Best 2 Pastel Israeli Spiced Meat Pie Recipes

Pastel Israeli spiced meat pie is a delightful dish that combines the flavors of the Middle East with the convenience of a pie. This savory dish features a flavorful filling of ground beef or lamb seasoned with a blend of aromatic spices, nestled in a flaky and tender pastry crust. Whether you're looking for a hearty main course or a special treat to share with friends and family, Pastel Israeli spiced meat pie is a surefire hit that will tantalize your taste buds.

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

PASTEL (ISRAELI SPICED MEAT PIE)

Pastel (Israeli Spiced Meat Pie) image

This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving.

Provided by Melissa Clark

Categories dinner, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 pounds ground beef
1 1/2 teaspoons ground cinnamon
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 pound puff pastry, defrosted (see note)
3 large eggs
3 tablespoons chopped parsley
3 tablespoons chopped dill
2 tablespoons sesame seeds

Steps:

Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 51 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 568 milligrams, Sugar 3 grams, TransFat 1 gram

COPPER COUNTRY PASTIES

Copper Country Pasties image

Provided by John Willoughby

Categories dinner, main course

Time 2h

Yield 6 pasties

Number Of Ingredients 7

Ingredients

1 double-crust pie dough, preferably made with shortening
1 1/4 pounds coarsely ground sirloin, flank or chuck steak (or you may chop into 1/4-inch dice)
2 russet potatoes, peeled and thinly sliced
1 large onion, halved and thinly sliced
1 medium rutabaga, peeled and thinly sliced
Salt and pepper to taste
2 tablespoons butter

Steps:

Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 400. Line a baking sheet with parchment paper.
Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
Roll out each dough disc into a 9-inch circle and brush edges with water. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 706 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

To make sure the pastry is cooked evenly, preheat your oven to the correct temperature before baking.
If you don't have a meat grinder, you can use ground beef or lamb from the store. Just make sure it's finely ground.
Feel free to experiment with different spices to create your own unique flavor profile.
If you're short on time, you can use store-bought puff pastry instead of making your own.
Serve pastel Israeli with a side of tahini sauce or yogurt for a complete meal.

Conclusion:

Pastel Israeli is a delicious and flavorful dish that is perfect for any occasion. With its combination of savory spices, tender meat, and flaky pastry, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe to try, give pastel Israeli a try. You won't be disappointed!

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