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1
Brown the Beef
10 Mins
Medium-high heat, about 190°C (375°F)
Heat 30 ml of the olive oil in a large, heavy pan over medium-high heat. Brown the diced beef in two batches for about 4 minutes each, turning until coloured on all sides, then lift out and set aside.
Brown in batches — a crowded pan steams the meat grey instead of browning it, and the flavour lives in the browning.
Done when: The beef is browned on the outside and still pink inside, with browned bits left in the pan.
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2
Simmer the Filling
30 Mins
Low simmer, about 95°C (200°F)
In the same pan, soften the onion for 3 minutes, add the garlic, cinnamon and tomato paste and cook for 1 minute, then add the tomatoes, 60 ml of white wine and 150 ml of water. Return the beef, add the rice and 4 g of salt, cover and simmer gently for about 25 minutes until the beef is tender, the rice is cooked and the liquid is absorbed. The filling should be moist, not wet.
If the pan dries out before the rice is cooked, add water a splash at a time — a wet filling makes a soggy pie.
Done when: The beef is tender, the rice is cooked through, and the filling holds together in a spoon.
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3
Mix in the Cheese, Egg and Mint
5 Mins
Off the heat — filling cooling, about 60°C (140°F)
Take the pan off the heat and leave the filling for 10 minutes to cool slightly. Stir in the crumbled feta, the beaten eggs, the chopped mint and the black pepper. The eggs should coat the filling, not scramble in it.
Wait for the filling to cool — eggs added to a boiling filling will scramble and the pie will not slice cleanly.
Done when: The filling is evenly mixed, creamy from the feta and egg, and flecked green with mint.
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4
Assemble the Pie
10 Mins
Room temperature, about 20°C (68°F) — no heat
Heat the oven to 180°C (350°F). Divide the rested pastry in two, one piece slightly larger. Roll the larger piece out and line a greased 28 cm (11 inch) round pie dish, letting the edges hang over. Spoon in the filling and level it. Roll out the second piece, lay it over the top, fold the overhanging edges together and crimp to seal. Brush the top with a little of the remaining olive oil and cut two small steam vents.
Seal the edges well — a gap lets the filling bubble out and the top crust sinks into the pie.
Done when: The pie is sealed all round with a smooth, oiled top and two small vents.
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5
Bake Until Golden
40 Mins
180°C (350°F)
Bake for about 40 minutes until the pastry is deep golden and crisp and the centre of the pie reaches at least 74°C (165°F). If the top colours too fast, cover it loosely with foil for the last 10 minutes.
Listen for a hollow tap on the crust and look for a deep gold colour — pale pastry means a soft, doughy base.
Done when: The crust is deep golden and crisp, and the filling is hot right through.
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6
Rest and Slice
10 Mins
Resting, about 60°C (140°F)
Rest the pie in its dish for 10 minutes before slicing — the filling sets as it cools and the slices hold their shape. Cut into 8 generous wedges and serve warm.
Cutting too soon is the classic mistake: the filling runs out and the first slice collapses.
Done when: The wedges hold their shape, showing layers of beef, rice and golden pastry.
auto_awesome Finishing Touches & Plating
Rest the pie for ten minutes, then cut it into eight wedges and serve warm with a Greek salad — the filling should slice cleanly and show beef, rice and golden pastry in every piece.
Greece
2h
