Crispy Katmer Pie Recipe | Flaky Turkish Meat & Cheese Pastry
Table of Contents
A golden, flaky, and ultra-crispy Turkish-inspired katmer pie filled with seasoned minced meat, peppers, and melted cheese. Perfect for breakfast, lunch, or sharing at family dinners.
1. Why You’ll Love This Recipe
This crispy katmer pie is all about texture and flavor. Each bite delivers buttery flaky layers combined with a savory meat filling and melted cheese.
You’ll love it because:
- Ultra crispy, flaky layers
- Simple pantry ingredients
- Customizable filling (meat, cheese, or veggies)
- Perfect for sharing
- Oven-baked, no frying needed
2. Tools You’ll Need
- Large mixing bowl
- Rolling surface or countertop
- Frying pan (for filling)
- Baking tray
- Brush (for butter/oil)
- Oven
3. Ingredients & Prep
Dough:
- 1.5 cups water
- 1 teaspoon salt
- 4 cups (600 g) all-purpose flour
- 3 tablespoons oil (for coating dough balls)
For layering:
- 50 g butter (melted)
Filling:
- 400 g minced meat
- 1 onion (finely chopped)
- 3 green chilies (chopped)
- 100 g kashar cheese (grated)
- Salt, black pepper, red pepper, thyme (to taste)
4. How to Make Crispy Katmer Pie
Step 1: Prepare the dough
In a large bowl, mix flour, salt, and water until a soft dough forms. Knead well until smooth. Rest for 10 minutes, then knead again until elastic and silky.
Step 2: Divide and rest
Divide the dough into 6 equal balls. Coat each ball lightly with oil and place them on a tray. Cover and let rest for at least 30 minutes.
Step 3: Prepare the filling
Sauté onion and green chilies until soft. Add minced meat and cook until all moisture evaporates. Season with salt, pepper, red pepper, and thyme. Let it cool completely, then mix in grated kashar cheese.
Step 4: Shape the katmer layers
Roll or stretch each dough ball as thin as possible. Brush with melted butter and fold like an envelope. Repeat layering process to create flaky structure.
Divide into 2 large pies (using 3 dough layers each). Place filling inside the center layers, then fold and seal.
Step 5: Bake
Place on a greased baking tray. Brush the top with remaining oil or butter. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until golden and crispy.
5. Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven or air fryer to keep crispiness
- Can be frozen before baking for up to 1 month
Similar Recipes
- Crispy Chicken Caesar Flatbread
- Rustic Puff Pastry Beef Pie with Rich Onion Gravy Filling
- Closed Pizza with Minced Meat and Kashar Cheese
- Creamy Chicken Stuffed Bread Rolls – Soft & Fluffy Homemade Recipe
6. Frequently Asked Questions
Can I use other cheese instead of kashar?
Yes, mozzarella or cheddar works well.
Can I make it vegetarian?
Absolutely. Replace meat with mushrooms, spinach, or potatoes.
Why is my katmer not crispy?
Make sure the dough is thin and the oven is fully preheated.
Can I cook it in a pan instead of oven?
Yes, but oven baking gives better layered crispiness.
Recipe
Crispy Katmer Pie Recipe
Ingredients
Dough:
- 1.5 cups water
- 1 tsp salt
- 4 cups 600 g all-purpose flour
- 3 tbsp oil for coating dough balls
For layering:
- 50 g butter melted
Filling:
- 400 g minced meat
- 1 onion chopped
- 3 green chilies chopped
- 100 g kashar cheese grated
- Salt black pepper, red pepper, thyme (to taste)
Instructions
- Mix flour, salt, and water to form a soft dough. Knead well until smooth. Rest 10 minutes, then knead again.
- Divide dough into 6 balls, coat with oil, and rest for 30 minutes.
- Sauté onion and chilies, add minced meat, cook until dry. Season and cool. Mix in cheese.
- Stretch dough thin, brush with butter, and fold into layers. Repeat layering process.
- Fill and shape into 2 large pies.
- Bake at 180°C (350°F) for 25–30 minutes until golden and crispy.
Notes
- Rest the dough properly: Letting the dough rest (at least 30 minutes) makes it more elastic and easier to stretch thin—this is key for flaky layers.
- Stretch it as thin as possible: The thinner the dough, the crispier and more layered your katmer pie will be.
- Cool the filling completely: Never add hot filling to the dough—this prevents sogginess and tearing.
- Don’t skip the butter layers: Brushing each layer with melted butter is what creates that golden, flaky texture.
- Seal edges well: Make sure the pie is fully sealed so the filling doesn’t leak during baking.
- Preheat the oven properly: A hot oven (180°C) ensures a crispy outside instead of a soft, doughy texture.