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Kefalonian Meat Pie
Ingredients
2 sheets (700 g) of KANAKI SHORTCRUST Pastry
½ kg lamb, cut into chunks
½ kg pork, cut into chunks
½ cup olive oil
2 onions, finely chopped
2 garlic cloves, minced
4 tbsp mint, finely chopped
4 tbsp parsley, finely chopped
2 tbsp tomato paste
½ cup dry white wine
½ cup water
½ cup Carolina rice
2 tbsp milk
120 g hard cheese, grated
clove
2 allspice berries
sesame seeds
salt
freshly ground black pepper
Preparation - Steps
Use a rectangular baking dish or baking tray around 40 cm long.
In a large pot, brown the chopped meat in olive oil for 6–7 minutes. Add the onions and cook until translucent. Stir in the garlic. Rub the tomato paste into the bottom of the pot with a spoon to release its aroma. Deglaze with the wine and mix well. Add the water, lower the heat, cover, and simmer for about 1 hour, until the meat is tender.
Season with salt and pepper and add the rice. Let the filling absorb the liquids for a few minutes. Remove from heat and let it cool slightly. Add the chopped herbs and the egg. Mix thoroughly.
Lightly brush a baking tray with oil. Roll out the shortcrust pastry so that it slightly overhangs the sides of the tray. If needed, gently stretch the pastry to cover the sides. Spread the cooled filling evenly. Sprinkle with the grated cheese. Cover with the second sheet of pastry and pinch the edges to seal the pie. Score the top with a sharp knife to allow steam to escape during baking.
Bake in a well-preheated oven at 220°C (top and bottom heat) on the lower rack or at 200°C with fan on the middle rack. After the first 10 minutes, reduce the heat to 180°C or 160°C, respectively, without opening the oven. Bake for about 1 hour, until the pastry is golden brown and pulls away from the sides of the tray.