A nice phyllo pastry pie for christmas with beef , chestnuts and fruits .If you do not like the classic stuffed turkey, this pie is what you need for your Christmas table! It has all the flavor of the filling without the taste of turkey!
You can serve the pie plain or sprinkle it with powdered sugar, for a more Christmas feeling. It is an ideal first course for your table!
Ingredients
3 1/2 to cups all purpose flour
1 scant teaspoons salt
1 ½ to 1 3/4 cups warm water as needed
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or strained fresh lemon juice
as needed
for pie
1 packet of philo sheets , recipe below
200 g butter, melted
1 kg ground beef or chicken
1 chopped onion
2 leeks in thin slices
90 g Pinenuts or almonds
100 g pistachio kernels or walnuts
200 g raisins
60 ml ref wine or chicken broth
50 ml olive oil
salt
pepper
300 gr. boiled chestnuts
3 tbsp. honey
1 sour apple cut into small cubes
powdered sugar (optional)
Preparation
for phyllo
Combine 3 1/2 cups of the flour and the salt in a large mixing bowl and make a well in center. Add the 1 ½ cups of water, the olive oil, and vinegar or lemon juice.
Work the flour into the liquid with a fork, until a dough begins to form, then knead it in the bowl, adding a little more flour or water if necessary, for about 10 minutes. The dough should be silky, pliant, and smooth. Cover and let rest at room temperature at least 1 hour before using. Store in the freezer until using .
for pie
Two hours before you start, thaw the crust sheet at room temperature. Cut and organize in one place all the materials you will use.
In a saucepan put the olive oil on medium heat to burn and add the chopped onion and leek. Saute, stirring, for about 4 minutes.
Raise the temperature to 3/4 and add the minced meat. Stir every now and then with a ladle and break any minced pellets into smaller pieces until the whole minced meat turns brown in about 6 minutes.
Add the wine, raisins, nuts and wait until the wine is absorbed for 2-3 minutes, stirring. Season to taste.
Then add all the remaining filling ingredients, stir and turn off the heat.
Transfer the filling to a large bowl to cool before entering the pie. (Calculate about 1 hour)
Preheat your oven to 180 degrees. Melt the butter and get a large pan. Butter the bottom and the side surfaces.
Spread the first sheet, butter it on top and then do the same with the other two. Simply place the fourth sheet on top, without buttering it to receive the filling.
Spread the filling on top, flatten it and press it a little to make a uniform mass.
Continue with the remaining . If you want you can make layers, otherwise add 2 more sheets quite stretched, buttering them.
Then place the rest of the sheets, making irregular folds, to leave air between them. Butter them well as soon as you touch them. Thus, you will ensure that the crust that will be made from above will be not only delicious but also very crunchy and beautiful in appearance.
Cut the pie into pieces with the knife so that the steam leaves during baking and you can cut it when done without damaging the sheets .
Put the pie in the oven on a low shelf and leave it for about 50 '- 1 hour, depending on the oven, until the leaves turn brown.
Leave the pie out of the oven for about 20 minutes before serving .
edients
- NOTE: You can just as easily add the above ingredients to a large mixer with a dough hook and knead in the mixer for about 8 minutes until the dough is smooth.
- Follow the
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