How long does it take to make Savory pie in pastry?

Bake about half an hour (170–200°C (340–390°F)) until the pastilla is golden, and dust with powdered sugar and cinnamon before serving.

2 hr 13 minTotal

36 minActive time

1 hr 38 minSetting

#	What to do	How long
1	In a bowl, mix the flour and salt	1 min
2	Add the oil and the water and Knead about 5 minutes	5 min
3	Cover and let the dough rest 30 minutes at room temperature	30 min
4	Heat the olive oil in a wide pan over medium heat	3 min
5	Add the onion and fry 5–8 minutes, stirring now and then	6 min
6	Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring	2 min
7	Break it up with a wooden spoon and fry for 5–7 more minutes, stirring	6 min
8	Season with salt and black pepper	1 min
9	Remove from the heat and cool the filling completely, about half an hour	30 min
10	Preheat the oven to 180°C (355°F). Roll out about two-thirds of the dough and line a pan with it, sides included	12 min
11	Fill with the cooled filling and smooth the top	1 min
12	Cover with the rest of the dough, press the edges together, and poke a few small holes for steam	—
13	Bake 35 minutes	35 min

If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
Fill dough only with completely cooled filling: a hot filling softens the dough, makes it hard to seal and makes the pastry soggy inside.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.

Check by the cue (until…), not just the clock: every oven bakes a little differently.

Pastilla: oiled phyllo sheets in a round pan, with the edges hanging over the sides; the filling goes in the middle, the edges are folded over it, and more oiled sheets go on top.