Pastrmajlija (Macedonian Meat Pie)

Discover the savory delight of Macedonian cuisine with Pastrmajlija, a traditional dish featuring a soft, homemade bread base topped with seasoned meat. Perfect as a hearty snack or a main course, Pastrmajlija brings the rustic flavors of North Macedonia straight to your table.

Ingredients

• 500 g all-purpose flour
• 250 ml warm water
• 1 packet dry yeast (7 g)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 300 g pork or beef pastrma (cured meat), sliced into strips
• 1 egg (optional, for brushing)
• Black pepper to taste

Instructions

1. Prepare the Dough

   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

   In a large bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing until a soft dough forms.

   Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.

   Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.

2. Shape and Top the Pastrmajlija

   Preheat the oven to 220°C (425°F).

   Punch down the dough and divide it into portions. Roll each portion into an oval or rectangular shape about 1 cm thick.

   Place the dough on a baking sheet lined with parchment paper. Arrange the pastrma strips evenly on top. Season with black pepper.

3. Bake

   If desired, brush the edges of the dough with a beaten egg for a golden finish.

   Bake for 15–20 minutes, or until the crust is golden and the meat is slightly crisp.

4. Serve

   Serve Pastrmajlija warm, either on its own or with a side of fresh salad, yogurt, or pickles.

Serving

Enjoy the rustic, meaty flavors of Pastrmajlija, a comforting Macedonian classic that’s perfect for sharing with family and friends.