Fried Egg Pie

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Servings: 12 servings Difficulty: Advanced
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Crispy, flaky pastry filled with savory eggs, meat, and aromatic spices
Fried Egg Pie recipe image
Fried Egg Pie recipe image
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Fried Egg Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 1438.2

Description

This Indian-inspired Fried Egg Pie, also known as Murtabak, is a savory and satisfying dish that combines a wafer-thin, crispy dough with a rich filling of eggs, minced meat, and aromatic spices. The key to a perfect Murtabak is the contrast between the delicate, paper-thin crust and the hearty, flavorful interior. Traditionally served with a spicy curry sauce and a refreshing cucumber-onion salad, it is an excellent choice for brunch, a hearty lunch, or a festive dinner. The process of twirling the dough in the air to achieve maximum thinness adds a theatrical element to the cooking, making it both a culinary delight and an engaging experience. Simple ingredients come together to create a complex, comforting meal that is sure to impress guests and family alike.

Ingredients

Directions

  1. Mix all dough ingredients except butter in a bowl and knead for 10 minutes to form a smooth dough.
  2. Roll the dough into a ball, place in a dry bowl, cover, and let it rest in a warm place.
  3. Heat oil in a wok or skillet and stir-fry garlic and onions until transparent and fragrant, about 5 minutes.
  4. Add minced meat, curry powder, turmeric, and chili powder, and stir-fry for another 2 to 3 minutes.
  5. Season the meat mixture with salt and pepper, remove from heat, and let it cool.
  6. Once cooled, add leek or celery and beaten eggs to the meat mixture and mix well, then set aside.
  7. Half an hour before serving, portion the dough into 6 equal parts.
  8. Knead each portion with a little softened butter until smooth.
  9. Shape each portion into a ball and set aside.
  10. Roll out each portion of dough as thinly as possible and cover with a cloth.
  11. Heat a heavy iron griddle or large skillet until very hot and grease with a little ghee or oil.
  12. Place the rolled-out dough on the griddle, reduce heat to medium, and cook for 1 minute.
  13. Spread one-sixth of the filling over the dough.
  14. Fold over two opposite sides of the dough, overlapping slightly, and repeat with the other two sides to make a small rectangular package enclosing the filling.
  15. Cook for 2 to 3 minutes until the dough is golden brown, then flip and cook on the other side.
  16. Remove from heat and set aside to cool on a serving platter.
  17. Repeat with the remaining dough and filling.
  18. Garnish with sliced chilies if using and serve hot with a bowl of your favorite curry sauce on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1438.2kcal
% Daily Value *
Total Fat 142.7g220%
Saturated Fat 50.0g250%
Cholesterol 89.0mg30%
Sodium 1456.5mg61%
Total Carbohydrate 15.5g6%
Dietary Fiber 0.5g2%
Sugars 4.5g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The trick to making a good crispy Murtabak is for the dough to be as thin as possible when cooked, so that it lightly encloses the filling like a wafer-thin wrapper. Indian chefs twirl the dough in the air to achieve this.

To accompany the Murtabak and curry, serve a refreshing side dish of Cucumber and Onion Achar. Slice 1/2 cucumber and 1 onion, sprinkle 1/4 teaspoon salt and set aside in a colander for 1 hour to drain. Then rinse and pat dry to remove as much moisture as possible. Refresh the cucumber and onion with a dash of fresh lime or lemon juice and serve.

Chase with hot coffee or tea.

Keywords: indian, murtabak, fried, egg, pie, pastry, crispy, dough, filling, spicy, curry, meat, garlic, onion, brunch, street food, savory, flaky, traditional, snack
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