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Meatball Pastry Pie

Sure, this may not be your regular pie, but that’s not a reason not to try it. How to make it? You need to shape some meatballs, and wrap them using a thin pastry strip. Then you lay all of the meatballs in a honeycomb pattern, and top everything with some mozzarella and cherry tomatoes. It may not be the best meal for your diet, but it sure is savory!
Sure, this may not be your regular pie, but that’s not a reason not to try it. How to make it? You need to shape some meatballs, and wrap them using a thin pastry strip. Then you lay all of the meatballs in a honeycomb pattern, and top everything with some mozzarella and cherry tomatoes. It may not be the best meal for your diet, but it sure is savory!

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Ingredients

1 pound ground beef
salt
pepper
½ cup parmesan, shredded
1 puff pastry sheet, thawed
3 eggs
6 ounces of mozzarella
12 cherry tomatoes, halves

Ingredients

Steps

1
Done

Place the ground beef into a large bowl.

2
Done

Season with salt, pepper, and add the shredded parmesan.

3
Done

Break two eggs and add them into the bowl. Mix it with a tablespoon until smooth. Separately, whisk the other egg.

4
Done

Pinch off a piece of meat out of the mixture and shape it into a 1 inch (2.5 cm) thick ball. Continue until you’ve used all of the mixture.

5
Done

Preheat the oven to 360°F/180°C.

6
Done

Slice the pastry into 0.4 inch (1 cm) thick strips.

7
Done

Use the pastry strips, wrapping them around the meatballs. You can use one strip to wrap multiple meatballs.

8
Done

Line a baking tray with parchment paper.

9
Done

Place a cooking ring in the middle of the tray. Lay the pastry wrapped meatballs around the cooking ring, making the pie look like a honeycomb.

10
Done

Bake the pastry pie for the next 30 minutes.

11
Done

Take it out of the oven and top it with mozzarella and halved cherry tomatoes.

12
Done

Bake the pie for the next 10 minutes!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

462 kcal
Calories
13 g
Protein
53 g
Fat
21 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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