Kratovska Pastrmajlija

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• For the meat filling: For the meat filling:
• 500g (1 lb) ground beef 500g (1 lb) ground beef
• 500g (1 lb) ground pork 500g (1 lb) ground pork
• 2 onions, finely chopped 2 onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tbsp paprika 2 tbsp paprika
• 1 tsp salt 1 tsp salt
• 1 tsp black pepper 1 tsp black pepper
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp dried thyme 1 tsp dried thyme
• For the topping: For the topping:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the meat filling. In a large skillet, cook the ground beef and pork over medium heat until browned. Add the onions and garlic, and cook until softened.
5. 5.
   Stir in the paprika, salt, black pepper, oregano, and thyme. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into an oval shape, about 1/4 inch thick.
8. 8.
   Transfer one piece of dough onto a baking sheet lined with parchment paper. Spread the meat filling evenly over the dough, leaving a border around the edges.
9. 9.
   Place the second piece of dough on top of the filling and seal the edges by crimping them together.
10. 10.
    Brush the beaten egg over the top of the pie.
11. 11.
    Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If desired, you can substitute with ground chicken or turkey for a lighter version.
• Paprika — Opt for a high-quality Hungarian paprika for an authentic and robust flavor.
• Active dry yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• All-purpose flour — If you prefer a whole wheat version, you can substitute half of the all-purpose flour with whole wheat flour for added nutritional value.
• Onions — Use yellow or white onions for a milder flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the meat filling.
• Serve Kratovska Pastrmajlija with a dollop of sour cream or yogurt for a creamy contrast.
• Leftovers can be refrigerated and reheated in the oven for a quick and satisfying meal.
• Experiment with different herbs and spices in the meat filling to customize the flavors to your liking.
• Serve the pie warm for the best taste and texture.

Serving advice

Kratovska Pastrmajlija is best served warm as a main course. Cut it into slices and serve with a fresh salad or pickled vegetables on the side.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or dill, over the top of the pie before serving. This adds a pop of color and freshness to the dish.