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EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
1 kg ground beef
1 onion, chopped
2 garlic cloves, minced
1 cinnamon stick
½ tsp cumin
1 tbsp tomato paste
300 g prunes, chopped
150 ml red wine
4 eggs & 1 beaten egg for the pastry
500 ml DODONI fresh milk full fat 3,5% 
200 γρ. DODONI Feta, crumbled
2 butter pie pastry sheets 
olive oil
salt & freshly ground pepper
PREPARATION 
Chop the onion and prunes and mince the garlic. Prepare all the other ingredients for the ground beef.
EXECUTION 
Start with the ground beef. Heat 4-5 tbsp olive oil in a pot and saute the ground beef for 3-4 minutes, until it browns. “Break” it up into small pieces, using a wooden spoon.Add the onion, salt and freshly ground pepper and saute with the beef, for 2-3 minutes. Add the garlic, cinnamon stick and cumin and saute for 1 minute. Add the tomato paste and saute a bit more.
Add the prunes and deglaze with the wine. Let the alcohol evaporate, lower the heat and let the beef sauce slow-cook for 6-7 minutes, until it has absorbed most of its liquids. Let it cool for 15 minutes and remove the cinnamon stick.
In a bowl beat 4 eggs with the DODONI fresh milk full fat 3,5%.
Pour the liquid mixture in the ground beef along with the DODONI Feta and mix gently.
Brush a baking pan (20Χ25cm) with olive oil and put a butter pie pastry sheet on the bottom. Pierce it with a fork and spread the filling evenly all over its surface. Cover with the other pastry sheet and fold its edges so that you “seal” the pie. Cut the pie into pieces.
Brush its surface with 1 beaten egg and bake it in a preheated oven at 180C°, for about 1 hour until the pastry looks golden brown.
Serve the pie warm or at room temperature.
