Meat Pie (Pita bureknjača)
Get phyllo dough from the freezer into the fridge.
On low heat fry finely chopped onions with a bit of oil until they start to brown. Add beef and mix aggressively so you break all lumps. Once meat has cooked through, add salt, pepper, garlic powder (or fresh garlic pressed into a paste), and bread crumbs. Leave to cool.
Preheat the oven to 200 °C (400 °F).
On a top phyllo dough sheet drizzle a bit of oil and place mixture chunks over the first half. Roll two sheets together into tight wrap (length-wise). Place into a well-oiled baking dish (don’t forget the sides). Repeat until you fill the dish.
Once done with all sheets, oil the top side a bit and sprinkle with some water to keep the top moist.
Place the dish into the oven until it browns (about 30 minutes, depending on the dish).
Once out, gently wet top with a water and leave to coll.
|500 g||Phyllo dough||1 lb (about 20 sheets)|
|1 kg||Minced beef||2 lb|
|12 g||Salt||2 tsp|
|8 g||Black pepper||1½ tsp|
|1.2 g||Garlic powder||¼ tsp (or 4 cloves fresh garlic)|