Add crumbled Feta cheese, chopped dill, tarragon, raisins, salt and pepper.

5. Repeat this process until you have 5 sheets, one on top of the other.

Cover the bottom of a baking tray with parchment paper. Transfer the sticky ball onto a floured surface to form a smooth ball.

Meat and Potato Pie. Using a fork, line the top of the crust with a fork in a criss-cross design. Remove the lids and add these potatoes to the pan. Slice the Leave to simmer for 15 minutes or so until your potatoes have softened and then remove from the heat. Repeat the same process with the other roll.

Take the smaller piece of your pastry dough and roll it out as you did with the larger piece (Photo 1). In a large bowl, mix flour, yeast, hot water, olive oil, and salt.

Bake at 350F for about 40-45 min or until golden brown.

Spoon the cooked meat mixture into a pie dish and moisten the edges of the dish with a little water.

Cover with a lid, reduce the heat and simmer very gently for 1½ hours.

Add enough water to just cover them and bring to a simmer.

Drain the meat mixture. For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Once you have a mixture that resembles large breadcrumbs, stir around with a knife while adding a couple of dessert spoonfuls of tepid water. This version of Phyllo Meat And Potato Pie is very popular in my homeland, Romania. 3.

It will look decorative, but it will actually help vent the top layer of the pie crust so that the steam escapes while baking.

Then open out 1 sheet of filo pastry and brush it with some oil (pour few tablespoons of oil in a cup and use a pastry brush). Gently heat a little sunflower oil in a deep pan, add the chopped onion and heat gently until they start to sweat. Privacy Policy, Cookies Notice & Disclaimer. Break your pastry dough into two uneven pieces (roughly 1/3 and 2/3) and place the larger piece on a smooth, flat, lightly floured surface.

Pour in enough water to cover the contents of the pan and bring to the boil. Increase the heat and add the beef, browning well, for 4-5 minutes. (Photo 3).

Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water

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Add the onion to the meat and saute it. Method. Brush the top with milk.

Peel 2 medium sized potatoes and cut them into bite-sized cubes. Add a few tablespoons of flour to the dough to achieve an elastic consistency for the pie crust. Brush the top and edges of the pie with a beaten egg or milk. Evenly spoon the meat and potato filling into the pie dish and then roll out the top pastry.

Now, gently press the rim of your lid with your thumbs all the way round (photo 2) so that it sticks to your casing. Add your flour and a pinch of salt to a mixing bowl and cube your butter/margarine/fat into it. The larger piece will be for the bottom pastry, and the smaller one is for the top. Meat and potato pie is a popular variety of pie eaten in England. Set aside and let cool while making the pie crust pastry.

Add ONLY 4 eggs to the mixture. Meat and Potato Pie is a hearty Northern classic. Once you’ve rolled it out to around 3mm thick, gently place it over the bowl and press down carefully so the pastry sits in your pie dish. Add the potatoes to the pan, along with some salt and pepper, and cook for a further 30-35 minutes or until the potatoes are soft and the meat is tender. Combine ingredients to form a sticky ball. Top with carrots and mushrooms. Once it’s around 2-3mm thick, rub a little water around the rim of your case with your finger tip and place your pastry lid over the top of your filling so that, again, the edges of your pastry fall over the sides. When pie crust dough is formed, cut it into two pieces, making one half slighter larger than the other. Let the pie cool for 10 minutes to set.

Preheat oven to 200° C (180°C for fan assisted ovens) Gas Mark 6 Nutrition Information. 4.