Israeli Pastel Pie
Ingredients
- 2 tbsp olive oil
- 3 onions finely chopped
- 2 pounds ground beef
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped parsley
- 1/2 glass red wine
- salt and pepper to taste
- 2 sheets of puff pastry
- 2 large eggs for the filling
- 2 tablespoons sesame seeds
- 1 large egg for brushing
Instructions
- Heat a couple of tablespoons of oil in a large non-stick skillet over medium heat. Add onions and sauté until it has softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, cumin, parsley, salt, and pepper, stirring to combine. Cook until beef begins to brown, about 10 mins. Pour in the wine and cook 5 more mins until the wine has evaporated, then let the mixture cool completely.2 tbsp olive oil, 3 onions finely chopped, 2 pounds ground beef, 1 teaspoons ground cinnamon, 1/2 teaspoon ground cumin, 3 tablespoons chopped parsley, salt and pepper to taste, 1/2 glass red wine
- While beef is cooking, line a 9x11-inch baking dish with parchment paper, then place one layer of pastry on the paper, pulling up the dough to cover the sides of the baking dish.2 sheets of puff pastry
- Whisk 2 eggs and add to the cooled beef mixture. Spoon mixture over pastry, then top with the remaining sheet of pastry. Pinch the pastry well to lock the filling in.2 large eggs for the filling
- Chill the pie in the fridge for at least 1 hour and preheat the oven to 400° F degrees.
- Whisk the remaining egg and brush it over the pastry, then sprinkle with sesame seeds. Bake the pie until golden on top, about 40 minutes, and allow to cool 15 to 20 minutes before cutting.1 large egg for brushing, 2 tablespoons sesame seeds
- The pastel keeps well in the fridge covered in foil and can be easily reheated.
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