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30 min
Preparation
2 hours
Cooking Time
4
Serves
3
Difficulty Level


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Meat Ρie

Ingredients

1  package pastry for double crust 9-inch pies Alfa from Foodsaver stores
1 kg Beef cut into cubes from Foodsaver stores
3 tablespoons of extra virgin Olive Oil Minerva from Foodsaver stores
2oo gr chopped onion from Foodsaver stores
1 clove Garlic (15gr) Ardo grated from Foodsaver stores
½ bundle of fresh Mint finely chopped 
½ bunch of Parsley finely chopped from Foodsaver stores
2 tablespoons chopped tomatoes Ciao from Foodsaver stores
½ teaspoon Sugar from Foodsaver stores
½ cup red dry Wine
½ cup Water
2 cups grated Kefalotyri Minerva from Foodsaver stores
1 teaspoon of Cumin
1 Egg
Salt & Pepper Maldon from Foodsaver stores

Method

In a large saucepan, mix together the beef, onion, and olive oil and cook for about 5-6 minutes. Add the garlic and fry for a few more minutes.Towards the end of the beef cooking time, add the sugar and the chopped tomatoes and cook for another 5 minutes. Add the wine, bring to a boil. Cover the pan and cook the mix until tender in medium heat for about about 45 minutes.  When the beef is done, stir the cumin, salt and pepper into that pan until evenly blended.Let it cool down.

Preheat the oven to 190C/Gas 5.Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the dish, pressing the edges together to seal. Decorate with pastry trimmings, make a steam hole in the centre of the pie by slashing with a sharp knife, then brush with more beaten egg.

Transfer to the oven and cook for 1-1½ hours. If the pastry gets too brown, cover it with foil. Serve hot.


 
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          2235, Nicosia, Cyprus
7000 3663
 

 

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