For a large baking tin (approx. 35X40 cm) you will need:
Ingredients
For the filling:
1.5 kg meat (beef or pork)
1 large onion finely chopped
1 head of garlic finely chopped
parsley finely chopped
marjoram
1 tbsp tomato paste dikuted with a little water
2 cups water
1 cup grated cheese
2 cups long-grain rice
1& 1/2 cups olive oil
1/2 cup white wine
1 tbsp sugar
salt to taste
pepper to taste
grated nutmeg
For the pastry:
3/4 kg plain flour
1 egg
1/2 cup white wine
some warm water
a pinch of salt
Directions
1. Wash the meat, dice it into small cubes and mix it well with the other ingredients in a large mixing bowl.
2. Add the rice and water.
3. To prepare the pastry, put the flour into a mixing bowl. reserving 1 cupful to flour the board when rolling the pastry.
4. Add the egg, wine, and salt and knead the mixture thoroughly.
5. Add the warm water, a little at a time, until the dough is the right consistency to be kneaded without sticking to the bowl.
6. Take a little more than half the dough and roll it out to the desired shape on a floured surface.
7. Grease the baking tin and line the bottom and sides with the sheet of pastry which should overlap the edge of the tin all around.
8. Add the meat filling.
9. Roll out the rest of the dough and cover the pie folding the overlapping edges back over the lid, pinching them slightly together to seal the join.
10. Oil the top lightly and prick it here and there with a fork.
11. Brush the top with egg yolk for a glossy finish.
12. Bake in pre-heated oven for about 90 minutes, add some grated cheese and serve with a green salad and a glass of dry white wine.
TIP - You may use frozen pastry for pies but this will never equal the taste of the authentic cephalonian meat pie.
RECIPE BY Anna- Maria from Lixouri, Kefalonia - Greece
PHOTO BY Anastasia
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