Receipe for Kefalonia Meat Pie ?!
Does anybody have the receipe for Kefalonia Meat Pie!?
I had it there and was the best pie i've ever had!.Www@FoodAQ@Com
I had it there and was the best pie i've ever had!.Www@FoodAQ@Com
Answers:
kefelonia meat pie
Ingredients
2kgs diced goat meat (thigh) or
2kgs diced lamb
4 cups rice
1 onion (chopped)
1 whole garlic (chopped)
1 tbsp tomato puree
2 stems of celery (chopped)
salt and pepper
For the Filo Pastry
? kg plain flour
? cup of oil (olive)
? cup white wine
hot water (as required)
pinch of pepper
little melted butter
Cut the meat into small pieces then put it into a large saucepan with water and salt!. Boil until a layer of froth forms on the top, then remove this with a large spoon!. Now add the tomato, garlic, onion, pepper and celery and simmer until everything is well cooked!.
To prepare the filo pastry: sieve the flour into a large mixing bowl, make a "well" in the centre and slowly add the oil, wine, pepper, and a little hot water!. Mix well, adding hot water as necessary, until it becomes a dough (this needs to be thick enough to make a pie crust)!. Separate the dough into two pieces and knead well!. Roll out one half of the dough until it fits into an oblong pie pan, making sure it covers the base and sides of the pan to the rim!.
Preheat the oven to 180oC, Gas mark 4 or 350oF!. Once the meat is cooked, add the rice to the meat mixture in the saucepan and mix well!. Put the mixture into the pie pan, on top of the filo pastry case, ensuring you also pour over the liquid from the meat to allow the rice to cook whilst it is in the oven!. Roll out the second piece of filo pastry and place it over the top of the meat mixture in the pie pan, sealing the edges with a little melted butter and shape to form a pie crust on the rim!. Make some holes on the top of the pie using a fork to allow the steam to escape during cooking, and drizzle over a little olive oil before placing the pie in the pre-heated oven!. Cook for approximately one hour at 180oC, or until the pastry has browned!.Www@FoodAQ@Com
Ingredients
2kgs diced goat meat (thigh) or
2kgs diced lamb
4 cups rice
1 onion (chopped)
1 whole garlic (chopped)
1 tbsp tomato puree
2 stems of celery (chopped)
salt and pepper
For the Filo Pastry
? kg plain flour
? cup of oil (olive)
? cup white wine
hot water (as required)
pinch of pepper
little melted butter
Cut the meat into small pieces then put it into a large saucepan with water and salt!. Boil until a layer of froth forms on the top, then remove this with a large spoon!. Now add the tomato, garlic, onion, pepper and celery and simmer until everything is well cooked!.
To prepare the filo pastry: sieve the flour into a large mixing bowl, make a "well" in the centre and slowly add the oil, wine, pepper, and a little hot water!. Mix well, adding hot water as necessary, until it becomes a dough (this needs to be thick enough to make a pie crust)!. Separate the dough into two pieces and knead well!. Roll out one half of the dough until it fits into an oblong pie pan, making sure it covers the base and sides of the pan to the rim!.
Preheat the oven to 180oC, Gas mark 4 or 350oF!. Once the meat is cooked, add the rice to the meat mixture in the saucepan and mix well!. Put the mixture into the pie pan, on top of the filo pastry case, ensuring you also pour over the liquid from the meat to allow the rice to cook whilst it is in the oven!. Roll out the second piece of filo pastry and place it over the top of the meat mixture in the pie pan, sealing the edges with a little melted butter and shape to form a pie crust on the rim!. Make some holes on the top of the pie using a fork to allow the steam to escape during cooking, and drizzle over a little olive oil before placing the pie in the pre-heated oven!. Cook for approximately one hour at 180oC, or until the pastry has browned!.Www@FoodAQ@Com
1 ? kilos (3 lbs 6 oz) minced (or chopped) lamb
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt - pepper
Cinnamon
1 kilo (2 lbs 4 oz) "fyllo" pastry
Heat half the butter in a pan and sauté one finely diced onion!. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone!. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot!.
When the onions are done, take them out and purée them!. Strain the broth and keep only two teacups of it!.
Prepare a cream with the milk, the semolina and the broth!. When this cream is cold enough, add the puréed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper!. Brush the bottom and sides of a pan with butter and the line it with half the sheets of "fyllo" pastry, brushing each one with melted butter!. Spread the minced (or chopped) meat evenly and pour the cream mixture over it!.
Cover with the remaining sheets of "fyllo" pastry, brushing each one with butter, particularly the top one!. Bake the pie in a medium oven, until its top starts to turn pale golden!.Www@FoodAQ@Com
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt - pepper
Cinnamon
1 kilo (2 lbs 4 oz) "fyllo" pastry
Heat half the butter in a pan and sauté one finely diced onion!. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone!. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot!.
When the onions are done, take them out and purée them!. Strain the broth and keep only two teacups of it!.
Prepare a cream with the milk, the semolina and the broth!. When this cream is cold enough, add the puréed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper!. Brush the bottom and sides of a pan with butter and the line it with half the sheets of "fyllo" pastry, brushing each one with melted butter!. Spread the minced (or chopped) meat evenly and pour the cream mixture over it!.
Cover with the remaining sheets of "fyllo" pastry, brushing each one with butter, particularly the top one!. Bake the pie in a medium oven, until its top starts to turn pale golden!.Www@FoodAQ@Com
1 ? kilos (3 lbs 6 oz) minced (or chopped) lamb
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt - pepper
Cinnamon
1 kilo (2 lbs 4 oz) filo pastry
Meat Pie (Kreatopita)
Heat half the butter in a pan and sauté one finely diced onion!. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone!. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot!.
When the onions are done, take them out and purée them!. Strain the broth and keep only two teacups of it!.
Prepare a cream with the milk, the semolina and the broth!. When this cream is cold enough, add the puréed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper!. Brush the bottom and sides of a pan with butter and the line it with half the sheets of filo pastry, brushing each one with melted butter!. Spread the minced (or chopped) meat evenly and pour the cream mixture over it!.
Cover with the remaining sheets of filo pastry, brushing each one with butter, particularly the top one!. Bake the pie in a medium oven, until its top starts to turn pale golden!.
Enjoy!!Www@FoodAQ@Com
1 kilo (2 lbs 4 oz) onions
5 tablespoons butter
10 eggs, lightly beaten
1 teacup milk
2 teacups semolina
salt - pepper
Cinnamon
1 kilo (2 lbs 4 oz) filo pastry
Meat Pie (Kreatopita)
Heat half the butter in a pan and sauté one finely diced onion!. Add the minced (or chopped) lamb, salt and pepper, the cinnamon, two teacups water and cook, until all the water is gone!. Quarter the remaining onions and boil them in broth (or in water containing the bones of the lamb) in another pot!.
When the onions are done, take them out and purée them!. Strain the broth and keep only two teacups of it!.
Prepare a cream with the milk, the semolina and the broth!. When this cream is cold enough, add the puréed onions, the beaten eggs, the remaining butter, the cinnamon, salt and pepper!. Brush the bottom and sides of a pan with butter and the line it with half the sheets of filo pastry, brushing each one with melted butter!. Spread the minced (or chopped) meat evenly and pour the cream mixture over it!.
Cover with the remaining sheets of filo pastry, brushing each one with butter, particularly the top one!. Bake the pie in a medium oven, until its top starts to turn pale golden!.
Enjoy!!Www@FoodAQ@Com
Pretty much the same recipe as my nannas, she makes this all the time when I'm there;
http://www!.inkefalonia!.net/rula!.html
Lol, weird, same link as above too!.Www@FoodAQ@Com
http://www!.inkefalonia!.net/rula!.html
Lol, weird, same link as above too!.Www@FoodAQ@Com
Not sure who Rula is, but here is her recipe! lol
http://www!.inkefalonia!.net/rula!.htmlWww@FoodAQ@Com
http://www!.inkefalonia!.net/rula!.htmlWww@FoodAQ@Com