New Year's eve meat pie

Protochroniatiki kreatopita

New Year's eve meat pie

PREP TIME 25 minutes
COOK TIME 2 hours
WAIT TIME 1 hour
SERVES 6-8
DIFFICULTY medium

For the phyllo dough
-1 kg AP flour
-1 cup olive oil
-salt
-warm water, as needed
For the filling
-1 kg pork, or lamb, or a combination of meats, cut into small cubes
-1 whole yellow onion
-5 leeks, white part only, finely chopped
-salt and freshly ground pepper  
For the glaze
-2 tablespoons melted butter
-2 tablespoons olive oil
-1/2 cup milk

In a bowl mix the flour, olive oil, salt and water and knead by hand till you get a smooth elastic dough. Let dough rest in a bowl covered with a towel for one hour, away from drafts. While waiting for the dough to rest place meat and enough salted cold water to cover the meat in a pot and boil gently till the meat becomes tender, 50 minutes to an hour. Drain meat and chop finely on a kitchen cutting board. Mix in the leeks and onion and season with salt and pepper. Preheat oven to 200°C. Bring the dough onto a floured kitchen counter and divide into 12 small balls of similar size. Oil a pan well and roll out the dough with a rolling pin to a very thin phyllo. Brush a little olive oil on each phyllo and lay 3 of them on the bottom of the pan. Place 1/3 of the meat on top, and repeat with another 3 pieces of oiled phyllo and meat mixture till you have the three last pieces of phyllo on top. With a fork prick the top in several places. Brush melted butter and olive oil on top and place in the oven. Roast for 45 minutes. Bring out of the oven and brush liberally with milk. Roast for an extra 15 minutes and remove from oven. Let rest for 15 minutes and slice into pieces. Serve immediately.

 

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