Traditional meat pie

Meat pie

Stuffing

Ingredients

1/2 kilo beef

1/2 kilo pork

1/2 kilo goat meat

 1.5 kilo leeks

1 TB oregano and half tsp pepper

120 g. olive oil

4 large dry onions

400 g. feta cheese

300 g. gruyere cheese

Instructions

Stuffing

Wash the meats, cut them in smaller pieces. Put them in a pot.

Pour water over them until it reaches 4 cm above these.

Place the pot over high heat.

Once the water starts to boil, lower the heat to medium.

Let the meat cook for two hours and then check if it is ready.

The meat is ready when it is tender and unsticks from the bones.

If it is ’n ready, boil it for longer time.

Remove the pot from the heat.

Leave the meat to cool and then clean it.

Remove the fats, the rinds, the tendons and all hard parts.

Cut with scissors the pieces of meat into pieces smaller than one cm in length.

Strain the broth of meat, to be sure that there are no small pieces of bones in it.

If the broth of meat is too much, do not use it all.

Place the chopped meat in saucepan and pour broth to cover them.

Save the left over broth in the freezer for another recipe.

Clean tow leeks, wash them and cut them in small rings.

Add in the pan the leeks, salt, oregano and pepper.

Cook the pieces of meat for another hour until they are almost melted.

Remove the sauce pan from the heat and let it aside for later use.

Clean the onions and mince them.

Clean the remaining leeks, and cut them into pieces 1.5 cm in length.

Wash them very well, changing the water at least three times, to remove the dirt and any small bugs that are hidden among the leaves.

Put another pot over medium heat.

Pour the oil in the pot and add the chopped onions.

Stir occasionally and cook them for a few min.

Add the chopped leeks in the pot and stir.

Wait for a few min until they become soft and tender.

Place the pieces of meat in the pot and stir.

Let them cook for 3-4 min.

Add cheeses in the pot and stir. Cook all these ingredients together for 2-3 minutes.

Take the pot with the stuffing from the heat and leave it aside.

Dough

Ingredients for the dough

150 grams of margarine

1/2 kilo of hard flour

1/2 kilo cornmeal

80 g. olive oil

3 tablespoons vinegar

Lukewarm water as needed to make smooth dough 

How to prepare the dough

Put the flour in a bowl.

In the center of it open with your hand a small puddle.

Pour into the puddle oil and vinegar.

Mix with your hand these ingredients.

Pour warm water into the puddle and knead.

You are trying to make soft dough that does not stick to hands.

To achieve this you may need to add a little flour or a little water.

When the dough you made is soft, cover it with clean towel and leave it in a warm place to rest.

It is better to prepare the dough the night before, because the next day it opens sheet easily.

How to open the sheet

Put the margarine in a pot. Place the pot over medium heat to melt the margarine.

Divide the dough into two approximately equal parts.

Sprinkle with cornmeal the surface on which you are going to work. 

Take a piece of dough and give it a circular shape.

Sprinkle with cornmeal onto the surface of the circular piece of dough and open with your hands sheet.

Sprinkle the top surface of the sheet with cornmeal and open it more with a rolling pin.

The sheet becomes larger with moderate thickness.

With a brush coat with margarine the sheet on top.

Sprinkle with cornmeal over the buttered sheet.

Fold the sheet in half so the two buttered and floured parts coincide.

Smear with margarine the top of the folded sheet and sprinkle with cornmeal.

Fold the sheet again in half.

This way your original sheet is quartet with smaller size.

Open the sheet to the dimensions of the pan you are going to use.

Make the sheet slightly larger, to cover the bottom and the sides of the pan in their lower part.

You can use a big pan having dimensions 31CH41CH5 centimeters, or two circular pans 28 cm in diameter each.

Assembling the pie 

Grease and flour the bottom of the pan with oil

Spread the sheet you have made over it.

Spread the filling evenly over that sheet.

In the same way as before open to quad sheet the other half of the dough.

Cover the pie with that sheet.

Smear the surface of the pie with olive oil.

With a sharp knife engrave the pie into pieces.  

Put the pie in the oven on the first rack from the bottom.

Cook at 160 C degrees for 60-70 min.