Minced Meat and Mushroom Kataifi Pie

Kataifi pastry is one of those ingredients that can give any dish a magical middle eastern vibe (like rose water, cumin, and figs). No matter how you use it, it will look exotic and luxurious on your dinner table. I bet you didn’t know how versatile it is though. 

 Since I have some pastry left, I will make a classic kunefe tomorrow. Today I experimented, and here is the awesome result.

I bet you haven’t had meat pie like this before.

You can make one large pie or many little ones. My favorite version, of course, is something in-between. Cut this recipe in half and make it in a small pie pan for the perfect meze to share with friends.

Minced Meat and Mushroom Kataifi Pie
A gorgeous and comforting mince and mushroom pie with Mediterranean spices.
Write a review
Print
Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 250 g. (8 4/5 oz.) kataifi (shredded pastry)
  2. 100 g. (3 1/2 oz.) butter
  3. olive oil
  4. 1/2 red onion, finely chopped
  5. a few sprigs of parsley, chopped, divided
  6. 1/4 kilo (8 4/5 oz.) minced pork
  7. 1/4 kilo (8 4/5 oz.) minced beef
  8. 1/2 beef bouillon cube
  9. 1/2 cup dry red wine
  10. 1 tsp. tomato puree
  11. cinnamon, chili powder, sweet paprika, black and white pepper, and salt to taste
  12. 3 large mushrooms, sliced
  13. Greek yogurt and sweet paprika, for serving
Instructions
  1. Preheat your oven to 190 degrees C (375 degrees F).
  2. Melt the butter.
  3. Grease the bottom of a large pie pan or 8-10 small individual pans with butter.
  4. Separate and fluff the kataifi pastry to make it light and airy, and place half in the pie pan/s. Press into a finger-thick even layer/s.
  5. Drizzle the kataifi with half of the remaining butter, and place in the oven for about 20 minutes; or until golden.
  6. Meanwhile, make the filling.
  7. Sauté the onions and parsley (save some for serving) in a bit of olive oil in a large pan. Add the minced meat and brown.
  8. Add the bouillon cube, wine, and tomato puree. Season to taste with the spices. Let simmer until most of the liquid is gone.
  9. When the minced meat is done, pour it onto a plate and set aside. Add a splash of olive oil to the pan (don't clean the pan) and sauté your mushrooms until brown and softened. Set aside.
  10. When the kataifi base/s is/are crisp and golden, it's time to assemble. Add the minced meat and a single layer of mushrooms. Top with the remaining kataifi pastry, and press lightly to make it even. Drizzle with the remaining butter, and return to the oven.
  11. Bake for another 20 minutes; ur until golden.
  12. Serve the pie with a dusting of sweet paprika, a sprinkle of parsley, and dollops of Greek yogurt.
MEZE THEORY http://mezetheory.com/
 

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *