Pai Goosht (پای گوشت) — Persian Savory Meat Pie

• 300 gAll-purpose flour (plus 10 g for dusting)
• 2 tspBaking powder
• 1 tspFine salt
• 170 gUnsalted butter (cold, cut into 1 cm cubes)
• 1 eachLarge egg (cold)
• 90 mlWhole milk (cold; add 1–2 tbsp more only if needed)
• 500 gGround beef or ground lamb (15–20% fat preferred for flavor)
• 250 gYellow onion (finely diced (about 1 large))
• 2 tbspNeutral oil (such as sunflower or canola)
• 2 tspPersian spice blend (advieh) (store-bought or homemade)
• 0.5 tspGround black pepper
• 1 tbspTomato paste (optional, for deeper color and savoriness)
• 60 mlWater (to keep filling juicy)
• 0.25 tspGround white pepper (or black pepper)
• 0.25 tspGround nutmeg (optional but classic in béchamel)
• 150 gMozzarella cheese (shredded)
• 80 gKashkaval or mild cheddar cheese (shredded; for deeper flavor and browning)

Instructions

1. 1

   Make the crust dough: In a large bowl, whisk flour, baking powder, and salt for 20 seconds. Rub in cold butter cubes with fingertips (or pulse in a food processor) until pea-size crumbs form, 2–3 minutes. Mix in 1 cold egg, then drizzle in 90 ml cold milk and stir just until a shaggy dough forms.

2. 2

   Chill and rest: Turn dough onto a lightly floured surface and press into a cohesive disk without kneading (about 20–30 seconds). Wrap tightly and refrigerate 45 minutes. This relaxes gluten for tenderness and keeps butter cold for flakiness. Meanwhile, prepare the filling and béchamel so everything can cool before assembly.

3. 3

   Cook the meat filling: Heat oil in a skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add ground meat and cook 6–8 minutes, breaking it up, until no pink remains. Stir in tomato paste (if using) for 1 minute, then add advieh, black pepper, and 1 tsp salt.

4. 4

   Moisten and cool the filling: Pour in 60 ml water, scrape up browned bits, and simmer 2–3 minutes until the mixture is juicy but not watery. Taste and adjust with the remaining 1/4 tsp salt if needed. Spread the filling on a plate to cool 15 minutes (steam should dissipate), preventing a soggy crust during baking.

5. 5

   Make the béchamel: In a saucepan over medium heat, melt 40 g butter. Whisk in 40 g flour and cook 1–2 minutes until it smells nutty but stays pale. Gradually whisk in warm milk in 3–4 additions, smoothing each time. Simmer 4–6 minutes, whisking, until thick and silky; season with 1/2 tsp salt, white pepper, and nutmeg.

6. 6

   Preheat and prepare the pan: Heat oven to 190°C (375°F). Lightly butter a 23 cm (9-inch) pie dish or deep tart pan. On a floured surface, roll chilled dough into a 30–32 cm round, about 3–4 mm thick. Lift into the dish, press into corners, and trim to a 1.5 cm overhang; crimp or fold neatly.

7. 7

   Fill and top: Spoon the cooled meat filling into the crust and level it. Spread béchamel evenly over the meat in a smooth layer. Sprinkle mozzarella and kashkaval (or cheddar) across the top for full coverage. Brush the exposed crust edge with egg wash for shine and color. Chill assembled pie 10 minutes to firm the butter.

8. 8

   Bake and finish: Bake at 190°C (375°F) for 35–40 minutes, until the crust is deep golden and the cheese is bubbling with light brown spots. If browning too fast, tent loosely with foil after 25 minutes. Rest 15–20 minutes before slicing so the béchamel sets and slices stay clean. Serve warm.