Pie with minced meat, different with the addition of cabbage, sharp, oriental, aromatic spices and fresh vegetables. Each one of them contributes with its presence to a tasty result in a riot of flavors, colors and fragrances. Pie in rolls, with a particular technique, topped with sour milk and eggs to get golden.
Try it!
work: 50′
time: 1h:40′
medium:
Ingredients (10 servings)
6 phyllo pastry for pie, thick
500 gr (1.1 lbs) minced meat
150 gr (5.3 oz) olive oil
2 onions, large, finely chopped
500 gr (1.1 lbs) cabbage, finely chopped
1 carrot, diced
3 stalks celery, finely chopped
1 tomato, finely chopped
2 tsp cumin
1 tsp sweet paprika
1 tsp pepper
1 tsp salt
100 gr (3.5 oz) mozzarella in cubes
2 eggs
2 tbsp baking powder
50 gr (1.8 oz) olive oil
200 gr (7.1 oz) sour cream
In a small amount of olive oil sauté the onions and add the mince to fry until it changes color.
Pour the chopped cabbage, other vegetables and salt, pepper and spices.
Cook for 10 minutes until they absorb their juices. Remove from the heat, add the mozzarella and let the filling cool.
On the workbench spread the phyllo and with a brush, oil the first and place it on a greased baking pan 30-32cm (~1 foot) to cover the sides. Cut excess and add the pieces back in the pan. Grease and the next sheet and scatter across the surface some of the filling. We roll tight rolls and cut 3-4cm (1.2-1.6 in).
Arrange the rolls in the pan, standing next to one another, but not cramped…
We continue with the next phyllo the same process until you fill the baking dish.
In a bowl, beat the eggs, olive oil, the baking powder and cream. With this mixture pour over the entire surface of the pie.
Bake in preheated oven at 180°C (356°F, Gas 4.2) for ~50' until the pie is cooked and golden brown.
