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Pakistani Layered Pie

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Pakistani Layered Pie

Pakistani Layered Pie is a beloved dish that graces tables across Karachi, Lahore, Peshawar, and Islamabad, often appearing at family dinners and festive occasions. This home-style rendition captures the essence of communal cooking, where salt is measured by intuition, and butter flows generously. It’s a dish that showcases the unpretentious warmth of Pakistani hospitality, inviting everyone to gather around and share.

Expect each bite to deliver a satisfying crunch from the crisp pastry sheets, enveloping a melty heart of cheese with hints of fresh herbs. The richness of the butter ties it all together, creating a comforting experience that’s both hearty and indulgent. This pie is meant to be savored slowly, allowing its layered flavors to unfold with every mouthful.

Ingredients

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

Method

  1. Begin by taking 100 g of butter out of the refrigerator and allowing it to soften at room temperature. This will make it easier to spread later. Meanwhile, grate 200 g of cheese and set it aside. If you're using herbs, chop them finely to ensure they distribute evenly in the pie.
  2. Place a large, non-stick frying pan over low heat and melt a small portion of the butter. Once melted, gently lay a single pastry sheet in the pan, ensuring it covers the entire base. Brush the top of the pastry with more melted butter, using a pastry brush for even coverage.
  3. Sprinkle a thin layer of grated cheese over the buttered pastry, followed by a pinch of your chopped herbs. The cheese should just begin to melt and adhere to the pastry, which will help the layers stick together.
  4. Carefully place another pastry sheet on top of the cheese layer. Press down gently to ensure it adheres well. Repeat the process of brushing with butter, sprinkling cheese, and adding herbs until all 10 pastry sheets are used, finishing with a layer of butter on top.
  5. Increase the heat to medium and continue cooking until the bottom layer turns golden brown and crispy. This should be evident by the rich, buttery aroma and the visible browning at the edges of the pie.
  6. Once the bottom is golden, carefully flip the pie using a wide spatula or by sliding it onto a plate and inverting it back into the pan. Cook the other side until it achieves the same golden brown color and crisp texture.
  7. Remove the pie from the pan and let it cool slightly on a wire rack. This will prevent the bottom from becoming soggy and help maintain its crispness.
  8. Serve the Pakistani Layered Pie warm, allowing the cheese to remain gooey and the pastry layers to stay crisp. This dish is best enjoyed immediately, while the flavors are fresh and the textures are at their peak.
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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