Tunisian Meat Pie Food

TUNISIAN MEAT PIE

Tunisian Meat Pie image

Make and share this Tunisian Meat Pie recipe from Food.com.

Provided by Annacia

Categories Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 lb lean ground lamb (beef chuck will do)
2 tablespoons vegetable oil
1 1/2 cups mashed potatoes
2 hard-cooked eggs, chopped
2 tablespoons parsley, chopped
salt and pepper
1/2 teaspoon garlic powder
4 eggs, lightly beaten

Steps:

Preheat oven to 375 degrees. In a skillet, brown onion and meat in oil; remove from heat.
Mix in potatoes, chopped eggs, parsley, salt, pepper and garlic powder. Stir in beaten eggs; blend well.
Place mixture into a lightly greased 9-inch round pan or an ovenproof casserole.
Bake for 45 minutes.
Serve in wedges.

Nutrition Facts : Calories 382.7, Fat 27.6, SaturatedFat 10.1, Cholesterol 242.7, Sodium 273.2, Carbohydrate 12.2, Fiber 1.3, Sugar 2.2, Protein 20.2

TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie image

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!

Provided by Um Safia

Categories Savory Pies

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 kg chicken thigh (on the bone with skin)
3 medium brown onions, peeled & diced
1 -2 teaspoon crushed saffron threads mixed with a little water (or 1/2 tsp fresh ground nutmeg)
200 -250 ml water
12 large rounds phyllo pastry (10-inchx12-incheach in diameter)
100 g gruyere cheese, grated (or other hard cheese)
4 large eggs, beaten
salt & ground black pepper
250 g ricotta cheese, thinly sliced
2 egg yolks mixed with 1-2 tsp vegetable oil to glaze
vegetable oil, for frying & for brushing the pastry layers & dish

Steps:

In a frying pan, fry the onion in a little of the vegetable oil for a few minutes until it is softened. Add the chicken & the water, cover then cook for 45 minutes in a medium heat or until the chicken is cooken through, turning the thighs from time to time.
Preheat oven to 190c / 375f/ GM5.
Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
Pour the saffron or ground nutmeg paste over the chicken, then stir in the grated cheese and 2-3 tbsp of water to make an 'unctous mixture'. Stir in the beaten eggs & season with the salt & pepper to taste.
Generously oil an ovenproof pie or quiche dish about the same zie as the rounds of phyllo. Overlap 5 sheets so that at least 1/3 of the phyllo is allowed to hang over the sides of the dish, remembering to lightly brush each sheet with the vegetable oil. Place a final 6th piece of phyllo over the top of the others - this one should be central so that it reinforces the base a little.
Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
Fold the overhanging phyllo pastry over the top so that is wrapped but not too tight. Stick the edges together using a pastry brush & the glaze. Place another sheet of phyllo on top, tucking the edges into the dish, followed by 4 more sheets of phyllo, being sure to brush them with the glaze as you go. Finish by brushing more g;ase on the top.
Place the tagine on a low shelf in the oven for around 20-25 minutes. The pastry should be crisp & deep golden when the dish is ready.
Serve hot, on a flat dish & cut into slices as you would a cake.

Nutrition Facts : Calories 565.1, Fat 39.6, SaturatedFat 15, Cholesterol 320.6, Sodium 266.7, Carbohydrate 7.1, Fiber 0.8, Sugar 2.8, Protein 43.1

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