Pastirma Pie (Cured Beef)

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Recipe Category / Savory pies and Tarts Pastirma pie (cured beef) 20' 50' 12 1 Ηands on Cook Time Portion(s) Difficulty Ingredients 8 slices pastirma 200 g kasseri cheese, grated 2 tomatoes, medium 1/4 bunch parsley 10 mint leaves 2 tablespoon(s) olive oil pepper salt 850 g puff pastry sheet 1 egg poppy seeds For the yogurt sauce 250 g strained yogurt mint leaves olive oil Method Διατροφικός πίνακας “Pastirma” or “Pastourma” is a highly seasoned, air-dried cured beef with a very Nutrition information per portion exceptional flavor and lingering taste. It is a predecessor to pastrami. If you haven’t tried it here is your chance in this delicious pie! Definitely a new taste to try! 432 14.0 29.0 Calories 28.0 Saturated Total Carbs Preheat oven to 190* C (380* F) Fan. (kcal) Total Fat (g) Fat (g) (g) Remove the rind from the cured beef (pastourma). Chop into small pieces and put in a bowl along with the cheese. 22 % 40 % 70 % 11 % Remove the stems form the tomatoes and cut in half. Squeeze them and allow their juices to fall into a small bowl. You want to remove all of the juices and seeds. Set the bowl aside and wipe the moisture from the tomatoes with some paper towels. Finely chop the squeezed tomatoes, parsley and mint. Add them to another bowl along 3.7 15.0 1.3 1.3 with the cured beef. Add the olive oil, pepper and salt. Mix to combine. Sugars (g) Protein (g) Fibre (g) Sodium (g) Line a baking pan with parchment paper. Spread 1 sheet of puff pastry onto the bottom of a 25x35 cm baking pan. 4 % 30 % 5 % 22 % Cover with the cured beef mixture and spread it evenly over it. Do not spread filling all the way to the edge so that the second layer of puff pastry can have a clean surface to stick to. Brush the edges of the phyllo dough with some the egg, lightly beaten. Cover with the second sheet of puff pastry. Press the edges with a fork to seal and enclose the filling. If the 2 sheets don’t stick together properly, the filling may spill out while baking. Brush the surface with the remaining egg and carefully pierce with a knife so that the steam created in the pie can escape while baking. Sprinkle with poppy seeds and bake for 40-50 minutes until the pie turns a beautiful golden brown. To make the yogurt sauce, combine the yogurt, olive oil and mint in a bowl and serve along with the pie..

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