Preparation time: 30 mins Cooking time: 60 mins Ready in: 1.30 mins

Ingredients

6 leaves of filo pastry
50 ml of olive oil

For the filling

250 grams of small pennes
1/2 cup of olive oil
250 grams of pork steak without bone in cubes
1 onion
2 garlic ccloves
1 cup of tomato juice
1/2 tspn of cinammon powder
3 spoons of flour
1 egg, slightly beaten
1 cup of shredded gruyere or brie cheese
salt and pepper

Preparation method

Step 1

Fill a medium pot with salted water and bring it to boil. Put in the small pennes and boil, 2-3 mins less than stated in the directions. Drain. Keep the water that had been used to boil the pasta.

Step 2

In a wide and shallow pot, heat the olive oil on medium fire and add the onion. Salt it and fry until golden brown for 2 minutes. Add the garlic, cubes of pork and tomato juice. Continue saute for 2-3 minutes. Add the cinammon. Add flour to thicken the mixture.

Step 3

Add two cups of water that had been used to boil the pennes. Fold it in with a wooden spoon. Ensure that the flour is mixed in well and the sauce is of a smooth texture. Keep mixing on medium fire for 5-7 minutes. Add the sauce to the boiled pennes. Add the egg, cheese, salt and pepper and mix well.

Step 4

Oil a medium-sized cake form with a whole in the middle or a round dish of 26 cm in diameter. Spread oil on the three leaves of filo pastry and place these one by one on the cake dish’s wall so that they line the dish. Add the filling. Carefully cover the filling with the other three leaves of filo pastry that have also been moistened with oil (if necessary, just leave two). Ensure that the top of the cake dish is smooth without filo pastry protruding.

Step 5

Cover the dish with a bit of oil. Put in the oven and bake for 40-45 minutes until it is golden. Leave it in room temperature before turning it out on dish.

Serve in slices

Tip

Instead of smoked steak you can use another meat of your choice, such as turkey.