Meat Pie

Meat Pie is a warm envelope of comfort, where rich, savory meat mingles with gentle aromatics, all wrapped in golden, flaky pastry. Each slice offers a hearty yet refined experience—comfort and elegance baked into every layer.

Ingredients

1 kg beef, cubed
1 onion, finely chopped
2 garlic cloves, finely chopped
2 eggs
500 g mushrooms, sliced
2 ripe tomatoes, finely chopped
1 bunch parsley, finely chopped
50 g rice
100 g feta cheese, crumbled
Salt
Pepper
Ground cinnamon
50 g olive oil

Preparation

Cook the Meat:
- Rinse the beef well, place it in a pressure cooker, and cover with water.
- Add salt and cook for 30–35 minutes until tender.
- Drain and let cool. Shred the meat into small pieces by hand and place in a large bowl.
Prepare the Filling:
- Heat a bit of olive oil in a pan and sauté the onion, garlic, and mushrooms.
- Add the sautéed mixture to the shredded meat.
- In the same bowl, add the beaten eggs, tomatoes, parsley, rice, feta, salt, pepper, and cinnamon.
- Mix well and set aside.

Ingredients for the Dough

500 g all-purpose flour
1 teaspoon salt
1 tablespoon vinegar
100 g olive oil
150 g water

Preparation of the Dough

In a bowl, add the flour and make a well in the center.
Add the vinegar, salt, and olive oil.
Mix with your hands to distribute the oil evenly.
Gradually add water while kneading until a soft, non-sticky dough forms.
If the dough is too sticky, add a bit more flour. Divide the dough into 4 pieces.
Roll out the dough on a floured surface into thin sheets.

Assembling the Pie

Grease a baking tray lightly with olive oil.
Lay the first sheet of dough in the tray, brushing lightly with oil, then layer the second sheet on top.
Spread the meat filling evenly over the dough.
Cover with the remaining two sheets of dough, layering and brushing with oil as before.
Make a few slits on the top sheet to allow steam to escape.
Bake in a preheated oven at 170–180°C (340–355°F) for about 60 minutes, or until golden brown.

A Savory Rustic Elixir

In Meat Pie, seasoned ground meat mixes with sautéed onions, herbs, and a splash of stock. This hearty filling is enclosed in buttery pastry and baked until the crust turns crisp and golden.

Why It’s Irresistible

This pie balances rich, flavored meat with a light, flaky crust. The savory aromas and layered textures create a dish that feels both homey and well-crafted.

Serving Suggestions

Serve Meat Pie warm, sliced into generous wedges. It pairs beautifully with steamed vegetables, a crisp green salad, or a glass of red wine for a satisfying, well-rounded meal.