Minced meat pie with leeks
Cooking time50 minutes
Prep time30 minutes
Servings12 portions

Ingredients
INGREDIENTS
- 1 country-style “filo” (layer) dough
- 80 ml Altis Kalamata Extra Virgin Oil
For the filling
- 600 gr. pork or lamb minced meat
- 5 leeks, minced
- 1 onion
- 80 ml Altis Kalamata Extra Virgin Oil
- 100 ml. meat broth
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon sweet red pepper
- Salt
Instructions
EXECUTION
- In a wide frying pan, we saute the leeks with half the olive oil for 10΄.
- In a saucepan, we heat the remaining olive oil and add the minced meat and onion.
- We saute them over high heat, constantly mixing, until the minced meat turns brown; we add the spices, leeks, broth, salt and pepper.
- We cook the minced meat until it absorbs its liquids and we leave it aside to cool.
- We preheat the oven at 200ο C.
- We smear a baking pan with olive oil, we spread two dough layers on the pan and oil them well; we add some minced meat and continue to alternate dough layers and minced meat.
- We close the minced meat pie with two dough layers which we “tuck” underneath.
- We smear the minced pie surface with olive oil, sprinkle it with a little water and bake it at the lowest oven rack for 50΄.
- We can add yellow or hard grated cheeses, such as kaseri, gouda or graviera, to the minced meat pie
