Thessalian meat pie
Thessalian meat pie
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Thessalian meat pie
Υλικά
For the filling
- 500 g beef shoulder, cut into small cubes approximately 2 cm in size
- 500 g lamb, cut into small cubes approximately 2 cm in size
- 500 g pork neck, cut into small cubes approximately 2 cm in size
- 2 dry onions, finely chopped
- 1 leek, finely chopped
- Stems from ½ bunch of parsley, finely chopped
- 1 small celery stalk, finely chopped
- 200 g wheat trahana (traditional Greek cracked wheat and fermented yogurt pasta)
- 150 g feta cheese, roughly crumbled
- 150 g kefalotyri cheese, grated
- 2 eggs
- 2 bay leaves
- 100 ml white wine
- 50 g butter
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper
For assembling the pie
- 8 rustic country-style pastry sheets
- Extra virgin olive oil for brushing
Εκτέλεση
For the filling
In a large pot, heat the olive oil together with the butter.
Add the dry onions and sauté over medium heat until softened.
Add the leek, finely chopped celery, parsley stems and bay leaves, and continue cooking until the vegetables have softened.
Add the beef, lamb and pork and sauté well, stirring, until they begin to brown on all sides and develop a rich flavor.
Deglaze with the white wine and, once the alcohol has evaporated, add salt, freshly ground black pepper and enough cold water to cover the ingredients.
Cover the surface with parchment paper, place the lid on the pot, lower the heat and cook for approximately 1 hour, until the meat becomes tender.
Remove the parchment paper and bay leaves and add the trahana.
Continue cooking, stirring regularly, until the trahana absorbs the cooking liquids and thickens the filling.
Remove the pot from the heat, add the feta and kefalotyri cheese and stir well.
Allow the filling to cool for 5 minutes, then add the eggs and mix well until the mixture is fully combined.
For assembling the pie
Grease a large baking tray or ovenproof dish with olive oil.
Place 4 rustic pastry sheets on the base, lightly brushing each sheet with olive oil and allowing the edges to hang over the sides of the tray.
Spread the filling evenly over the entire surface.
Cover with the remaining pastry sheets, brushing each one lightly with olive oil and also the last one.
Fold the edges of the pastry sheets inwards and create a decorative crust around the pie.
Brush the edges with a little more olive oil, so the folded pastry layers bake properly and become crisp.
Score the pie into portions and sprinkle the surface lightly with water.
Baking
Bake in a preheated oven at 170°C for approximately 1 hour, until the pastry sheets are fully baked and the pie has a deep golden color and a crisp surface.
Remove the Thessalian meat pie from the oven and allow it to rest for 10–15 minutes before cutting.
Serve warm or at room temperature.
Trahana absorbs the aromatic cooking juices from the meats and helps the filling achieve the right consistency.
Brush the pastry sheets with olive oil in moderation, so that the pie becomes crisp without feeling heavy.
Lightly sprinkling the surface with water helps the rustic pastry sheets become crispier during baking.
Traditionally, in Thessaly, meat pie is prepared for New Year’s Day. In many families, a coin is hidden inside the pie, continuing the custom of the vasilopita (New Year’s cake) and bringing good luck for the year ahead.
