Pastel

Page 218

Cuisine: Mediterranean | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

This is a meat pie made with Boureka dough or puff pastry. I had croissant dough and used that. It calls for lining a baking dish with pastry, filling it with Seasoned Ground Beef (reviewed separately) and eggs, top with dough, chill till dough is firm and bake. Because I was suspicious that the meat filling would made the bottom crust gummy, I made a mini version following the instructions and didn't like it. I made a larger portion with just a top crust and like it very much but for the small quibble that the filling should be a bit spicier, more garlicky.

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