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Step by Step Instructions
  • Step 1: Prepare the stuffing. Heat half of the olive oil in a small saucepan and add the goat and veal. Sauté for 15 minutes until golden brown. After that, place the onions, leek, garlic, carrots and frumenty in the saucepan and sauté for another 10 minutes until they soften.
  • Step 2: Pour in the wine and wait for 1 minute for the alcohol to evaporate. Then, add the tomatoes, stock, salt, pepper, cinnamon, sugar, sun-dried tomato paste and parsley. Mix all the ingredients well and cook for 5 minutes.
  • Step 3: Remove the saucepan from the heat and replace the cinnamon stick with the marjoram and orange zest. Mix again and set the stuffing aside.
  • Step 4: Grease the baking pan with olive oil. Choose a round baking pan suitable for pies. Line it with one sheet of pastry, grease it and layer the pastry sheets, one on top of the other, greasing them in-between until you have used up half of the sheets.
  • Step 5: Empty out the stuffing and spread it evenly over the top sheet. Cover the stuffing with the remainder of the sheets, repeating the above mentioned process. Grease the surface of the pie with olive oil, carve it into squares and bake it at 190° C for about 1 hour, until the dough is well baked and crispy.
  • Step 6: Remove the pie from the oven, set aside to cool for 20 minutes, cut it into pieces and serve.
Ingredient List
  • 2 large tomatoes (peeled and finely chopped)
  • 1Kg goat's leg (boneless and finely chopped)
  • 1Kg veal shoulder blade (finely chopped)
  • 2 onions (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 2 carrots (grated)
  • 1 leek (finely chopped)
  • 250ml extra virgin olive
  • 3 tbsp sun-dried tomato paste
  • 100ml white wine
  • the zest of 2 oranges
  • 500g chicken stock
  • salt
  • ground black pepper
  • 1tsp sugar
  • 3tbsp parsley
  • 1/2 bunch of marjoram (finely chopped)
  • 1 cinnamon stick
  • 150g sweet frumenty
  • 1 packet of phyllo dough

Meat pie from Cephalonia

  • Preparation
  • Cooking
  • 8
This meat pie is a typical dish of the island of Cephalonia. It is a rich in taste, hearty pie, that you can serve on special occasions, at celebrations, but also as an appetizer.
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