Traditional Closed Square Novi Pazar Mantije with Beef
Novi Pazar mantije are small Serbian baked pastries made from paper-thin layered dough wrapped completely around seasoned raw beef and onion, then packed seam-side down in a round pan and baked until crisp and golden.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Knead flour, 1 teaspoon salt, and water for 10 minutes into a smooth elastic dough. Divide into four balls, coat lightly with oil, cover, and rest 45 minutes.
- 2
Mix the raw ground beef with onion, remaining salt, and black pepper; keep chilled.
- 3
Roll and hand-stretch each dough ball on an oiled cloth until paper-thin and nearly translucent, brushing lightly with oil as needed.
- 4
Arrange small teaspoon portions of raw beef along the dough, fold the thin sheet over them in several layers, and cut into compact 3 to 4 cm squares or rosettes, sealing each portion.
- 5
Pack the mantije tightly seam-side down in a well-oiled round pan, forming concentric rings, and brush the tops lightly with oil or butter.
- 6
Bake at 220°C for 25 to 30 minutes until crisp and deeply golden and the beef is fully cooked.
- 7
Serve hot with cool plain yogurt alongside or spooned lightly over at the table. Mantije are baked pastries, never boiled dumplings.
Cook notes
Tips
Tuck all four sides under each small portion so every pastry is fully closed before it enters the pan.
Keep the raw beef filling chilled until the paper-thin dough is ready to wrap.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Place cooked mantije in an airtight container in the refrigerator for up to 3 days.
- Reheat baked mantije in a hot oven so the pastry becomes crisp again.
Substitutions
- Use a strong all-purpose flour capable of stretching paper-thin.
- Use moderately fatty ground beef so the small baked fillings stay juicy.
What to Serve With
- Serve with sour cream or yogurt on the side.
- Pair with a light cucumber salad for a refreshing contrast.
Common Mistakes
- Rolling separate thick circles instead of stretching broad paper-thin sheets.
- Cooking the beef before filling, which dries during baking.
- Leaving gaps in the pan instead of packing the small pastries tightly.
Recipe FAQ
Can I use ground lamb instead of beef?
Yes, you can substitute ground lamb for a different flavor profile in your mantije.
How do I store leftovers?
Store leftover mantije in an airtight container in the refrigerator for up to 3 days.
Can I freeze mantije?
Yes, you can freeze uncooked mantije. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Blender
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Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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