Pastrmajlija

Pastrmajlija (Macedonian Meat Boat Pie)

A yeasted dough shaped into an elongated boat and piled with salt-cured pork, baked until the crust is crisp and the meat browned. Traditionally the meat is salted a day ahead; the shortcut version is noted in the ingredients.

Prep

30 min

Cook

25 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) plain flour, all-purpose
• •7 g (¼ oz (1 sachet)) instant dried yeast, or 20 g fresh yeast
• •300 ml (10 fl oz) warm water, about 38°C / 100°F
• •10 g (2 tsp) fine salt
• •30 ml (2 tbsp) sunflower or other neutral oil, plus extra for the tray
• •600 g (1 lb 5 oz) pork shoulder or neck, cut into 2 cm (¾ inch) cubes; lean loin also works
• •12 g (2 tsp) fine salt, for curing the pork, cure the meat at least 8 hours or overnight; for a same-day version, toss the pork with the salt and 1 tsp paprika and rest 30 minutes - flavour will be milder
• •5 g (1 tsp) sweet paprika, plus a little more for finishing
• •1 whole egg, for brushing the dough edges
• •1 whole egg, beaten, stirred through the meat before topping
• •30 ml (2 tbsp) oil, for the meat

Steps

1. 1 Cure the pork (day ahead if possible): toss the pork cubes with 12 g salt, cover and refrigerate at least 8 hours or overnight. Rinse briefly and pat very dry before using.
2. 2 Make the dough: combine flour, yeast and 10 g salt. Add warm water and 30 ml oil, then mix to a shaggy dough. Knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm spot for about 1 hour, until doubled.
3. 3 Heat the oven to 230°C / 450°F (220°C fan / gas 8). Lightly oil a large baking tray.
4. 4 Punch down the dough and divide into 2 equal pieces. Roll each piece into an oval about 30 × 15 cm (12 × 6 inches), thicker at the edges so a raised rim forms - this is the 'boat' shape.
5. 5 Place the ovals on the prepared tray. Brush the raised edges with the beaten egg.
6. 6 Toss the cured, dried pork with 5 g paprika, the beaten egg and 30 ml oil. Pile the meat evenly over the dough, staying inside the rim.
7. 7 Bake 20–25 minutes, until the crust is deep golden and crisp at the edges and the pork is browned and tender. Check the largest pork piece: it should be at least 71°C / 160°F on a probe thermometer, with no pink at the centre.
8. 8 Rest 5 minutes, then cut into wedges or slices and serve hot.