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Piece of pie on a blue plate, a napkin and a pan with pie in the back, on a gray background.

Meat Pie Recipe with Ground Beef (Ćoravi Burek)

Aida
Easy pancake batter inspired pie with seasoned ground beef. Golden, crustless, and irresistibly tasty.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Bosnian
Servings 4

Equipment

  • 1 14-inch diameter (35 cm) round baking pan, or 13-inch (33 cm) square pan substitute with a pan with a volume of approximiately 154 square inches

Ingredients
 
 

Meat and Seasonings

  • 10-14 ounces ground beef
  • 1 yellow onion small, grated
  • 1 teaspoon paprika
  • 1 tablespoon beef stock powder substitute with 1 beef bouillon or bouillon cube, or 1 tablespoon Vegeta
  • 1-2 tablespoons mineral water substitute with soda or carbonated water
  • salt and pepper to taste

Pan Grease

  • 3-4 tablespoons vegetable oil  substitute with sunflower, canola, avocado, or coconut

Pie Batter

  • 12.5 ounces white flour
  • ¼ teaspoon baking powder
  • salt to taste
  • 1 egg
  • 3.5 ounces plain yogurt European style or Greek stirred until smooth
  • 3.5 ounces mineral water substitute with soda or carbonated water
  • 14 ounces regular water tap, filtered or bottle

Topping(s)

  • 9 ounces heavy cream
  • 3.5 ounces milk
  • (Optional) 2 tablespoons butter
  • (Optional) 2 cups beef stock instead of heavy cream and milk
  • (Optional) sour cream for serving and/or reheating
  • (Optional) 1-2 garlic cloves minced

Instructions
 

Season the ground beef

  • In a medium bowl combine meat and seasoning ingredients. Mix well with your hands until the mixture is completely integrated. Set aside.

Heat oven and pan

  • Heat oven to 485°F (250°C). Grease the baking pan generously and evenly, then place it in the oven so that it heats up.

Prepare meat pie batter

  • In a deep bowl combine dry ingredients and stir. Add the egg, yogurt, mineral, and regular water. Whisk or stir the batter vigorously until it is completely smooth. (Batter consistency should be something in between crepe (thicker than) and pancake (thinner than) batter consistency.)

Combine meat and batter

  • Carefully take the pan out of the oven, and pour the batter into it. Shake lightly from side to side so that it distributes evenly.
  • Tear off small pieces (however much will fit between 2-3 fingers), of seasoned ground beef, and press them into the batter close to each other. Try to "hide" the pieces by having the batter "swallow" them. (It's fine if the pieces aren't completely hidden.) By the time you're finished, the batter should be generously filled with meat.

Bake

  • Return the pan to the oven. Bake for 25 minutes. (If your oven runs hot, lower the temperature to 395°F (200°C) right away.)*
  • Lower the temperature to 395°F (200°C) and bake for an additional 10-15 minutes. The pie should have a golden color, and be on the softer side. If the color moves closer to brown that's a sign it's getting too crispy. To prevent this, cover it with parchment paper.
  • Near the end of baking, carefully lift up a part of the pie with a fork to check whether it's done on the bottom side. If the bottom is pale, transfer the pan to the lowest rack.

Add the topping(s)

  • Carefully take the pan out of the oven, and turn the oven off. Mix heavy cream with milk and pour over the pie.
  • If using it, add butter now, and return the pie to the warm (but turned off) oven for an additional 5 minutes.

Handling

  • Let the pie rest for 20 minutes before serving. It tastes best warm or hot. (Optionally) top with sour cream and minced garlic. Eat with hands or utensils. Store outside the fridge for up to 4-5 hours (in a turned-off oven). The dish is best consumed on the day it's made. Alternatively, place the pie in a sealed container, or cover it with saran wrap, and leave in it the fridge for up to 24 hours. Reheat using your preferred method. Add a little heavy cream or stock after reheating. Do not freeze!

Notes

  • Baking temperature: our temperature is the best recommendation. However, you should ALWAYS adjust it to your own oven. If it runs hot you may have to lower the temperature by about 50 degrees or so (about 20 degrees C).  If the pie is blushing too much, cover it with parchment paper. If the pie is pale, turn the heat up a bit or bake, a few minutes longer, etc.

Nutrition

Serving: 1of 6 piecesSodium: 623mgCalcium: 479mgSugar: 7.4gFiber: 12.3gPotassium: 2101mgCholesterol: 492mgSaturated Fat: 55.8gFat: 114.4gProtein: 93.4gCarbohydrates: 180.4gIron: 21mg
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