For the dough:
- Flour “Mills of Crete” for Cretan pastry and pies 750 gr.
- Extra virgin olive oil ABEA: 85 gr.
- 1 glass of wine
- Vinegar: 25 ml. (2 tablespoons)
- Water (lukewarm): 350 ml. (1 & 1/2 cup)
- Salt: 1 tsp
For the filling:
- Minced beef: 1 kg
- Onions (cut into thin slices): 6 medium
- Leeks (cut into thin slices): 3
- Tomatoes (chopped): 2 large
- White wine: 1/2 cup
- Carrot (grated): 1
- Parsley (chopped): 1/2 bunch
- Graviera cheese (grated): 400 gr.
- Extra virgin olive oil ABEA: 1/3 cup
- Grated Toast: 1/2 cup
- Salt, freshly ground pepper
- Breadcrumbs (if needed)
In a bowl or mixer, add the sifted flour. Add the vinegar, salt, olive oil, stir and gradually add the water, kneading, until you have a dough with a soft texture that does not stick to the hands. Cover and allow to rest for 30 minutes. Divide the dough into 2 parts and spread them into thin sheets on a floured surface. Heat the olive oil in a saucepan and sauté the minced meat over high heat for 10 minutes. Then add the onions and leeks and let them sauté for 4-5 minutes. Add the tomatoes and carrot and simmer with the wine. Lower the heat, season with salt and pepper and cover the pot. Let it simmer and absorb all the liquids, for about 10 minutes. Finally, add the parsley. Let it cool a bit and add the cheeses. Preheat the oven to 180C. Grease a muffin tin and put one pastry sheet on top, pushing it into the muffin shapes. Fill the pies with stuffing using a teaspoon. Add the second pastry sheet on top and cut out circular shapes. Design each pie to your liking and glaze it with a brush. Bake for 1 hour on low grill.