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Meat pie
Pies
Description
If someone were to ask, "What's hidden inside the meat pie?" we could confidently say Authentic Tradition. Layered sheets, opened with the air of the movement of experienced hands and the help of a thin rolling pin. Almost transparent, they are placed alternately with the filling that is festive like our customs.
The meat pie is associated with good luck and the wish for abundance. It marked the new year. Inside it were hidden the expectations of the New Year… A piece for the house, one for the flock, one for the householder, one for good… The whole pie is a family story, delicious and always filled with the finest ingredients and perhaps a little hidden trahana to tie the wishes together…
Description
If someone were to ask, "What's hidden inside the meat pie?" we could confidently say Authentic Tradition. Layered sheets, opened with the air of the movement of experienced hands and the help of a thin rolling pin. Almost transparent, they are placed alternately with the filling that is festive like our customs.
The meat pie is associated with good luck and the wish for abundance. It marked the new year. Inside it were hidden the expectations of the New Year… A piece for the house, one for the flock, one for the householder, one for good… The whole pie is a family story, delicious and always filled with the finest ingredients and perhaps a little hidden trahana to tie the wishes together…
Ingredients
For the dough:
1 kilo of flour
water (as much as you need)
a little vinegar
salt
For the filling:
1 kilo pork (from the shoulder, cut into small cubes)
2 leeks (only the white part)
1 large onion (coarsely chopped)
250 gr. trachana
oil
salt
pepper
Execution Instructions
For the dough:
In a bowl, pour the flour and salt. Make a well in the middle and add a little vinegar and water, kneading. You should have a soft and uniform dough. Divide into 12 equal pieces and let it rest for 30 minutes.
For the filling:
In a saucepan, sauté the meat. Add the leek and onion and sauté for another ten minutes. Season with salt and pepper and add a little water to bring the meat to a boil. Just before removing from the heat, add the trahana and let the filling cool.
For the pie:
We open 12 sheets and place 3 of them on our baking sheet, greasing them between them. We place them so that they overlap our baking sheet, to form a "stool". We spread some filling and add 1 sheet. We repeat the same process until we run out of filling (for 5 more sheets). We place the remaining 3 sheets on top, greasing them between them. We grease the top and score the pie. We bake in a preheated oven, at 180oC for about 1 hour.
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