The Kefalonian meat pie was traditionally cooked as a main course on Sundays or feast days mainly by the families that owned flocks … for the rest, it was a more rare dish only for special occasions…
Today there are many alterations to the old recipe and modern cooks may use as well pork and beef meat, cinnamon, grated orange skin, cheese, other herbs, grated carrots, leeks, potatoes and a variety of other ingredients that one can find in the meat pies of the rest of Greece.
Gloria is a great local cook and friend experimenting with old and new ingredients and tastes. Claire and Lorenzo are a very special couple from California, travelling the world since 2011 (here you can have a look at their travel blog, sharing their experiences http://www.journeytowardwholeness.net/). A few weeks ago we had the honor to cook with them the most famous Kefalonian dish, Kefalonian Meat Pie, accompanied with tzatziki and Greek salad. Enjoy the video!
Meat Pie – Filo pastry
(for a 40cm x 50cm tray serving 10-12 pieces)
half a sachet of dry yeast (optional)
half a glass of wine
2-3 tbs olive oil
water, the quantity of water needed depends on the hardness of the flour
but the average rule is 1 cup water every 6 cups flour
1 tsp salt
Meat pie -Filling
2,5kg of Goat meat in cubes or pieces
or any mix of meats you prefer – beef, pork, lamb
500gr of boiling rice
4 garlic cloves
200gr olive oil
4-5 tbs of tomato paste
water approx 1,5 glass to boil and then the same when you add the rice
salt, pepper, fresh or dry marjoram, fresh parsley & mint
Bon Appetit, Καλή όρεξη!