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  Added: Jul 11, 2007  •  Visited (262)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Holiday Meat Pie
What You Need:
  • 2˝ pounds lean boneless shoulder or leg of lamb, cut into cubes
  • cups warm water
  • 1 cup minced onions
  • 1˝ cups chopped celery
  • 1˝ cups minced parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh mint, or ˝ teaspoon dried mint
  • 2 cups tomato sauce
  • ˝ cup olive oil
  • 1 teaspoon salt
  • ˝ teaspoon pepper
  • 4 eggs
  • 1 cup grated kefalotiri or Parmesan cheese
  • 1 teaspoon ground cinnamon
  • 1 cup raw converted rice
  • 1 tablespoon each, butter and olive oil for greasing pan
  • Olive oil for brushing crust

  • 3˝ cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 egg
  • 2 to 3 tablespoons warm water

  • How To Cook:
    1. Put sifted flour, salt, and olive oil into a bowl and mix well with a fork. Add egg.

    2. Gradually add warm water and stir until dough is well blended. Knead for 5 minutes, or until dough is firm.

    3. Chill thoroughly for at least 1 hour.

    1. Place meat in a large covered casserole with warm water; bring to a boil. Add the onions, celery, parsley, garlic, mint, tomato sauce, olive oil, salt, and pepper. Cover and cook over low heat for 1 hour.

    2. Preheat oven to 400°F.

    3. Remove lamb from heat. Beat 4 eggs lightly and add grated cheese and cinnamon. Mix well, and add to meat mixture, along with rice.

    4. Divide chilled dough into two balls. Roll each ball out on a lightly floured surface to 1/8-inch thickness, making one piece big enough to line a 15 by 11-inch baking pan with a lip to turn over the top. The other piece should be large enough to fit the top of the pan.

    5. Grease pan with butter and olive oil; line with the larger piece of dough. Pour in meat mixture, spreading evenly. Cover with the second crust, turning the lip of the lower crust over, and crimp the edges.

    6. Brush lightly with olive oil. Prick with a fork. Bake for 45 minutes, or until crust is golden brown. Allow to set for a few minutes before cutting into squares.

        Crust can be prepared in a food processor. Combine all the ingredients and process until mixture forms a ball. Proceed as above.
    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Grains & Cereals » Rice
    Dish » Pie & Tart


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