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Culibiaca (Minced meat pie)

Culibiaca (Minced meat pie)

Peel the beef, cut it into small pieces and pass it through the mincer. The cheese grated finely. Finely chop the onion and green parsley.

Saute the onion in oil, add the minced meat, continuing to sauté for about 10 minutes. Allow to cool, add salt, pepper and chop again. Mix the eggs and add them over the composition, keeping a few tablespoons for greasing the dough sheet on top. Add breadcrumbs and finely chopped green parsley; mix until smooth.

Line the tray with baking paper. Spread a sheet of dough in the pan (cut off the excess dough), sprinkle half of the grated cheese, pour the meat composition and sprinkle the rest of the cheese. Place the second sheet of dough on top and grease it with the remaining egg. Prick the dough from place to place (so as not to swell when baking), put the tray in the oven, at high temperature at first (about 5 minutes), then on the right heat and leave until fully baked, about 30-35 minutes ( until the pie is nicely browned).

The preparation is cut into slices and served hot with different garnishes.

Method of preparation

Peel a squash, grate it and squeeze the juice. Cut the julienned onions and heat them a little. We move on to the preparation of the preparation.

Take the puff pastry, put the first sheet in the oven tray, after the tray has been greased with a little oil, place the first sheet and grease with melted butter, place the second sheet and repeat the operation in the same way with the third sheet after which the composition is placed as follows: the minced meat is mixed with the rice (it is not boiled), it is salted and put in the tray over the puff pastry, the hardened onion and the potatoes are added, the paprika is added and the puff pastry ends are raised exactly as in the photo, after which we will put 2-3 tablespoons of tomato paste if it is insufficient, add another tablespoon, after which three sheets of puff pastry will be placed on top of the composition and the same will be done as the lower sheets.

Put the first sheet, grease it with melted butter and it will be repeated with the second sheet in the same way when we add the third sheet, only that on this last sheet we do not grease it with butter and we put beaten egg after a while.

It will be put in the oven, the oven must be heated when we introduce the pie, after about 15 minutes we will beat 2-3 eggs and we will put it over the last sheet, to give a good and more beautiful color and taste to the pie.

Great attention is a real calorie bomb but it is incredibly tasty.

Pie with mushrooms and minced meat

A very tasty pie with mushrooms and minced meat. The meat I used was very lean, no fat, and you can use any vegetables you want. I also use all this dough for pizza, except that I put oregano in the composition.

Dough ingredient:

  • 150 ml of warm water
  • 3 tablespoons oil
  • 25 g fresh yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 380 g flour

Filling ingredient:

  • 550 g minced meat
  • 250 g sliced ​​mushrooms
  • 2 onions
  • 2 cloves of green garlic / 2 cloves of garlic
  • 1 ardei kapia
  • 100 g cheese
  • 30 ml oil
  • 3 eggs
  • 3 tablespoons milk
  • salt
  • pepper
  • oregano
  • basil

How to prepare pie with mushrooms and minced meat.

First prepare the dough for the pie: put warm water in a bowl and dissolve the yeast in it. Add sugar, salt, oil and flour and knead the dough. Leave to rise for 1 hour in a warm place.

Meanwhile, we prepare the filling for the pie. Finely chop the onion and garlic and sauté them together with the mushrooms. Add the minced meat and leave it on the fire until all the juice evaporates, about 20-25 minutes. Add salt, paprika, oregano and basil, mix well and leave the composition to cool.

After the dough has risen, spread it in a thin sheet on the work surface sprinkled with flour. Grease a pan with oil and cover with flour and put the pie sheet. In the middle of the pie sheet, add the meat composition and put the julienned kapia pepper.

We bend the ends of the pie. Mix a yolk with 1 tablespoon of milk and grease the edges of the pie. Mix the other 2 eggs and the remaining egg white with 2 tablespoons of milk and pour evenly over the pie (only over the meat side, not on the edges as they are already greased). Sprinkle poppy seeds on the edges of the pies and put it in the preheated oven at 200 degrees for 35-40 minutes.

At the end, sprinkle grated cheese and oregano and leave for another 5 minutes in the oven.


Borek or burek is a pie of Turkish origin that has been taken over by almost all Balkan countries, in different ways of preparation. The Turkish recipe is made with yufka leaves, lamb and sheep cheese. My recipe is with simple sheets of pie and pork or pork and beef mixture. If you opt for a more dietary option, it can also be made with minced chicken.

It is delicious, you can prepare it as an appetizer for the holidays, but, just as well, you can enjoy it at lunch, you can pack it, next to a sana or a kefir, you choose!


2 tablespoons ajvar / mashed tomatoes

1/4 teaspoon chilli flakes


  • I finely chopped the onion, grated the garlic cloves and, together with the minced meat, I hardened it in a tablespoon of oil. I mixed often so that no meat lumps formed. I left the mixture on the fire for about 10 minutes, then I added salt, pepper, chilli flakes and two tablespoons of ajvar. I found ajvar (Serbian pepper paste with eggplant) at Lidl, but if you don't have it you can replace it with two tablespoons of mashed tomatoes and, optionally, a teaspoon of paprika.

I added very little water and left it on the fire for another 5 minutes. After turning off the heat, I added the semolina and mixed well. The role of semolina is to absorb excess moisture.

The meat pie can be served after 15-20 minutes and goes with salad, pickles or whipped milk, sana or kefir. Slice nicely on the cuts made before baking.
It keeps well for 2-3 days in the refrigerator and will be very appreciated by diners. It looks like a “worked” dish, although it is, in fact, an easy recipe, suitable even for the least skilled in the kitchen.

Meat pie recipe

The meat pie has its lovers, this being either Turkish-inspired (burek), or made in other ways. This recipe refers to the classic meat burek, and you can add other vegetables or ingredients that easily change the taste of the food, but not much, such as meat and mushroom pie, carrot, spinach, cheese, cabbage or potatoes. There are also recipes for sweet burek, with apples or cherries.

The preparation is not difficult, however, involving several steps. You will start by heating a large saucepan on the stove, sautéing the finely chopped onion with the crushed garlic. You can pass the meat through the mincer, then do the same with the onion, if you want it to be cut well enough.

When the onion for the pie with leaves is lightly browned, you will add the finely chopped meat and let it harden, spreading it well with a spoon in the pan so as not to form lumps. Keep it on the fire for about 10 minutes, until it changes color, and then add the paprika and tomato paste or ajvar.

Cook the meat for the pie with beef, pork or chicken for 5 minutes, continuing to mix and remove from the heat, letting it cool well, seasoning with salt and pepper to taste, as well as with the chosen herbs, semolina or breadcrumbs. Mix everything well using a spoon, spatula or hands.

To assemble this minced meat recipe you will grease a large tray with butter or oil and put the first two or three sheets of pie over which you spread a quarter of the meat mixture, then add another three sheets of pie and another layer of meat, a new layer of sheets and meat, until you reach five layers of sheets and four layers of meat, greasing the last sheets nicely with oil, in order to brown well. You will slice the meat pie with commercial sheets before putting it in the oven.

On top, beat the egg and sour cream and dilute with mineral water, then pour over the pie, taking care to cover all parts. Turn the oven to 190 degrees, put the pork pie or chicken or beef pie on the middle step at 190 degrees for 40 minutes, when the outside is ready, looking slightly browned and delicious.

You can also change the appearance of this preparation by forming it in a roll of minced meat in puff pastry or in a meat tart, changing only the way you place that dough pie with meat and filling, having to roll each layer of 3 & # 8211 4 sheets with filling, in turn.

When the dish is ready, take it out of the oven and let it cool a bit, after a few minutes you can take it out on the portions and serve it on plates. Although it can be eaten as such, we suggest you try meat burek with yogurt or whipped milk or a sour cream sauce with cumin and yogurt. The taste can turn your back on you, especially when you combine a slightly warm dish with a cold one. All we have to do is wish you good luck!

Method of preparation

We clean the vegetables, wash them and chop them finely.

Put the oil in a bowl on the fire, and heat the vegetables in it for 5-6 minutes, stirring so that they do not stick,

Add the chopped and drained mushrooms, but not at all. We leave them a little juicy to help stifle the vegetables, so they are not just fried.

After 5-6 minutes of preparing the ingredients on the fire, add the minced meat and sprinkle with salt and spices. Stir a few times and cover the bowl with a lid, letting them simmer well, stirring occasionally.

Leave everything on the fire until the meat is ready, then turn off the heat and put the ingredients in a sieve to drain the accumulated fat and liquid. We leave them in a sieve until they cool down definitively, after which we add an egg and chopped parsley over them.

We will grease the pie sheets with a little fat drained from the mixture of ingredients.

In my package there were 18 sheets that we divide into three.

We also divide the filling into three.

Spread the sheets on the foil with which they are wrapped and roll six at a time. We put the first two rolls aside.

In the third group of sheets, roll only 5 sheets, grease the remaining sheet with fat, roll over the other sheets, then roll 4 sheets, leaving it over the bottom sheet, grease it with grease, roll the other sheets and so on until last.

We resort to this method in order not to break the sheets.

Over the last sheet we spread a third of the composition with minced meat, then roll the sheets tightening at the ends.

We do the same with the other rolls, we grease a heat-resistant form, also with the fat drained from the ingredients and we place the rolls in it.

Mix the three eggs with sour cream and ketchup, add a little salt and pour the mixture over the rolls.

For 6 servings

Crust or dish

500 gr white flour
200 ml olive oil
180 ml of water
1/2 teaspoon salt

600 gr minced meat (pork or mixed)
60 gr rice with round grain
1 larger onion
2 cloves garlic
2 tablespoons grated tomato paste
50 ml olive oil
125 ml tomato juice
1 or
1/2 bunch of parsley
4 fireflies
a mint leaf
1/8 teaspoon ground cinnamon
salt, black pepper

Pie with minced meat and mushrooms

The beef is finely chopped. Finely chop the onion. Beat the eggs lightly.

Fry the onion in a pan with hot oil for 3-4 minutes. Add the minced beef and fry everything for 10 minutes, until the meat is browned, then add, stirring, the flour, the Worcester sauce, the tomato paste, the mushrooms, the beef soup, salt and pepper. Boil everything for 20 minutes, then pour this mixture into a pie pan. Spread the dough on a surface sprinkled with flour so that the sheet is slightly larger than the mouth of the tray. Moisten the edges of the tray. The excess dough on the edges is cut with the back of the knife, then the cuts around the tray are pressed and greased with beaten egg. Cover the minced meat composition with the dough sheet, sealing well. Grease the surface with beaten egg. From the leftover dough, cut the pieces into a leaf shape, which is placed on top of the pie and greased with beaten egg. Bake the pie for 30 minutes, until the dough rises and the surface turns golden.

The pie is served hot, with boiled carrots given through melted butter, mashed potatoes and mustard.

Ingredients Meat and rice pie

500 gr white flour (type BL55 / 550)
200 ml oil (olive)
180 ml water
1/2 teaspoon salt

600 gr minced meat (pork or mixed)
60 gr rice with round grain
1 larger onion (about 150 gr)
2 cloves garlic
2 tablespoons grated tomato paste
50 ml olive oil
125 ml broth
1 or
1/2 bunch of parsley
4 fireflies
1st mint leaves
1/8 teaspoon ground cinnamon
salt, black pepper

Method of preparation

Heat the meat and onion, then mix with salt, pepper, the rest of the spices. After it cools, add 2 eggs to bind the composition. If the sheet is homemade, place a sheet of pie in the pan greased very well with oil, then spread the filling. Place the second sheet, prick it with a fork, grease it with an egg mixed with a little milk and put it in the preheated oven. If you use commercial sheets, put 2-3 sheets greased with oil between them both as the base and on top.

The second way is to make the roll pie.
Place the composition on a pie sheet and roll, and so on until you finish the sheets and the composition. Grease with egg mixed with a little milk and increase with a light knife from place to place. The tray must be greased very well.
It can be served both hot and cold.
Good appetite!

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