Meat Pie

Name: Meat Pie (Pastrmajlija)
Yield: Serves 6 to 8
Cuisine: Macedonian
Ingredients: ½ teaspoon white sugar; 4 cups (500 g) all-purpose flour, sifted, plus extra for dusting; 1 tablespoon kosher salt; 2 tablespoons extra-virgin olive oil, plus extra for greasing; 1 lb (450 g) pork tenderloin, cut into ½-inch (1 cm) chunks; 5 tablespoons (70 g) butter, melted; 1 tablespoon extra-virgin olive oil; 2 teaspoons kosher salt; 1½ cups (350 ml) warm water; 2¼ teaspoons (7 g) active-dry yeast; 3 eggs, whisked; ½ teaspoon paprika

Pastrmajlija

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

The word pastrma means salted dried meat. Pastrmajlija is Macedonia’s much-loved version of pizza and it can be found in restaurants, markets, and cafes throughout the region. In parts of Macedonia there are festivals devoted solely to this dish. It is a popular late-night meal after a night of dancing.

Ingredients

Dough

1½ cups (350 ml) warm water
2¼ teaspoons (7

Europe
Macedonia
Pie

Method

Place the warm water in a small bowl. Add the yeast and sugar. Cover the bowl with a plate and let stand until the yeast begins to foam, about 10 minutes.

In a large bowl, whisk together the flour and salt. Make a well in the center. Pour the yeast mixture and the oil into the well. Using a spatula, gently fold the flour into the liquid until incorporated and a dough begins to form. Tra