Greek Meat Pie
A delicious Greek Meat Pie filled with tender lamb and beef, fresh herbs, and a flaky pastry crust.
Equipment
- heavy-bottomed saucepan For browning meat and cooking filling.
- Rolling Pin To roll out puff pastry.
- 9-inch square baking dish For baking the pie.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 11.5 oz diced lamb
- 11.5 oz diced beef
- Salt
- 1 brown onion finely chopped
- 2 large garlic cloves minced
- 0.5 tbsp tomato paste
- 2 large tomatoes chopped
- 1 tsp dried marjoram
- 0.75 cups white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup white basmati rice
- flat-leaf parsley a handful, chopped
- fresh mint a handful, chopped
- Butter at room temperature for greasing
- 1.5 lb block puff pastry
- 3.5 oz kefalotyri or halloumi cheese grated
- 1 egg beaten for egg wash
Instructions
- In a large heavy-bottomed saucepan over medium-high heat, heat the olive oil. Season the diced lamb and beef with salt, then brown them in batches. Once browned, set the meat aside.
- Reduce the heat to medium-low. In the same pan, add the finely chopped onion and a pinch of salt. Cook for 6-8 minutes until softened and slightly browned. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, then add the chopped tomatoes. Cook until the tomatoes break down, creating a rich sauce. Add the marjoram for an aromatic touch.
- Pour in the white wine and let it reduce by half. Then, add 3/4 cups of water, bring it to a boil, and let it simmer with the lid on for an hour until the meat is tender.
- While the meat is cooking, chop the parsley and mint. Once the meat mixture has cooled to room temperature, mix in the herbs and uncooked rice. Adjust the seasoning to your taste.
- Preheat your oven to 350°F. Grease a 9-inch square baking dish with room temperature butter to prevent sticking.
- Roll out one half of the puff pastry into a square to line the bottom of the dish. Make sure it covers the edges for a good seal.
- Fill the dish with the meat mixture and brush the edges with the beaten egg for a golden crust.
- Grate the cheese over the filling, adding a creamy layer that melts beautifully.
- Cover with the second puff pastry square, sealing the edges well. Brush the top with the egg wash and cut steam holes to allow steam to escape during baking.
- Bake for an hour, or until the pastry is golden brown and flaky. Let it rest for 15 minutes before serving to allow the filling to set. Enjoy your delicious Greek Meat Pie!
Notes
For a vegetarian version, substitute the meat with mushrooms or lentils for a hearty alternative. No alcoholic drinks allowed, please substitute with a non-alcoholic option.