Return to Greek recipes page
Katerina's Moussaka

Rula's Kefalonian Meat Pie

Rula

Ingredients

2kgs diced goat meat (thigh) or
2kgs diced lamb
4 cups rice
1 onion (chopped)
1 whole garlic (chopped)
1 tbsp tomato puree
2 stems of celery (chopped)
salt and pepper

For the Filo Pastry

½ kg plain flour
½ cup of oil (olive)
½ cup white wine
hot water (as required)
pinch of pepper
little melted butter

Cut the meat into small pieces then put it into a large saucepan with water and salt. Boil until a layer of froth forms on the top, then remove this with a large spoon.  Now add the tomato, garlic, onion, pepper and celery and simmer until everything is well cooked.

To prepare the filo pastry: sieve the flour into a large mixing bowl, make a "well" in the centre and slowly add the oil, wine, pepper, and a little hot water.  Mix well, adding hot water as necessary, until it becomes a dough (this needs to be thick enough to make a pie crust).  Separate the dough into two pieces and knead well.  Roll out one half of the dough until it fits into an oblong pie pan, making sure it covers the base and sides of the pan to the rim.

Preheat the oven to 180ºC, Gas mark 4 or 350ºF.  Once the meat is cooked, add the rice to the meat mixture in the saucepan and mix well.  Put the mixture into the pie pan, on top of the filo pastry case, ensuring you also pour over the liquid from the meat to allow the rice to cook whilst it is in the oven.  Roll out the second piece of filo pastry and place it over the top of the meat mixture in the pie pan, sealing the edges with a little melted butter and shape to form a pie crust on the rim. Make some holes on the top of the pie using a fork to allow the steam to escape during cooking, and drizzle over a little olive oil before placing the pie in the pre-heated oven. Cook for approximately one hour at 180ºC, or until the pastry has browned.

I hope you enjoy my Kefalonian Meat Pie!! Rula xx

Handy Tips!

1. You may wish to add a vegetable or lamb stock cube to the water when boiling the meat.
2. Ensure there is sufficient water in the saucepan to cook the rice through when place in the pie, but not too much!