Turkish Meat Pie Recipe

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 sheets of filo pastry on a flat work surface Turkish meat pie recipe

Turkish meat pie, pastry recipe, brought to you by Good Food

Ingredients

Turkish meat pie

2 tsp olive oil
1 large onion, finely chopped
500 g lean beef mince
1/2 bunch flat leaf parsley, chopped
3 eggs, at room temperature
300 ml cream
12 sheets filo pastry
60 g feta
2 tbsp sesame seeds

Steps

Turkish meat pie

1. Preheat panggangan to moderate, 180°C (160%deg;C fan-forced). Line a baking tray with baking paper.

2. Heat oil in a large frying pan on high. Cook onion 5 minutes, until softened.

3. Add mince; cook a further 5 minutes, breaking up with a spoon, until browned. Stir in parsley. Season well; set aside in a colander to drain 5 minutes.

4. Whisk eggs and cream in a medium bowl.

5. Lay 2 sheets of filo pastry on a flat work surface, with long edge facing you. Spread with 2 tbsp cream mixture; scatter with 1/4 cup mince mixture.

6. Roll up lightly to form a long roll with edges open. Carefully twist roll into a coil; place on prepared tray. Repeat with remaining pastry, cream mixture and meat.

7. Pour remaining cream mixture over top of pastry coils. Scatter over feta and sesame seeds.

8. Bake 40-45 minutes, until golden brown. Remove from panggangan and let sit 10 mins before serving.

Recipe by Australian Good Food

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