Beef-Onion Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Ground beef80/20 works well | 1 1/2 lb (680 g) | 680 g | 1.36 kg | 2.04 kg | 2.72 kg |
| Yellow onionssliced | 4 large | 680 g | 1.36 kg | 2.04 kg | 2.72 kg |
| Olive oilfor the pan and greasing the tray | 1/4 cup | 60 mL | 120 mL | 180 mL | 240 mL |
| Garlicminced | 2 clovesor about 1 tsp garlic powder | 6 g | 12 g | 18 g | 24 g |
| Himalayan salt | 1 tsp | 5 g | 10 g | 15 g | 20 g |
| Black pepper | 1/2 tsp | 1 g | 2 g | 3 g | 4 g |
| Ground cumin | 1 tsp | 2 g | 4 g | 6 g | 8 g |
| Red paprika | 1 tsp | 2 g | 4 g | 6 g | 8 g |
| Dried savorycrushed between the palms | 1 tbsp | 2 g | 4 g | 6 g | 8 g |
Phyllo Pastry
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Phyllo doughyou may not need every sheet | 2 packets (thawed if frozen) | — | — | — | — |
| Buttermelted | 1 stick (113 g) | 113 g | 226 g | 339 g | 452 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|
| Garlic | Garlic powder | | | | |
| 1 | 0.125 | | | | |
| Black pepper | Ground black pepper | | | | |
| 1 | 0.75 | | | | |
| Red paprika | Ground paprika | | | | |
| 1 | 0.5 | | | | |
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
Phyllo Dough Meat Pie
A couple of months ago the creator had a bunch of yellow onions left and a phyllo dough about to go bad – the result was this very delicious and crunchy pastry. Onions are sauteed soft, then cooked down with ground beef and a savory spice mix, rolled up in buttered phyllo sheets, and baked until the tops turn golden.
Ingredients
See the scaled tables above for 1x/2x/3x/4x amounts.
Method
- Heat the olive oil in a large pan over medium heat. Slice all the onions.
- Add the onions to the hot oil, cover with a lid, and saute until soft, stirring occasionally, about 20 minutes.
- Add the minced garlic, then start tearing small pieces from the ground beef into the pan.
- Season with the Himalayan salt, black pepper, ground cumin, red paprika, and the dried savory crushed between your palms.
- Using a flat spatula, break the ground beef into even smaller pieces, mixing it with the onions and the spices. Cover the pan and cook for 20 minutes.
- Uncover the pan, break any larger pieces of ground beef into smaller ones, and let it simmer uncovered for another 10 minutes.
- Meanwhile, take a standard baking tray and spread olive oil over it, including the sides.
- Let the ground beef cool for 20 to 30 minutes, until it is safe to handle without burning yourself.
- Work with 2 phyllo dough sheets at a time. Brush melted butter over about 2/3 of each sheet, then add enough of the mixture to cover the buttered portion. Use a spoon to press on the mixture so any extra juices stay in the pan. Carefully roll the sheets and place them in the baking tray. Continue until all the beef filling is gone.
- Preheat the oven to 350 F (180 C).
- Pour the rest of the melted butter over the pastry and slice all the rolls in half.
- Bake 2 levels up from the bottom of the oven for approximately 40 minutes, but check after about 30 minutes – you are looking for a nice golden color on top.
- Let the pastry cool for 20 to 30 minutes, then serve.
Notes
- Servings: 8 (estimated – the video does not state a yield; a standard baking tray of rolls serves 6-8 as a main course).
- Per serving: about 580 kcal, 21 g protein, 36 g fat, 2.5 g fiber. Computed from USDA per-100g data (80/20 ground beef, onions, olive oil, butter, phyllo); the biggest uncertainty is the number of phyllo sheets actually used, which depends on how much filling each roll takes.
- Quantities come from the narrated transcript and are exact as given, except the yield and the phyllo sheet count, which are estimates.
- Tip: keep the stack of phyllo sheets covered with a damp towel while assembling so they do not dry out and crack.