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Lavash Pie with Minced Meat in the Oven
Instructions
I start by preparing the minced meat. I pass the pork (420 g) and chicken (180 g) through a meat grinder. I use several types of meat for a more interesting flavour – the pork adds juiciness, while the chicken makes the mince lighter. I don't recommend using ready-made store-bought mince, as it is often too fatty.
I season the mince with salt and pepper to taste and fry it in vegetable oil for 7–8 minutes over medium heat, stirring constantly and breaking up any lumps. It's important not to overcook it – the mince should stay juicy, as it will finish cooking in the oven.
I peel the onion and carrot and grate them on a medium grater. I fry the vegetable mixture in a separate pan in vegetable oil until golden – this takes about 5–7 minutes.
I chill the processed cheese bricks (2 pcs) in the freezer for 15 minutes beforehand – this makes them easier to grate. I grate the cheese on a coarse grater and add it to the fried mince.
I add the fried onion and carrot to the mince, along with the garlic (3 cloves) put through a press. I mix the filling thoroughly. The processed cheese makes the filling juicy and keeps it from drying out during baking – if you like, you can replace it with sour cream or tomato sauce.
I grate the hard cheese (130 g) on a coarse grater – it will go into the filling as an extra cheese layer.
I lay the sheets of lavash out on a dry table. I spread a thin layer of meat filling over each lavash, distributing it evenly over the whole surface. Then I sprinkle grated hard cheese on top.
I carefully roll each lavash into a tight roll. I cut the roll in half – this makes it easier to arrange in the dish, and the pie bakes more evenly.
I line a baking dish (about 24 cm in diameter) with baking parchment. I arrange the lavash rolls in a spiral, working from the centre out to the edges, so that they completely cover the bottom of the dish.
I prepare the filling mixture: in a deep bowl I whisk the eggs (4 pcs) with the sour cream (380 g) and a pinch of salt until smooth. I pour this mixture over the pie – it will soak into the lavash and turn it into tender, pastry-like layers.
I put the dish into an oven preheated to 170°C and bake for 50 minutes, until golden brown. The finished pie should rise and turn lightly golden on top. I let the pie rest for 5–10 minutes, then carefully remove it from the dish and serve hot or warm.
Tips
- 1
I grind the meat myself from several types of meat – store-bought mince is often too fatty or contains a lot of additives. The ideal combination is 70% pork and 30% chicken or turkey.
- 2
I chill the processed cheese in the freezer for 15–20 minutes before grating – warm cheese smears across the grater instead of grating. If you don't have processed cheese, replace it with 100 g of sour cream or 2 tablespoons of tomato paste.
- 3
I spread the filling mixture evenly over the whole pie, pressing the rolls down gently with a spoon so that it gets in between the layers. This way the lavash soaks through well and becomes tender.
- 4
For variety, I add 150 g of fried mushrooms, a boiled egg or fresh herbs to the filling – parsley, dill or spring onion.
FAQ
Can I use only one type of meat? +
Yes, you can use only pork, only beef or only chicken. However, a mix of different types of meat gives a more interesting and richer flavour. Plain chicken will be a little dry – add more processed cheese.
Why did my pie turn out dry? +
Most likely the mince was overcooked or there was too little sour cream in the filling mixture. Another cause may be too high a temperature or too long a baking time. Bake at 170°C for no longer than 50 minutes.
Can I make the pie ahead of time? +
Yes, the finished pie can be stored in the refrigerator for up to 2 days. I reheat it in the oven at 150°C for 15–20 minutes under foil, or in the microwave for 3–4 minutes. You can also assemble the pie in advance and keep it in the refrigerator for up to 24 hours before baking.
Can I freeze the pie? +
The finished pie can be frozen in portions for up to 1 month. I defrost it in the refrigerator for 6–8 hours, then reheat it in the oven at 170°C for 20–25 minutes under foil.
Which lavash is best to use? +
Only thin Armenian lavash is suitable – it is elastic and soaks up the filling mixture well. Thick Georgian lavash or flatbreads won't work – they won't give the right texture and will stay tough.
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