of Albanians and has become a symbol of hospitality and celebration. With its flaky filo pastry enveloping a savory filling of succulent minced meat, aromatic herbs, and creamy cheese, byrek me mish is a sensory delight that tantalizes the taste buds and invites you to experience the rich flavors and textures that make Albanian cuisine so beloved. Join us as we explore the nuances of this culinary masterpiece, providing step-by-step instructions and insider tips to ensure you create the most delicious and authentic Albanian meat pie that will transport your palate to the heart of the Balkans.

Check out the recipes below so you can choose the best recipe for yourself!

BUREK



Burek image

This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.

Provided by mms09

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 pound lean ground beef
1 tablespoon ground allspice
1 tablespoon paprika
salt and freshly ground pepper to taste
1 potato, finely chopped
1 onion, chopped
1 (16 ounce) package phyllo dough
¼ cup melted butter

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
  • Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
  • Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 797.1 calories, Carbohydrate 72.8 g, Cholesterol 115.6 mg, Fat 42.1 g, Fiber 4.7 g, Protein 29.9 g, SaturatedFat 18.5 g, Sodium 707 mg, Sugar 2 g

PITE ME MISH



Pite me Mish image

Pite me mish (or byrek me mish) is a phyllo dough based pie that is filled with meat, and is traditional in Albanian cuisine.

Provided by Vera Abitbol

Categories     Main Course

Time 2h

Number Of Ingredients 14

4 cups flour
1 teaspoon salt
1 cup hot water
1 lb ground beef (or pork)
2 onions (peeled and finely chopped)
1 large potato (coarsely grated)
½ teaspoon paprika
3 tomatoes
4 tablespoons olive oil
Salt
Pepper
½ cup olive oil
3 tablespoons cornstarch
Stand mixer

Steps:

  • First prepare the minced meat stuffing.
  • In a saucepan, add the olive oil and heat slightly.
  • Add the onions and fry until golden brown.
  • Add the potato, salt, pepper, and mix well.
  • Brown, stirring constantly for 2 minutes.
  • Add the minced meat and paprika and mix well.
  • Cover and cook for 5 minutes.
  • Add the tomatoes, salt and pepper again and mix well.
  • Cook covered and over medium heat, stirring regularly, until the grated potato is cooked, the tomatoes are dissolved and the entire mass is transformed into a fairly compact mixture - about 15 minutes.
  • At the end of cooking, increase the heat to reduce the liquid, if necessary.
  • Set aside and let cool completely.
  • In the bowl of a stand mixer, add the flour and salt.
  • Start kneading with the hook attachment, incorporating the hot but not boiling water gradually.
  • Knead until obtaining a compact dough.
  • Preheat the oven to 400 F (200 C).
  • Divide the dough into two equal pieces.
  • Divide the first dough piece into 8 small pieces and form balls. Do the same with the second dough piece.
  • Flatten each ball very thinly, like a sheet of paper, into a circle about 12 inches (30 cm) in diameter. The dough circles must be transparent.
  • Place the dough circles thus obtained on a work surface sprinkled with cornstarch and sprinkle each circle of dough with cornstarch as well.
  • Brush a high edge round mold with olive oil.
  • Brush 8 circles of phyllo dough sheets with olive oil and place them one on top of the other as you go along on the bottom of the pan.
  • Spread the meat on top.
  • Cover with the other 8 sheets of dough following the same procedure as the first 8 sheets.
  • Fold the edges of the upper sheets under the lower sheets.
  • Brush the surface of the pie with olive oil.
  • Bake at 400 F (200 C) for 30 minutes.

ALBANIAN MEAT PIE



Albanian Meat Pie image

Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.

Provided by My Albanian Food

Categories     Savory Pies

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

2 homemade discs phyllo pastry or 12 -16 sheets of premade phyllo pastry
750 g beef mince
1 diced onion
2 finely diced potatoes
3 tablespoons tomato puree
1/2 pint beef stock
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil
220 ml water

Steps:

  • In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
  • Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
  • If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
  • For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
  • Put a thin layer of oil over the top.
  • Bake in the oven at 180 degrees for 1 hour or until golden brown.
  • Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Nutrition Facts : Calories 243.2, Fat 13.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 298, Carbohydrate 16.4, Fiber 1.4, Sugar 0.9, Protein 13.1

ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)



Albanian Spinach Pie (Byrek Me Spinaq or Pite) image

Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.

Provided by alvinakatz

Categories     Savory Pies

Time 1h

Yield 1 pie, 4 serving(s)

Number Of Ingredients 7

3/4 cup oil, preferably olive oil
30 sheets phyllo dough
1 1/2 lbs spinach, chopped
1 cup feta cheese, crumbled
1/2 cup green onion, chopped
2 eggs, beaten
1/2 teaspoon salt

Steps:

  • (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
  • Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
  • Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
  • Add the feta cheese, onions, eggs and stir.
  • Spread spinach mixture over the filo leaves in the pan.
  • Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
  • Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
  • Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.

ALBANIAN COURGETTE PIE



Albanian Courgette Pie image

LAKROR ME KUNGULL: The pumpkin (Kungull) family is a large family and have many vegetables included into it. We have two main ones that we make into pies in our village - this recipe is for Kungull i vogel Lakror which translates to a courgette pie. Then, more common in the summer is Kungull i madh Lakror which is Squash or Pumpkin pie. The Lakror me Kungull recipes have different names and can be made in two different ways. If you make the recipe with eggs and flour like this recipe then it is known as a Lakror. If you make the recipe with filo pastry (like my spinach pie recipe) then it is known as a Pite (or in some cases even byrek). The 'i vogel' and 'e madh' refer to a small or large pumpkin vegetable - courgette vs squash for example. Well, hopefully all this pie talk has got your ready for my recipe!

Provided by My Albanian Food

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

6 grated courgettes
2 eggs
300 g flour
3 tablespoons sugar
1/4 teaspoon baking soda
1 tablespoon olive oil

Steps:

  • In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
  • In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
  • Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
  • Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.

Nutrition Facts : Calories 283.4, Fat 5, SaturatedFat 1.1, Cholesterol 62, Sodium 92.9, Carbohydrate 50.7, Fiber 3.3, Sugar 11.4, Protein 9.6

ALBANIAN VEGETABLE PIE



Albanian Vegetable Pie image

Albanian pies are made of thin pastry leaves which can be rolled out at home or bought as filo dough. They tend to be on the salty side rather than sweet so if you like onit the salt.

Provided by annconnolly

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup oil, preferably olive oil
30 pastry dough, leaves (Filo dough)
1 1/2 lbs spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onion
2 -3 eggs
1 1/2 teaspoons salt

Steps:

  • Use a medium-sized round baking pan.
  • Brush the baking pan with some of the oil.
  • Start laying the pastry leaves inside.
  • First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are used.
  • Make sure that they overlap the edges of the pan by about 1 inch.
  • Sprinkle spinach with salt (optional), and mix well by hand.
  • Add the feta cheese, oil, onions, eggs and salt (optional)
  • Spread the mixture over the already laid pastry leaves.
  • Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
  • Roll the hanging edges of the bottom leaves over the pie (like a pizza crust).
  • Sprinkle top with oil
  • Bake at 350°F for about 45 minutes, or until golden brown.
  • Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes.

Nutrition Facts : Calories 7484.7, Fat 513.8, SaturatedFat 126.3, Cholesterol 139.1, Sodium 8475.3, Carbohydrate 624.3, Fiber 53.5, Sugar 4.9, Protein 96.5

ITALIAN-CANADIAN MEAT PIE



Italian-Canadian Meat Pie image

This pie appears every Christmas at my family's gatherings and has for several generations. It is very dense, rich, and oh, so good! Cut the finished pie into one-inch pieces to serve as an appetizer, rather than as an entree. Substitute sharp Cheddar for the Asiago if you prefer, and try an 8-inch square pan instead of a pie plate. Good cold or warm.

Provided by Lauren Hewitt

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 8

1 ½ pounds ground pork
1 tablespoon fennel seed, or to taste
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon salt
5 eggs
1 ½ cups grated Asiago cheese
½ cup bread crumbs
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
  • Combine the ground pork, eggs, Asiago cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
  • Line a 9-inch pie plate with one of the prepared pastries. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
  • Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and continue cooking until the pastry is browned and the filling is bubbling a bit, another 20 to 30 minutes. Remove from oven and allow the pie to cool 5 to 10 minutes before cutting to serve.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 13.1 g, Cholesterol 151.6 mg, Fat 23.4 g, Fiber 1.4 g, Protein 21.3 g, SaturatedFat 8.9 g, Sodium 632.3 mg, Sugar 0.6 g

ARMENIAN MEAT PIES



Armenian Meat Pies image

A flat bread with a spicy meat topping. I've also seen them called Armenian Pizzas. This is a family favorite for years. Not the quickest recipe, but it is easy and very unusual.

Provided by rachel.smythe

Categories     Savory Pies

Time 1h5m

Yield 16 pies, 8 serving(s)

Number Of Ingredients 8

1 lb extra lean ground beef
1 (11 ounce) can tomatoes or 1 (11 ounce) can tomato puree
1 green pepper, finely chopped
1/2 bunch fresh parsley, about 1/4 cup chopped
1/2 tablespoon allspice
1/4-1/2 teaspoon red cayenne pepper
2 -3 garlic cloves, crushed
1 teaspoon salt

Steps:

  • Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
  • Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
  • Heat oven to 450 degree F.
  • Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
  • Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
  • Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
  • Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
  • Eat hot.
  • These freeze and reheat really well.

Nutrition Facts : Calories 92.3, Fat 3, SaturatedFat 1.3, Cholesterol 35.1, Sodium 334.4, Carbohydrate 3.2, Fiber 1, Sugar 1.5, Protein 12.9

CEPHALONIAN MEAT PIE



Cephalonian Meat Pie image

This is a famous Greek meat pie from the island of Cephalonia. Try it, it's good!

Provided by Alexandra S.

Categories     World Cuisine Recipes     European     Greek

Time 3h

Yield 12

Number Of Ingredients 21

8 cups all-purpose flour
⅓ cup olive oil
½ cup dry white wine
2 cups water
½ teaspoon salt
¼ cup olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound boneless lamb shoulder, cut into 1-inch cubes
1 pound boneless pork shoulder, cut into 1-inch cubes
¼ cup tomato paste
¼ cup dry white wine
¾ cup water
1 cup grated Greek Kefalotiri or Parmesan cheese
1 potato, peeled and cut into 1/2-inch cubes
½ cup long grain rice
1 teaspoon minced parsley
1 teaspoon chopped fresh mint or spearmint
½ teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten

Steps:

  • Prepare the dough placing flour in a large bowl. Make a well in the center and pour in 1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few minutes to form a smooth dough. Cover with plastic wrap and refrigerate while proceeding with recipe.
  • Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook for a few minutes until the onion softens and turns translucent. Stir in the lamb and pork; increase heat to medium-high and continue cooking until the onion begins to brown, about 5 minutes.
  • Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1 minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  • When the meat is done, remove from the heat and allow to cool while preparing crust.
  • Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9x13-inch glass baking dish with olive oil.
  • Divide the dough into two pieces, with one piece larger than the other. Roll out the large piece on a floured surface until it is large enough to fit the bottom of the baking dish and come up the sides of the pan; press into the baking dish. Roll out the smaller piece of dough into a rectangle to use as the top crust; set aside.
  • Stir Kefalotiri cheese, potato, and rice into meat mixture. Season with parsley, mint, marjoram, salt, and pepper. Add egg and mix until well combined. Pour this mixture into the baking dish and top with remaining piece of dough. Brush the top with a little water and olive oil.
  • Bake pie in preheated oven for 1 hour until deep golden brown.

Nutrition Facts : Calories 691 calories, Carbohydrate 75.8 g, Cholesterol 75.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 9 g, Sodium 398.3 mg, Sugar 1.7 g

Tips:

  • For a crispier crust, brush the top of the pie with an egg wash before baking.
  • If you don't have a meat grinder, you can finely chop the meat in a food processor.
  • To make sure the pie is cooked through, insert a toothpick into the center. If it comes out clean, the pie is done.
  • Let the pie cool slightly before slicing and serving.
  • Serve the pie with a side of yogurt sauce or tzatziki sauce.

Conclusion:

Albanian meat pie is a delicious and savory dish that is perfect for any occasion. With its flaky crust and flavorful filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give Albanian meat pie a try. You won't be disappointed!

Related Topics