CEPHALONIAN MEAT PIE
This is a famous Greek meat pie from the island of Cephalonia. Try it, it's good!
Provided by Alexandra S.
Categories World Cuisine Recipes European Greek
Time 3h
Yield 12
Number Of Ingredients 21
Steps:
- Prepare the dough placing flour in a large bowl. Make a well in the center and pour in 1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few minutes to form a smooth dough. Cover with plastic wrap and refrigerate while proceeding with recipe.
- Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook for a few minutes until the onion softens and turns translucent. Stir in the lamb and pork; increase heat to medium-high and continue cooking until the onion begins to brown, about 5 minutes.
- Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1 minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
- When the meat is done, remove from the heat and allow to cool while preparing crust.
- Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9x13-inch glass baking dish with olive oil.
- Divide the dough into two pieces, with one piece larger than the other. Roll out the large piece on a floured surface until it is large enough to fit the bottom of the baking dish and come up the sides of the pan; press into the baking dish. Roll out the smaller piece of dough into a rectangle to use as the top crust; set aside.
- Stir Kefalotiri cheese, potato, and rice into meat mixture. Season with parsley, mint, marjoram, salt, and pepper. Add egg and mix until well combined. Pour this mixture into the baking dish and top with remaining piece of dough. Brush the top with a little water and olive oil.
- Bake pie in preheated oven for 1 hour until deep golden brown.
Nutrition Facts : Calories 691 calories, Carbohydrate 75.8 g, Cholesterol 75.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 9 g, Sodium 398.3 mg, Sugar 1.7 g
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Laki Woulf
[email protected]This pie was a disappointment. The crust was soggy and the filling was dry.
Lasheer Lee7
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Josta Dladla
[email protected]This pie was a bit too greasy for my taste, but the flavor was good.
Madan Magar
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Isaac Sesay
[email protected]This recipe was easy to follow and the pie turned out great! I used a combination of ground beef and lamb, and it was delicious.
Michelle Campillo
[email protected]I love the use of phyllo dough in this recipe. It gives the pie a light and flaky crust that pairs perfectly with the rich meat filling.
Kyng Omo
[email protected]This pie was a bit more time-consuming to make than I expected, but it was worth it. The end result was a delicious and authentic Cephalonian meat pie that I'm sure to make again.
Tisha YT
[email protected]I've tried many meat pie recipes, but this one is by far the best. The combination of phyllo dough, minced meat, and spices creates a truly unforgettable dish.
JayLynne Custer
[email protected]This Cephalonian meat pie was a hit with my family! The flavors were incredible, and the pie had a perfect balance of meat and vegetables. I highly recommend this recipe.