Cephalonian Meat Pie Recipe

Origin: Slovenia Period: Traditional

Ingredients

For the Pastry:
350g plain flour
3 tbsp extra virgin olive oil
salt and freshly-ground black pepper, to taste
cold water, to bind

For the Filling:
1kg veal, cubed
300g rice
1 onion, finely diced
1 carrot, finely diced
2 tsp sea salt
2 tbsp finely-chopped flat-leaf parsley
freshly-ground black pepper, to taste
4 tbsp tomato purée
120ml extra-virgin olive oil
720ml water
120ml red wine (Cephalonian, for preference)

Cephalonian Meat Pie Preparation:

Method:

Begin with the pastry. Combine the flour and olive oil in a bowl, season to taste then add just enough water to bring the ingredients together as a firm dough. Turn onto a lightly-floured work surface and knead until smooth and elastic then cut in half. Roll out the first half of dough and use to line a pie dish (cover the remaining pastry and set aside).

In the meantime, combine all the ingredients for the filling in a bowl. Turn into the pie dish then roll out the remaining pastry and use to cover the pie. Crimp the edges together with the tines of a fork then cut a few slashes in the top to form steam holes.

Transfer to an oven pre-heated to 190°C and bake for about 90 minutes, or until the pastry is crisp and golden brown and the pie is cooked through. Serve hot.

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