Gollash is a traditional Sudanese recipe for a classic pie made from layers of pastry interspersed with a spiced meat and onion filling. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Sudanese Meat Pie (Gollash).
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This is a classic Sudanese meat pie with layers of filo pastry sheets with a spiced meat and onion filling.
Ingredients:
For the filling:
1.35kg (1 1/2 lbs) lean minced (ground) beef
1 onion, diced
1 tbsp ground allspice
1 tsp ground cinnamon
1 tsp garlic powder
1 tsp sea salt
1/2 tsp freshly-ground black pepper
2 tbsp olive oil
For the pastry:
20 filo (phyllo) pastry sheets thawed
100g (¼ cup) butter, melted and cooled
60ml (¼ cup) olive oil
250ml (1 cup) milk (full fat or semi-skimmed)
1 egg
¼ tsp sea salt
generous pinch of black pepper
Method:
Pre-heat your oven to 180°C (160°C fan/350F).
Prepare the filling by frying the diced onion in olive oil for about 5 minutes, until softened. Add the meat and fry until it releases its liquid, the liquid evaporates and the meat browns (about 10 minutes).
Scatter over all the spices and mix thoroughly to combine. Take off the heat and set aside to cool.
Mix the melted butter with the olive oil then use this mix to brush the base and sides of a 15x25cm (6x10 in) pan. Roughly cut the filo pastry sheets to fit this pan.
Add 2-3 layers of filo pastry to fit the base of the pan then brush the top with the butter and oil mixture. Add 3 more layers and brush again then add 3 more layers and brush the top. Spoon in 1/3 of the meat mixture, spreading it evenly with the back of a spoon.
Add 3 x 3 layers of filo pastry on top, spreading the oil and butter mix on top of every third layer. Add 1/2 the meat mixture and cover with 3 x 3 more layers of pastry. Add the remaining meat mixture and cover with 3 x 3 more layers of filo pastry, again brushing the top with oil and butter every third sheet.
Brush the top layer with butter/oil and carefully cut the pie into pieces using a sharp knife. Be sure to go all the way to the bottom and go over the cuts a few times.
Whisk together the milk, egg and salt/pepper and pour over the top of the pie.
Transfer to the centre of your pre-heated oven and bake for 45 minutes until golden brown and crispy on top. You can broil it for a few minutes to get it extra crispy as well but stay nearby so it doesn't burn.
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