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Meatpie with leek and gruyere

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Meatpie with leek and gruyere

Ingredients

FOR THE FYLLO
700 gr flour for all uses
a small glass white wine
half a cup olive oil
1 tspn salt
1 cup and a bit water
FOR FINISHING THE FYLLO
3 tbspn corn flour
a bit olive oil
FOR THE STUFFING
500 gr minced beef meat
2 leek
2 eggs
180 gr gruyere grated
4 tbspn Coarse semolina
2 dry onion finely-chopped
4 tbspn olive oil
2 tomatoes ripened, grated
a pinch cinnamon
a pinch nutmeg
1 tspn sugar
1 glass white wine
1 tspn tomato paste
Sea salt
Freshly ground pepper
  • Difficulty: Medium

Ingredients

  • FOR THE FYLLO

  • FOR FINISHING THE FYLLO

  • FOR THE STUFFING

Narration

Rοumeliotic dream pie

Rοumeli is well-known for its pies, whose airy handmade pastry-sheets “hide” imaginative combinations of kimadopita_praso_graviera_2ingredients from cheese and wild herbs to meat, trachanas or even legumes. The pies define a very interesting part in the gastronomic culture. In fact, the Region and the Agronutritional Cooperation of Central Greece publish the “Gastronomical map of Central Greece ” in order to maintain, emphasize, and promote the gastronomical wealth and admirable productskimadopita_praso_graviera_3 of their region. This reasearch will help everybody get acquainted with the interesting gastronomy and regional products, many of which are PDO.

We present you a pie which derives from Dichori, of beautiful Vardousia in the mountain area of Fokida. By Marina Koutsopoulou, a young lady who after her studies left Athens and returned to her grandfather’s village, and  actually manages to revive the gastronomical traditions of yesterday …We enjoyed her delicious creations at “Magazi tou Choriou”.

Meatpie with leek and gruyere,

by Marina Koutsopoulou, Magazi tou Choriou, Dichori of Fokida

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Steps

1
Done

We pour the flour in a big bowl and we make a hole in the middle where we add the liquids, the wine , the olive oil, add slowly the water and the salt.

2
Done

We begin to knead vigorously until the dough becomes soft and detaches from our hands.

3
Done
1 hour

Cover the bowl and let the dough rest for 1 hour.

4
Done
8 '

At the same time, in a saucepan with some water, boil the leeks for 8 minutes to soften them and then strain them.

5
Done
8 '

In a large and deep pan, we sauté the onion with olive oil in medium heat, for 3 minutes then add the minced meat while we mix it with a wooden spoon for 5 minutes. We deglaze with wine and let the alcohol evaporate a little.

6
Done

In the bowl of grated tomatoes, add a little sugar and stir.

7
Done

Add into the minced meat the leeks, chopped tomatoes, tomato paste, cinnamon, salt and pepper and boil for 15 minutes until all stuffing liquids are absorbed.

8
Done

Remove the pan from the heat and add the semolina and the egg, stirring well. Sprinkle with gruyere and nutmeg. Mix and leave the pan with the stuffing covered.

9
Done

Divide the dough into 4 balls and with the roller open 4 thin sheets. For greater convenience, sprinkle the sheets with corn flour.

10
Done

We spray oil in a shallow baking pan, lay the first fyllo and brush it with olive oil. We lay the second fyllo.

11
Done

Add the stuffing while trying to make it look uniform.

12
Done

We cover it with the third fyllo and "brush" with olive oil and then place the last fyllo.

13
Done

Rinse some olive oil and water and make some holes using the fork on the fyllo.

14
Done
80 '

Bake in a well preheated oven at 180°C for 80 minutes, until it gets a beautiful color and the base is baked.

15
Done

Remove the pie from the oven and let it cool down without covering it to keep the fyllo crispy.

16
Done

Cut into pieces and serve.

Taste Driver

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