Byrek me Mish
Pite me Mish | Meat Pie

Yum
Byrek me Mish

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Ingredients

2 Homemade Discs Filo Pastry If you do not have homemade you will need 12-16 sheets of premade filo pastry
750g Mince Beef
1 Diced Onions
2 Finely Diced Potatoes
3 Tbsp Tomato Puree
1/2 Pint Beef Stock
1 Tsp Paprika
Salt
Pepper
Olive Oil
220ml Water

Nutritional information

347
Calories
2.3g
Sugar
4.8g
Sat Fat
13.7g
Fat
16.4g
Protein
33.5g
Carbs
1/12
Serving
Cuisine:

Ingredients

About this Recipe

Nothing fills you up more then one of Albania’s most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.

What’s makes it so appealing to my family is the ability to make it ahead of time, eat it hot or cold and serving it straight to the table makes a great as a centre piece to impress family and friends.

Albanian Meat Byrek is another popular and traditional byrek dish known as Albanian Byrek me Mish or Pite me Mish. The meat is simmered into a thick mixture which is cooked in between layers of filo pastry (I recommend that you make this with homemade filo pastry). The pastry is flakey and the filing soft. It can be eaten fresh and hot but will mostly be served when it is cooled and the water has soaked into the pastry. Great the next day for lunch.

Albanian Meat Byrek

 

Method

1
Done

Prepare the filling

In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.

2
Done

Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.

3
Done

For homemade filo pasty:

Place a filo pastry disc in a large baking tray and add filling on top.

4
Done

Add the second disc on top and seal the edges by tucking them down.

5
Done

Put a thin layer of oil over the top

6
Done

For premade filo pastry:

Layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top.

7
Done

Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.

8
Done

Put a thin layer of oil over the top.

9
Done

Cooking

Bake in the oven at 180 degrees for 1 hour or until golden brown.

10
Done

Preperation for Serving

Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Michelle Tafili

My recipes are here to help you make an Albanian recipe in your own home. Tried, tested and perfected Albanian food so you can get it right the first time.

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