Meat stuffed filo pastry - egypcian gollash

Gollash is an Egyptian recipe, consisting of filo pastry stuffed with minced meat. It is very simple, it is a good option for starter or even main course.

Egypcian gollash - meat stuffed filo pastry

Equipment

• Oven tray (round or rectangular)
• Sheet of baking paper

Ingredients
Filling

• 500g ground beef (* lean)
• 1 onion, chopped (137g)
• 1 teaspoon of paprika
• 1 teaspoon of baharat (mix of spices)
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon of olive oil

Pastry

• 500g filo pastry
• 40g olive oil
• 40g melted butter

Glazing

• 2 eggs
• 1 cup of milk (250ml)
• 1 teaspoon black pepper

Thyme (opcional)

Egypcian gollash (meat stuffed filo pastry) slice with thyme.

Method

1. Preheat the oven to 180 ° C.
   
2. If the filo pastry is frozen, place it carefully between two slightly damp kitchen towels to thaw for about 2 hours. This process will prevent the dough from getting dry and breaking easily. If the filo pastry you buy is not frozen, you do not need to do this step.
   
3. Prepare the meat filling by heating 1 tablespoon of olive oil in a large non-stick frying pan. Over medium-high heat, sauté the chopped onion, add the spices, stir in and add the meat. Continue to stir until the meat turns brown and turn off the stove.
   
4. Place the sheet of baking paper in an oven tray. Melt the butter and add it to the oil, in a container.
   
5. Start by rolling out the filo pastry at the bottom of the tray. Use two or three sheets at a time, fold the excess dough. Then brush the dough with the oil and butter mixture.
   
6. Repeat this step until half the filo leaves are used.
   
7. Then spread the meat filling evenly over the filo.
   
8. Place the remaining filo leaves on top of the meat, repeating the same process as before, until all the filo leaves are used.
   
9. Brush the top sheet with the butter and oil mixture. With a sharp knife, cut the pastry into 16 squares or triangles.
   
10. Place in a heated oven for 5 minutes at 180 ° C (place in the middle of the oven). Meanwhile prepare the mixture of eggs, milk and black pepper, beat everything well in a container. Remove the puff pastry from the oven, and brush evenly with the egg mixture.
    
11. Put the meat puff back in the oven at 180 ° C for about 45 minutes. The top should turn golden.
    
12. You can add some fresh thyme and serve hot with a salad.

Enjoy! :)

Joana Jardim
​Registered Dietitian
MSc Clinical Nutrition