Meat pies

Preparation Time
Waiting Time
Difficulty Level


In a bowl or mixer, we pour the flour sifted. We add the vinegar, salt, olive oil, we mix and we add the water slowly while kneading until we have a dough that does not stick to the hands with a soft texture. We cover it and let it stand for 30 minutes. We divide the dough into 2 and we roll the dough into thin phyllos in a floured surface. In a saucepan, we heat the olive oil and we saute the minced meat for 10 minutes. Then we add the onions and leeks and we let them sauté for 4-5 minutes. We add the tomatoes and the carrot and we end adding the wine. We lower the heat, we add salt and pepper. We let it simmer until it absorbs all the liquids, for about 10 minutes. Finally, we add the parsley. We let it a little bit to cool and we add the cheeses. We preheat the oven to resistances at 180 degrees Celsius. We add oil in a muffin form and we put one of the phyllos. With a teaspoon, we fill up. We add the second phyllo above and we cut each piece around. We make the shape of our liking on each pie and we add oil with a brush. We bake for 1 hour on the low rack.



  • 750 gr Cretan Pie Flour MILLS OF CRETE
  • 85 gr Extra Virgin Olive Oil ABEA
  • 350 gr lukewarm water

  • 1 kg beef mince
  • 6 medium onions chopped in thin slices
  • 3 leeks chopped in thin slices
  • 2 big chopped tomatoes
  • 0.5 cup white wine
  • 0.5 bunch chopped parsley
  • 400 gr grated graviera cheese
  • 1 grated carrot
  • 0.5 cup Extra Virgin Olive Oil ABEA
  • 0.5 cup breadcrumbs
  • salt, fresh grated pepper
  • breadcrumbs (if it is needed)


  • Mixer
  • Saucepan
  • Large Bowl
  • Muffin Form