Meat Pie

  • Serves

    makes 12 Pies

This recipe is based on one given to us by chef Vedat Basaran of Feriye restaurant in Istanbul, a champion of traditional Turkish cuisine.


  • 1 lb. commercial phyllo
  • 2 tbsp. butter
  • 2 finely chopped peeled onions
  • 34 lb. ground lamb
  • 34 cup finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 egg
  • 3 tbsp. milk
  • 2 tbsp. melted butter


Step 1

Bring commercial phyllo to room temperature. Preheat oven to 400°. Heat butter in a medium skillet over medium heat. Add onions and cook until golden, about 25 minutes.

Step 2

Transfer to a bowl and cool. Add ground lamb, parsley, salt, and black pepper; mix well. In a separate bowl, combine egg, milk, and melted butter. Mix well. Lay 1 sheet phyllo on an oiled baking sheet. Brush with egg mixture, then repeat, layering and brushing, until you have 10 layers.

Step 3

Brush top with egg mixture, then dot with 2-tbsp. portions of meat mixture, creating 3 rows of 4. Press a sheet of phyllo over filling; brush with egg mixture. Continue layering phyllo and brushing with egg mixture until crust is 10 sheets thick. Press gently around filling, then, using a 3 1⁄2'' round cutter, cut out pies. Discard scraps, brush pies with egg mixture, and bake until golden, 25 minutes. Remove from oven and serve with yogurt.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.