PASTEL (ISRAELI SPICED MEAT PIE)

Pastel (Israeli Spiced Meat Pie) image

This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving. Featured in: In 'Zahav,' Michael Solomonov Explores Israeli Food.

Provided by @MakeItYours

Number Of Ingredients 315

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Pastel (Israeli Spiced Meat Pie)
Melissa Clark
Time2 hours
Yield8 servings
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Add to a collection
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Andrew Scrivani for The New York Times
This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet w
Featured in: In 'Zahav,' Michael Solomonov Explores Israeli Food.
Ground Beef, Puff Pastry, Middle Eastern
Cooked
22 ratings
Ingredients
2 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 pounds ground beef
1 1/2 teaspoons ground cinnamon
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 pound puff pastry, defrosted (see note)
3 large eggs
3 tablespoons chopped parsley
3 tablespoons chopped dill
2 tablespoons sesame seeds
Nutritional Information
Preparation
Step 1Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10
Step 2While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry,
Step 3Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up
Step 4Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry
Tip
If your package of puff pastry is slightly larger or smaller than a pound, just roll the dough a little thinner so it covers the bottom and top of the pan.
Notes
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Most Helpful1
Gustus a day ago
Relatively easy. The mix of spices made this seem exotic and filled the kitchen with a nice aroma. I may try mixing in diced sweet potato next time.
Ferguson 4 days ago
I made this with Trader Joe's frozen puff pastry and it worked very well. I could see making it for company since it makes a lot, doesn't require any fussing at the last minute and it very tasty, a winner. I put the meat and vegetable mixture in the
Ferguson 4 days ago
I am not sure if 1/2 tablespoon of black pepper is correct. Cinnamon amount is given as 1 1/2 teaspoons which is 1/2 a tablespoon, the same amount but expressed differently for each ingredient. The test will be in the taste.
Marjorie Och 5 days ago
This was great. As Figaro suggested, I added toasted pine nuts, as well as about a 1/4 t. each of ground dry roasted cumin and allspice. Enjoyed it with an Etna Rosso (Sicily, of course!). This would be a great dish for a dinner buffet etc.
Susan Lally 6 days ago
This did not thrill me - just beef in crust. It needs something to be less "beefy." Potatoes? Spinach? Just something to break up the monotony. Not a winner for me.
Diana Wright 7 days ago
What about freezing, before or after cooking? There is only one of me.
Nic 10 days ago
My grandmother used to make this, although slightly different using ground allspice instead of cinnamon. I'm so excited to try this recipe and bring back the taste I grew up with!
Richard Janssen 11 days ago
"Leftovers will last for a few days in the refrigerator." Not in my house they wouldn't!
Debbie Weinstein 11 days ago
My family is from Turkey, and we make our Pastel with Matzah instead of the pastry. It is leaner and is also kosher for Passover. Instead of sesame seeds, we use walnuts. Use a little chicken stock to wet the matzah and you're good to go.
Julie Gussman 8 days ago
Do you sprinkle the walnuts on top, or do you blend them with the meat mixture?
Johan Liebenberg 12 days ago
I was wondering if the chef meant lean beef or extra lean beef, or just normally ground beef (chuck)?
Figaro 8 days ago
I'd like to adapt Debbie's idea of using Matzos instead of puff pastry. I'd also like to try ground lamb or a mix of lamb and beef. Seasonings: allspice, cinnamon, cumin, Aleppo pepper and pine nuts - makes it almost a Kibee!
Adapted from "Zahav" by Michael Solomonov and Steven Cook
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Cooking
Recipe Box
Easy Weeknight
Learn to Cook
Search 17,000+ recipes
Log In
Search
Popular Searches:
Easy
Healthy
Dinner
Weekend Projects
Gluten-Free
Vegetarian
New! Link Evernote with NYT Cooking to keep all your favorite recipes in one place, available anytime on any device. Learn More
Get Started
Pastel (Israeli Spiced Meat Pie)
Melissa Clark
Time2 hours
Yield8 servings
Save
Add to a collection
Share on Facebook Share on Pinterest Print this recipe
More
Andrew Scrivani for The New York Times
This gently spiced beef pie, adapted from the "Zahav: A World of Israeli Cooking" by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet w
Featured in: In 'Zahav,' Michael Solomonov Explores Israeli Food.
Ground Beef, Puff Pastry, Middle Eastern
Cooked
22 ratings
Ingredients
2 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 pounds ground beef
1 1/2 teaspoons ground cinnamon
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 pound puff pastry, defrosted (see note)
3 large eggs
3 tablespoons chopped parsley
3 tablespoons chopped dill
2 tablespoons sesame seeds
Nutritional Information
Preparation
Step 1Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10
Step 2While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry,
Step 3Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up
Step 4Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry
Tip
If your package of puff pastry is slightly larger or smaller than a pound, just roll the dough a little thinner so it covers the bottom and top of the pan.
Notes
Add photo
500
Leave a note for yourself or others.
Make this a private note?
Cancel Add
All12
Most Helpful1
Gustus a day ago
Relatively easy. The mix of spices made this seem exotic and filled the kitchen with a nice aroma. I may try mixing in diced sweet potato next time.
Ferguson 4 days ago
I made this with Trader Joe's frozen puff pastry and it worked very well. I could see making it for company since it makes a lot, doesn't require any fussing at the last minute and it very tasty, a winner. I put the meat and vegetable mixture in the
Ferguson 4 days ago
I am not sure if 1/2 tablespoon of black pepper is correct. Cinnamon amount is given as 1 1/2 teaspoons which is 1/2 a tablespoon, the same amount but expressed differently for each ingredient. The test will be in the taste.
Marjorie Och 5 days ago
This was great. As Figaro suggested, I added toasted pine nuts, as well as about a 1/4 t. each of ground dry roasted cumin and allspice. Enjoyed it with an Etna Rosso (Sicily, of course!). This would be a great dish for a dinner buffet etc.
Susan Lally 6 days ago
This did not thrill me - just beef in crust. It needs something to be less "beefy." Potatoes? Spinach? Just something to break up the monotony. Not a winner for me.
Diana Wright 7 days ago
What about freezing, before or after cooking? There is only one of me.
Nic 10 days ago
My grandmother used to make this, although slightly different using ground allspice instead of cinnamon. I'm so excited to try this recipe and bring back the taste I grew up with!
Richard Janssen 11 days ago
"Leftovers will last for a few days in the refrigerator." Not in my house they wouldn't!
Debbie Weinstein 11 days ago
My family is from Turkey, and we make our Pastel with Matzah instead of the pastry. It is leaner and is also kosher for Passover. Instead of sesame seeds, we use walnuts. Use a little chicken stock to wet the matzah and you're good to go.
Julie Gussman 8 days ago
Do you sprinkle the walnuts on top, or do you blend them with the meat mixture?
Johan Liebenberg 12 days ago
I was wondering if the chef meant lean beef or extra lean beef, or just normally ground beef (chuck)?
Figaro 8 days ago
I'd like to adapt Debbie's idea of using Matzos instead of puff pastry. I'd also like to try ground lamb or a mix of lamb and beef. Seasonings: allspice, cinnamon, cumin, Aleppo pepper and pine nuts - makes it almost a Kibee!
Adapted from "Zahav" by Michael Solomonov and Steven Cook
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Save Saved
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Cooked
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By Melissa Clark
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Save Saved
Cooked
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By Melissa Clark
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Save Saved
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By Melissa Clark
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Save Saved
Cooked
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By Melissa Clark
Recently Saved on Cooking
Save Saved
Cooked
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By Julia Moskin
about 2 hours
Save Saved
Cooked
No-Fuss Jerk Chicken
By David Tanis
Save Saved
Cooked
Wine-Braised Oxtail
By Melissa Clark
Save Saved
Cooked
Halvah
By Melissa Clark
20 minutes, plus cooling
Get Our Newsletter
Sam Sifton's recipe ideas and cooking tips delivered straight to your inbox.
Sign Up
NYTimes.com
NYTimes.com/food
FAQ
Send Us Feedback
Privacy Policy
Terms of Service
© The New York Times Company
Welcome To Cooking
This is your Recipe Box where you can save and organize recipes you find.
Find some recipes!
LOG IN
2 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 pounds ground beef
1 1/2 teaspoons ground cinnamon
1 tablespoon kosher salt
1/2 tablespoon black pepper
1 pound puff pastry, defrosted (see note)
3 large eggs
3 tablespoons chopped parsley
3 tablespoons chopped dill
2 tablespoons sesame seeds
Nutritional Information

Steps:

Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
While beef is cooking, split puff pastry in half if it's in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.