This savory beef pie with puff pastry (pastel is the Spanish and Portuguese word for pastry) is adapted from my grandmother Mati’s recipe.
Note: The seasoned beef recipe makes five cups and can be used to make moussaka and stuffed peppers, as well as this pie.
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Pastel (Sephardic Meat Pie) Recipe
This comforting beef pie made with store-bought puff pastry is a satisfying weeknight meal.
- Total Time: 1 hour 40 minutes
- Yield: Serves 12
Ingredients
For the seasoned ground beef:
- 2 Tbsp olive oil
- 2 onions, chopped (about 2 cups)
- 2 carrots, peeled and chopped
- 2 pounds ground beef
- 1 ½ tsp ground cinnamon
- 1 Tbsp kosher salt
- ½ tsp black pepper
For the pastel:
- 3 large eggs
- seasoned ground beef
- 2 sheets store-bought puff pastry
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh dill
- 2 Tbsp sesame seeds
Instructions
- To make the seasoned ground beef, warm the oil in a large skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until the vegetables have softened but not begun to brown, about 10 minutes.
- Add the beef, cinnamon, salt and pepper, stirring to incorporate the beef, and continue cooking until the beef is cooked through and begins to brown, another 15 minutes. Allow to cool.
- To make the pastel, beat 2 of the eggs in a large bowl, add the cooled seasoned beef, and mix to blend. Set aside.
- Press one of the puff pastry sheets onto the bottom and up the sides of a 9-by-11-inch baking dish. Spoon the beef-egg mixture into the dish and sprinkle with the parsley and dill. Lay the remaining sheet of puff pastry on top, pressing lightly to seal the edges. Transfer the pie to the refrigerator for an hour or to the freezer for 15 minutes to chill well before baking; the puff pastry should be firm and cold to the touch.
- Preheat the oven to 400°F. Beat the remaining egg and brush the top of the puff pastry, then sprinkle with the sesame seeds. Bake until the top is golden brown, about 40 minutes. Let cool for 15-20 minutes, then cut into pieces and serve.
Notes
The seasoned beef recipe makes five cups and can be used to make moussaka and stuffed peppers, as well as this pie.
- Prep Time: 35 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Sephardic
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This sounds delicious I’m going to make it for dinner.
I plan to substitute ground turkey for the beef, as we don’t eat beef. The recipe looks easy and delicious. Looks g forward to trying it.
Not draining the cooked beef would give me indigestion. How to drain without loosening the seasoning?
You can take an espresso after dinner to help stimulate your gallbladder, or otherwise take lipase enzymes with your meal which will greatly improve your fat digestion. There is also an all-round enzyme complex which can help you digest all types of foods. Otherwise, as you say, draining will lose so much flavour that it will be detrimental to the recipe. Best Wishes.
I have made this recipe multiple times and I always love it. It is great for Shabbat Dinner on Friday night.
Curiosity prompts me to ask if this would also work with other ground meats, such as lamb, or a mixture of them?