Voskopita Shepherds Meat Pie
From hungerhealer 14 years ago
- 90 minutes to make
- Serves 8
This is a Greek , traditional , authentic , hungerhealing , exceptionally good-tasting peasant meat pie !! The original recipe uses finely diced beef ( chuck ) or mutton ( hind leg ) as meat . I have used minced beef chuck for ease purposes . Read more This recipe has its origin in the mountainous area of Greece called Agrafa , to the north of today's city called Karpenisi . Agrafa means " unwritten " " not registered " . This term was used in medieval times to characterise this remote , " not worth while registering-difficult to reach area ", where shepherds lead their flocks to graze freely all year round !! The term Agrafa remains till today .... A great place to visit with 4x4 vechiles for extreme sports !! See less
Ingredients
- For dough shopping list
- 1 1/2 cups whole grain flour , 1 1/2 cups all purpose flour shopping list
- 1 egg shopping list
- 3/4 cup extra virgin olive oil shopping list
- 2 cups milk at room temp shopping list
- salt shopping list
- For mince filling shopping list
- 1/2 cup extra virgin olive oil shopping list
- 250 gr ground beef chuck shopping list
- 2 large ripe tomatoes rinced , cut and remove inner stalk shopping list
- 3 medium potatoes peeled , rinced and cut to 1x1 cm dices shopping list
- 1 green pepper rinced , cut open and discard seeds shopping list
- 4 onions peeled and rinced shopping list
- 3 tbsp fresh parsley rinced shopping list
- 3 cloves garlic peeled and rinced shopping list
- 1/2 tsp ground pink shopping list
- 1/2 tsp ground allspice shopping list
- a pinch ( ONLY ) of ground cinnamon shopping list
- salt pepper to your taste shopping list
- love and passion for cooking !! shopping list
How to make it
- Mince filling
- In a sauce pan , put olive oil , heat well and sautee onions, parsley and garlic which you have finely blendered together . Sautee until you get a smooth texture BUT do not brown !!
- Add mince and sautee for about 10 min or until all water has evaporated . Be careful to stir thouroughly .
- Add tomatoes and pepper after you have blendered them .
- Simmer for 30 min , stir often and add a little water ONLY if needed
- Add all the spices and simmer for 15 min more , until all water is gone and minced is cooked . There should only be oil at the bottom of pan , NO water .
- Boil potatoe dices with some salt , in an other pan , until they are almost done . Remove them from the water and add them to the mince and stir gently . This mixture is the pie's filling .
- Dough
- In a bowl , add all ingredients and knead until you have a non-sticky dough . Cut in half and using your rolling-pin , make two round-shaped phylo layers .
- Oil the surface of a round oven pan and place one layer .
- Using a brush , apply oil on the surface of the layer .
- Add the mince mixture evenly , leaving two cm around the circumferance .
- Apply top layer and press gently . Using a fork make a few holes ( to help evaporation and prevent turning your pie into a balloon , while baking ) . Press the two layers together at the circumferance and turn up , press to close . Beat one egg and brush the top surface of your pie . Mark the portions using a knife but do not cut completely nor all way down !! Only top layer .
- Bake in a pre-heated oven at a temp of 180 degrs Celcius for 35 min at second lower oven scale , 10 min at bottom scale . If your pie isn't
- golden brown yet , carefully grill for a few min , constantly watching !!
- Let the pie rest for 40 min to cool and then cut the portions .
- Kali orexi ( bon appetite ) !!
Voskopita baked to perfection
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The Rating
Reviewed by 11 people-
This looks and sounds decadent. Great post and a very high 5.
chefmeow
in Garland loved it
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What a great recipe! I will try it with both beef and mutton (I managed to buy a leg of mutton recently - it is still hard to find here!)
Thank you!
Susan
sitbynellie
in Glasgow loved it
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GREAT RECIPE! Can hardly wait to try...Thanks
JWJ
mrjwjohnson
in Delmar loved it
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