Macedonian pastrmajlija — the boat-shaped meat pie from Shtip

Pastrmajlija (Пастрмајлија) is the traditional meat pie of North Macedonia, originating from the city of Shtip, where it is honoured every year with the “Štipska Pastrmalijada” festival. Its name comes from the word “pastrma” — salted and dried sheep or lamb meat, according to traditional descriptions of Macedonian cuisine. The dough is opened into an oval boat shape with thick edges, filled with pieces of marinated meat (traditionally smoked pork, but also lamb or chicken), and just before the end of baking an egg is added — the characteristic Shtip variant.

INGREDIENTS (for 4 medium pastrmajlija)

For the dough:

• 800 g strong bread flour
• 500 ml lukewarm water
• 7 g active dry yeast (or 20 g fresh yeast)
• 1 tablespoon honey (or sugar)
• 15 g salt
• 1 tablespoon olive oil

For the filling:

• 800–900 g pork (shoulder/leg) cut into small pieces — alternative: lamb or chicken
• 2 tablespoons smoked paprika
• 1 teaspoon hot pepper (cayenne)
• Salt and black pepper to taste
• 2 teaspoons garlic powder (optional)
• A little olive oil for the marinade
• 2–3 tablespoons pork fat (lard) or butter
• 4 eggs (in the Shtip style)

To serve: pickled hot peppers (feferoni)

PREPARATION STEPS

1. Marinating (the night before): Cut the meat into small pieces and mix with salt, pepper, paprika, hot pepper, garlic and a little oil. Cover and leave in the refrigerator overnight to take on flavour.
2. The dough: Dissolve the yeast in the lukewarm water with honey/sugar and leave 10 minutes to activate. Add the flour, salt and oil; knead 8–10 minutes until it becomes a soft, elastic dough. Cover and leave to rise about 1 hour, until doubled in volume.
3. Divide the dough into 4 balls. Open each into an oval boat shape — the middle thinner, the edges thick, about 2 cm.
4. Spread the marinated meat in the middle in a single layer; place small pieces of fat/butter over the meat.
5. Bake in a preheated oven at 230°C for about 20 minutes.
6. Take out of the oven, pour the beaten egg over the top (or crack a whole egg in the middle) and brush the dough edges with a little oil. Return to the oven for another 7–10 minutes, until the dough turns golden and the egg is cooked.
7. Leave to cool slightly on a rack. Serve hot, with pickled hot peppers on the side, as is done traditionally in Macedonia.

Preparation time: ~1 hour 30 minutes (+ overnight marinating) | Baking time: ~30 minutes | Servings: 4