Go Back
Homemade Kobete Sephardic Savory Meat Pie photo

Kobete Sephardic Savory Meat Pie

This Kobete Sephardic Savory Meat Pie is a delightful blend of spiced meat and flaky pastry, perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter chilled and cubed
  • 1/4 cup ice water
For the Filling:
  • 1 pound ground beef or lamb
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped
  • 1/4 cup pine nuts toasted (optional)
For Assembling:

Equipment

  • Mixing bowl
  • Rolling Pin
  • Frying pan
  • Pie dish or baking tray
  • Pastry brush

Method
 

Kobete Sephardic Savory Meat Pie: Step-by-Step Guide
  1. In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Divide the dough into two equal portions, flatten them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. In a frying pan over medium heat, sauté the chopped onion until translucent. Add the minced garlic and cook for another minute. Then, add the ground beef or lamb, breaking it apart with a spoon. Cook until browned. Stir in the cumin, paprika, cinnamon, salt, pepper, parsley, and pine nuts. Cook for another 2-3 minutes, then remove from heat and let it cool.
  3. Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk of the chilled pastry dough to fit your pie dish. Make sure it’s about 1/8 inch thick.
  4. Place the rolled pastry into the pie dish, pressing it gently against the sides. Fill with the cooled meat mixture, spreading it evenly. Roll out the second disk of pastry and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
  5. Using a pastry brush, apply the beaten egg over the surface of the pie for a golden finish.
  6. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. Allow to cool slightly before slicing.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in an oven at 350°F (175°C) until warmed through.
  • For longer storage, freeze before baking, wrapping tightly in plastic wrap and foil.