My brother lives abroad and usually come to visit us at summer time. The Meat Pie of Grandma Xheni is his favorite food and he could not get enough of it. Personally, I’m not a great fun of Meat Pie, but I must say: The Meat Pie of Grandma Xheni is simply amazing. She prepared it today and we decided to share her recipe with you my dear friends. Here I go with the recipe:
Ingredients: / Ingredientes:
- 600 gr beef fillet / filete de ternera 600 gr
- 3 yellow onions / 3 cebollas amarillas
- 2 eggs / 2 huevos
- 500 gr wheat flour / Harina de trigo 500 gr
- Salt, white pepper, dry oregano, olive oil / Sal, pimienta blanca, orégano seco, aceite de oliva
Preparation: / Preparación:
Preparation of the Pie Filling/ Preparación del relleno de tarta
Start with the preparation of the filling. Chop the onion in small cubicles, fry them with olive oil and little salt, until shriveled. Add beef chopped into quadratics 2 x 3 cm and fry together until meat changes the color. Pour 1 cup of cold water and let the preparation simmer until the water is almost evaporated. Add 1/2 tea spoon of white pepper and 1 teaspoon of dry oregano. Mix the preparation and regulate with salt. The filling should have very little juice at the end. Remove the preparation from fire and let it cool.
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Preparation of the Pie / Preparación del pastel
While the filling is cooling down, prepare the pie-dough. Click here to see how to prepare the dough for the pie. For you that will use ready foils, please ignore this paragraph.
As soon as the scones are ready, finalize the preparation of the filling. Add two fresh eggs to the cool preparation and mix well until the eggs are spread uniformly.
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Lubricate the pie-pan with olive oil. Place the first two dough foils by lubricating with olive oil in between them. Than, place the filling on the second foil and close the foil on all sides.
With the help of a knife, cut the parts of the first foil remaining outside of the pie-pan and place them to the uncovered part of the filling. Lubricate with olive oil. Continue with placement of two other dough-foils. Lubricate well the the top surface of the pie and put it in the oven for 55 minutes with 200. With the help of a knife, check if the pie is baked even on the down part before removing it from oven.
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Let the pie cool down for 5 minutes and than, divide it into normal size portions. Nicely serve them in a plate for your enjoyment. The Meat Pie goes very well with a cup of natural yogurt from the sheep’s milk.
This recipe is excellent for dinner or as a first plate for a full meal, or for picnics. My daughter likes it a lot too. I encourage you to try it at your home and let me know what was your experience with it.
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