1006. Filo Meat Pie

This filo meat pie is very similar to my lamb baklava of years ago, but differs in terms of spicing. A cooked beef minces is sandwiched between layers of buttery flakey filo pastry, and baked in a milk and egg mixture to yield a pie that is both crispy and moist.
Serve alongside a big salad and same fruity and tangy pomegranate molasses, this makes for a perfect light meal, or a decadent side dish.

Ingredients:

1 cup chopped onion
750g beef mince
1 tsp allspice
1 tsp garlic powder
1 tsp salt & pepper
400g filo pastry
1/2 cup butter, melted
1/2 cup olive oil
2 egg
2 cups milk
1 tsp salt & pepper

Method:

Cook the mince, onion, allspice, garlic powder, salt, and pepper in a pan until cooked through; set aside to cool.
Mix together the melted butter and oil and brush a large, deep baking dish on the bottom and sides. Layer half the filo pastry sheets snugly over the bottom of the dish, brushing generously with the butter mixture between every 2 sheets. Spread the cooled cooked mince over the surface, and repeat the layering and brushing of the filo over the mince to cover with the remaining half. Score the pie into squares and pour any remaining butter mix over the surface.
Mix the eggs, milk, and salt and pepper, then pour it over the pie.
Bake in a preheated 350F oven for 45 minutes to 1 hour. Serve with an optional drizzle of pomegranate molasses for an extra fruity tang.

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