Serves: 1 medium tray Preparation time: 20m Cooking time: 2h.10m Ready in: 2h.30m

Ingredients

4 traditional pastry sheets

60g. melted butter for brushing the pastry sheets

     For the filling

300g. minced beef

120gr. butter

1 onion, grated

2 green apples grated

1 cup raisins black

1 cup brown sugar

¼ cup vinegar

¼ cup apple cider vinegar

½ tsp. fresh cloves

½ tsp. fresh nutmeg

½ tsp. teaspoon cinnamon

2 tsp. tablespoons rum

½ tsp. teaspoon freshly ground pepper

Preparation method

step 1

Prepare the filling: Heat the butter in a saucepan and add the minced meat with the grated onion. Sauté over low heat until the ingredients lightly browned. Then fill with water until minced meat covered and allow to boil.

step 2

Add the remaining ingredients for the filling and slow cook in medium heat for 1 hour while stirring occasionally. When the mince mixture is ready, remove from the heat and allow to cool thoroughly.

step 3

Preheat the oven to 200 ° C. Oil or grease the tray and pave half brushing of the pastry sheets one by one with melted butter. Spread the filling over sheets and lay evenly with a spatula. Then spread the remaining sheets on top of the filling with some butter. Turn inwards the edges of the pastry sheets and cover the pie. Sprinkle the pastry sheets with a little water. Scratch the pie and bake in the oven for 1 hour. Serve warm.

 Source: Olive Magazine

Chef: Dimitris Skarmoutsos

Photo-Food Styling: Antonia Kati