Hello there friends! How are you today? There's a huge sun outside although I heard at the weather report that it's going to rain.. So.. indoor playing today with my 3 year old son..
I'm really excited because I have an easy and delicious recipe for you..!This is one of my favourite pies with ground beef and bulgur. Cumin seeds are giving such a great aroma to the pie, you have to try it, it's really easy!
Ingredients
1 cup bulgur
500 g - 1 package phyllo pastry
500 g ground beef
2 onions, finely chopped
1 bay leaf
1 cup Mavrodaphne (Greek sweet dark red wine)
1 tablespoon tomato paste dissolved in 1 cup of water
Salt - Pepper - A pinch of Sugar
1 tablespoon Cumin seeds
Extra virgin olive oil
Directions
Defrost the phyllo pastry in the fridge overnight.
Place bulgur in a bowl and cover with plenty of water. Set aside.
Place a big pan on medium to high heat and add 2 tablespoons of olive oil. When the oil is hot, add the onions, bay leaf, salt and pepper and stir until soften.
Add the ground beef and stir. When there's no liquids in the pan, add the wine and let the alcohol to evaporate. Add the cup of water with the tomato paste, lower the heat, add sugar and cook for 40 minutes.
Set aside to cool. Add the drained bulgur and stir.
Preheat the oven to 350 degrees.
Grease a round baking pan with some olive oil.
Take the pastry out of the refrigerator and place one phyllo pastry sheet on your worktop. Using a cooking brush grease the sheet with some olive oil and place another one sheet on top.
Cover the other phyllo pastry sheets with a moist towel so they wont dry.
Using a spoon add the beef filling on the longer edge of the two phyllo sheets
Set the pie by twisting the big stuffed phyllo piece starting from the center of the pan.
Continue by adding the next piece that you'll make starting from the point you stopped.At the end you'll come to this result
Bake the pie for 45 minutes. When ready let the pie to cool down a bit before cutting.
Have a great day!!