Pastry With Ground Meategyptian Meat Puff Food

GROUND BEEF FILLING FOR PUFF PASTRY

Steps:

• Saute onion and garlic in butter until the onion is soft.
• Mix the onion/garlic/butter with the ground beef and other ingredients.
• Fill 6 rectangles of puff pastry with meat filling.
• Seal shut with beaten egg, place on cookie sheet.
• Bake in 400 degree oven 15 minutes, lower heat to 350 and bake 15 minutes longer.

(PASTRY WITH GROUND MEAT)EGYPTIAN MEAT PUFF

Steps:

• Directions: Saute the onion in the oil until it changes color to dark yellow. Add the meat and brown it, then add the water, salt and pepper, and let it cook until the water is evaporated. If you decide to use nuts, add them at this time. Open the filo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles, you want to end up with two stacks of 10X10 sheets. In a greased 9X12X3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of melted butter, and so on until you finish the first stack of sheets. Spread the meat and nut mixture on it and start doing the same thing with the second stack of filo sheets. Sprinkle,don't worry about spreading the butter on the sheets. When you finish with all the filo sheets, cut the feteer in 2X1" squares with a sharp knife. Mix together the left over melted butter, the egg and the milk and a pinch of salt (not much) and beat with a fork. At this point if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hour before it is time to eat. Pour the egg mixture gently over the pastry and bake , uncovered in a preheated 375*F. oven for about 20 minutes or until the milk is absorbed and the pastry turns golden yellow.

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
• Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
• Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.