Recipes from the heart, episode 13: Kreatotourta – meat pie

Recipes from the heart, episode 13: Kreatotourta – meat pie

For the starter
100ml stock/water, lukewarm
5g dry yeast
1/2 teaspoon sugar
50g strong special white flour

For the dough
50g yoghurt
1 tbsp extra virgin olive oil
1 egg
200-210g strong special white flour

For the filling
6 lamb chops
350g firm ricotta, crumbled
150g Greek feta, crumbled
100g kefalogaviera, grated
½ bunch mint or dill (or both), finely chopped
Lemon zest & juice of 1/2 lemon
Salt & Pepper

30g butter, diced
30mls stock/water

To glaze the top
1 egg yolk, beaten
Sesame seeds, toasted

Method:
Heat olive oil in a large pot & brown the lamb on both sides. Optional: add carrot, celery for flavour. Top with warm water, add salt & pepper, 2 bay leaves, 2 cloves and 2 all spice berries. Bring to the boil, reduce heat & simmer for about 1.5 hours until the lamb falls off the bone.
Once cooked, remove the meat from the broth and strain the liquid. Shred the meat into small pieces & set aside.

To make the dough, begin with the starter. In a small bowl, pour in the lukewarm broth/water, yeast, sugar & the flour and mix well. Cover with cling film & set aside for 10 mins.

In a large bowl, combine the yogurt, olive oil, egg & then add the yeast mixture. Finally, add the flour gradually & knead well until you have a soft pliable dough. Cover with a cling wrap & leave in a warm place for about 1 hour.

For the filling, combine the lamb, cheeses, herbs, lemon zest and juice, salt & pepper & mix to bind the ingredients.

Place the dough on a lightly floured work bench & divide in two, make sure one piece is slightly bigger than the other.

Take the largest piece & roll out into a round sheet. Transfer to a round pan greased with olive oil making sure the dough slightly overhangs over the sides of the pan.

Empty the filling into the pan over the first sheet, spread evenly over the entire surface. Scatter the diced butter over the filling & pour over the broth/water.

Roll the second piece of dough & spread it over the filling. Join the ends and create a braid for the crust.

Let the pie rest for about half an hour. Beat the egg yolk and brush the entire surface with a brush. Sprinkle with sesame seeds.

Bake in a preheated oven at 180 degrees for about an hour. Cover the meat pie for the last half hour with baking paper if it starts to colour too rapidly. Remove from the oven, let it cool slightly, remove from tray, cut and serve.

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