Monday, December 26, 2011
Holiday Meat Pie/Kreatopeta
This is a traditional dish for Carnival and Ascension Day (the Thursday forty days after Easter
that celebrates Christ’s rise into heaven).
2-lb. leg of lamb, cut into cubes
4 c. warm water (heated in a
saucepan or microwave, not
from the tap)
1 c. minced onions
1 c. chopped celery
1 c. minced fresh parsley
1 tsp. minced garlic
1 tsp. minced fresh mint or
1 tsp. dried mint
2 c. tomato sauce
1 tsp. salt
1 tsp. pepper
1 c. grated kefalotiri or Parmesan cheese
1 tsp. ground cinnamon
1 c. uncooked white rice
1 tbsp. butter and 1 tbsp. olive oil for greasing pan
1. Place meat in a large covered
casserole dish with warm water.
Bring to a boil.
2. Add onions, celery, parsley, garlic,
mint, tomato sauce, olive oil, and pepper.
3. Cover and cook over low heat 1 hour.
4. While meat cooks, prepare crust.*
5. While dough is chilling, remove
meat mixture from heat.
6. Beat 4 eggs lightly and add grated
cheese and cinnamon. Mix well add to meat mixture. Add rice mixture.
7. Preheat oven to 400ºF.
Put sifted flour, salt, and olive oil into a bowl and mix well with a
fork. Add 1 egg and stir. Gradually stir in warm water until dough is
well blended. Knead 5 minutes, or until dough is firm. Cover and chill
in the refrigerator for at least one Divide chilled dough into two balls
and roll each out on a lightly floured surface to 2 -inch thickness. Make
one piece to line a 15 baking pan with a lip to turn over
the top. The other piece should fit the top of the pan. 11-inch
Grease pan with butter and olive oil. Line with larger piece of dough,
then pour in meat mixture,spreading evenly. Cover with second crust, turning the lip of the
lower crust over. Crimp the edges.Brush lightly with olive oil.
Prick crust a few times with a fork.Bake for 45 minutes, or until crust
is golden brown. Allow to sit for a few minutes then cut into squares.
Preparation time: 1 hour 30 minutes
Cooking and refrigeration time: 2 hours 45 minutes