Crispy Katmer Pie Recipe
Flaky, buttery katmer pie filled with seasoned minced meat, peppers, and melted cheese. Oven-baked until golden and extra crispy.
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.