Meat pie
1/2 kg lamb
½ kg pork
1 chopped onion
2-3 garlic cloves
1 cup of olive oil
1 potato
1 cup of rice
1sp tarragon& parsley
1 egg
½ tbs marjoram
1 cup of water
Salt& pepper
For the Dough
1 kg flour
½ cup of olive oil
Some lukewarm water
Some salt
Meat pie
Cut the meat into small pieces. Add olive oil, onion and garlic in a saucepan and stir gently. Then pour the meat and stir it. Add water and some wine (optional) and allow the meat to boil.
Put the boiled meat and all the other ingredients and herbs in a large bowl, pouring the rice. Mix well.
To make the phyllo pastry, add flour, wine, water, salt and olive oil in a clay pan. Mix the ingredients together and knead until they become a soft, supple dough. Then divide the dough into two pieces and open with a rolling pin into two phyllo sheets.
Meat pie
Brush olive oil a baking tray and place one sheet on the bottom. Add the filling and cover with the second sheet. Wrap the leaves that are left in the baking pan to form a twisting curling at the edges. Sprinkle the pie with water and a little olive oil. Bake the pie for 1 hour at 220 – 250° C.
