Mushroom pie with meat and cheese

MUSHROOM PIE WITH MEAT AND CHEESE

Filling

Ingredients

400 g. oyster mushrooms ₊ 400 g. Porto Bello mushrooms

1 kg lamb, or heavy lamb, or goat

90 g. all purpose- flour

3 large dry onions

250 g. ricotta or other hard cheese for spaghetti

Salt, pepper, oregano, savory

120 g. olive oil + 60 g. olive oil for greasing the meat

1 tbsp coriander grains

1 tbsp black pepper grains

2 sprigs fresh rosemary or dried rosemary leaves

1/2 square cm hot red chili pepper

150 gr. of Feta cheese

How to prepare the filling

Buy the meat two days before the preparation of the filling.

Rinse it thoroughly with water.

Put salt, oregano, pepper and savory over it.

Smear with olive oil all around the meat.

Put the meat in a pan and wrap it around with plastic wrap.

Put the meat in the refrigerator on the first shelf from the top.

Leave it there for two days to marinate.

On the third day take it out of the fridge.

Put 2.5 liters of water in a pot.

Place the pot over high heat and wait for the water to boil.

When the water boils, pour 1 chopped onion into it.

Add the grains of coriander and pepper.

Add 2 sprigs fresh rosemary or dried rosemary leaves.

Let the water boil for 5 minutes, and then add the meat.

The water should cover completely the meat and reach 2 or 3 centimeters above it.

Wait for the water to boil again and then lower the heat to medium.

Let the meat to cook for 1.5-2 hours.

This time is usually enough for the meat to become soft and unstick from the bones.

To check if the meat is ready, peg a fork in it.

If the fork plunges easily into the meat, it is time to turn off the heat.

But if the fork finds resistance and the meat is tough, continue cooking until it becomes soft and tender.

When the meat is tender, remove it from the pot.

With a slotted ladle take the meat from the pot and place it in a pan.

Let the pot with the broth of meat aside uncovered to cool.

Put the pot in the freezer.

When the broth cools down, a layer of fat floats on its surface

Remove the pot from the freezer and with a spoon collect the fat and toss it.

Strain the broth with a strainer to remove the grains of the spices, the sprig of rosemary and any small bones found therein.

Scour the meat from the bones, fat, tendons and nerves.

Chop it with kitchen scissors in very small pieces and leave it aside for later use.

Scour the two onions left and mince them.

Put another pot on medium heat and pour in the oil and the chopped onions.

Sauté them until soft and get beige in color.

In the mean time rinse the mushrooms in a colander under the tap for a minute.

Drain them immediately and chop them.

When the onions in the pot are cooked, pour in the chopped mushrooms.

Stir them from time to time until they absorb most of their liquids.

Sprinkle a pinch of salt over the mushrooms and stir.

The mushrooms need a few min cooking only.

Stir them 3 times and add the flour into them.

Stir often to prevent the sticking of the flour.

A few min of cooking is enough.

Put the pieces of the meat in the pot with the mushrooms and stir.

Measure 5 cups beef broth and pour it into the pot.

Stir constantly to prevent the sticking of the meat.

After some cooking, the content of the pot begins to thicken.

Add the grated cheese into the pot and stir again.

Rub with your hands the Feta cheese into the pot and stir again.

Remove the pot from the heat and leave it to cool.

Dough for the sheet

Ingredients

125 g. margarine cold from the fridge

1/2 cup olive oil

400 -500 g, hard flour

1 large egg

1 sachet dry yeast

250 g. of yoghurt

200 g. of Sesame seeds

How to make the dough

Put in a big bowl the olive oil.

Rub the margarine with the tomato grater.

Pour the grated margarine into the bowl with the olive oil.

Mix with a fork the oil with the margarine.

Dissolve the yeast in a cup of warm water.

Mix it with a spoon. Pour 1 tsp of flour in the yeast and stir with the spoon.

Pour he dissolved yeast into the bowl.

Gently knock the egg and add into the bowl.

Add the yoghurt into the bowl.

Mix with your hands these ingredients and add hard flour.

When you make soft dough which doesn’t stick to your hands, stop the adding of flour.

Knead until your dough becomes smooth.

Wrap the bowl around with plastic wrap and cover it with a clean fluffy towel.

Put the bowl in a warm place and leave it there to rise and double in volume.

How to make the pie

Use a nonstick pan 30 cm in diameter.

Smear it with oil and sprinkle it with flour.

Divide the dough into three equal parts.

Take one third of the dough and put it into the pan.

With your hands spread the dough evenly into it.

In this way you make the sheet which is the basis of the pie.

That sheet should have the thickness of a tart sheet.

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

Bake at 160 C degrees for 15-20 minutes.

When the sheet gets a beige color, take the pan off the oven.

Leave it to cool a bit.

Spread evenly the filling over that sheet.

Take a piece of dough in the size of a walnut and conjure oblong laces.

Put these laces the one next the other, with distance 2 cm between them.

Continue making parallel laces until they are covering all the surface of the pie.

Continue making parallel laces but place them vertically over the previous ones.

Continue in this way, until the surface of the pie is covered.

Put in a strainer the sesame seeds.

Wash the sesame seeds with plenty of water under the tap

Sprinkle the surface of the pie with the sesame seeds.

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

Bake at 160 C degrees for about an hour.

When the pie is cooked, its color becomes light brown.