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September 26, 2009



St. Basil’s Pie or Lakror holds very special memories for Albanians and people of Albanian descent around the world.  As I searched the Internet for Albanian recipes,  I saw a number of inquiries from people for this recipe.  Many of these inquiries included people’s recollections of eating this pie on special occasions.  It is really a delicious savoury pie, made with delicate and tricky Phyllo (Fillo) dough.  Check out these excellent instructions for working with Phyllo dough on this site for Athen’s Foods.

This particular recipe comes from the Cooking with the Saints Cookbook by Ernst Schuegraf.   My husband and coworkers gobbled this up.  I’ll be making more very soon.

St. Basil’s Meat Pie

3 tablespoons unsalted butter

1/2 cup finely chopped onion

1 1/2 pounds ground beef (you can replace 1/2 pound of the ground beef with lamb)

2 teaspoons minced garlic

1 teaspoon cayenne pepper

2 teaspoons dried oregano

1/2 cup fresh, chopped parsley

1/2 cup cooked rice

3 large eggs

2o pieces of Phyllo dough (you can use more if you like)

sea salt and freshly ground pepper to taste

1/4 cup unsalted butter, melted

9 x 13 baking pan or casserole

Preheat the oven to 375 degrees.  Make the rice and set aside.  Add a small amount of butter to the rice to keep it from sticking.  Into a large saute pan, add the 3 tablespoons of butter and gently melt.  Cook the onions and garlic until golden.  Then add the meat, oregano, cayenne pepper, sea salt and freshly ground black pepper to taste.  Cook until the meat is well-done.  Meanwhile, in a small mixing bowl add the rice, eggs, and parley.  Stir to combine well.

Once the meat is cooked, drain off most of the liquid.  Phyllo dough doesn’t react favorably to too much liquid!  Add the parsley, rice and, eggs and set aside.  Melt 1/4 cup of butter.  Coat the bottom of the baking pan with melted butter.  Now, lay one piece of Phyllo dough across the pan, brushing it with butter.  Repeat this process until you’ve used, at least, 10 pieces of Phyllo.  Pour the meat mixture across the dough.  Top this with another 10 pieces of Phyllo dough being sure to butter each piece.  Brush the remaining melted butter across the top layer.

Place in the oven and bake for about 45 minutes.  Keep an eye on this dish and remove from the oven once the top is golden brown.  Remove from the oven and serve hot.

Lemon juice and hot pepper sauce tastes excellent, sprinkled on top of this meat pie.

Serves 8

One Comment leave one →
  1. September 27, 2009 1:24 am

    The camera doesn’t seem to love the St. Basil’s Meat Pie. I wish we could have caught the buttery, rich color of the crust as it truly looked.

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