Keto Lamb and Beef Baked Puff Pastry Pie
A hearty Middle Eastern-inspired meat pie featuring ground lamb and beef wrapped in golden puff pastry. The filling combines savory spiced meat with charred eggplant and fresh parsley, seasoned with cumin, white pepper, and chicken consomme powder. The double pastry layers create a flaky, buttery crust that contrasts beautifully with the rich, aromatic filling. Perfect for family dinners or entertaining, this substantial bake offers comfort food appeal with sophisticated flavors that will satisfy meat lovers.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Defrost pastry sheets until soft and pliable
- 3
Place eggplant on barbecue or in high temperature oven and cook until burned or soft
- 4
Saute onion in frying pan until translucent
- 5
Add ground meats to onions, stirring frequently to avoid clumping
- 6
Mix one egg and add it along with soup powder to meat mixture
- 7
Chop parsley small and mix into center of meat mixture
- 8
Grease baking dish well and lay one pastry sheet on bottom
- 9
Brush pastry with oil
- 10
Add meat mixture over pastry
- 11
Lay second pastry sheet on top and brush with oil
- 12
Make 3-4 slices in top dough to allow steam to escape
- 13
Beat second egg and brush on top of pastry
- 14
Bake for 30-45 minutes until golden brown
Tips
Char the eggplant well on the barbecue for a smoky flavor that enhances the meat filling.
Make sure to vent the top pastry layer adequately to prevent soggy bottoms from steam buildup.
Let the bake rest for 10 minutes after baking to allow the filling to set before slicing.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350F oven for 15 minutes.
Can assemble completely up to 1 day ahead. Cover and refrigerate, then bake as directed.
Serve warm as main dish with simple salad or roasted vegetables.
Common Mistakes
Don't skip venting the top pastry or the bottom will become soggy from trapped steam.
Avoid overcooking the meat mixture during sauteing to prevent dryness in final bake.
Substitutions
Maintains savory depth
FAQ
Can I freeze this meat pie?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating in 350F oven.
What if I don't have a barbecue for the eggplant?
Roast the whole eggplant in a 450F oven for 45 minutes, turning once, until very soft and charred.
How long will leftovers keep?
Properly stored leftovers will keep in the refrigerator for 3-4 days. Reheat individual portions in the microwave or oven.