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Pakistani Layered Pie 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Pakistani Layered Pie 2

Pakistani Layered Pie 2 is a beloved staple across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad. Each family has its cherished version, passed down through generations, capturing the essence of home-cooked comfort. Whether it's a weekend treat or a festive gathering, this pie finds its place at the center of the table, inviting everyone to indulge in its layers of warmth and flavor.

Expect a buttery flakiness as each pastry sheet gives way to a rich, cheesy core, enhanced by a medley of fresh herbs. The generous use of fat ensures a decadent experience, while the salt, measured by instinct, balances the richness. This pie is more than a dish; it's an invitation to share and savor, embodying the communal spirit of Pakistani dining.

Ingredients

  • 10pastry sheets
  • 200 gcheese
  • 100 gbutter
  • herbs — chopped

Method

  1. Begin by taking 100 g of butter out of the refrigerator and letting it come to room temperature. This ensures that it will be easy to spread on the pastry sheets later. Meanwhile, grate 200 g of cheese and set it aside in a bowl. If using herbs, chop them finely and mix them with the cheese for even distribution.
  2. In a medium saucepan over low heat, melt the room temperature butter gently. Stir occasionally to ensure it melts evenly without browning, which would alter the flavor. Once melted, remove from heat and let it cool slightly, but keep it in a liquid state for easy application.
  3. Preheat your oven to 180°C (350°F). Take a baking dish that can comfortably fit your pastry sheets, preferably a rectangular one. Lightly grease the bottom and sides with a bit of the melted butter using a pastry brush.
  4. Lay one pastry sheet at the bottom of the baking dish, brushing it generously with the melted butter. Repeat this process with five more sheets, layering them one by one, each time brushing with butter to ensure they adhere and create a flaky texture.
  5. Spread half of the grated cheese and herb mixture evenly over the sixth layer of pastry. This will form the flavorful middle layer of the pie. Continue layering the remaining four pastry sheets on top, again brushing each with melted butter.
  6. Once all the pastry sheets and cheese are layered, use a sharp knife to score the top layer of pastry into squares or diamonds. This will make it easier to cut and serve later. Pour any remaining melted butter over the top to encourage a golden, crispy finish.
  7. Place the baking dish in the preheated oven and bake until the top is golden brown and the pastry is crisp, about 25-30 minutes. You'll know it's ready when the edges pull slightly away from the sides of the dish and the top is a deep golden color.
  8. Remove the pie from the oven and let it cool for a few minutes. This allows the layers to set and makes it easier to cut. Serve warm, allowing the cheese to remain gooey, and enjoy with family and friends.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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