Albanian Meat Pie Recipes

Steps:

• In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
• Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
• If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
• For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
• Put a thin layer of oil over the top.
• Bake in the oven at 180 degrees for 1 hour or until golden brown.
• Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Steps:

• Use a medium-sized round baking pan.
• Brush the baking pan with some of the oil.
• Start laying the pastry leaves inside.
• First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are used.
• Make sure that they overlap the edges of the pan by about 1 inch.
• Sprinkle spinach with salt (optional), and mix well by hand.
• Add the feta cheese, oil, onions, eggs and salt (optional)
• Spread the mixture over the already laid pastry leaves.
• Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
• Roll the hanging edges of the bottom leaves over the pie (like a pizza crust).
• Sprinkle top with oil
• Bake at 350°F for about 45 minutes, or until golden brown.
• Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes.

Steps:

• In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
• In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
• Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
• Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.

Steps:

• (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
• Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
• Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
• Add the feta cheese, onions, eggs and stir.
• Spread spinach mixture over the filo leaves in the pan.
• Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
• Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
• Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.

Steps:

• Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
• Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
• Wash and thinly slice the leeks (white and light green parts only). Set aside.
• In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
• Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
• Bake at 400 degrees for 45 minutes, or until top of pie is golden.