Meat pie of Kefalonia

Traditional recipe from Kefalonia to cook Kefalonian meat pie.

Ingredients

• 1 packet of puff pastry sheets
• 1/2 kg lamb (preferably goat) cut into bites (from a leg)
• 1/2 kg pork cut into bites (preferably from shoulder)
• 1/2 cup olive oil
• 2 dried onions
• 2 cloves of garlic
• 4 tbsp. mint
• 4 tbsp. parsley
• 2 tbsp. tomato paste
• 1/2 cup Robola (white dry wine of Kefalonia)
• 1/2 cup water
• 1/2 cup Carolina rice
• 1 egg
• 1 cup. kefalotyri of Kefalonia grated
• Salt Pepper

Implementation

In a large saucepan, brown (shield) the chopped meat in olive oil for 5-6 ′. Add the onions, finely chopped, and leave them to become transparent. Add the garlic, finely chopped, and stir. Using a spoon, grate the tomato paste at the base of the pot to remove its aromas. Quench with the Robola and mix well. Add the water. Lower the heat, cover and simmer for about 1 hour, until the meat is well softened.

Season with salt and pepper and add the rice. Let the filling drink its liquids for a few minutes. Remove from the heat and allow to cool slightly. Add the herbs, chopped, and the egg. Mix well.

Remove the puff pastry from the fridge at the last minute. Lightly grease a baking tray the size of a puff pastry. When spreading the puff pastry, make sure that it protrudes on the sides, so that the filling is kept inside. Spread the cold filling in a thin layer. Sprinkle with kefalotyri. Cover with the second puff pastry. Squeeze the edges with your fingers to seal the pie. With a sharp knife, carve the puff pastry so that the liquids of the pie evaporate during baking.

Bake in a well preheated oven at 200oC with air, on the middle grill. After the first 10 minutes of baking, lower the temperature to 160oC. Bake for a total of about an hour, until the surface of the puff pastry turns red and comes off the baking tray.

Η meat pie of Kefalonia is ready for your table!

If we are not bored we open our sheet:

For the sheet:
• 300gr. flour yellow (hard)
• 100 gr. flour for all uses
• 1 σφην. vinegar
• 1 cup. olive oil
• Salt
• Water (as long as our dough takes)
• Flour (for opening)

To prepare the dough, put the flour, vinegar, oil, salt in a bowl and add water while kneading until you have a soft dough. Divide the dough into 3 balls - one to be larger and let it rest just before opening. We open the biggest one and place it in the pan that we have oiled well. Pour the filling and spread it well. Open the other two leaves, spread them on top and oil them. Sprinkle with a little water, or robola, put the pan in the oven initially at 200 0C and after 10΄ at 1600C for about an hour, until the sheet is well browned.

Servings: 12
Preparation time: 60 minutes
Cooking Time: 60 minutes