• St. Basil 07

    From Dave Drum@1:3634/12 to All on Thu Mar 21 06:02:00 2019
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Basil Meat Pie
    Categories: Lamb/mutton, Herbs, Pastry, Vegetables, Rice
    Yield: 6 Servings

    1 1/2 tb Butter
    1/4 c Onion, finely chopped
    1 ts Minced garlic
    3/4 lb Lamb mince
    1/2 ts Salt
    1 ts Dried oregano
    1/4 c Fresh parsley; minced
    1/4 c Cooked rice
    3 lg Eggs
    8 oz Pkg phyllo dough; thawed
    - according to pkg guide
    1/2 c Butter; melted

    In a skillet, melt the butter over medium heat. Saute the
    onions until transparent. Add the ground meat and stir to
    break up any large chunks. Season with garlic, salt,
    oregano and pepper. Drain off any grease.

    Mix in the parsley, rice and eggs until well blended. Set

    Cut the phyllo dough sheets to fit a 9" x 13" rectangle or
    10" × 10" square baking pan. Brush the bottom of the pan
    with melted butter. Lay a sheet of the phyllo dough on the
    bottom, brush with melted butter, add another sheet, brush
    with butter again and repeat until half of the sheets
    (about 10) are layered on top of each other. Spread the
    meat mixture evenly on this layer. Place a clean coin on
    top of the meat (optional).

    Lay a sheet of phyllo dough on top of the meat mixture,
    brush with melted butter, add another sheet, brush with
    butter again and repeat until all sheets of phyllo dough
    are used. Use a sharp knife to score down the meat pie for
    easier cutting after it is baked. Bake in a 375┬░F/190┬░C
    oven for 35-45 minutes or until golden. Remove from the
    oven. Slice the pie using the score marks as guides. Serve

    NOTES: To stretch out the filling in the meat pie, feel
    free to substitute diced potatoes for the rice as an
    ingredient in lakror.

    Heat any leftovers in the oven instead of in the microwave
    to retain the crispness of the meat pie.

    If there is a coin hidden in the meat pie, let others know
    about the symbolism *!and safety!* BEFORE they eat their

    Adapted from Cooking with the Saints by Ernst Schuegraf

    RECIPE FROM: https://hicookery.com

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