Beef Phyllo Dough Recipes

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PHYLLO MEAT PIE (EGYPTIAN GOULASH)



Phyllo Meat Pie (Egyptian Goulash) image

Today, it's a treat straight from my mother's kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 8

16 ounce package of frozen phyllo dough, (thawed in its package)
1 egg, (whisked in 1 cup of milk)
1 cup extra virgin olive oil, ((OR 1/2 cup olive oil combined with 1/2 cup melted butter))
1 cup chopped onions
1 1/2 pounds lean ground beef
1 1/2 teaspoon baharat
1 teaspoon garlic powder
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
  • Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
  • Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
  • Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
  • Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
  • Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
  • Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
  • Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
  • Serve warm with a side salad! Enjoy!

Nutrition Facts : Calories 384.9 kcal, Sugar 0.7 g, Sodium 226.2 mg, Fat 26.4 g, SaturatedFat 5.6 g, TransFat 0.4 g, Carbohydrate 21.5 g, Fiber 1.1 g, Protein 14.7 g, Cholesterol 50.5 mg, UnsaturatedFat 19.4 g, ServingSize 1 serving

GROUND-BEEF PIE



Ground-Beef Pie image

Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 13

5 tablespoons olive oil
1 onion, chopped (1 1/2 cups)
1 pound ground beef
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon, plus more for dusting
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
3 tablespoons sliced almonds
3 tablespoons chopped parsley
5 large eggs
3 tablespoons milk
8 phyllo sheets, thawed
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
  • In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
  • Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges.

SIR WINSTON'S BEEF PHYLLO



Sir Winston's Beef Phyllo image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds beef tenderloin
2 tablespoons Duxelles, recipe follows
5 sheets phyllo
1 1/2 tablespoons olive oil
Merlot sauce, recipe follows
1 ounce butter
3 tablespoons chopped mushrooms
1 teaspoon chopped shallots
Herbs
1 tablespoon Chardonnay
1/2 tablespoon brandy
3 tablespoons foie gras
1 ounce butter
2 cloves garlic, smashed
1 small shallot, minced
2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.)
2 tablespoons Merlot
1 cup veal stock

Steps:

  • Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
  • Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
  • In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
  • In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.

MEAT PIE WITH PHYLLO DOUGH



Meat Pie with Phyllo Dough image

Make and share this Meat Pie with Phyllo Dough recipe from Food.com.

Provided by Bonnie Traynor

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
10 sheets phyllo dough
6 tablespoons tomato paste
olive oil-flavored Pam
2 tablespoons olive oil
1 small onion, finely chopped
6 cloves garlic, crushed or minced
8 ounces feta cheese, crumbled
1/4 teaspoon cinnamon (or to taste)
1/4 teaspoon allspice (or to taste)
salt and pepper

Steps:

  • In a pan, heat the garlic with half of the olive oil.
  • Add in the ground meat and small onion.
  • When the meat is almost cooked through add in the tomato paste.
  • Add in the salt, pepper, cinnamon and all spice to your taste.
  • When cooked completely through, remove from heat and set aside in a bowl.
  • Preheat the oven to 375F degrees.
  • In a large lasagna size glass pan, spray the bottom of the pan with Pam.
  • Add one sheet of the Phyllo dough.
  • Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
  • You can let it go over the sides if the pan is too small for the sheet.
  • Once you have the 5 sheets, add the meat to the sheets and spread evenly.
  • Add the feta cheese evenly on top of the meat mixture.
  • Make sure it is crumbled small.
  • You do not want large chunks in one spot.
  • Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
  • On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
  • You do not have to do this, I just like the extra taste.
  • I also folded over the overlay to make it seal somewhat.
  • Cook for about 15-17 minutes or until it is lightly golden on the top.

Nutrition Facts : Calories 396.3, Fat 22.6, SaturatedFat 10.2, Cholesterol 84.9, Sodium 778.8, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 24.1

BEEF POT PIE I



Beef Pot Pie I image

This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!

Provided by Terri

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
½ cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
  • Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
  • Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g

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