The humble meat pie is arguably one of the most popular meals around the world. Every nation has a version of it, with a few variations depending on what local produce is available. In Kefalonia, they use a mix of meats – goat, pork and beef – as well as some Greek cheese.
½ kilo beef
½ kilo pork
1 kilo goat
2 shallots medium size chopped
1 bunch of spring onions chopped
2 cloves of garlic
2 tbsp vinegar
200 ml white wine
1 cinnamon stick
100ml corn oil (olive oil alternatively)
250 grams rice for soup
1 bunch of parsley
A grip of chopped mint
1 tbsp tomato paste
250 grams grated hard cheese (kefalotyri preferably)
2 sheets of filo pastry
A sprinkle of sugar
This is a typical Greek recipe, but also a provincial dish of Kefalonia, and the portion is for a big oven pan. A Greek oven pan in other words.
First, sauté the beef in the oil, then add the goat and the pork until soften.
Add the chopped onion and spring onion, garlic, cinnamon stick, some water and olive oil and simmer for an hour.
Next goes the rice, the mint, tomato paste and sugar and stir.
Close to the end of the cooking meat, prepare the filo pastry.
Let the meat cool down for a couple of minutes, and then roll out one sheet of filo pastry on the pie dish, pressing firmly onto the edges.
Add the meat evenly and mix the grated cheese in the staffing. Cover with the second filo pastry sheet.
Make sure it is slightly larger than the dish on the edges, trim and shape the edges into a fluted shape.
Make three or four slits in the pastry to allow the steam to escape, and bake in the oven at 160 degrees for 50 minutes, or until golden-brown.
To serve, slice into wedges.