I was born in Kefalonia, an island in the Ionian sea, and lived there for the first 12 years of my life. I have no relatives there, my father was just working there. Not even friends. Unfortunately I have lost connection with my early classmates.
I love this place and nowadays I visit it whenever I can as a tourist although not as much as I would like to, consider the fact that I live in Belgium.
However, I have a way to “be there” whenever I like, by making the traditional local dish: the meat pie.
I don’t even know if this recipe is the authentic one, nor do I care. And that’s because it’s the one my mother took with her in her book of recipes when we left the island and the one we had for so many years at the table when we had some exceptional occasion.
Plus it’s delicious! Give it a try!
1 Kg of beef or lamb cut into cubes
2 large tomatoes
100 gr risotto rice
250 gr of grated feta cheese
2 tablespoons of butter
2 cloves of garlic
150 ml white wine
Parsley finely chopped
For the dough
250 gr flour
150 ml olive oil
150 ml white wine
A pinch of salt
Add the butter in a pan and sear the meat together with the garlic.
Add the wine, allow to evaporate, add the water, lower the heat and simmer for half an hour. Cut the tomatoes in small cubes and add them to the meat.
Simmer for another 10 minutes, remove from the fire ,add the remaining ingredients (rice, cheese, parsley, salt and pepper), stir and leave aside.
In a bowl, prepare the dough by first stirring the oil, wine and salt, and gradually adding the flour until a soft dough is obtained that does not stick to the hands.
Divide the dough into two and open two layers, the one for the base slightly larger. Butter a pan, spread the base sheet. Add the filling and close the pie with the second sheet.
At the center of the pie make an opening with a knife- If the pie gets dry you should be able to add some water.
Bake in preheated oven at 180 degrees for 1 hour.