Traditional meat pie from Cephallonia

Traditional meat pie from Cephallonia

Posted on August 18, 2009 in Cephalonia, Filo & Bread

For the mixture

Directions

  1. We cut the meat in small pieces, mix it with the rest of the ingredients and add two cups of water.

For the pastry sheet

Directions

  1. We pour half a kilo of hard flour in a pan along with half a kilo of soft flour.
  2. We dig a hole in the middle and add a cup of vinegar, a cup of oil and some salt.
  3. We add lukewarm water and mix until it becomes solid.
  4. In the baking pan we put one sheet on the bottom and one over the mixture.
  5. We bake in 200 c degrees for 1,5 hour.

Ingredients

  • 1 kg beef (non-fat)
  • 1/2 kg pork thigh
  • 1 cup yellow rice
  • 1/2 cup Carolina rice
  • 1 cup olive oil
  • 2 ground tomatoes
  • 2-3 dry onions, ground
  • 5-6 garlic cloves
  • 1 cup anise or amaranth
  • 1 cup of parsley
  • 6-8 twigs of fresh marjoram
  • Salt
  • Pepper
  • Cinnamon powder
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