Is it just a roll? No! Is it a simple pie? Nooo! It’s a phyllo pie in the shape of a roll stuffed with delicious perciatelli pasta, juicy minced beef and cheese. Dare to try it?
Serves: 5 Preparation time: 15′ Cooks in: 45′ Ready in: 60′
250g perciatelli pasta
10 phyllo sheets
250g minced beef
1 onion, finely chopped
2 ripe tomatoes, grated
100g smoked cheese, grated
100g halloumi cheese, grated
1/2 cup double cream
100ml white dry wine
2 tbsp parsley, finely chopped
½ tsp sugar
½ tsp curry powder
salt, freshly ground black pepper
Preheat oven to 180C/fan. In a pan heat butter and cook minced beef until nicely browned. Stir in onion and sauté until translucent. Pour in wine, season with salt and pepper and let alcohol evaporate. Stir in grated tomatoes and sugar and cook for another 5 minutes. Remove pan from heat.
In the meantime bring 4-5 quarts of salted water to a boil. Gently add the perciatelli and stir for 1 minute. Lightly boil for 5-8 minutes or until “al dente”. Drain.
Toss pasta with minced beef, all the cheese, cream, parsley and curry. Butter all phyllo sheets separately and stack one on top of the other. Spread pasta mix in the centre and roll to form a cylinder. Push side edges of the sheets inwards to seal the stuffing.
Butter the pie and place on a baking pan lined with baking parchment. Bake for 30 minutes or until nicely colored and crispy on the outside.
Photo Anastasia Adamaki – Food styling Antonia Kati
Και η ελληνική συνταγή: Μακαρονόπιτα ρολό τυλιγμένη σε φύλλο κρούστας