Pastel (Israeli Spiced Meat Pie)
Ingredients:
- 2 tbsp olive oil
- 2 onions, finely chopped (+ 1 more if using mirepoix)
- 2 carrots, finely chopped (+ 2 more if using mirepoix)
- (+ 2-3 stalks of celery if using mirepoix)
- 2 pounds ground beef (we used 1 lb plus mirepoix)
- 1 1⁄2 teaspoons ground cinnamon
- 1 tablespoon kosher salt
- 1⁄2 tablespoon black pepper (we have left out)
- 1 pound puff pastry, defrosted
- 3 large eggs
- 3 tablespoons chopped parsley
- 3 tablespoons chopped dill
- 2 tablespoons sesame seeds
Directions:
Heat oil in large skillet over medium heat. Add onions and carrots (and celery, if using) 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.
Servings: 8 Total time: 2 hrs
from: https://cooking.nytimes.com/recipes/1017731-pastel-israeli-spiced-meat-pie
Notes from website: “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.” —Melissa Clark
Featured in: In ‘Zahav,’ Michael Solomonov Explores Israeli Food.