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Title: Pastel (Israeli Spiced Meat Pie)
Categories: Vegetables, Beef, Poultry, Herbs, Pastry
Yield: 8 servings

2 tb Olive oil
2 lg Onions; fine chopped
2 Carrots; fine chopped
2 lb Ground beef
1 1/2 ts Ground cinnamon
1 tb Kosher salt
1/2 tb Black pepper
1 lb Puff pastry; defrosted
3 lg Eggs
3 tb Chopped parsley
3 tb Chopped dill
2 tb Sesame seeds

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.

Set oven @ 400ºF/205ºC.

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.

Recipe from: Michael Solomonov ( Steven Cook

Adapted by: Melissa Clark

RECIPE FROM: https://cooking.nytimes.com

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Yield: 8 servings

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