This recipe transforms traditional meat pie making with an ingenious oil-stretched dough technique that eliminates the need for rolling pins. The result is an impressive spiral pie with perfectly flaky layers and a juicy meat filling.
Why This Recipe Works
The unique oil-soaking method creates an incredibly pliable dough that stretches easily by hand, while the mineral water in the filling ensures the meat stays tender during baking. The spiral shape allows for even heat distribution and creates beautiful layers in every slice.
Ingredients
For the Dough
- 4 cups (600g) all-purpose flour
- 1⅔ cups (400ml) warm water
- 1¾ teaspoons (5g) dry yeast
- 1 tablespoon salt
- ⅔-¾ cup (150-200ml) vegetable oil (for stretching)
For the Filling
- 1 pound (400-500g) ground meat (beef or lamb)
- 1 large onion, finely chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- 3 tablespoons (50ml) sparkling mineral water
Step-by-Step Instructions
Preparing the Dough
- In a large bowl, combine warm water and yeast, stirring to dissolve.
- Add flour and salt, mixing until a shaggy dough forms.
- Turn onto a work surface and knead for 5-10 minutes until smooth and elastic.
- Form into a log and cut into 10 equal portions.
- Shape each portion into a small roll, then flatten slightly.
- Place prepared rolls in a bowl with oil, coating well.
- Cover with plastic and let rest for 30 minutes.
Preparing the Filling
- Finely chop the onion and parsley.
- In a bowl, combine:
- Ground meat
- Chopped onion
- Salt and pepper
- Parsley
- Mineral water
- Mix thoroughly and refrigerate until needed.
Assembly and Baking
- Preheat oven to 425°F (220°C).
- Oil your work surface generously.
- Take one dough portion and stretch it by hand into a thin rectangle.
- Spread meat filling in a thin line along the length of the dough.
- Roll up lengthwise into a long rope.
- Coil the rope into a spiral shape.
- Place on a parchment-lined baking sheet.
- Repeat with remaining dough, connecting each new spiral to the previous one.
- Brush the entire pie with remaining oil.
- Bake for 35-40 minutes until golden brown.
- Brush with water while hot, then let rest for 5-10 minutes.
Storage and Serving
Best served warm. Can be stored covered at room temperature for 1-2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes.
Nutritional Information
(Per serving, serves 8)
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 680mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Protein: 18g
Expert Tips
- Make sure the dough portions are well-oiled to prevent sticking
- Stretch the dough gently, letting gravity help
- Keep filling amount consistent for even baking
- Don’t skip the mineral water in the filling – it adds moisture
- Allow the pie to rest after baking for easier cutting
- For extra flavor, add minced garlic to the filling
- The water brush at the end creates a softer crust
This spiral meat pie is a showstopper that’s surprisingly easy to make. The oil-stretched dough technique makes it accessible even for beginners, while the result looks and tastes like it came from a professional bakery.
