Meat Pie
01:00
Preparation Time
03:25
Waiting Time
8
Portions
4
Difficulty Level
Directions
We hit the olive oil with the eggs, butter and yoghurt. We add salt, pepper and some of the broth. Once we have mixed the yeast with 250 g. flour we add it. Then slowly we turn the remaining flour until we have a soft dough. We leave it for two hours. When we have cooked the lamb and, after it has cooled down, we cut small pieces. We mix it with cheeses and mint. We roll out a round phyllo, we put the filling in the middle and we spread 5 cm of the filing before finishing the dough. We add olive oil perimeter and we place a smaller round phyllo on top and we close. We spread with egg yolk, we add sesame, we let it for half an hour and we bake at 170 ° C for 40-50 minutes.
Chef: Kiriaki Klironomaki
Ingredients
CALCULATE PORTIONS:
FOR THE DOUGH
- 3 packet dry yeast
- 120 ml Lukewarm water
- 120 ml Extra Virgin Olive Oil ABEA
- 80 gr butter
- 2 eggs
- 1 Goat Yogurt VERO CRETAN
- 120 ml lamb broth
- 1 kg Fillo and Cretan pie Mix MILLS OF CRETE
FOR THE FILLING
- 1.5 kg lamb
- 150 gr staka
- 1 kg mizithra
- 200 gr graviera
- chopped mint
- salt
- pepper
Equipment
- Bowl
- Saucepan
- Baking Dish
