meat pies with pine nuts and cheese
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THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed 60 minutes

INGREDIENTS

2 tbsp olive oil...

200 gr. ground meat (50% beef, 50% pork)...

½ onion, chopped...

1 garlic clove, minced...

salt...

freshly ground pepper...

½ tbsp tomato paste...

¼ tsp cinnamon...

½ tsp cumin...

20 gr. toasted pine nuts...

40 gr. grated DODONI Sheep Graviera...

40 gr. grated DODONI Kefalotyri ...

1 egg for the filling...

20 mini puff pastry sheets ...

1 egg, beaten, for coating the pies...

PREPARATION

Weigh the ingredients. Chop the onion and mince the garlic. Grate the Sheep Graviera.

EXECUTION

Heat the olive oil in a pan. Saute the ground meat for about 5-6 minutes, until most of its juices evaporate.  

Add the onion, garlic, a bit of salt and freshly ground pepper and saute for 3-4 minutes.

Add the tomato paste, cinnamon and cumin and saute for another 3-4 minutes. Remove from heat and let it cool.

Add the pine nuts, sheep’s Graviera, Kefalotyri and the egg in the pan and mix until they form a filling for the pies.

Put a full teaspoon of filling in the center of each puff pastry sheet.

Turn them to crescents, pressing the pastry edges so that they seal and pierce with a fork. Place them on a baking pan with a baking sheet.

Coat the pies with the beaten egg and bake them in a preheated oven, at 180oC, for 25 minutes, until golden brown.