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Kreatopita
Cypriot Meat Pie
A savory Cypriot meat pie, Kreatopita, features a rich filling of minced lamb or beef, onions, herbs, and spices encased in a flaky pastry. It's a hearty and flavorful dish often enjoyed during celebrations and family gatherings.
🧂 Ainekset
- 500 g All-purpose flour
- 250 g Butter(cold, cubed)
- 1 large Egg
- 4-6 tbsp Ice water
- 1 tsp Salt
- 750 g Minced lamb or beef
- 2 medium Onions(finely chopped)
- 1/2 cup Fresh parsley(chopped)
- 1/4 cup Fresh mint(chopped)
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 1 for brushing Egg yolk
👨🍳 Ohjeet
- 1
For the pastry: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Ammattilaisvinkit: Keep butter cold for a flaky crust. - 2
Whisk the egg with 4 tablespoons of ice water. Gradually add this to the flour mixture, mixing until just combined. Add more ice water, a tablespoon at a time, if needed, until the dough comes together. Do not overmix.
💡 Ammattilaisvinkit: The dough should be shaggy but hold together. - 3
Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- 4
For the filling: Heat olive oil in a large skillet over medium-high heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 5
Add the minced meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Ammattilaisvinkit: Ensure all pinkness is gone from the meat. - 6
Stir in the chopped parsley, mint, cinnamon, allspice, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- 7
Preheat oven to 190°C (375°F).
💡 Ammattilaisvinkit: Preheating ensures even baking. - 8
On a lightly floured surface, roll out one disc of dough to fit a 23cm (9-inch) pie dish. Line the dish with the dough, pressing it into the bottom and up the sides.
💡 Ammattilaisvinkit: Trim excess dough, leaving a slight overhang. - 9
Pour the meat filling into the pastry-lined dish.
💡 Ammattilaisvinkit: Spread filling evenly. - 10
Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few vents in the top crust.
💡 Ammattilaisvinkit: Vents allow steam to escape. - 11
Brush the top crust with the egg yolk for a golden finish.
💡 Ammattilaisvinkit: A light brush is sufficient. - 12
Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
💡 Ammattilaisvinkit: If the crust browns too quickly, loosely tent with foil. - 13
Let the pie cool for at least 15 minutes before slicing and serving.
💡 Ammattilaisvinkit: Allows the filling to set.
💡 Ammattilaisvinkit
- ✓For a richer pastry, you can add a tablespoon of sugar.
- ✓If you don't have fresh mint, dried mint can be used sparingly.
- ✓This pie can be made ahead of time and reheated.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of pine nuts to the filling for added texture.
- Incorporate a finely chopped red bell pepper into the onion mixture.
- Use a mix of lamb and beef for a more complex flavor.