Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, kreatotourta (meat pie) from chania. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kreatotourta (meat pie) from Chania. Τελευταία Νέα Sintages Pareas. Cretan Meat Pie Kreatotourta from Food.com: This traditional Cretan recipe is one of our favorite Greek dishes. I had this many times in restaurant and wanted to reproduce this at home. This is a traditional Cretan food, made for Easter.
Kreatotourta (meat pie) from Chania is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Kreatotourta (meat pie) from Chania is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have kreatotourta (meat pie) from chania using 28 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Kreatotourta (meat pie) from Chania:
- Take For the leaven
- Get 2 packets dry yeast
- Take 1 bit of flour
- Get 1 bit of lukewarm water
- Take For the dough
- Get 150 g butter
- Take 250 g strained yogurt
- Take 2 packets yeast
- Prepare 2 eggs
- Take 1 tbsp salt
- Prepare 1/2 tsp pepper
- Get 1/2 tsp cinnamon
- Prepare leaven
- Get 2 tbsp meat stock
- Make ready 1 kg to 1 1/2 kg all purpose flour
- Take For the top
- Get 1 egg
- Take sesame seeds
- Get For the filling
- Make ready 1 1/2 kg lamp, preferably brisket
- Get 1 kg staka (traditional Cretan roux), cooked, without its butter
- Get 1 kg to 1 1/2 kg sweet mizithra
- Prepare 500 gr - 750 g tyromalama ("malaka" is the traditional name of the Cretan cheese) or graviera
- Take spearmint
- Take salt
- Make ready pepper
- Get cinnamon
- Prepare 2 tbsp meat stock
Gardoumia Rolled lamb intestines cooked in casserole. Great host who speaks perfect English. The meats and vegetables are from the owner's own farm. Very good price for very good food!
Instructions to make Kreatotourta (meat pie) from Chania:
- Start the preparation from the previous day.
- Boil the meat and when it cools, remove the fat and bones and cut into small pieces. Add salt, pepper and cinnamon, as much as you like and put it in the fridge.
- Keep one bowl of strained meat stock, for the dough and the filling.
- Prepare the staka, from which you remove the butter.
- Prepare the leaven. Using a small bowl, dissolve the yeast in lukewarm water and add a bit of flour so that you have a batter. Mix until all the ingredients are well integrated and leave it overnight to rise. You can make the dough without leaven but this way it has a special flavor.
- Prepare the dough, the following day.
- Dissolve the leaven in a bit of warm water. Add the butter, warm, the yogurt, the meat stock, salt, pepper and cinnamon. Mix and add yeast and flour until you have a pliable dough.
- Separate the dough into two parts, one slightly larger than the other. Take the large piece, roll it out so that it fits your baking tray and place it in the buttered baking tray so that it also covers the sides.
- Add the filling. Spread half of the mizithra, staka and tyromalama, add finely chopped spearmint, pepper and cinnamon, layer the meat and in the same order, the rest of the cheeses. Add finely chopped spearmint, pepper and cinnamon once more. Pour 2-3 spoonfuls of meat stock in the filling so that it doesn't dry up.
- Roll out the rest of the dough, cover the filling and seal both the bottom and top dough together, braiding them.
- Take care that the dough doesn't stretch or has any cracks.
- Cover the baking tray and place it in a hot place for at least ½ an hour so that it rises.
- Before you bake, brush with the egg and sprinkle freely with sesame seeds.
- Bake at 200°C for ½ at the bottom rack and for another hour at the second from last.
The meats and vegetables are from the owner's own farm. Very good price for very good food! I am french canadian and meat pie has been a family tradition for years, made by my Memere's, but is a long lost art as we have americanized our traditions. I made it this thanksgiving with the help of my Aunt and she says leave out the cinnamon but use more allspice in it's place, do not add water, and. Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy.
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