Beef & Cabbage Pastry

This pastry is perfect to be served with pickles!

Step 1: Filling

• lean ground beef 400-500 grams
• Hungarian paprika powder
• whole oregano
• salt
• steak spice (I used Encore Gourmet)
• Hungarian Vegeta seasoning (available at European specialty stores and/or major grocery stores or online)
  
• 1 small plate shredded cabbage
• 1/2 onion, chopped
• 2 medium potatoes, small cubed
• 1 big carrot, small cubed
• ground black pepper
• 1-2 tbsp of vegetable oil
• ground turmeric

• Heat the oil, saute onion, add in ground beef, stir until beef half cooked (turn in color evenly)
• Add in vegetables, mix well, cover with top, simmer for 5 minutes
• Add in the rest of the ingredients, a pinch each, or as desire.
• Mix well, simmer for another 5-10 minutes on lower heat.
• Set aside, cool.
• Meanwhile, thaw frozen phyllo sheets.

Step 2: Pastry on Baking Pan

• melted margarine
  
• 4-5 sheets of phyllo pastry

• Grease generously a baking pan (I used pyrex). Place one phyllo (folded), open the inside, brush with melted margarine, fold it back, pour in cooled filling.
• Get another phyllo sheets, brush evenly with melted margarine, fold in two, place on top of filling, brush the top with margarine again.
• Repeat this step until using 3-4 more phyllo sheets.
• Bake at 375 F for 5 minutes, then lower the heat to 300-350 F and bake for another 20 minutes or until golden brown.
• Serve with salad, sauces, or pickles as you desire.

Step 3: Rolled Pastry

Another way of making the pastry instead on baking pan is to roll

2 phyllo stack together, place filling and brush sides of phyllo with melted margarine, then roll

Bake as stated on the previous step :)

Enjoy!