Easy Spiral Meat Pie (No-Roll Oil Dough Method)

Ingredients

For the Dough

• 4 cups (600g) all-purpose flour
• 1⅔ cups (400ml) warm water
• 1¾ teaspoons (5g) dry yeast
• 1 tablespoon salt
• ⅔-¾ cup (150-200ml) vegetable oil (for stretching)

For the Filling

• 1 pound (400-500g) ground meat (beef or lamb)
• 1 large onion, finely chopped
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley, chopped
• 3 tablespoons (50ml) sparkling mineral water

Step-by-Step Instructions

Preparing the Dough

1. In a large bowl, combine warm water and yeast, stirring to dissolve.
2. Add flour and salt, mixing until a shaggy dough forms.
3. Turn onto a work surface and knead for 5-10 minutes until smooth and elastic.
4. Form into a log and cut into 10 equal portions.
5. Shape each portion into a small roll, then flatten slightly.
6. Place prepared rolls in a bowl with oil, coating well.
7. Cover with plastic and let rest for 30 minutes.

Preparing the Filling

1. Finely chop the onion and parsley.
2. In a bowl, combine:

• Ground meat
• Chopped onion
• Salt and pepper
• Parsley
• Mineral water

1. Mix thoroughly and refrigerate until needed.

Assembly and Baking

1. Preheat oven to 425°F (220°C).
2. Oil your work surface generously.
3. Take one dough portion and stretch it by hand into a thin rectangle.
4. Spread meat filling in a thin line along the length of the dough.
5. Roll up lengthwise into a long rope.
6. Coil the rope into a spiral shape.
7. Place on a parchment-lined baking sheet.
8. Repeat with remaining dough, connecting each new spiral to the previous one.
9. Brush the entire pie with remaining oil.
10. Bake for 35-40 minutes until golden brown.
11. Brush with water while hot, then let rest for 5-10 minutes.

Storage and Serving

Best served warm. Can be stored covered at room temperature for 1-2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes.

Nutritional Information

(Per serving, serves 8)

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Protein: 18g

Expert Tips

• Make sure the dough portions are well-oiled to prevent sticking
• Stretch the dough gently, letting gravity help
• Keep filling amount consistent for even baking
• Don’t skip the mineral water in the filling – it adds moisture
• Allow the pie to rest after baking for easier cutting
• For extra flavor, add minced garlic to the filling
• The water brush at the end creates a softer crust

This spiral meat pie is a showstopper that’s surprisingly easy to make. The oil-stretched dough technique makes it accessible even for beginners, while the result looks and tastes like it came from a professional bakery.