LAYERED MEAT PIE - MALABAR STYLE - "ATHISHAYA PATHIRI"

I called this dish “meat pie” because it’s got meat and some crust...but the method of preparation is none like the English meat pie. Taste wise, it’s "SPICY" and absolutely awesome!! Its a regional preparation of North Kerala called "Adhishaya Pathiri" in Malayalam.

Once more, I should warn you...it's a very very spicy dish! I love a lot of meat and thin layers seperating them but you could thicken the layers and adjust according to your taste. Addition of cream to the egg mixture will give you the custardy texture. I have not added it though because the authentic recipe does not have cream.

Here the recipe calls for baking. You can cook it on the stove too, at medium heat in a heavy bottom and heavy lid non-stick vessel. Meat can be replaced by vegetables or chicken too. 

Happy cooking J.

Ingredients: (serves 6)

For pie layers:

Flour - 2cups (adjust according to size of your baking dish)

Coconut oil- 1 tablespoon

Water to knead dough

Salt to taste

For meat filling:

Tender Beef or meat of your choice - 1/2 kg cut, clean and deboned

Freshly ground ginger garlic paste - 3 tablespoon

Onion- 4 medium size sliced (use only 3/4^th for cooking beef)

Green chillies- 5 finely chopped

Tomato- 1 large chopped finely

Cayenne pepper/chilli powder- 1tablespoon

Turmeric powder- 1 teaspoon

Coriander powder- 1 tablespoon

Garam masala- 1 teaspoon

Curry leaves - 2 sprigs roughly chopped

Salt to taste

For setting pie:

Eggs- 7

Green chillies- 4 finely chopped

Garam masala- 1 teaspoon

Poppy seeds- ½ teaspoon

Salt to taste

Oil for coating pan

Method:

1.       Marinate beef with the ingredients listed for meat filling and leave for 20 mins.

2.       Mix flour, salt and coconut oil. Add water little by little by little and knead into dough as done for chapatti. Make into 4 equal balls. Cover and keep aside.

3.       Cook the mixture with 3 cups of water in pressure cooker for 20mins on a medium flame. Adjust water level according to size of cooker and quantity of meat.

4.       After 20mins, open and cook till water content is reduced to almost zero. Let it cool down.

5.       Shred meat mixture coarsely in the grinder.

6.       Heat oil in pan and sauté the sliced onion till it’s transparent. Now add meat mixture and mix well. At this point if there is any excess moisture, let it evaporate.

7.       Leave aside to cool.

8.       Roll the dough into circles of similar thickness and size. Their size should be almost the size of your baking dish.

9.       Heat a pan and cook the 4 layers one by one on both sides till it’s cooked. But don’t let it brown.  Refer picture below for texture.

10.   Beat eggs with the listed ingredients.

11.   Grease the baking pan with oil.

12.   Dip a layer in the egg mixture and place in baking pan.

13.   Spread meat mixture generously.

14.   Dip next layer into the egg and repeat process.

15.   On top of the last layer pour the egg mixture. All the layers should be submerged in egg mixture.

16.   Bake at 200⁰C in preheated oven for 30mins. Time will vary from oven to oven. The top layer will turn light brown when pie is ready.

17.   Serve hot. There’s no need of accompaniments.

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