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Παραδοσιακή Κιμαδόπιτα

Traditional Mincemeat Pie


1000g Beef Minced Meat
1 package of THICK FILO Pastry
50g of tomato paste
150g mini cubes of tomato
200g of water
50ml red sweet wine
100g dried onion
30g fresh onion
5g garlic
120g mini cubes of carrot
90g chopped leek

4g fresh thyme
4g of fresh rosemary
1 leaf of bay
8g salt
4g pepper
1 egg
100g semi-hard cheese
200g hard cheese
3g nutmeg
180g oil for leaves and minced meat (total)

Preparation - Steps

In a deep pan, pour half the olive oil (90g) and sauté the minced meat very well, until it absorbs its liquids completely and starts to turn reddish. Immediately after, add the onion, garlic, carrot, spring onion, and leek, finely chopped.
Saute the vegetables very well and quench them with the red sweet wine. Add the tomato paste, the mini cubes of tomato, the water, and all the herbs and spices. Cook over medium heat for 25 minutes with a lid on our pan.
The minced meat is ready.
Once it comes off the fire, wait 15 minutes for the temperature to drop a little, and add the cheeses, the egg, and the nutmeg. Mix very well until our filling gets a beautiful creamy texture.
In a pan, open the leaves and lightly oil them with a brush. 3 sheets on the base which we oil separately. Then pour the whole filling and finally 3 sheets to cover it, oiling them separately too.
Bake in a preheated oven for 40 minutes at 180ºC.

A recipe by KANAKI.

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