- 2 Homemade Discs Filo PastryIf 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
- Olive Oil
- 220ml Water
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.
Prepare the filling
In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
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.
For homemade filo pasty:
Place a filo pastry disc in a large baking tray and add filling on top.
Add the second disc on top and seal the edges by tucking them down.
Put a thin layer of oil over the top
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.
Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
Put a thin layer of oil over the top.
Bake in the oven at 180 degrees for 1 hour or until golden brown.
Preperation for Serving